I’ve shared so many versions of this recipe—regular, strawberry, gingerbread—and now it’s all about PUMPKIN! This recipe is perfect when you’re craving just ONE cinnamon roll that tastes like it’s fresh from Cinnabon! And guess what? You can make it vegan by swapping out the yogurt and butter for non-dairy versions!
Single-Serving Pumpkin Spice Cinnamon Roll
Ingredients
**Cinnamon roll:**
- 1/2 banana mashed well (about 1/4 cup)
- 1 tablespoon pumpkin puree
- 1 tablespoon plain yogurt or non-dairy yogurt
- 1/2 cup self-rising flour or 1/2 cup regular flour + 1/2 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
**Filling:**
- 1 tablespoon melted butter or vegan butter
- 1 tablespoon brown sugar or coconut sugar
- 1/2 teaspoon pumpkin pie spice or cinnamon
**Icing:**
- 1/4 cup powdered sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon water
Instructions
- Start by preheating your oven to 350°F. Mash the banana in a bowl, then add pumpkin puree, yogurt, flour, and pumpkin pie spice. The dough will be sticky, so add more flour until you can form a ball.
- Transfer the dough to a floured surface and roll it out into a rough rectangle shape. Don’t worry about perfection—just be gentle and use extra flour as needed.
- Next, make the filling by mixing melted butter, brown sugar, and pumpkin pie spice. Spread this mixture over the dough. Cut the dough into two strips and roll each strip into a large cinnamon roll. Place them in a greased ramekin or mug and bake for 15 minutes.
- While the rolls bake, make the icing by combining powdered sugar, pumpkin spice, and water. Adjust the water amount until you get the desired thickness. Once the rolls are done, drizzle the icing over the top and enjoy your delicious cinnamon roll!