Mini No-Rise Pumpkin Cream Cheese Cinnamon Rolls
 
Prep time
Cook time
Total time
 
No-Rise Pumpkin Cream Cheese Cinnamon Rolls are perfect for weekend mornings, combining everyone's favorite holiday flavors and smothering them in a sweet, cinnamon cream cheese frosting.
Serves: 12
Ingredients
  • 1 tablespoon butter, melted
  • ½ cup brown sugar, backed
  • 2 tablespoons unsalted butter, softened at room temperature
  • 2 teaspoons pumpkin pie spice
  • 1½ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons unsalted butter, softened at room temperature
  • 3 ounces 2% or whole milk
  • 1 egg, beaten
  • ¼ cup pumpkin puree (like Libby's Pure Pumpkin)
  • 4 ounces cream cheese, softened to room temperature
  • ⅓ - ½ cup powdered sugar
  • ½ teaspoon ground cinnamon
  • 1-2 tablespoons milk
Instructions
  1. Preheat oven to 400*
  2. Lightly grease 12 cups of a muffin pan with the tablespoon of melted butter and set aside
  3. In a small bowl, prepare the filling by crumbling together the brown sugar, pumpkin pie spice, and 2 tablespoons of unsalted butter using a fork. Set aside
  4. Prepare the dough by whisking together the flour, sugar, baking powder, and salt
  5. Cut in the remaining 2 tablespoons of softened butter using a pastry cutter or fork until fully incorporated
  6. Using a wooden spoon, mix in the milk, egg and pumpkin puree until fully incorporated
  7. Turn the dough out until a lightly floured surface and knead a few times with your hands and some additional flour until the dough is no longer sticky
  8. Using a rolling pin, roll the dough into a 13x8 inch rectangle
  9. Pour the filling onto the rectangle, leaving about a ¼-1/2 inch clean around the edges
  10. Pat the filling into place with your fingertips or the back of a spoon
  11. Starting on the long end roll the dough and filling over top one another into a long log
  12. Using the string method, cut off a ½ inch from each end of the log and discard the dough so you can start with a clean cut. The log should now be about 12 inches long
  13. Using a ruler and a knife, lightly mark 1-inch sections along the log
  14. Using the string method, cut the log into 12 cinnamon rolls, transferring each roll onto the prepared muffin pan
  15. Bake for 20-25 minutes until golden. Remove from oven and let cool 10-15 minutes before frosting
  16. While the rolls are baking, prepare the frosting by creaming together the cream cheese, cinnamon, powdered sugar, and milk. To make the frosting thicker, add additional powdered sugar.
  17. After the rolls have cooled, spread the frosting over the top of the cinnamon rolls and serve warm
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/pumpkin-cream-cheese-cinnamon-rolls/