Warm, gooey cinnamon rolls are one of my favorite breakfast foods. In university I baked my first batch while living in the dorms with three other girls. Once those pillow-soft rolls with tangy cream cheese frosting met my lips, I knew my roomies would not be offered the pleasure of sampling. Selfish, I know, but thus is my curious infatuation with cinnamon rolls.
I’ve introduced you to my favorite overnight cinnamon rolls, cinnamon roll muffins, and cinnamon roll cheesecake, but these pumpkin cinnamon rolls have a special place in my heart and on my plate.
Speedy no-yeast pumpkin cinnamon rolls go from mixing bowl to breakfast table in under forty five minutes.
Spiced pumpkin cinnamon rolls are a luxurious comfort food indulgence with a liberal addition of sour cream in the dough and a slathering of pumpkin-cinnamon-brown sugar filling that’s delicious even by the spoonful. They’re so soft and chewy that you’ll be finding any excuse to make them for your family weekly regardless of the season. Bonus points if you huddle ’round the table in your coziest pajamas learning and sharing together over unforgettable pumpkin rolls and steamy hot drinks.
Bust out your rolling pin, some pumpkin puree, and all the butter and brown sugar you can handle. It’s time to bake pumpkin cinnamon rolls!
- Rolls
- 2 T. packed brown sugar
- 2 c. all-purpose flour
- 1 t. baking powder
- ½ t. baking soda
- ¼ t. salt
- 2T. butter
- ¼ c. pumpkin puree
- ½ c.sour cream
- ¼ c. milk
- Filling
- ½ c. packed brown sugar
- 1 t. cinnamon
- ½ t. ginger
- ½ t. nutmeg
- 4 T. butter, melted
- ½ c. pumpkin puree
- Frosting
- ½ c. cream cheese, at room temperature
- 3 T. butter, at room temperature
- 3-5 T. maple syrup, to taste
- 2-5 T. powdered sugar to stiffen frosting as desired
- Preheat oven to 350 F and grease an 8" or 9" round or square baking pan.
- In a medium bowl add the brown sugar, flour, baking powder, baking soda, and salt. Whisk to combine. Dice 2 tablespoons of the butter into small cubes and rub it into the flour mixture until it looks like coarse sand. Set aside.
- Combine ¼ c. pumpkin puree with the sour cream and milk. Pour the mixture over the flour and stir until just combined. Set aside while you prepare the filling.
- In a small bowl combine the sugar, cinnamon and butter until it forms a smooth paste. Set aside while you roll out the dough.
- Lightly flour a work surface and turn out the dough. Press it into a rough square that is ¼-inch thick. Spread the filling evenly over the dough. Carefully roll the dough into a log then slice into 1-inch rolls.
- Place the rolls into the prepared cake pan leaving a little room between the rolls for them to expand while baking. Bake for 20 to 25 minutes, or until the rolls are golden brown, puffed, and spring back when gently pressed in the center. Cool for 5 minutes then turn the rolls out of the pan. The easiest way to do this is to turn the rolls out onto a large plate – just place your serving plate on top of the pan and flip them over.
- While the rolls bake, prepare the frosting. Whisk together the cream cheese, butter and maple syrup until smooth. Slowly add in the powdered sugar if you'd like, to reach your preferred consistency.
- While the rolls are still warm spread the frosting over the top. Serve warm or at room temperature.
If you’re a breakfast person, like I am, be sure to check out these 25 breakfast ideas and follow my tasty breakfast board on Pinterest for more foodie inspiration!
Thanks for linking these to our MM party tonight.. I love the pumpkin and maple combo of flavors. Pinning!
I love the MM party and am so happy you took the time to stop by, Deb. Maple and pumpkin were just meant to be! Hope you find time to bake these rolls real soon. Have a spectacular Christmas.
I love cinnamon rolls, i bet these are incredible.
You bet they are, Stephanie. This was my first time trying a no-yeast cinnamon roll and boy did they prove (skeptical) me wrong! They are pillow soft and utterly addicting. Thank you for visiting this week. Have a wonderful holiday.
Absolutely going to be making these!! Wonder if I can use Gluten Free flour for my husband…
I wanted to tell you your blog is looking so beautiful!! Your photography is fantastic and the new design and layout is stellar! Going to be buying that ebook through your link, I’ve been eyeing it for some time and just got a good lens for macro photography!
Elizabeth, if you make these with gluten-free flour, I’d love to hear how they turn out. Thanks so much for the compliments on my design. I’m very happy with how user-friendly and minimalistic it is. I really appreciate you taking the time to buy the book through my affiliate link. You’ll be my first sale! (Happy dance!) Which lens did you buy? I’m still learning about the uses of different lenses and pretty much rely 100% on my 50mm 1.8.
So, I found myself wondering one question reading through the recipe.
The dough ingredients lists 2T. Of butter, but then later calls for 4 more T while mixing, this time melted to combine with the liquids. It is 6T required for the dough or am I misreading?
Thank you in advance!
Thanks for catching this, Miss V. I just updated the recipe. It should have read to add 4T. pumpkin puree to the dough rather than butter. I appreciate your letting me know something was amiss. Hope you find time to bake these soon. Have a great week.