30-Minute Pumpkin Cinnamon Rolls
These shortcut pumpkin cinnamon buns don’t require any yeast or rise time, so they can be made any time the craving strikes.
Enjoy cozy pumpkin cinnamon rolls slathered with cinnamon cream cheese icing for a delicious breakfast that doesn’t take hours to make.
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If you ask me, a warm gooey cinnamon roll is one of the ultimate comfort foods. The warm spices, soft bread, and creamy sweet frosting are perfect for mornings when you want something cozy.
But traditional cinnamon rolls require a bit of advance planning, since the dough has to rise a couple of times.
Years ago, I started making quick cinnamon rolls without the yeast, and it made it SO much easier to enjoy a batch of cinnamon rolls at the last minute (I’ve also made cinnamon rolls with Bisquick for another shortcut option).
But for fall, I decided to adapt that recipe and make these pumpkin cinnamon rolls.
It’s a riff on that original time-saving recipe, but with a few adjustments, including pumpkin puree in the dough and a cinnamon cream cheese frosting on top.
I love the golden hue of the dough and the warm spices of the filling. Best of all, they’re ready in about 30 minutes!
More Pumpkin Breakfast Recipes:
Making No-Rise Pumpkin Cinnamon Rolls
I use self-rising flour to make these cinnamon rolls without yeast. It helps give the dough a light texture, but without the rise time.
To keep them nice and tender, I add some butter and cream to the dough, then drizzle some cream over the rolls before baking.
But since the dough is not as pliable as a yeast dough would be, it’s important to ensure your work surface and hands are well-floured when you’re working with the dough, and don’t pat it out too thin.
This is a great shortcut option when you don’t have the time for dough to rise!
How to Make Quick Pumpkin Cinnamon Rolls
It’s really easy to whip up this sweet breakfast.
Ingredients You’ll Need
- Self-rising flour
- Pumpkin puree
- Milk
- Cream
- Butter
- Nutmeg
- Cinnamon
- Allspice
- Brown sugar
- Cream cheese
- Powdered sugar
- Vanilla extract
How to Make It:
Find the full printable recipe available below
Make the dough. First, you’ll combine the flour, pumpkin puree, milk, cream, butter, and nutmeg.
Mix until a soft dough forms.
Pat it out. Then, you’ll turn the dough out onto a well-floured surface. Sprinkle flour on top of the dough as well as your hands, then pat the dough out into a rectangle (about 9×11-inches).
Don’t pat it too thin or it will be difficult to roll up!
Spread some softened butter on top, followed by a mixture of brown sugar, cinnamon, nutmeg, and allspice.
Roll, cut, and bake. Then, you’ll roll up the dough into a log and cut it into 8 rounds. Place them in a greased pan.
Drizzle heavy cream over the rolls, then bake for about 18-20 minutes.
Add frosting. In a small mixing bowl, beat together cream cheese, butter, powdered sugar, vanilla extract, cinnamon, and milk.
Once the cinnamon rolls have cooled for a few minutes, spread the frosting over the tops. Serve the rolls while they’re warm, and enjoy!
Notes and Adaptations:
- For the filling, you can use 2 1/2 teaspoons of pumpkin pie spice in lieu of the cinnamon, nutmeg, and allspice if you prefer.
- When patting out your dough, you don’t want to pat it too thin. Since it’s not a yeast dough, it’s not as pliable as traditional cinnamon roll dough. If you pat it too thin, it will be more difficult to roll up.
- Be sure to flour your work surface and hands well. Since this is somewhat of a wet dough, it is more prone to sticking.
Recommended Equipment:
- Mixing bowl for preparing dough
- Hand mixer for preparing icing
- Cake pan for baking
Easy Pumpkin Cinnamon Rolls
Ingredients
For the Dough:
- 2 1/2 cups self-rising flour
- 1/2 cup pumpkin puree
- 1/2 cup milk
- 2 tablespoons heavy cream
- 2 tablespoons butter (melted)
- 1/4 teaspoon ground nutmeg
For the Filling and Baking:
- 1/4 cup butter (softened)
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/3 cup heavy cream (slightly warmed)
For the Icing:
- 2 ounces cream cheese (softened)
- 1 tablespoon butter (softened)
- 1 cup powdered sugar
- 1/8 teaspoon ground cinnamon
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 425F. Grease an 8-inch or 9-inch round pan with nonstick spray or butter. Set aside.
- In a large mixing bowl, prepare dough by combining self-rising flour, pumpkin puree, milk, cream, melted butter, and ground nutmeg. Stir just until ingredients are well-combined.
- Turn dough out onto a well-floured surface (I like to flour a piece of parchment paper for easy clean-up). Sprinkle the top of the dough liberally with flour, then dust your hands with flour. Press the dough out into a rectangle about 9×11-inches or so.
- Spread softened butter over the surface of the dough (I use my hands for this).
- In a small bowl, whisk together brown sugar and cinnamon for the filling. Sprinkle that mixture evenly over the butter layer.
- Starting with the long edge of the rectangle, carefully roll the dough tightly into a log. Using a serrated knife, slice off the irregular ends of the log, then divide the remainder of the log into 8 pieces (I cut the log in half, then cut those pieces in half, then cut those in half).
- Place sliced rounds into the prepared pan. Drizzle the warmed cream over the rolls, allowing it to drip through the rolls and down into the bottom of the pan.
- Bake in preheated oven for about 18-20 minutes, or until tops are golden-brown.
- While the rolls are baking, prepare the icing by combining cream cheese, butter, powdered sugar, vanilla extract, cinnamon, and 2 tablespoons of milk in a small mixing bowl. Use an electric mixer to beat until smooth. If the mixture is too thick, add another tablespoon of milk.
- Once you remove the rolls from the oven, let them cool for about 5 minutes, then spread the tops with icing. Serve warm and enjoy!
Notes
- For the filling, you can use 2 1/2 teaspoons of pumpkin pie spice in lieu of the cinnamon, nutmeg, and allspice if you prefer.
- When patting out your dough, you don’t want to pat it too thin. Since it’s not a yeast dough, it’s not as pliable as traditional cinnamon roll dough. If you pat it too thin, it will be more difficult to roll up.
- Be sure to flour your work surface and hands well. Since this is somewhat of a wet dough, it is more prone to sticking.
Equipment
Nutrition
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