Quick Pumpkin Cinnamon Rolls

Fall Flavor in a Fraction of the Time

These are the pumpkin cinnamon rolls I make when I want that cozy autumn feeling—but I don’t have the time (or patience) for yeast and rising dough. The pumpkin puree keeps the rolls incredibly soft and tender, while a swirl of cream cheese, honey, and cinnamon makes them feel special without the extra work. No perfection required—just mix, roll, and bake!

Why This Recipe Wins

• No Yeast, No Waiting: Skip the rise time. You can start these on a whim and have warm rolls on the table in about 30 minutes.
• The “Pantry Hero”: It’s the perfect way to use up that half-can of pumpkin puree sitting in your fridge or pantry.
• Soft & Tender Texture: The pumpkin adds moisture that mimics a traditional yeast dough without the effort.
• Versatile: These are sweet enough for a weekend brunch but simple enough for a quick after-school treat.

What You’ll Need

For the Dough:

• All-purpose Flour & Baking Powder: Our leavening duo that skips the need for yeast.
• Pumpkin Puree: For moisture and that beautiful orange hue.
• Butter & Brown Sugar: To keep the dough rich and savory-sweet.

For the Swirl & Glaze:

• Cream Cheese: Whipped or softened for easy spreading.
• Honey & Cinnamon: A warm, floral sweetness for the filling.
• Powdered Sugar & Milk: For a simple, drizzly vanilla glaze.

How to Make It

1. The Dough: Whisk your dry ingredients. In another bowl, cream butter and brown sugar, then stir in the pumpkin. Combine the two until a soft dough forms.
2. The Roll-Out: On a well-floured surface, roll the dough into a 16×12-inch rectangle (about 1/4 inch thick).
3. The Filling: Spread the cream cheese over the dough, drizzle with honey, and sprinkle with a generous layer of cinnamon.
4. The Roll & Slice: Roll the dough tightly into a log starting from the long side. Slice into 1.5-inch pieces.
5. The Bake: Place in muffin cups or on a baking sheet. Bake at 375°F for 20–22 minutes until lightly golden.
6. The Glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over the warm rolls and enjoy!

Get the Kids Involved: The “Cinnamon Swirlers”

Since there’s no delicate yeast dough to worry about, this is a very kid-friendly baking project.

• Ages 3–5: Let them be the “Drizzle Directors.” They can help drizzle the honey over the cream cheese layer or the glaze over the finished rolls.
• Ages 6–9: Have them help roll the dough. It’s like playing with soft, pumpkin-scented clay! They can also help stir the glaze until it’s “just right.”
• Ages 10+: Let them lead the “Slicing Station.” Under supervision, they can use a bench scraper or a knife to cut the log into individual rolls.

Make It Weeknight-Friendly

• Muffin Tin Trick: Baking these in a greased muffin tin helps them keep their shape and ensures the cream cheese filling stays tucked inside each roll.
• Flour is Your Friend: This dough can be a little sticky because of the pumpkin. Don’t be afraid to use a generous amount of flour on your rolling surface and hands.
• Freezer-Ready: You can freeze these baked rolls (without the glaze) for up to 2 months. Just thaw, give them a quick warm-up in the oven or microwave, and glaze right before serving.
• The “Extra” Glaze: If you have leftover cream cheese, whisk a tablespoon of it into your glaze for a “Cream Cheese Frosting” vibe.

Serve & Savor

These rolls are best served warm, when the glaze is still slightly melty and the pumpkin dough is at its softest. They’re a simple, dependable way to celebrate the season.

Quick Pumpkin Cinnamon Rolls

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Print Recipe

These are the pumpkin cinnamon rolls you make when you want something cozy—but you don’t want to wait for dough to rise. There’s no yeast here, just soft pumpkin dough rolled with cream cheese, honey, and cinnamon, then baked until lightly golden.

They work for a relaxed weekend breakfast, a fall brunch, or even dessert after dinner. And because they come together quickly, they feel doable—even on a busy day.

Ingredients

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• 2 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon kosher salt
• ¼ cup unsalted butter, softened
• ¼ cup brown sugar
• 1 cup pumpkin puree
• ½ cup whipped cream cheese
• 3 tablespoons honey
• 2 teaspoons ground cinnamon
• 1 cup powdered sugar
• 2–3 tablespoons milk, water, or cream
• ¼–½ teaspoon vanilla extract (optional)

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Instructions

1. Preheat the oven to 375°F. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, cream together the softened butter and brown sugar until smooth. Stir in the pumpkin puree.
3. Add the dry ingredients to the pumpkin mixture and stir until a soft dough forms. It doesn’t need to be perfect—just combined.
4. On a well-floured surface, roll the dough into a rectangle about ¼ inch thick (roughly 16 x 12 inches).
5. Spread the whipped cream cheese evenly over the dough. Drizzle with honey and sprinkle with cinnamon.
6. Starting with the long side, gently roll the dough into a log. Slice into 1½-inch pieces.
7. Place the rolls into greased muffin cups or on a parchment- or silicone-lined baking sheet.
8. Bake for 20–22 minutes, or until lightly golden on top and cooked through.
9. In a small bowl, whisk powdered sugar with milk (one tablespoon at a time) until you reach your desired consistency. Stir in vanilla extract if using.
10. Drizzle over the warm rolls and serve.

Notes

• This dough is soft. Use plenty of flour on your surface and rolling pin to prevent sticking.
• If you’re using regular cream cheese instead of whipped, soften it first so it spreads easily.
• These rolls are especially good warm. Reheat leftovers in the microwave for 10–15 seconds or in a toaster oven until just warmed through.
• Store in an airtight container for up to 2 days.
• Keeps up to 5 days. Reheat before serving.
• Freeze baked rolls without glaze for up to 2 months. Thaw, warm, and glaze before serving.

• Author: Miks