Description

These small-batch pumpkin rolls are soft, spiced, and perfect for a cozy breakfast or dessert. Topped with a maple cream cheese frosting, they deliver all the fall flavors in just four perfectly sized rolls.

Ingredients

For the Dough:

¾ cup all-purpose or bread flour
1¼ tsp instant yeast
2 tbsp warm milk
2 tbsp pumpkin purée
1 egg yolk
1 tbsp unsalted butter (melted)
1 tbsp granulated sugar
⅛ tsp salt
½ tsp pumpkin spice

For the Filling:

2 tbsp softened butter
3 tbsp brown sugar
½ tsp pumpkin spice

Maple Cream Cheese Frosting:

2 oz cream cheese
2 tbsp unsalted butter (softened)
½ cup powdered sugar
½ tsp maple syrup
Splash of milk (as needed for consistency)

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Instructions

Make the Dough: Combine warm milk and yeast with a pinch of sugar and let sit for 5 minutes. Stir in pumpkin purée, egg yolk, melted butter, and sugar. Add flour, salt, and pumpkin spice. Knead for 5–7 minutes until smooth and elastic.
First Rise: Cover the dough and let it rise in a warm spot for 45–60 minutes, or until doubled in size.
Make the Filling: In a small bowl, mix softened butter, brown sugar, and pumpkin spice until combined.
Roll & Fill: Roll the dough into a 9×6-inch rectangle. Spread the filling over the dough, then roll tightly from the long edge. Slice into 4 equal rolls.
Second Rise: Place rolls in a greased 6–8 inch round pan. Cover and let rise for 30–40 minutes until puffy.
Bake: Preheat oven to 350°F (175°C). Bake the rolls for 18–22 minutes until golden brown on top.
Make the Frosting: Beat cream cheese, softened butter, powdered sugar, and maple syrup until smooth. Add a splash of milk to reach desired consistency.
Frost & Serve: Spread frosting over the warm rolls and enjoy immediately.

Notes

This recipe yields just four rolls—ideal for small households or satisfying a quick craving. For a nutty twist, add chopped pecans to the filling.

Prep Time: 25 mins (+1.5 h rising)
Cook Time: 20 mins
Category: Desayuno / Postre
Method: Amasado y horneado
Cuisine: Americana