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Quick Pumpkin Cinnamon Rolls are my family’s favorite easy fall treat. Soft, tender pumpkin dough swirled with gooey cinnamon cream cheese, ready in just minutes for breakfast, brunch, or dessert!
Table of Contents
Why I Love This Recipe
- Perfect for Pumpkin Season: If you’ve stocked up on pumpkin puree (like I always do!), these rolls are the ultimate way to use it. They’re one of my favorite easy pumpkin recipes along with Pumpkin Pie Parfaits.
- Quick & Easy: No yeast, no rising time. Just soft, fluffy pumpkin cinnamon rolls ready fast. Perfect if you need a last-minute fall breakfast idea or sweet treat. Another fall breakfast favorite? Breakfast Rice Bake!
- Family Favorite: Tender pumpkin dough, swirls of cinnamon sugar, and a sweet glaze make these rolls kid-approved and the perfect pumpkin dessert recipe to share.
Delicious! Made these this morning and i can’t stop eating them!
– achatfield78
The Ingredients
- All-purpose flour: gives the rolls their soft, fluffy texture
- Baking powder: the leavening agent that makes these rolls rise without yeast
- Unsalted butter: adds richness and helps create a tender dough
- Brown sugar: brings a warm, caramel-like sweetness that pairs perfectly with pumpkin
- Pumpkin puree: canned or homemade; adds moisture, natural sweetness, and that classic fall flavor
- Whipped cream cheese, honey and cinnamon: these work together to make the creamy filling taste like autumn.
*For a full list of ingredients and measurements, see the recipe card below.*
Variations and Substitutions
- Cream Cheese Options: Whipped cream cheese spreads easily, but regular cream cheese works too. Just soften it in the microwave before using.
- Spices: Swap the cinnamon for pumpkin pie spice or add a pinch of nutmeg, ginger, or cloves for extra fall flavor.
- Sweetener: Use maple syrup instead of honey for a slightly different sweetness.
- Nutty Crunch: Sprinkle chopped pecans or walnuts over the filling before rolling.
How to Make Quick Pumpkin Cinnamon Rolls
- Combine dry ingredients: Preheat oven to 375°F. In a bowl, whisk together the flour, baking powder and salt.
- Make the dough: In a separate bowl or the bowl of a standing mixer, cream together the butter and sugar, then mix in pumpkin puree. Add the flour mixture to the pumpkin mixture and stir to combine.
- Roll out the dough. On a well floured surface, roll the dough to a 1/4 inch thick rectangle about 16 x 12 inches. Spread the cream cheese on top of the dough, drizzle with honey and sprinkle with cinnamon.
- Cut into pieces. Carefully roll up the dough, starting with the long side. Then cut into 1 1/2-inch pieces.
- Bake: Place the rolls in greased muffin cups or silpat or parchment lined baking sheet and bake for 20-22 minutes, or until golden brown.
- Make the icing: A tablespoon at a time, add milk to the powdered sugar and mix until desired consistency is reached. Add the vanilla extract and stir.
- Drizzle glaze over cooked cinnamon rolls and enjoy!
Tips and Tricks
- Don’t skip the cream cheese: It makes the filling extra creamy and balances the sweetness.
- Cut evenly: A serrated knife or unflavored dental floss helps slice the rolls neatly.
- Best served warm: Pop leftovers in the toaster oven for a few minutes or in the microwave for 10-15 seconds to refresh.
Storage and Freezing
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps up to 5 days. Just reheat in the oven, toaster oven or microwave before serving.
- Freezer: Freeze baked rolls (without glaze) for up to 2 months. Thaw, warm, and glaze before serving.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely. Homemade pumpkin puree works just as well as canned, as long as it isn’t too watery. If your puree is thin, strain it through cheesecloth to remove excess liquid.
Can you make cinnamon rolls without yeast?
Yes! These pumpkin cinnamon rolls use baking powder instead of yeast, so there’s no rising time required. They bake up fluffy and tender in just about 20 minutes.
More Pumpkin Recipes
Recipe Video
Make these Quick Pumpkin Cinnamon Rolls for your next weekend brunch and let me know what you think by leaving a comment and rating below!
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Quick Pumpkin Cinnamon Rolls
These Quick Pumpkin Cinnamon Rolls are soft, fluffy, and filled with pumpkin flavor. No yeast needed, so they're ready fast for a cozy fall breakfast or dessert.
Ingredients
For the Rolls:
- 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
- 1/2 cup whipped cream cheese
- 3 tablespoon honey
- 2 teaspoons ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk, water or cream
- 1/4-1/2 teaspoon vanilla extract (optional)
Instructions
Quick Pumpkin Cinnamon Rolls:
- Preheat oven to 375°F.
- In a bowl, whisk together the flour, baking powder and salt.
- In a separate bowl or the bowl of a standing mixer, cream together the butter and sugar, then mix in pumpkin puree. Add the flour mixture to the pumpkin mixture and stir to combine.
- On a well floured surface, roll the dough to a 1/4 inch thick rectangle about 16 x 12 inches. Spread the cream cheese on top of the dough, drizzle with honey and sprinkle with cinnamon.
- Carefully roll up the dough, starting with the long side and cut into 1 1/2-inch pieces.
- Place the rolls in greased muffin cups or silpat or parchment lined baking sheet and bake for 20-22 minutes, or until golden brown.
Glaze Drizzle:
- A tablespoon at a time, add milk to the powdered sugar and mix until desired consistency is reached. Add the vanilla extract and stir.
- Drizzle glaze over cooked cinnamon rolls.
Notes
Storage and Freezing
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps up to 5 days. Just reheat in the oven, toaster oven or microwave before serving.
- Freezer: Freeze baked rolls (without glaze) for up to 2 months. Thaw, warm, and glaze before serving.
Nutrition
Calories: 194kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 152mg | Potassium: 91mg | Fiber: 1g | Sugar: 10g | Vitamin A: 3424IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg
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looks great! Just used my last pumpkin so I might try this with butter nut squash puree. Anyone else?
So glad I found your website!! I have a one year old and am always looking for great recipes that kids will love. These pumpkin cinnamon rolls look so good by the way!
I made these this morning with my 3 1/2 year old son. I used my stand mixer with the dough hook and the dough came together nice (much like a pizza dough would). After I rolled out the dough, my son drizzled honey all over the dough and then sprinkled cinnamon on top. While we were making this he ate: the flour, honey, and the cream cheese as well as the uncooked dough and of course the final product. It was cute! Oh yea, we used a 4oz brick of cream cheese by pinching off small pieces and just smearing it all over the dough with our hands. Great recipe for kids to help with. I made a double batch and put it in the freezer. I hazelnut spread on top of the baked rolls (we had a sample like this at Costco) but personally I think they are super just as they are.
I will be making these over and over! Great recipe 🙂
You can do either! Prepare the rolls through step 5, transfer to an airtight freezer container. When ready to use, thaw overnight in the fridge, then let them come to room temperature (about 30 minutes out of the fridge) and bake according to the recipe! Or, you can finish the recipe completely then freeze the baked and cooled rolls. Reheat in the over, toaster oven or microwave when ready to eat!
Is there a way to prepare these and either put leftovers in the freezer or prep them and freeze before baking?
Unsalted!
These look awesome! Did you use salted or unsalted butter?
I haven’t tried that, but I think it would be okay! Just keep them covered!
These sound great! Can you make them ahead of time and leave them in the fridge for a day before you bake?
You can use regular. I just think whipped is easier to spread!
Do u have to use whipped cream cheese?
Yum!
I’d love to know how the do with sweet potato – sounds great!
Wish I hadn’t used the last bag of frozen pumpkin puree yesterday. Ill have to make these with sweet potatoe as we dont have canned pumpkin puree here in Ireland and I dont think I can get anymore pumpkins either they are available for halloween and then gone, at least in my area.
This could not have come at a better time! I too have a surplus of organic canned pumpkin, and my family has been asking me to make cinnamon rolls for Thanksgiving breakfast. These sound fantastic -thank you!