These No Yeast Pumpkin Cinnamon Rolls are easy to make and filled with pumpkin spice everything!
Tips & Variations:
- For a vegan version, substitute your favorite non-dairy milk and vegan butter sticks in place of the butter
- If you want a thicky and creamy glaze on the rolls, frost it when the rolls are cooled off. If you want the melty glazed look and melted into the crevices of the rolls, add it when the rolls are warm.
- Don’t have pumpkin puree? Try apple sauce or mashed sweet potato.
- Add chopped pecans, walnuts inside of the dough before rolling up
How to Make No Yeast Pumpkin Cinnamon Rolls
Listed below are all the ingredients you will need:
Dough:
- flour
- butter
- sugar
- baking powder
- salt
- baking soda
- milk
For the Filling:
- butter
- brown sugar
- pumpkin pie spice
- ground cinnamon
- pumpkin puree
For the Glaze:
- cream cheese
- vanilla extract
- powdered sugar
- milk
Preheat oven to 375 degrees and grease an 11×9 pan with butter.
Add the flour and butter to a large bowl and use a pastry blender or fork to blend until the mixture resembles coarse sand. Stir in the sugar, baking powder, salt, and baking soda until combined.
Add the milk and stir until a loose dough begins to form. Transfer the dough to a lightly floured surface and knead until a ball forms.
Make the filling by whisking together the butter, brown sugar, pumpkin pie spice, and ground cinnamon until well combined. Add the pumpkin puree and stir until mixed.
Separate the dough into two equal balls. Roll out the first ball until the dough is around ¼ inch thick.
Spread half the butter mixture over the top of the dough and roll the dough into a log shape.
Use a sharp knife to cut the log into six equal pieces. Place each piece in the prepared pan, leaving space between each roll for the cinnamon rolls to spread as they bake.
Repeat the process with the remaining dough.
Place the cinnamon rolls in the preheated oven and bake for 25 to 30 minutes, until they are golden brown on top and cooked through.
While the cinnamon rolls are cooking, make the glaze by beating together the cream cheese, powdered sugar, vanilla, and milk. Add more milk if needed to thin the glaze.
When the cinnamon rolls are done baking, spread the glaze over the top of each cinnamon roll before serving.
Looking for more pumpkin recipes:
- Pumpkin Spice Muffins
- Oreo Pumpkin Cheesecake
- Pumpkin Dump Cake
- Pumpkin Chocolate Chip Bread
- Vegan Pumpkin Pie
No Yeast Pumpkin Cinnamon Rolls
Ingredients
Dough:
- 2 cups flour
- ½ cup butter cut into small pieces
- 2 tablespoons sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ⅔ cup milk
For the Filling:
- 2 tablespoons butter melted
- ½ cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ cup pumpkin puree
For the Glaze:
- 2 ounces cream cheese softened
- ½ teaspoon vanilla extract
- 1 ½ cups powdered sugar
- 3 to 4 tablespoons milk
Instructions
- Preheat oven to 375 degrees and grease an 11x9 pan with butter.
- Add the flour and butter to a large bowl and use a pastry blender or fork to blend until the mixture resembles coarse sand. Stir in the sugar, baking powder, salt, and baking soda until combined.
- Add the milk and stir until a loose dough begins to form. Transfer the dough to a lightly floured surface and knead until a ball forms.
- Make the filling by whisking together the butter, brown sugar, pumpkin pie spice, and ground cinnamon until well combined. Add the pumpkin puree and stir until mixed.
- Separate the dough into two equal balls. Roll out the first ball until the dough is around ¼ inch thick.
- Spread half the butter mixture over the top of the dough and roll the dough into a log shape. Use a sharp knife to cut the log into six equal pieces. Place each piece in the prepared pan, leaving space between each roll for the cinnamon rolls to spread as they bake.
- Repeat the process with the remaining dough.
- Place the cinnamon rolls in the preheated oven and bake for 25 to 30 minutes, until they are golden brown on top and cooked through.
- While the cinnamon rolls are cooking, make the glaze by beating together the cream cheese, powdered sugar, vanilla, and milk. Add more milk if needed to thin the glaze.
- When the cinnamon rolls are done baking, spread the glaze over the top of each cinnamon roll before serving.
Delicious! Substituted ¼ cup pumpkin purée with ¼ cup milk in the dough for a little added pumpkin goodness.
Hello Pat,
Thank you for trying out this recipe. I appreciate it! It’s good to know that you did some tweaks and it turned out delicious. If you have a photo of your pumpkin cinnamon rolls, please share and tag me on IG or FB. I would love to see your creation!