Name: Quick Pumpkin Cinnamon Rolls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 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; 3 tablespoons honey; 2 teaspoons ground cinnamon; 1/2 cup whipped cream cheese; 1 cup powdered sugar; 2-3 tablespoons milk, water, or cream; 1/4-1/2 teaspoon vanilla extract (optional)

If you’re craving something warmly spiced, soft, and just downright comforting, you’re in for a treat with this Quick Pumpkin Cinnamon Rolls Recipe. I absolutely love how these rolls come together without any fuss—no yeast, no waiting around—and still taste like you spent hours crafting them. Whether you’re making breakfast for the family or a cozy dessert to impress friends, this recipe is pure fall magic wrapped up in tender dough and cinnamon sugar swirls. Stick around, because I’ve packed in my best tips and tweaks to help you nail this pumpkin delight every single time.

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Why You’ll Love This Recipe

No Yeast Required: You’ll have fluffy, delicious rolls in less than 40 minutes—no need for hours of rising time.
Rich Pumpkin Flavor: The pumpkin puree adds moisture and that perfect autumnal taste without overpowering the cinnamon sweetness.
Simple Ingredients: Most of what you need is probably already in your pantry or fridge, making this a quick go-to.
Family Favorite: My kitchen turns into a pumpkin cinnamon roll factory every fall because they’re always a huge hit.

A round white plate holds nine small pumpkin-colored cinnamon rolls arranged in a loose circle. Each roll has light orange and brown swirls visible from the cinnamon filling and is topped with a thin drizzle of white icing, creating a shiny contrast. The plate sits on a soft yellow towel with a white line pattern, placed on a white marbled surface. Two whole pumpkins, one larger and one smaller, sit in the background, adding an autumn feel to the scene. One additional cinnamon roll is partially seen on the bottom right, held by a woman's hand, showing the flaky texture inside. Photo taken with an iphone --ar 2:3 --v 7 - Quick Pumpkin Cinnamon Rolls, pumpkin cinnamon rolls, easy fall breakfast, no yeast cinnamon rolls, quick pumpkin dessert

Ingredients You’ll Need

The beauty of this Quick Pumpkin Cinnamon Rolls Recipe is in the simplicity and how these ingredients come together for a soft, tender dough with a sweet, spiced filling. Using baking powder instead of yeast keeps things speedy but no less fluffy. Here’s a little about the stars of the show:

Flat lay of a small mound of all purpose flour, a small pile of baking powder, a tiny pinch of kosher salt, a square of softened unsalted butter, a small heap of brown sugar, a dollop of vibrant orange pumpkin puree, a generous scoop of whipped cream cheese, a small white bowl of golden honey, a small white bowl with ground cinnamon powder, a small white bowl filled with powdered sugar, a small white bowl containing creamy milk, and two whole uncracked brown eggs, all arranged symmetrically on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Quick Pumpkin Cinnamon Rolls, pumpkin cinnamon rolls, easy fall breakfast, no yeast cinnamon rolls, quick pumpkin dessert

All-purpose flour: This gives a great structure for the rolls, balancing softness and shape perfectly.
Baking powder: It’s your quick-rise secret for light and fluffy dough without yeast fuss.
Kosher salt: Just a pinch to enhance all those sweet and savory flavors.
Unsalted butter: Softened for easy mixing and rich, tender dough.
Brown sugar: Its molasses notes complement the pumpkin and cinnamon wonderfully.
Pumpkin puree: Adds moisture and that classic fall flavor—make sure to use canned or homemade pumpkin, not pie filling.
Whipped cream cheese: This adds a luxurious tang and creamy frosting base that’s irresistible.
Honey: For natural sweetness and a hint of floral depth.
Ground cinnamon: The essential spice that makes these rolls warm and comforting.
Powdered sugar: For the smoothest, creamiest frosting.
Milk, water, or cream: Adds the right consistency to the frosting.
Vanilla extract (optional): I find it elevates the frosting flavor but it’s not strictly necessary.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Quick Pumpkin Cinnamon Rolls Recipe is a fantastic canvas for you to get creative. Over time, I found that small tweaks make a big difference, so don’t hesitate to personalize it depending on your mood or dietary needs.

Gluten-Free: I swapped in a gluten-free baking mix once, and while the texture was a bit denser, the pumpkin flavor still shined through beautifully.
Spice It Up: Adding a pinch of nutmeg or ground cloves gives a warm, spiced kick I adore on chillier days.
Savory Twist: For a less sweet version, reduce the sugar and try cream cheese frosting mixed with a touch of maple syrup instead of honey.
Extra Filling: I sometimes add chopped toasted pecans or raisins inside the rolls for added texture and surprise bursts of flavor.

How to Make Quick Pumpkin Cinnamon Rolls Recipe

Step 1: Whisk together dry ingredients

Start by mixing your flour, baking powder, and kosher salt in a large bowl. This step ensures the leavening is evenly distributed, helping your rolls rise just right. I like to sift the flour and baking powder together for the fluffiest dough, but a good whisk works fine too!

Step 2: Combine the wet ingredients

In another bowl, cream your softened butter with brown sugar until smooth and slightly fluffy. Then mix in the pumpkin puree. This combo really keeps the dough moist and tender, and that pumpkin just steals the spotlight in the best way.

Step 3: Form the dough

Pour the wet ingredients into the dry and gently mix until you have a soft, slightly sticky dough. Be careful not to over-mix; you want it combined but still tender. If it feels too wet, add a touch more flour, a tablespoon at a time.

Step 4: Roll out and add the cinnamon filling

Lightly flour your surface and roll the dough into a roughly 12×8 inch rectangle. Spread the 2 teaspoons of ground cinnamon and a tablespoon of brown sugar (or honey) evenly over the dough. Rolling this up feels so satisfying, and you’ll find the cinnamon scent fills your kitchen—trust me, it’s worth the little mess!

Step 5: Slice and bake

Slice your roll into about 12 equally thick pieces and place them on a greased baking dish. Bake in a preheated 375°F (190°C) oven for about 20 minutes or until golden and fluffy. Keep an eye on them—the rolls should be lightly browned but still soft to the touch.

Step 6: Make the cream cheese frosting

While your rolls bake, whip together the cream cheese, powdered sugar, honey, and your choice of milk or cream until smooth and creamy. Add vanilla extract if you like—it’s a small thing, but it brings the frosting to life, in my opinion.

Step 7: Frost and enjoy!

Once your rolls are out of the oven and slightly cooled, slather on that luscious cream cheese frosting. The warmth will soften the frosting into dreamy layers that melt together perfectly. Then dig in—these rolls are best enjoyed fresh and warm!

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Pro Tips for Making Quick Pumpkin Cinnamon Rolls Recipe

Don’t Overwork the Dough: Mixing just until combined keeps the texture soft and tender instead of tough.
Room Temperature Ingredients: Using softened butter and cream cheese helps everything blend smoothly and makes the dough easier to roll.
Watch the Oven Time: Baking too long dries out the rolls, so check them around 18 minutes for a perfect golden finish.
Frost While Warm: Spreading frosting on warm rolls creates a melty, irresistible glaze that’s pure comfort food.

How to Serve Quick Pumpkin Cinnamon Rolls Recipe

A woman's hand is holding one bright orange swirl roll with white icing drizzled across the surface, showing its soft and fluffy texture with cinnamon filling layers. Around it are several more identical rolls placed close together in a white bowl, all with the same orange color and white icing in spiral patterns. The background shows a white marbled surface with part of a small orange pumpkin visible on the right side. The overall scene highlights the warm, rich colors and creamy icing on the rolls. photo taken with an iphone --ar 2:3 --v 7 - Quick Pumpkin Cinnamon Rolls, pumpkin cinnamon rolls, easy fall breakfast, no yeast cinnamon rolls, quick pumpkin dessert

Garnishes

I typically keep it simple with a generous swirl of cream cheese frosting. But sometimes, I sprinkle a few chopped toasted pecans or a little sprinkle of pumpkin pie spice on top for a festive touch and extra crunch. It’s a lovely way to enhance the flavors and make them look extra special if I’m hosting.

Side Dishes

These pumpkin cinnamon rolls pair beautifully with a big mug of hot coffee or spiced chai latte. For a breakfast spread, I love serving them alongside fresh fruit or a simple scrambled egg dish to balance the sweetness.

Creative Ways to Present

For holiday brunches, I arrange the rolls on a wooden board with a few autumn leaves or small pumpkins for decor. You could also serve them in individual ramekins or mini cast iron skillets to add a rustic, cozy vibe that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to two days. After that, I move them to the fridge to keep them fresh. Reheating briefly restores their softness nicely.

Freezing

One time-saving hack I learned is to freeze the unbaked rolls after slicing, layered between parchment paper in a freezer bag. When you want them fresh, pop them in the oven straight from the freezer, just add a few extra minutes to the baking time.

Reheating

To reheat, I warm leftovers in the microwave for about 15-20 seconds or pop them in a preheated 350°F oven wrapped loosely in foil for 5-7 minutes. This way, they come out soft and just like fresh-baked.

FAQs

Can I use fresh pumpkin instead of canned for this recipe?

Absolutely! Just be sure to cook and puree your fresh pumpkin first, then drain excess moisture. Fresh pumpkin can add a lovely brightness to the rolls, but canned pumpkin is more convenient and consistent in texture.
Why doesn’t this recipe use yeast?

This recipe uses baking powder as a leavening agent, so you skip the long rising process that yeast requires. This is what makes it a quick recipe while still delivering fluffy, tender rolls.
Can I make the frosting dairy-free?

Yes! Swap the cream cheese with a dairy-free cream cheese alternative and use a plant-based milk for the frosting. It still tastes amazing, and I’ve tried this with great results.
How do I prevent the rolls from being too dry?

Be careful not to overbake; watch the rolls closely after 18 minutes. Also, using the right amount of pumpkin puree and butter helps keep the dough moist and tender.

Final Thoughts

This Quick Pumpkin Cinnamon Rolls Recipe has become my go-to when I want a warm, cozy treat fast without sacrificing that homemade magic. I love sharing these with friends and family because they’re always met with smiles and “wow”s—especially when I say they came together in under 40 minutes! So next time you’re craving something comforting that fills your kitchen with fall aromas, give this recipe a try. I have no doubt it’ll become one of your favorites, just like it did mine.