These No-Yeast Pumpkin Cinnamon Rolls are packed with warm fall flavors and couldn’t be easier to make! With a soft, fluffy texture, sweet cinnamon filling, and cozy pumpkin flavor, they’re perfect for breakfast or a seasonal treat. Plus, they’re vegan and gluten-free-friendly, so everyone can enjoy them. No yeast means no waiting—just mix, roll, bake, and enjoy!
How To Make No-Yeast Pumpkin Cinnamon Rolls
What You'll Need:
Dough Ingredients:
- Milk: Unsweetened regular, almond, or oat milk for creamy consistency.
- Butter: Regular or vegan melted butter.
- Rising Agent: Baking powder for a fluffy texture.
- Flour: Regular or gluten-free all-purpose flour. If using gluten-free flour, we prefer Cup4Cup for this recipe.
- Binding (if Gluten-Free): Plain regular or non-dairy yogurt.
Filling Ingredients:
- Butter: Softened regular or vegan butter.
- Pumpkin: Canned pumpkin puree.
- Sweetness: Organic cane sugar or light brown sugar.
- Spices: Pumpkin pie spice for warmth and depth.
Cream Cheese Frosting:
- Creamy Base: Softened cream cheese, regular or vegan
- Buttery Smoothness: Softened butter, regular or non-dairy
- Sweet Finish: Powdered sugar.
Dough Preparation: Preheat your oven to a warm 350°F (175°C). Prep a round baking dish with non-stick spray. Combine milk, butter, and baking powder. Gradually introduce your flour choice. If gluten-free, fold in the yogurt.
On a floured surface, roll the dough to ⅓ inch thickness.
Preparing The Rolls: Lavishly spread butter, followed by pumpkin puree. Generously sprinkle cane sugar and pumpkin pie spice. Delicately roll the dough into a log. Segment into 8-9 pinwheels and position them in the baking dish.
Bake until golden, roughly 25-30 minutes. For a richer hue, consider broiling for 1-2 minutes.
Icing Creation: Whip together powdered sugar, cream cheese, and butter. For a smoother texture, add a dash of milk. Drizzle the freshly baked rolls with your creamy frosting and serve them warm. Dive into a plate of these Pumpkin Cinnamon Rolls and enjoy a wholesome treat that doesn't compromise on flavor.
Frequently Asked Questions
Yes! Click the image below for my yeasted pumpkin cinnamon rolls recipe.
We recommend storing leftover pumpkin cinnamon rolls in the fridge for 2-3 days. Reheat in the microwave to warm.
Yes! Click here for a full list of cinnamon rolls on my blog!
No-Yeast Pumpkin Cinnamon Rolls
Ingredients
Pumpkin Cinnamon Rolls Dough
- ¾ cup milk regular or non-dairy
- ½ cup melted butter regular or non-dairy
- 1 ½ teaspoon baking powder
- 2 cups regular or gluten free all purpose flour We like Cup4Cup gluten-free flour in this recipe
- 1 tablespoon plain regular or non-dairy yogurt only needed if using gluten-free flour
Pumpkin Cinnamon Rolls Filling
- ¼ cup softened butter regular or vegan butter
- ½ cup pumpkin puree
- ¼ cup organic cane sugar
- 1 tablespoon pumpkin pie spice
Cream Cheese Frosting
- 2 oz cream cheese regular or vegan
- 2 tablespoon softened butter regular or vegan
- ¾ cup powdered sugar
Instructions
No-Yeast Pumpkin Cinnamon Roll Dough
- Preheat the oven to 350
- Grease a round baking dish with non-stick spray
- Mix the milk, melted butter, and baking powder together. Then, add the regular or gluten free flour until a thick dough forms. Add the yogurt if you used gluten free flour and use your hands it work it evenly into the dough.
- Place the dough onto a floured surface and use a rolling pin to roll it into a ⅓ inch thick slab.
No-Yeast Pumpkin Cinnamon Roll Filling
- Spread the dough with the soft butter, then pumpkin puree, and then sprinkle the top with sugar and pumpkin pie spice.
- Use your hands to roll the slab of dough into a log. Cut the log into 8-9 pinwheels (about 2 inches thick) and place them into the round baking dish.
- Bake for 25-30 minutes or until golden. Option to broil for 1-2 minutes at the end to give them more color. Remove from the oven and set aside to cool for 2 minutes.
Cream Cheese Frosting
- Use a hand whisk or electric hand mixer to mix the powdered sugar, cream cheese, and soft butter together to make the frosting. You may need to add 1 tablespoon of milk to thin out the frosting.
- Allow the pumpkin cinnamon rolls to cool for two minutes and drizzle them with the cream cheese frosting. Serve warm.
Valerie says
I am allergic to yeast. Thank you for making the recipe yeast-free!! <3
Jillian says
Aww I am so happy to hear you will be able to enjoy this recipe!!
Jenni says
Think I can use almond flour or coconut flour instead?
Jillian says
Hi Jenni, for these you will need to use regular or gluten free all purpose flour!
irais anguiano says
Is it possible to make this with strawberries? I saw your strawberry roll recipe and I wanna make that but don’t have yeast
Jillian says
Absolutely! You can use the same dough and technique but instead of using the pumpkin filling, use the filling from the strawberry rolls recipe.