Easy Pumpkin Cinnamon Rolls No Yeast

Pumpkin Cinnamon Rolls No Yeast are the perfect way to enjoy warm, gooey cinnamon rolls without waiting for dough to rise. Made with pumpkin puree, cozy fall spices, and a buttery cinnamon-sugar filling, these rolls are soft, fragrant, and incredibly comforting.

No kneading or yeast is needed, making them a great choice when you want homemade cinnamon rolls in less time. Imagine pulling a pan of golden pumpkin rolls from the oven and drizzling them with sweet glaze while they’re still warm. Serve them for breakfast, weekend brunch, or an afternoon treat with your favorite coffee. Ready to make a batch? Let’s get baking!

Why You’ll Love These Pumpkin Cinnamon Rolls

• No yeast and no rising time
• Quick and simple homemade dough
• Filled with pumpkin and warm spices
• Soft, tender, and buttery
• Perfect for fall breakfast or brunch
• Great with coffee, tea, or hot chocolate
• Easier than traditional yeast cinnamon rolls

Ingredients

For the Pumpkin Dough

• 2½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ cup pumpkin puree
• ½ cup buttermilk
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Cinnamon Filling

• 4 tablespoons unsalted butter, softened
• ½ cup packed light brown sugar
• 1½ teaspoons ground cinnamon
• ½ teaspoon pumpkin pie spice

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

How to Make Pumpkin Cinnamon Rolls

1. Prepare the Oven and Pan

Preheat your oven to 375°F (190°C).

Lightly grease a 9-inch round or square baking dish and set aside.

2. Make the Pumpkin Dough

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

In a separate bowl, whisk together the pumpkin puree, buttermilk, melted butter, and vanilla.

Pour the wet ingredients into the dry ingredients and gently stir until a soft dough forms.

3. Roll Out the Dough

Lightly flour your work surface and turn the dough onto it.

Gently knead it just a few times to bring it together, then roll it into approximately a 12×16-inch rectangle.

If the dough feels sticky, lightly dust the surface and rolling pin with flour.

4. Add the Cinnamon Filling

Spread the softened butter evenly over the dough.

Mix the brown sugar, cinnamon, and pumpkin pie spice together, then sprinkle evenly over the butter.

Leave a small border around the edges.

5. Roll the Dough

Starting from one long side, tightly roll the dough into a log.

Use a sharp knife to cut the log into 9–12 evenly sized rolls.

6. Arrange the Rolls

Place the rolls cut-side up in the prepared baking dish, leaving a little space between them.

They will expand as they bake.

7. Bake

Bake for approximately 22–28 minutes, or until the rolls are lightly golden.

8. Make the Glaze

While the rolls cool slightly, whisk together the powdered sugar, milk, and vanilla until smooth.

For a thicker glaze, add a little more powdered sugar. For a thinner glaze, add a few drops of milk.

9. Glaze and Serve

Let the cinnamon rolls cool for about 5–10 minutes, then drizzle generously with the glaze.

Serve warm.

pc: recipessize

Tips for the Best No-Yeast Pumpkin Cinnamon Rolls

Don’t overwork the dough.
No-yeast dough becomes tough when overmixed or kneaded too much. Mix just until the ingredients come together.

Don’t use too much flour.
A slightly soft dough produces more tender rolls. Add flour gradually if the dough is difficult to handle.

Roll the dough evenly.
An even rectangle helps create rolls that bake at the same rate.

Use softened butter for the filling.
It spreads much more easily than cold butter without tearing the dough.

Don’t overbake.
The rolls should be lightly golden and cooked through. Too much baking can make them dry.

Easy Homemade Pumpkin Cinnamon Roll Variations

Cream Cheese Frosting

Replace the simple glaze with a classic cream cheese frosting made with cream cheese, butter, powdered sugar, vanilla, and a splash of milk.

Pecan Pumpkin Rolls

Sprinkle ½ cup chopped pecans over the cinnamon filling before rolling.

Maple Glaze

Replace some of the milk in the glaze with maple syrup for a delicious fall flavor.

Extra Pumpkin Spice

Add a little extra pumpkin pie spice to the dough and filling if you prefer a stronger spiced flavor.

Chocolate Chip Pumpkin Rolls

Sprinkle mini chocolate chips over the cinnamon filling before rolling the dough.

Can I Make These Ahead?

Yes. You can assemble the rolls, cover the baking dish tightly, and refrigerate them overnight.

Let them sit at room temperature for about 20–30 minutes while the oven preheats, then bake as directed.

Storage Tips

Store leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Warm individual rolls in the microwave for a few seconds before serving.

Can We Freeze Pumpkin Cinnamon Rolls?

Yes. Allow the baked rolls to cool completely, then wrap them individually and place them in a freezer-safe container or bag.

Freeze for up to 2 months. Thaw overnight in the refrigerator and warm before serving.

Frequently Asked Questions

Are these pumpkin cinnamon rolls really made without yeast?

Yes. This recipe uses baking powder and baking soda instead of yeast, so there is no yeast activation or rising period.

Do I need to knead the dough?

No. A few gentle folds are enough to bring the dough together. Avoid extensive kneading to keep the rolls tender.

Can I use pumpkin pie filling?

No. Use plain pumpkin puree. Pumpkin pie filling already contains sugar and spices, which can affect the flavor and texture.

Why are my cinnamon rolls tough?

The most common reasons are adding too much flour, overmixing the dough, or overbaking the rolls. Keep the dough soft and handle it gently.

Serving Ideas

Serve these warm pumpkin cinnamon rolls with:

• Hot coffee
• Pumpkin spice latte
• Chai tea
• Hot chocolate
• Fresh fruit
• Whipped cream
• A drizzle of maple syrup

Conclusion

These Quick Pumpkin Cinnamon Rolls are proof that you don’t need yeast or hours of rising time to enjoy a cozy homemade fall breakfast. The pumpkin-spiced dough, buttery cinnamon filling, and sweet glaze make every bite soft, fragrant, and comforting.

Make a batch on a cool fall morning and serve them warm; the smell alone will have everyone heading to the kitchen.