Calling all pumpkin lovers! Here’s a delicious No Yeast Pumpkin Cinnamon Rolls recipe you are sure to fall head over heels for. If pumpkin is a popular ingredient in your baking recipes this time of year, you’ll love these homemade cinnamon rolls.
With a fantastic pumpkin cinnamon filling, a homemade fluffy dough, topped with a cream cheese sugar glaze, these perfect cinnamon rolls are chart topping for breakfast, brunch, snacks, or dessert.
You can’t go wrong when you whip up a simple batch of these delicious rolls. If you love breakfast and brunch recipes, you’re going to adore this Brunch Casserole. It’s another family favorite that is a great make ahead meal.
- Homemade from scratch cinnamon rolls ready in about 45 minutes
- Oozing with fall pumpkin flavor
- No need to wait for the dough to rise
- Flaky, fluffy cinnamon rolls with the perfect filling and glaze
- Great for company or the holidays
- 2 cups all-purpose flour
- 1/2 cup unsalted butter (chilled and 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
- 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
- 1/4 cup cream cheese (room temperature)
- 1/2 tsp pure vanilla extract
- 1-1/2 cup powdered sugar
- 3 to 4 Tbsp whole milk
- 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 (chopped)
This recipe is broken down into sections. Each section is a part of the rolls, the dough, the filling, glaze and garnish.
- Preheat the oven to 375 F.
- Coat an 11 x 9-inch baking dish with nonstick baking spray. Lightly flour one section of the counter top.
Making the Dough:
- Use a pastry blender to blend the flour and butter together in the large bowl of your stand mixer. 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. Switch to your paddle attachment and blend until all ingredients are well combined.
- Pour in the milk, stirring with a dough hook attachment until dough starts to form. The batter should be loose.
- Move the dough to the flour covered countertop.
- Knead the dough until it begins to form a ball.
- Add the melted butter, brown sugar, pumpkin pie slice, and cinnamon to a mixing bowl. Whisk to combine.
- Stir in pumpkin puree until everything is combined. Set aside.
- Transfer the dough ball to a piece of parchment paper the counter. Cut the dough ball in half.
- Use a rolling pin with the first dough ball to roll it and flatten it out until the dough is about ¼ 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 jelly roll style. Cut the dough log into six equal pinwheels.
- 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 rolls will become a golden brown in color when they’re done.
- Place rolls on a serving plate and allow to cool slightly before adding the glaze.
- Add the glaze ingredients to a small mixing bowl. Using 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.
- Add sugar, brown sugar, corn syrup, and softened 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 and enjoy.
Leftover Pumpkin Cinnamon Rolls without yeast should be stored in an airtight container and stored in the refrigerator for up to 3 days.
If possible, store these without the glaze or garnish on them.
Reheat the Yeast Free Cinnamon Rolls in the microwave or pop them in the oven to reheat them until warmed through again.
When possible, make a fresh batch of glaze and garnish to add to the rewarmed pumpkin cinnamon rolls.
You can freeze extra rolls for later. We recommend trying to freeze before adding the glaze and garnish as the texture of those will change when thawed and reheated.
Be sure to let the rolls cool before transferring them to a freezer safe bag or container and freezing them for up to 3 months.
Let them thaw in the fridge overnight before reheating. While they reheat, make a fresh batch of glaze and garnish, serve and enjoy.
- If you don’t have a pastry blender you can use either two forks or your hands.
- Make these dairy free by swapping the whole milk for a plant based milk, the cream cheese for a vegan cream cheese, and the unsalted butter for a dairy-free butter substitute.
- You can substitute pumpkin pie filling for the pumpkin puree, cinnamon and pie spice if you want.
- Add other fall flavors like apple and more cinnamon.
- Make a maple flavored glaze to compliment the pumpkin filling.
We use pumpkin puree and pumpkin spice in the filling. If you want even more pumpkin flavor, you can add some pumpkin spice to the dough and glaze or garnish.
You can adjust the amount of pumpkin flavors being used also. If you want just a subtle pumpkin hint of flavor, you can easily adjust the ingredients. And, if you’re a pumpkin-aholic, feel free to add more as you deem fit.
If you like a crunch, you can use chopped nuts. Walnut, pecans, and almonds would all make great garnish choices. You could even use some cooked pumpkin seeds.
If you want to add other flavors, you could go with some chopped apple in the brown sugar glaze garnish.
The options for this are endless, use what you are craving and watch the magic of these Pumpkin Cinnamon Rolls unfold.
If you have never made yeast free cinnamon rolls before, you’re in for a real treat with these Pumpkin Cinnamon Rolls. These tasty treats made from scratch are ready and waiting for you in under an hour!