Easy Pumpkin Cinnamon Rolls No Yeast
These Pumpkin Cinnamon Rolls No Yeast are soft, warmly spiced, and filled with buttery cinnamon sugar. Made without yeast or a long rising time, they're a quick way to enjoy homemade pumpkin cinnamon rolls for breakfast, brunch, or a cozy fall treat.
Servings: 9
Calories: 300kcal
Ingredients
- 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 light brown sugar packed
- 1½ teaspoons ground cinnamon
- ½ teaspoon pumpkin pie spice
- Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat oven to 375°F (190°C). Grease a 9-inch round or square baking dish.
- Mix dry ingredients: Whisk flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl.
- Mix wet ingredients: In another bowl, whisk pumpkin puree, buttermilk, melted butter, and vanilla.
- Make the dough: Add the wet ingredients to the dry ingredients and gently stir until a soft dough forms. Don't overmix.
- Roll out: Transfer the dough to a lightly floured surface and gently bring it together. Roll into approximately a 12×16-inch rectangle.
- Add filling: Spread softened butter over the dough. Mix brown sugar, cinnamon, and pumpkin pie spice, then sprinkle evenly over the butter.
- Roll: Starting from one long side, roll the dough into a log. Cut into 9–12 equal pieces.
- Arrange: Place the rolls cut-side up in the prepared baking dish.
- Bake: Bake for 22–28 minutes, until lightly golden and cooked through.
- Make glaze: Whisk powdered sugar, milk, and vanilla until smooth.
- Finish: Cool the rolls for 5–10 minutes, then drizzle with glaze and serve warm.
Notes
- Use plain pumpkin puree, not pumpkin pie filling.
- Avoid adding too much flour; a slightly soft dough gives more tender rolls.
- Handle the dough gently and avoid excessive kneading.
- Don't overbake, as no-yeast rolls can become dry.
- For a richer finish, use cream cheese frosting instead of the simple glaze.
Nutrition
- Calories: 300 kcal
- Carbohydrates: 47 g
- Protein: 5 g
- Fat: 11 g
- Saturated Fat: 6 g
- Fiber: 2 g
- Sugar: 23 g
- Sodium: 280 mg