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Small Batch Pumpkin Butter Cinnamon Rolls



Alright everyone, so on a scale of one to ten, how done are we with pumpkin recipes for this year? Semi-done? Want more? Completely over it?

I'd say I'm at an 8 right now, definitely well on the way to pumpkin-ing myself out. I've got one more pumpkin recipe scheduled for later this week and then I'm calling an end to the pumpkin madness!


But let's keep the enthusiasm up for just a little longer because I've got a great recipe for you today! It's literally the greatest recipe for small batch cinnamon rolls, crafted by the amazing Christina of Dessert For Two. I just amped it up with pumpkin butter and a delicious Cinnabon-esque cream cheese frosting!


I know I say I can't even a lot but I LITERALLY cannot even with how easy this dough was to put together and how phenomenal these rolls were. It's ridiculous.

Come to think of it, it's actually a little dangerous to own a cinnamon roll recipe that's this simple. I completely see myself substituting these for an actual meal. Oh dear Lord.

Small-Batch Pumpkin Butter Cinnamon Rolls

Yield: 4 cinnamon rolls
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Ingredients:

For the dough:
3 tablespoons water
2 tablespoons milk
2 teaspoons active dry yeast
3 tablespoons unsalted butter, melted
1 cup + 1 tablespoon all-purpose flour
1/4 teaspoon + 1/8 teaspoon salt
1 tablespoon sugar

For the filling:
1/3 cup pumpkin butter
2 tablespoons brown sugar
1 teaspoon cinnamon

For the frosting:
1 oz cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
pinch of vanilla powder ( or 1/2 teaspoon vanilla extract)
3/4 teaspoon corn syrup
1/2 teaspoon fresh lemon juice
3/4 cup powdered ((confectioners) sugar, sifted

Directions:

Heat water and milk in a small saucepan until lukewarm. Pour into a glass measuring up. Sprinkle active dry yeast over water/milk mixture and stir with a spoon. Add a pinch of sugar and set aside in a warm place  for 10-15 minutes, or until yeast begins to foam.

In a small bowl, whisk together flour, salt, and sugar. Pour in yeast mixture, followed by the melted butter. Stir together with a spoon until a soft dough starts to form.

With floured hands, transfer the dough onto a lightly floured surface. Roll the dough out into a rectangle, about 8 x 6 inches.

Butter a 6-inch round pan and set aside.

Spread pumpkin butter over the surface of the dough. In a small bowl, combine brown sugar and cinnamon. Sprinkle brown sugar/cinnamon mixture over pumpkin butter, and lightly pat down to adhere.

Gently roll the dough up into a log starting with the long edge closet to you. Slice into 4 equal pieces. Place rolls in prepared pan. Allow the rolls to rise in the pan while you preheat the oven to 400 degrees F.

Bake rolls for 13-15 minutes, or until the tops start to brown.

While the rolls are baking, prepare the frosting. In a small bowl, using an electric hand mixer, beat together cream cheese and butter until smooth and creamy. Add vanilla, corn syrup, lemon juice, and powdered sugar and beat until well-combined and fluffy.

Immediately upon removing the rolls from the oven, spread half of the frosting on top of them. This will melt into the rolls. Once they've slightly cooled down, drizzle the remaining frosting on top. Serve warm or reheat before serving. 

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