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–+ servings
pumpkin cinnamon rolls

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
Cook Time 25 minutes
Total Time 45 minutes
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
  

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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