Looking for a small batch recipe to do some fall baking? Try this single serving cinnamon roll made with pumpkin.
It’s pumpkin time again ("insert pumpkin emoji here”)!!
I really want to incorporate more savory pumpkin things into my life this fall. It’s not gonna be all pumpkin muffins, pumpkin scones and pumpkin pancakes for me. No, this year I’m going to branch out. I’ve been dreaming of pumpkin gnocchi with arugula for like 3 weeks now. But before I go all savory pumpkin, I had to go sweet pumpkin.
I make pumpkin breakfast bakes all year round. Pumpkin puree does something to the texture of breakfast bakes that nothing else can. Other than breakfast bakes, I save all baked pumpkin goods for September thru December. That way they seem like something special around the holidays.
I’m not sure when, but at some point in my life I stopped carving pumpkins and started eating them. Is this a life change everyone goes through? I never remember eating the vegetable when I was a kid. Even during the holidays I didn’t touch pumpkin pie because there was always something chocolaty that I preferred. But at some defining moment I realized the wonder pumpkin can add to one's life.
I took one bite of these pumpkin cinnamon rolls to taste test them and then I ummm…ate them all. I should’ve known this would happen. I have rather limited self-control with cinnamon rolls. They are easily my favorite baked good ever. Layers of dough + layers of cinnamon-sugar. Hello, beautiful. It’s like the most perfect thing ever. And now we’ve added pumpkin to those layers, so all you pumpkin spice latte lovers out there should definitely get behind this.
I never order cinnamon rolls when I’m at a restaurant because you can’t control the gooeyness. I’m a big advocate for gooey things.
True story: I ordered a cinnamon roll at Disneyland when I was little and it was like the worst experience of my life. It should have been the best cinnamon roll ever since, ya know, DISNEY! But then I tasted it and it was flaky and dry like a crossiant and not ooey and gooey like my favorite thing. Ugh such a let down. I think that was probably the last cinnamon roll I ordered out. I learned my lesson. If Disney can't get it right...no one can.
Now I really do love making homemade cinnamon rolls. I do I do I do. I love sprinkling on the filling, rolling up the dough into that classic cinnamon roll shape and slicing up the dough into little, fluffy rolls. I do not however like waiting for cinnamon rolls to rise. That is why I went the yeast-free route for this single-serving pumpkin version.
We should address the fact that these pumpkin cinnamon rolls are only loosely sticking to the Global Garden theme. Pumpkin is the only ingredient in this recipe that grows in a garden. But it’s almost fall, which is reason for pumpkin-infused celebration, ya know?
If you think making a single-serving cinnamon roll seems like the most selfish thing ever, you could always double the recipe. And I will come eat it with you. And we will be best friends.
Single-serving Pumpkin Cinnamon Rolls
Serves 1 (makes 2 baby cinnamon rolls)
- 1/4 cup oat flour, packed
- 1/4 cup whole wheat flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 3-1/2 tablespoons pumpkin puree
- 1 tablespoon butter, softened
- 1/4 teaspoon vanilla
- 2 teaspoons brown sugar
- 1/2 teaspoon cinnamon
- 1 scant teaspoon butter, softened
- Greek yogurt
- Preheat oven to 350F. In a bowl, combine oat flour, whole wheat flour, baking powder, baking soda and salt. Add in pumpkin puree, butter and vanilla. Use a spoon (or your hands) to combine until a dough forms. In a separate bowl, combine brown sugar and cinnamon.
- Lightly flour a flat surface. Roll dough into a ball. Now roll dough back and forth between your hands to make a long cylinder of dough. Place the dough onto the floured surface and press flat. Spread butter over the top and sprinkle on the brown sugar-cinnamon. Roll dough up into a cinnamon roll shape and cut roll in half to make two cinnamon rolls. Place the cinnamon rolls into a greased ramekin. Bake for 12 minutes for gooey cinnamon rolls or 16 minutes for fully cooked cinnamon rolls. Stir together greek yogurt and honey. Drizzle over the top.