Name: Pumpkin Cinnamon Rolls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 1/4 cups all purpose flour; 2 teaspoons baking powder; 1/4 teaspoon kosher salt; 1/4 cup unsalted butter, softened; 1/4 cup brown sugar; 1 cup pumpkin puree; 2 teaspoons ground cinnamon; 3 tablespoons honey; 1/2 cup whipped cream cheese; 1 cup powdered sugar; 2-3 tablespoons milk, water or cream; 1/4-1/2 teaspoon vanilla extract (optional)

If you’re craving something warm, comforting, and a little bit sweet with the rich flavors of fall, I’ve got just the thing for you — a **Pumpkin Cinnamon Rolls Recipe** that’s quick, fluffy, and yeast-free! I absolutely love how these rolls come together in under 40 minutes, making them perfect for a cozy weekend breakfast or an easy dessert that everyone, even my picky eaters, go crazy for.

❤️

Why You’ll Love This Recipe

No Yeast Needed: You won’t have to wait hours for dough to rise—these rolls bake up fast and delicious every time.
Pumpkin-Packed Flavor: The pumpkin puree adds moisture and that cozy fall vibe that makes these rolls unforgettable.
Cream Cheese Glaze: The whipped cream cheese frosting is just the right balance of tangy and sweet to finish everything off perfectly.
Family Favorite: I discovered that even my non-pumpkin-loving family asks for seconds!

A round white plate holds nine small pumpkin-colored cinnamon rolls arranged in a loose circle. Each roll has light orange and brown swirls visible from the cinnamon filling and is topped with a thin drizzle of white icing, creating a shiny contrast. The plate sits on a soft yellow towel with a white line pattern, placed on a white marbled surface. Two whole pumpkins, one larger and one smaller, sit in the background, adding an autumn feel to the scene. One additional cinnamon roll is partially seen on the bottom right, held by a woman's hand, showing the flaky texture inside. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Cinnamon Rolls, easy fall breakfast, no yeast cinnamon rolls, pumpkin dessert recipes, quick pumpkin sweet rolls

Ingredients You’ll Need

Every ingredient here is easy to find and plays a key role in achieving the soft, tender texture and amazing pumpkin-cinnamon flavor you’re after. If you pick fresh pumpkin puree from the store (or even homemade), you’ll notice a big difference in richness!

Flat lay of a small mound of all purpose flour, a small pile of baking powder, a tiny pinch of kosher salt, a square of softened unsalted butter, a small heap of brown sugar, a dollop of vibrant orange pumpkin puree, a generous scoop of whipped cream cheese, a small white bowl of golden honey, a small white bowl with ground cinnamon powder, a small white bowl filled with powdered sugar, a small white bowl containing creamy milk, and two whole uncracked brown eggs, all arranged symmetrically on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Pumpkin Cinnamon Rolls, easy fall breakfast, no yeast cinnamon rolls, pumpkin dessert recipes, quick pumpkin sweet rolls

All purpose flour: This is the base for your dough—simple and straightforward to give that soft roll texture.
Baking powder: Your leavening agent to make these rolls rise without yeast.
Kosher salt: Just a touch to balance out the sweetness and enhance flavor.
Unsalted butter: Softened for mixing, butter adds richness and moisture.
Brown sugar: Adds warmth and a hint of molasses flavor that pairs beautifully with pumpkin.
Pumpkin puree: Your star ingredient—make sure it’s pure pumpkin and not pumpkin pie filling!
Whipped cream cheese: For that creamy frosting that’s light and luscious.
Honey: Adds a gentle sweetness and helps keep the frosting silky.
Ground cinnamon: Essential spice that complements pumpkin perfectly.
Powdered sugar: Gives the glaze a smooth, sweet finish.
Milk, water, or cream: To thin out the frosting just right.
Vanilla extract (optional): I love adding this for a little extra depth in the glaze.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that you can easily customize this Pumpkin Cinnamon Rolls Recipe depending on your mood or what you have on hand. A small swap or addition can make it feel brand new!

Add Nuts or Raisins: I like sprinkling chopped pecans or walnuts inside for some crunch, or raisins for little bursts of sweetness.
Dairy-Free Version: Swap out butter for coconut oil and use vegan cream cheese to make these rolls fully dairy-free.
Spice It Up: Sometimes, I add a pinch of nutmeg or ginger along with the cinnamon for extra fall vibes.
Glaze Alternatives: You can drizzle maple syrup or a simple vanilla glaze if you want something different than cream cheese.

How to Make Pumpkin Cinnamon Rolls Recipe

Step 1: Mix Your Dry Ingredients

Start by whisking together the all-purpose flour, baking powder, and kosher salt in a large bowl. This ensures everything is evenly distributed and helps your rolls rise nicely. Baking powder is your secret weapon here since we’re skipping yeast, so be sure it’s fresh.

Step 2: Combine Butter, Sugar & Pumpkin

Next up, cream the softened butter and brown sugar together until you get a smooth, creamy mixture. Then add in the pumpkin puree—this is the moment your place starts smelling like autumn magic. The pumpkin keeps the dough tender and moist, which I learned is key after a few trial runs of dryer rolls!

Step 3: Form the Dough and Roll Out

Now, incorporate the pumpkin-butter mix into the dry ingredients to form a soft dough. Don’t overmix here—you want it just combined so the rolls stay fluffy. Flour your surface lightly and roll the dough out into a rectangle, roughly 9×12 inches. This is where you’ll sprinkle your cinnamon and brown sugar filling before rolling it up and slicing into rolls.

Step 4: Bake Your Rolls

Place your rolls into a greased pan and bake for about 20 minutes until golden on top. Keep an eye on them—you don’t want the edges to get too dark but you do want that gorgeous color that means perfect baking.

Step 5: Whip Up the Cream Cheese Glaze

While the rolls bake, mix the whipped cream cheese with honey, powdered sugar, milk or cream, and a splash of vanilla extract if you like. Whisk until smooth and creamy. Once rolls come out hot from the oven, slather that luscious glaze over the top—you’ll find this step takes them from tasty to knock-out delicious.

👨‍🍳

Pro Tips for Making Pumpkin Cinnamon Rolls Recipe

Use Fresh Baking Powder: I learned the hard way that old baking powder means dense rolls, so check your expiration date!
Don’t Overmix the Dough: Mix just until combined to keep things tender and fluffy, not tough.
Warm Your Filling Spices: Toasting the cinnamon and other spices briefly in a dry pan before using intensifies their flavors wonderfully.
Slice Gently: Use a sharp knife or dental floss for cleaner cuts to keep your rolls looking neat and uniform.

How to Serve Pumpkin Cinnamon Rolls Recipe

A woman's hand is holding one bright orange swirl roll with white icing drizzled across the surface, showing its soft and fluffy texture with cinnamon filling layers. Around it are several more identical rolls placed close together in a white bowl, all with the same orange color and white icing in spiral patterns. The background shows a white marbled surface with part of a small orange pumpkin visible on the right side. The overall scene highlights the warm, rich colors and creamy icing on the rolls. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Cinnamon Rolls, easy fall breakfast, no yeast cinnamon rolls, pumpkin dessert recipes, quick pumpkin sweet rolls

Garnishes

For a little extra flair, I love sprinkling chopped toasted pecans or a dash of cinnamon over my cream cheese glaze. Sometimes a drizzle of maple syrup adds a beautiful shiny finish and that extra hint of sweetness loved by the whole family.

Side Dishes

These rolls pair so well with a cup of hot coffee or chai tea. For a fuller fall brunch, I often serve them alongside scrambled eggs or sautéed greens to balance sweet and savory.

Creative Ways to Present

For a special occasion, I arrange the rolls in a circular pattern on a festive platter and top them with edible flowers or candied pumpkin seeds for a stunning centerpiece. You can also bake them in individual ramekins for charming, personal servings.

Make Ahead and Storage

Storing Leftovers

I store leftover rolls in an airtight container at room temperature for up to two days. If it’s warmer in your kitchen, the fridge works fine but bring them back to room temp before serving so they’re soft and flavorful again.

Freezing

These rolls freeze wonderfully! After baking and glazing, wrap each roll tightly in plastic wrap and store in a freezer bag. When you’re ready, thaw overnight in the fridge and warm through in the oven—just like fresh!

Reheating

I reheat leftover or thawed rolls in a 350°F oven for about 8-10 minutes; this helps restore that just-baked softness and melts the glaze perfectly. Microwaving works in a pinch, but the texture isn’t quite as good.

FAQs

Can I make this Pumpkin Cinnamon Rolls Recipe without cream cheese?

Absolutely! You can swap the cream cheese glaze with a simple powdered sugar and milk glaze or even drizzle maple syrup; it won’t be quite the same tang but still delicious.
Is pumpkin puree important, or can I substitute something else?

Using real pumpkin puree is key to get that moist texture and authentic fall flavor. Substitute with butternut squash puree only if you want a slightly different but still tasty result.
How do I adjust this recipe for gluten-free?

Try using a 1:1 gluten-free baking flour blend in place of the all-purpose flour. Because gluten-free flours behave differently, the texture might be a bit more crumbly; adding a touch more pumpkin puree can help with moisture.
Can I make these rolls the night before?

Yes! You can assemble the rolls and refrigerate overnight before baking in the morning. Just let them come to room temperature before putting them in the oven for more even baking.

Final Thoughts

This Pumpkin Cinnamon Rolls Recipe has become my go-to whenever I want that perfect mix of cozy fall flavors and quick homemade comfort. I love how it’s simple but never boring—every batch fills my kitchen with the scent of cinnamon and pumpkin goodness and brings smiles around the table. I seriously recommend giving this one a try; you’ll feel like a kitchen rockstar, and your family will thank you for it. Trust me, these rolls are a warm hug you can eat!