The Story & Intro
Hi, I’m Marilyn, and if there’s one thing that reminds me of home during autumn, it’s the smell of cinnamon and pumpkin baking in the oven. Growing up on the island of Crete, Greece, I didn’t know much about pumpkin desserts until I traveled to the U.S. in my twenties. That’s where I fell in love with the cozy flavors of pumpkin spice, cinnamon, and buttery dough all wrapped together into tiny rolls of happiness.
One chilly November afternoon, I decided to bring that American flavor back to my Greek kitchen and make something that would blend both worlds Mini Pumpkin Cinnamon Rolls in a Muffin Tin. These little beauties are golden on the outside, soft and gooey inside, and filled with the warm sweetness of spiced pumpkin.
What I love about this recipe is how simple it is no fancy equipment, no hours of waiting for dough to rise. You just roll, slice, bake, and smile. The muffin tin gives each roll its perfect shape and crispy edges, while keeping the centers tender and delicious.
Whether you’re hosting brunch, baking with your kids, or craving a comforting snack with your coffee, these mini pumpkin cinnamon rolls will make your kitchen smell heavenly and your heart full.
Cooking, for me, has always been about sharing love and there’s no better way to do that than with warm, homemade rolls that taste like a hug. 🧡
Short 100-word Story Version
Hi, I’m Marilyn from Crete, and my kitchen is where Greek tradition meets warm fall flavors! These Mini Pumpkin Cinnamon Rolls in a Muffin Tin were born on a cozy afternoon when I wanted to bring the comfort of American pumpkin desserts into my home. They’re soft, golden, and filled with spiced pumpkin goodness a bite-sized treat that makes your kitchen smell like heaven. Simple, fun, and perfect for sharing, these mini rolls prove that the best recipes come from mixing love, nostalgia, and a little creativity. Let’s bake joy, one muffin tin at a time! 🎃
Ingredients You’ll Need
For the Dough:
- 2 ¼ cups all-purpose flour
- 1 packet (2 ¼ tsp) instant yeast
- ¼ cup granulated sugar
- ½ tsp salt
- ½ cup warm milk (around 110°F)
- ¼ cup unsalted butter, melted
- 1 egg
For the Pumpkin Filling:
- ½ cup pumpkin purée (not pumpkin pie mix)
- ¼ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- 2 tbsp melted butter
For the Glaze:
- ½ cup powdered sugar
- 1 tbsp cream cheese (softened)
- 1 tbsp milk (add more if needed)
- ¼ tsp vanilla extract
Step-by-Step Instructions
1. Prepare the Dough
In a large bowl, mix warm milk, yeast, and sugar. Let it sit for 5 minutes until foamy. Add the egg, melted butter, and salt. Gradually add flour, one cup at a time, mixing until a soft dough forms. Knead gently for 5–7 minutes until smooth and elastic. Cover the bowl with a clean towel and let it rest for 10–15 minutes while preparing the filling.
2. Make the Pumpkin Filling
In a small bowl, combine pumpkin purée, brown sugar, cinnamon, nutmeg, and ginger. Stir in the melted butter until smooth. The mixture should be thick and spreadable — fragrant with fall spices!
3. Roll Out the Dough
Lightly flour your counter and roll the dough into a 12×16-inch rectangle. Spread the pumpkin filling evenly over the surface, leaving about ½ inch around the edges.
4. Roll & Slice
Starting from the long side, roll the dough tightly into a log. Use a sharp knife or dental floss (a baker’s trick!) to slice into 12 even pieces.
5. Bake in Muffin Tin
Grease a 12-cup muffin tin with butter or nonstick spray. Place each roll in a muffin cup, cut side up. Cover loosely and let them rise for 20 minutes while preheating your oven to 350°F (175°C).
Bake for 18–20 minutes, until golden brown and the tops are slightly crisp.
6. Glaze & Enjoy
Whisk together powdered sugar, cream cheese, milk, and vanilla until smooth. Drizzle over warm rolls. Watch as it melts slightly into the swirls — pure perfection!
Serving Suggestions
These Mini Pumpkin Cinnamon Rolls are best enjoyed warm, fresh from the oven, with a drizzle of glaze. They pair beautifully with hot coffee, tea, or a pumpkin spice latte.
If you’re serving for brunch, add fresh fruit and yogurt on the side. For dessert, a scoop of vanilla ice cream turns these rolls into a delightful, cozy treat.
You can even make them ahead just reheat for 10 seconds in the microwave before serving to bring back that soft, just-baked texture.
Tips & Variations
- Add Nuts: Sprinkle chopped pecans or walnuts before rolling for extra crunch.
- Make It Vegan: Use plant-based butter and almond milk.
- Shortcut Dough: You can use store-bought crescent roll dough for a quicker version.
- Storage Tip: Keep leftovers in an airtight container for up to 3 days. Reheat before eating.
Recipe Card
⏱️ Time
- Prep: 25 mins
- Rise: 20 mins
- Bake: 20 mins
- Total: ~1 hour
🧂 Ingredients
- 2 ¼ cups flour
- 1 packet yeast
- ¼ cup sugar
- ½ cup milk
- ¼ cup butter
- 1 egg
- ½ cup pumpkin purée
- ¼ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ½ cup powdered sugar
- 1 tbsp cream cheese
- 1 tbsp milk
- ¼ tsp vanilla
👩🍳 Instructions
- Mix warm milk, yeast, and sugar; let foam.
- Add butter, egg, salt, and flour; knead into dough.
- Rest 10–15 minutes.
- Mix pumpkin filling; spread over rolled dough.
- Roll, slice, and place in muffin tin.
- Rise 20 minutes; bake at 350°F for 18–20 minutes.
- Drizzle with glaze and enjoy warm!
💡 Notes
- Add nuts or chocolate chips for texture.
- Make ahead and reheat to serve warm.
- Perfect for brunch or fall gatherings!
🍽️ Nutrition (per roll)
Calories: 180 | Fat: 6g | Carbs: 28g | Protein: 3g | Sugar: 12g
Conclusion
These Mini Pumpkin Cinnamon Rolls in a Muffin Tin are proof that small things bring big joy. They’re easy, flavorful, and perfect for anyone who loves the cozy essence of fall baking.
From my kitchen in Crete to yours may every bite remind you that food is more than flavor; it’s a way to connect, share stories, and spread warmth. So grab your muffin tin, some pumpkin purée, and let’s bake love together, one mini roll at a time. 💛