Best Pumpkin Cinnamon Rolls Without Yeast

Golden. Round. Ooey gooey sweet. These pumpkin cinnamon rolls without yeast are a favourite treat I love to eat whenever I can make this fall recipe with pumpkin pie spice.

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Pumpkin cinnamon rolls recipe

These are definitely the best pumpkin cinnamon rolls that you will bake this fall!

• Prep Time: 20 minutes
• Baking Time: 25 minutes
• Total Time: 45 minutes
• Makes: 12 cinnamon rolls

Kitchen Tools Needed

• 1 Baking sheet
• 4 bowls
• 1 Pastry blender
• 1 Rolling Pin
• 1 Electric mixer
• 1 saucepan

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Cinnamon Roll Dough Ingredients

• 2 cups flour
• 1⁄2 cup unsalted butter (chilled/cut in small pieces)
• 2 tbsp granulated sugar
• 3 tsp baking powder
• 1⁄2 tsp Kosher salt
• 1⁄4 tsp baking soda
• 2⁄3 cup whole milk

pumpkin cinnamon roll filling Ingredients

• 2 tbsp unsalted butter (melted)
• 1⁄2 cup light brown sugar (packed)
• 1 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 1⁄4 cup pumpkin puree

How to make pumpkin cinnamon rolls

This pumpkin cinnamon rolls recipe is relatively easy to make, but requires many steps to achieve this delicious fall breakfast or dessert. It’s all worth it at the end, I can guarantee you! These cinnamon rolls are also ideal to serve for a brunch with the family.

Cinnamon Roll Dough Directions

Preheat the oven to 375 degrees. Coat a 11 x 9 inch with nonstick baking spray. Lightly flour one section of the counter top.

Use a pastry blender to blend the flour and butter together. (If you don’t have a pastry blender you can use either two forks or your hands.) Continue to blend the flour and butter together until it looks like coarse sand.

Add the sugar, baking powder, salt and baking soda in a medium bowl. Whisk to combine. Add the dry ingredients to the flour/butter mixture. Stir until all ingredients are well combined. Pour in the milk, stirring until dough starts to form. (The batter will be loose.) Move the dough to the flour covered countertop. Knead the dough until it begins to form a ball.

Filling Directions

Add the melted butter, brown sugar, pumpkin pie slice, and cinnamon in a bowl. Whisk to combine. Stir in pumpkin puree until everything is combined. Set the filling aside.

Cinnamon Rolls Directions

Transfer the dough ball to the counter. Cut the dough ball in half. Use a rolling pin with the first dough ball until the dough is about 1⁄4 inch thick.

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Divide the filling in half. Spread one half of the filling over the first dough ball that had been rolled out. Use an offset spatula to spread the filling on the entire section of dough.

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Starting at one end of the rolled out dough and begin to roll it into a log. Cut the dough log into six equal pinwheels (or pieces of rolled filled cinnamon rolls).

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Place each filled roll on the prepared baking sheet. Allow several inches between each roll to allow them to spread out as they bake. Repeat this with the remaining half of the cinnamon roll dough. Once all of the dough has been filled and sliced, put them in the oven to bake. Bake at 375 degrees for 25-30 minutes. The roll will be a golden brown.

Glaze recipe for cinnamon rolls

Cream cheese glaze ingredients

• 1⁄4 cup cream cheese (room temp)
• 1⁄2 tsp pure vanilla extract
• 1 1⁄2 cups powdered sugar
• 3 to 4 tbsp whole milk

Glaze Directions

Add the glaze ingredients to a small mixing bowl. Use an electric mixer combine the cream cheese, powdered sugar, vanilla, and milk to combine them. If necessary add a few drops of milk to get the consistency wanted. Allow the cinnamon rolls to cool slightly before adding the glaze.

Cinnamon rolls Topping Recipe

The topping on these pumpkin cinnamon rolls are optional, but will definitely add a sweet and crunchy taste! You can serve them with the glaze only.

Topping Ingredients

• 1 cup granulated sugar
• 3 tbsp light brown sugar (packed)
• 1⁄2 tsp salt
• 1 cup dark corn syrup
• 1 tbsp cold water
• 2 tsp cornstarch
• 1⁄3 cup unsalted butter (room temp)
• 1 cup pecans (finely chopped)

Topping Directions

Add sugar, brown sugar, corn syrup, and butter in a heavy saucepan over medium heat. Combine cold water and cornstarch in a small bowl. Stir to blend before adding in the saucepan.

Increase heat to high bringing the mixture to a boil. Stir in the salt, vanilla, and pecans. Continue on the stove until the mixture reaches a boil again. Continue to stir until the mixture thickens. Set aside to cool. Add a tablespoon of the pecan mixture on top of the glazed cinnamon rolls.

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I hope this pumpkin cinnamon roll without yeast recipe becomes a favourite for your family! If you try this recipe, make sure to share it with us on Facebook or Twitter! Also, please look at the other recipes we have on the blog for more ideas to try and enjoy!

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Best Pumpkin Cinnamon Rolls Without Yeast

Lyne Proulx

These are the best pumpkin cinnamon rolls without yeast you will ever taste! They are so tasty due to the pumpkin pie spice in the filling!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Breakfast, Dessert

Cuisine American, Canadian

Servings 12 Rolls

Calories 552 kcal

Equipment

• 1 Baking sheet
• 4 bowls
• 1 Pastry blender
• 1 Rolling Pin
• 1 Electric mixer
• 1 saucepan

Ingredients

  

1x2x3x

CINNAMON ROLL DOUGH INGREDIENTS

• 2 cups flour
• 1/2 cup unsalted butter chilled/cut in small pieces
• 2 tbsp granulated sugar
• 3 tsp baking powder
• 1/2 tsp Kosher salt
• 1/4 tsp baking soda
• 2/3 cup whole milk

PUMPKIN CINNAMON ROLL FILLING INGREDIENTS

• 2 tbsp unsalted butter melted
• 1/2 cup light brown sugar packed
• 1 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 1/4 cup pumpkin puree

CREAM CHEESE GLAZE INGREDIENTS

• 1/4 cup cream cheese room temp
• 1/2 tsp pure vanilla extract
• 1 1/2 cups powdered sugar
• 3 to 4 tbsp whole milk

TOPPING INGREDIENTS

• 1 cup granulated sugar
• 3 tbsp light brown sugar packed
• 1/2 tsp salt
• 1 cup dark corn syrup
• 1 tbsp cold water
• 2 tsp cornstarch
• 1/3 cup unsalted butter room temperature
• 1 cup pecans finely chopped

Instructions

 

CINNAMON ROLL DOUGH DIRECTIONS

• Preheat the oven to 375 degrees. Coat a 11 x 9 inch baking sheet with nonstick baking spray.
• Lightly flour one section of the counter top.
• Use a pastry blender to blend the flour and butter together. (If you don’t have a pastry blender you can use either two forks or your hands.) Continue to blend the flour and butter together until it looks like coarse sand.
• Add the sugar, baking powder, salt and baking soda in a medium bowl. Whisk to combine.
• Add the dry ingredients to the flour/butter mixture. Stir until all ingredients are well combined.
• Pour in the milk, stirring until dough starts to form. (The batter will be loose.)
• Move the dough to the flour covered countertop. Knead the dough until it begins to form a ball.

FILLING DIRECTIONS

• Add the melted butter, brown sugar, pumpkin pie slice, and cinnamon in a bowl. Whisk to combine. Stir in pumpkin puree until everything is combined. Set aside.

CINNAMON ROLLS DIRECTIONS

• Transfer the dough ball to the counter. Cut the dough ball in half. Use a rolling pin with the first dough ball until the dough is about 1⁄4 inch thick.
• Divide the filling in half. Spread one half of the filling over the first dough ball that had been rolled out. Use an offset spatula to spread the filling on the entire section of dough.
• Starting at one end of the rolled out dough and begin to roll it into a log. Cut the dough log into six equal pinwheels (or pieces of rolled filled cinnamon rolls).
• Place each filled roll on the prepared baking sheet. Allow several inches between each roll to allow them to spread out as they bake.
• Repeat this with the remaining half of the cinnamon roll dough.
• Once all of the dough has been filled and sliced, put them in the oven to bake. Bake at 375 degrees for 25-30 minutes. The roll will be a golden brown.

GLAZE DIRECTIONS

• Add the glaze ingredients to a small mixing bowl. Use an electric mixer combine the cream cheese, powdered sugar, vanilla, and milk to combine them. If necessary add a few drops of milk to get the consistency wanted.
• Allow the cinnamon rolls to cool slightly before adding the glaze.

TOPPING DIRECTIONS

• Add sugar, brown sugar, corn syrup, and butter in a heavy saucepan over medium heat.
• Combine cold water and cornstarch in a small bowl. Stir to blend before adding in the saucepan. Increase heat to high bringing the mixture to a boil.
• Stir in the salt, vanilla, and pecans. Continue on the stove until the mixture reaches a boil again. Continue to stir until the mixture thickens.
• Set aside to cool.
• Add a tablespoon of the pecan mixture on top of the glazed cinnamon roll.

Notes

HOW DO YOU KEEP PUMPKIN CINNAMON ROLLS SOFT AND MOIST?

After making a batch of pumpkin cinnamon rolls, I want to keep them as soft and moist for as long as possible. One thing I do to maintain the freshness of these yummy treats is to store them in an airtight container. I individually wrap each cinnamon roll in plastic wrap and put them in a freezer bag.

Another method I use to keep these pumpkin cinnamon rolls soft is to wrap the whole pan in two layers of plastic wrap. This helps to seal out as much air as possible, keeping these rolls fresh until they are served.

Nutrition

Calories: 552kcalCarbohydrates: 86gProtein: 4gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 46mgSodium: 395mgPotassium: 133mgFiber: 2gSugar: 69gVitamin A: 1344IUVitamin C: 0.4mgCalcium: 118mgIron: 1mg

Keyword best pumpkin cinnamon rolls, cinnamon rolls, Pumpkin cinnamon rolls, pumpkin cinnamon rolls without yeast

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