No-Yeast Pumpkin Cinnamon Rolls
This is a 30 minute, no-yeast version of my famous pumpkin cinnamon rolls. This recipe is vegan-friendly, can be made gluten-free, and the result is the perfect batch of golden and buttery pumpkin cinnamon rolls that everyone in your home will love!
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.
Notes
Q: Can this recipe be made with any non-dairy milk?
A: Yes, you can use any non-dairy milk in this recipe, but my preference is unsweetened oat or almond milk. If you're not dairy-free, you may also use regular cow's milk.
Q: What can I use in place of the vegan butter in this recipe?
A: I'd recommend using any vegan or regular butter (if you're not vegan) in this recipe. You may also use melted coconut oil for a healthier alternative.
Q: Do I have to make this recipe with gluten free flour?
A: Nope! You may use regular all-purpose flour if you are not gluten-free!
Nutrition
Serving: 1frosted rollCalories: 407kcalCarbohydrates: 45gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 64mgSodium: 273mgPotassium: 124mgFiber: 1gSugar: 19gVitamin A: 3139IUVitamin C: 1mgCalcium: 102mgIron: 2mg
Tried this recipe?Let us know how it was!