Single Cinnamon Roll Recipe
Skip the bakery and make this soft, fluffy, single serve pumpkin spice cinnamon rolls recipe at home in just 30 minutes instead!
Servings: 1 serving
Calories: 600kcal
Equipment
4 Mixing Bowls
1 Rolling Pin or Jar
1 Greased Ramekin or Large Mug
Ingredients
For the dough
- ¼ cup pumpkin puree
- 2 tablespoon greek yogurt
- ½ teaspoon vanilla
- 2 teaspoon maple syrup
- ½ cup flour see notes for gf option
- ¾ teaspoon baking powder
- ½ teaspoon pumpkin spice
- ¼ teaspoon sea salt
For the filling
- 1 tablespoon butter softened
- 1 teaspoon pumpkin spice
- 1 tablespoon coconut sugar
For the icing
- 2 tablespoon cream cheese sub. dairy free if needed
- 1 tablespoon powdered sugar
- ¼ teaspoon pumpkin spice
- ¼ teaspoon vanilla extract
- Tiny splash of milk of choice if needed
Instructions
- Preheat oven to 350F. Add the pumpkin puree, Greek yogurt, vanilla, and maple syrup to a bowl and stir well to combine.¼ cup pumpkin puree, 2 tablespoon greek yogurt, ½ teaspoon vanilla, 2 teaspoon maple syrup
- Add the flour, baking powder, pumpkin spice, and sea salt to the bowl and mix well until a large ball of dough forms. The dough may be a little sticky at first which is okay.½ cup flour, ¾ teaspoon baking powder, ½ teaspoon pumpkin spice, ¼ teaspoon sea salt
- Lightly flour a flat surface and knead the dough until it’s soft and not sticky. This may require another 3 tablespoon flour.
- Use a rolling pin or a jar to roll the dough out into a long rectangle (about 3 - 4 inches wide and 9 - 12 inches long is best). Use a knife or pizza cutter to slice the rectangle in half so you’re left with 2 long strips of dough.
- Use a pastry brush or a butter knife to spread the butter over the two pieces of dough.1 tablespoon butter
- Add the pumpkin spice and coconut sugar to a small bowl and mix. Sprinkle the mixture over the buttered pieces of dough.1 tablespoon coconut sugar, 1 teaspoon pumpkin spice
- Roll up one of the pieces of dough into a spiral shape. Then place the spiral on the end of the other piece of dough and roll again (think of a little cinnamon roll inside of a bigger cinnamon roll!).
- Place the cinnamon roll in a greased ramekin or mug and bake in the oven for 18 - 20 minutes until the dough on top is golden.
- While the cinnamon roll is baking, make the icing by mixing together the cream cheese, powdered sugar, pumpkin spice, and vanilla extract in a small bowl until thick yet runny. Add a tiny splash of milk if needed. The icing should be able to coat the back of a spoon. Spread the icing over the cinnamon roll while it’s still warm and enjoy!2 tablespoon cream cheese, 1 tablespoon powdered sugar, ¼ teaspoon vanilla extract, Tiny splash of milk of choice, ¼ teaspoon pumpkin spice
Notes
Gluten free option : This recipe can be made gluten free by substituting the flour with gluten free 1:1 flour. You will also need to add a teaspoon of apple cider vinegar to the yogurt mixture as well.
Make ahead option : Prepare the recipe as directed, and wrap some plastic wrap around the ramekin before baking. Store the cinnamon roll in the fridge for up to 24 hours.
When ready to enjoy, let it thaw at room temperature to take the chill off while the oven is preheating. Then, bake as directed, adding an extra minute or two as needed, and enjoy!
Storing : I recommend enjoying this recipe right away, but if needed, you can wrap some plastic wrap around the ramekin, and store it in the fridge. To serve, heat the cinnamon roll back up in the microwave in 10-second increments until warm.
Nutrition
Serving: 1serving | Calories: 600kcal | Carbohydrates: 87g | Protein: 12g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 1124mg | Potassium: 337mg | Fiber: 4g | Sugar: 29g | Vitamin A: 10282IU | Vitamin C: 3mg | Calcium: 306mg | Iron: 5mg