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Tuesday, October 30, 2012

Quick and Easy Pumpkin Cinnamon Rolls

These are the pumpkin cinnamon rolls that get requested every single time!
Perfect in the Fall, they come together quick for any gathering.

Quick and Easy Pumpkin Cinnamon Rolls

I'd gladly admit I cook with pumpkin all year long, but this time of year I cook and bake with it even more!

These Pumpkin Cinnamon Rolls have been a BIG hit in our family for years. They are often requested on Thanksgiving morning {we need substance early on for the long day ahead}. Each year I prep them the night before so we have a fun breakfast to kick off the day.

Besides Thanksgiving, we eat them on just normal Saturday mornings too!

Want some other pumpkin baked good favorites?


Quick and Easy Pumpkin Cinnamon Rolls

Homemade cinnamon rolls are probably a lost art these days.  Unless your 80, or a foodie geek like me, I'm sure you've never tackled them.

But, wait.

This recipe is SO simple.  It has no yeast.  It requires NO kneading.  My 7 year old could probably make them.  Therefore, I challenge you.  Tuck this little gem of a recipe away and plan them for the morning after Thanksgiving.   

Bring the pan with you in the car on your way to the mall {I'm sure it'd fit nice and snug right between the driver and passenger seat} and feed your passengers before you hit the sale racks.

Bring napkins!

Quick and Easy Pumpkin Cinnamon Rolls

I'd love to have your honest review if you make these cinnamon rolls! Please take a moment and give it a star rating on the below recipe card - it helps others to know how great they are.

Until then, enjoy these and think of me each time you bake them.

Quick & Easy Pumpkin Cinnamon Rolls

Quick & Easy Pumpkin Cinnamon Rolls
Yield: 15 rolls
Author: Ally
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
We love these pumpkin cinnamon rolls because they are super easy! No yeast or rising time is required. Start to finish done in under an hour!

Ingredients

For the Rolls
  • 2 1/4 cup flour (+ more if dough is too sticky)
  • 4 tsp baking powder
  • 1 tsp nutmeg
  • 2 T sugar
  • 1/4 tsp salt
  • 1/4 cup cold butter
  • 1 cup canned pumpkin
  • 1/3 cup milk
For the Filling
  • 3/4 cup brown sugar
  • 2 T of cinnamon
For the Frosting
  • 4 oz of cream cheese; room temperature
  • 1/2 cup (+/-) powdered sugar

Instructions

  1. Preheat your oven to 350 degrees and grease a 9x13 baking pan with cooking spray.
  2. In a large bowl, sift together your dry ingredients. Cut the butter into the flour mixture using a pastry blender. Work the butter into pea sized pieces.
  3. Mix in the pumpkin puree and milk. If dough is still sticky you can add a tablespoon of flour at a time until it is easy to work with - then turn the dough onto a floured surface. Roll the dough out into a rectangle, about 1/2 inch thickness.
  4. Sprinkle with brown sugar and cinnamon. Roll the dough into a long log. Cut into 1-2 inch thick slices.
  5. Place each roll into the greased pan and bake for 15-20 minutes or until the rolls are golden and firm to the touch. Allow to cool for 15 minutes.
  6. Meanwhile in an electric mixer mix the cream cheese and powdered sugar together. Spread the frosting onto rolls and serve.

Nutrition Facts

Calories

314.09

Fat (grams)

3.95

Sat. Fat (grams)

2.39

Carbs (grams)

69.21

Fiber (grams)

1.01

Net carbs

68.19

Sugar (grams)

53.14

Protein (grams)

2.32

Sodium (milligrams)

213.49

Cholesterol (grams)

9.88
Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #pumpkincinnamonrolls

Would you like to comment?

  1. Can you make this dough in a food processor? Also, for the frosting do you need just cream cheese, or actually cream cheese frosting like it states? These look so yummy, can't wait to make them! :)

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  2. Ally's Sweet & Savory EatsOctober 30, 2012 at 10:17 AM

    Hi Sarah! I just stirred the dough by hand in a bowl (it was really easy), but I think a food processor would work as well, just don't overmix. As for the frosting, yes it is just cream cheese. I'll take that "frosting" word out of there!

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  3. Cinnamon rolls that require no yeast?! Yes, please! Plus, they are pumpkin. . .my favorite! :)

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  4. I think I've died and gone to heaven!! Oh my, these look OUTSTANDING!

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  5. Jolene (www.everydayfoodie.ca)October 31, 2012 at 10:57 AM

    Oooh, I love that they don't need yeast!

    ReplyDelete
  6. I'm not a yeast kind of girl so these are right up my alley! They look amazing. I just found your blog and so happy I did!

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  7. I've been looking for a cinnamon roll recipe that didn't require a bread machine! The fact that these have pumpkin in them is just that much better! I am definitely going to be trying these soon...thanks! :)

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  8. wat temperture u bake them at...???

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  9. Ally's Sweet & Savory EatsJanuary 5, 2013 at 6:43 AM

    Good catch! You bake them at 350:)

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  10. Great rolls Ally. Everyone loved them!

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  11. what oven temp?? Can't locale it anywhere! Will check other recipes to find happy medium..I'm guessing about 350 degrees

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  12. Not sure what I did wrong! Mine didn’t rise at all….kinda just stayed the same. And we’re a little heavy. I treated them kind of like a biscuit dough, not too much handling. Should Inhave kneaded them a little more?? Any trick for telling when they are done? I think the pumpkin color threw me off a little!! Flavor is good and I WILL be trying again!!!

    ReplyDelete