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 warm, comforting, and bursting with fall flavors but don’t want to wait hours for dough to rise, I’ve got just the treat for you. This Quick Pumpkin Cinnamon Rolls Recipe is a game-changer for busy mornings or last-minute gatherings. I absolutely love how these rolls come out soft, fluffy, and filled with a cozy pumpkin and cinnamon goodness — all without any yeast or long proofing time. Stick with me, and I’ll show you how to get these beauties from bowl to table in under 40 minutes.

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Why You’ll Love This Recipe

No yeast required: You can whip these up quickly without waiting hours for dough to rise.
Delicious pumpkin flavor: The pumpkin puree keeps the rolls moist and perfectly autumnal.
Cream cheese frosting: Adds a luscious tangy finish that my family can’t get enough of.
Easy and approachable: Perfect for weekday breakfasts or cozy weekend brunches without fuss.

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, fall cinnamon roll ideas, easy pumpkin breakfast, no-yeast cinnamon rolls

Ingredients You’ll Need

Each ingredient plays its part to make these pumpkin cinnamon rolls light and fluffy, yet so flavorful. When shopping, I recommend fresh pumpkin puree for the best texture, but canned works great too. Softened butter really helps blend the dough smoothly without overworking it.

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, fall cinnamon roll ideas, easy pumpkin breakfast, no-yeast cinnamon rolls

All purpose flour: The base of your dough, provides the perfect structure.
Baking powder: Our leavening agent to keep things rising quickly.
Kosher salt: Enhances the sweetness and balances flavors.
Unsalted butter: Softened butter gives the dough tenderness and buttery flavor.
Brown sugar: Adds warmth and subtle molasses notes in the dough.
Pumpkin puree: The star ingredient infusing cozy fall flavor and moisture.
Whipped cream cheese: Keeps the filling creamy and smooth—makes frosting extra dreamy.
Honey: Sweetens gently, complementing the pumpkin and cinnamon.
Ground cinnamon: Must-have spice for that signature cinnamon roll taste with a pumpkin twist.
Powdered sugar: For the luscious glaze that melts right on top.
Milk, water or cream: Adjusts glaze consistency—cream adds richness, water keeps it light.
Vanilla extract (optional): A splash can elevate the glaze with subtle warmth.

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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 customizing these Quick Pumpkin Cinnamon Rolls Recipe to suit whatever mood I’m in or dietary needs I’m catering to. Don’t hesitate to mix it up—you’ll find that these rolls are a great canvas for creative twists.

Spice it up: Sometimes I add a pinch of nutmeg and cloves to the cinnamon filling for an extra warm kick that screams fall.
Gluten-free version: You can swap the all-purpose flour for a gluten-free blend, just be mindful that texture might be a bit denser.
Vegan option: Use a plant-based butter and cream cheese alternative, plus a little maple syrup instead of honey, and these rolls still shine.
Add nuts or chocolate chips: Toss in chopped pecans or mini chocolate chips for a fun twist that my kids adore.

How to Make Quick Pumpkin Cinnamon Rolls Recipe

Step 1: Whisk Dry Ingredients Together

In a large bowl, mix the all-purpose flour, baking powder, and kosher salt. This ensures your leavening is evenly distributed so the dough puffs up nicely without lumps of baking powder. I always take a moment here to sift everything once just to be sure there are no clumps hiding in there.

Step 2: Combine Wet Ingredients

In another bowl, cream together the softened unsalted butter and brown sugar until fluffy—this helps create a tender crumb. Then mix in the pumpkin puree, whipped cream cheese, and honey until the mixture is smooth and creamy. You’ll find that the cream cheese adds a lovely richness that sets these rolls apart from your average quick cinnamon bun.

Step 3: Form the Dough

Slowly add the dry ingredients into the wet and stir until a soft dough forms. It should be slightly sticky but manageable. Resist the urge to over-mix here; you want to keep those rolls tender and fluffy. If the dough feels too dry, a splash of milk can help bring it together without losing softness.

Step 4: Roll and Fill

Lightly flour your workspace and roll the dough out into a rectangle about 12×9 inches. Spread the whipped cream cheese generously over the surface, then sprinkle the cinnamon evenly on top. Rolling it up tightly from the long edge gives you beautiful spirals with layers of that pumpkin-cinnamon goodness.

Step 5: Slice and Bake

Cut the rolled dough into 12 equal slices using a sharp knife or dental floss (if you want cleaner cuts, floss is a sneaky trick I discovered). Place the slices on a greased or parchment-lined baking dish, leaving a little room for expansion. Bake at 350°F (175°C) for about 20 minutes until the tops turn golden and the rolls spring back lightly when pressed.

Step 6: Make the Glaze

While the rolls are baking, whisk together powdered sugar, 2 tablespoons milk or cream, and vanilla extract (if using). Adjust the consistency with an extra splash of milk or a pinch more powdered sugar so it’s thick but pourable. When the cinnamon rolls come out warm, drizzle generously over the top—you’ll love how it melts into every swirl.

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Pro Tips for Making Quick Pumpkin Cinnamon Rolls Recipe

Room Temperature Ingredients: Using softened butter and cream cheese helps the dough come together quickly and avoids clumps in the filling and glaze.
Don’t Overwork the Dough: Mix just until combined to keep the texture soft – overmixing develops gluten and makes the rolls tough.
Use Dental Floss for Cutting: This nifty trick gave me perfect clean slices without squishing the dough like a dull knife would.
Warm Rolls for Glazing: Spread the glaze while rolls are still warm for the melty, drippy effect everyone loves.

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, fall cinnamon roll ideas, easy pumpkin breakfast, no-yeast cinnamon rolls

Garnishes

I like to garnish these rolls with a light dusting of cinnamon or a few toasted pecans on top of the glaze for a little crunch and visual appeal. Sometimes a sprinkle of nutmeg or pumpkin pie spice amps up the cozy vibes even more—perfect for fall brunch photos or coffee chats with friends.

Side Dishes

Pair these pumpkin cinnamon rolls with a hot mug of chai latte or freshly brewed coffee for an easy fall breakfast. For something heartier, I often serve them alongside scrambled eggs or a creamy yogurt parfait with granola and fresh berries.

Creative Ways to Present

For brunch parties, I like to arrange these rolls on a tiered cake stand sprinkled with edible flowers or small pumkins to bring out the autumn theme. You can also wrap individual rolls in parchment for grab-and-go guests or drizzle the glaze in fun patterns for a whimsical touch. Trust me, everyone notices the little extras!

Make Ahead and Storage

Storing Leftovers

These rolls store really well in an airtight container at room temperature for up to 2 days—though I’ve never had any leftovers linger that long in my house! If you need to keep them longer, refrigeration helps but can dry them out, so I always bring them back to room temp before serving.

Freezing

I’ve frozen these pumpkin cinnamon rolls both before and after baking. If you freeze dough slices rolled up on a tray and then wrap tightly, you can bake fresh rolls later by adding a few extra minutes. For already-baked rolls, wrap individually in plastic wrap and foil to keep them from drying out.

Reheating

Reheat leftovers gently in the microwave for 15-20 seconds or warm in a low oven (~300°F) wrapped in foil to prevent drying. I like to add a drizzle of extra glaze after reheating to refresh that luscious sweetness.

FAQs

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin puree works perfectly and is convenient year-round. Just make sure to use pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices.
Why are these called ‘quick’ pumpkin cinnamon rolls?

Because this recipe uses baking powder instead of yeast, so there’s no need to wait for the dough to rise—cutting the total prep and bake time to about 35 minutes.
Can I make this recipe vegan?

Yes! Just swap the butter and cream cheese for your favorite plant-based alternatives, and use maple syrup or agave in place of honey to keep it fully vegan.
How do I know when the rolls are done baking?

The rolls should be golden on top and spring back lightly when you gently press them with a finger. If they feel doughy or very soft, give them a few more minutes.

Final Thoughts

I can’t tell you how many times this Quick Pumpkin Cinnamon Rolls Recipe has saved me when I wanted that homemade touch without the time commitment. They bring that perfect cozy vibe to any morning, and every time I make them, my family goes crazy for leftovers. Give these a try—you’ll find they’re quick, easy, and such a delicious way to celebrate pumpkin season without the wait!