Description
These Quick Pumpkin Cinnamon Rolls are a delightful fall-inspired treat featuring soft, fluffy rolls infused with pumpkin flavor and a cinnamon-spiced filling. Unlike traditional cinnamon rolls, these require no yeast, making them easy and fast to prepare for a cozy breakfast or dessert.
Ingredients
Scale
Dough
- 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
Filling & Frosting
- 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)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a baking dish or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, baking powder, and kosher salt to evenly distribute the leavening agents and salt.
- Combine Wet Ingredients: In another bowl, mix the softened butter, brown sugar, and pumpkin puree until smooth and creamy. This creates a moist base for the dough and infuses it with pumpkin flavor.
- Form the Dough: Add the wet mixture into the dry ingredients and stir gently until a soft dough forms. Avoid overmixing to keep the rolls tender.
- Roll Out Dough: Lightly flour a clean surface and roll the dough into a rectangular shape, approximately 12×8 inches in size, ensuring an even thickness.
- Prepare the Filling: In a small bowl, mix the honey and ground cinnamon. Spread this mixture evenly over the rolled-out dough to create the signature cinnamon roll swirl.
- Roll and Slice: Carefully roll the dough into a tight log starting from one long edge. Use a sharp knife to cut the log into 12 equal rolls.
- Arrange and Bake: Place the rolls evenly spaced in the prepared baking dish. Bake in the preheated oven for about 20 minutes or until golden brown and cooked through.
- Make the Frosting: While the rolls bake, combine whipped cream cheese, powdered sugar, milk (or cream/water), and vanilla extract in a bowl. Mix until smooth and creamy.
- Serve: Once the rolls have cooled slightly, drizzle the cream cheese frosting over them. Serve warm for the best flavor and texture.
Notes
- No yeast is needed for this recipe, which significantly reduces the preparation and rise times.
- Use canned or homemade pumpkin puree; avoid pumpkin pie filling as it contains added spices and sugar.
- Adjust the amount of milk or cream in the frosting to reach your desired drizzle consistency.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat rolls gently in the microwave or oven before serving for a fresh-baked taste.
Nutrition
- Serving Size: 1 roll
- Calories: 194 kcal
- Sugar: 10 g
- Sodium: 152 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
