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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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Love these; they sound great and seem easy…for me the kind of Win Win I’m always looking for!
Looks so yummy, Catherine!
Hi,
Had a question regarding baking powder or baking soda. Is it healthy to use these in toddler food on daily basis?
Thanks.
these rolls were awesome! made them in about an hour I guess from start to putting them on the plate and they were super yummy…I added a bit more sugar when I tasted the dough, and nutmeg and a little vanilla…ended up kneading in a bit of flour while I was working with the dough on the counter, and it all worked so well…I thought it wasn’t going to rise well with all the additions, but it was a terrific recipe, and was quick! I also added chopped pecans in the inside…yummo! thanks for a great recipe…kids and hubby loved it! great for dinner…
Just made these for Christmas morning, they were fantastic. Easy to make, and the dough rolls out without any problem. Will be making again.
Try adding a little water to the dough.
This sounds delicious but my dough did not turn out at all. I used pureed sweet pumpkin from a pumpkin and not a can. My dough would not form. Ended up crumbly and could not get it to roll out. Does it have to be from a can and not straight from a pumpkin? It was a floury crumbly mess. Would really like to have my kids try this.
Great recipe, thanks for posting!
These were very yummy! Thanks for sharing:)
I had a 1/2 cup of pumpkin puree leftover in the fridge so I added pumpkin greek yogurt from Trader Joe’s – it worked and it was yummy! Added a little more sugar but oh well.
Easy recipe to make, dough came together well but I had to knead it a bit by hand. Rolled out on a silpat which made it easy to roll up. Used half white wheat and half AP flour and they taste yummy! Super Thanksgiving breakfast!
I’m sure that would work, but they’ll be more dense and have a nutty flavor!
Can I use whole wheat flour instead?
These look amazing!! I was going to make pumpkin donuts for breakfast thanksgiving morning but I will be making these instead!!! I love your reciepes!
Delicious! Made these this morning and i can’t stop eating them!
So many pumpkin recipes around the net but this one is added to my favorites! Can’t wait to try it.