No Yeast Pumpkin Cinnamon Rolls with Cream Cheese Glaze

Enjoy the flavors of fall with some pumpkin cinnamon rolls that require no yeast. Make the best pumpkin cinnamon rolls with this simple recipe.

More delicious recipes to try: Viral Cinnamon Roll Hack, Cherry Pie Cookies, S’mores Rice Crispy Treats, and Butterbeer Cheesecake.

Fresh baked pumpkin cinnamon rolls on a white plate

Welcome to our cozy corner of the internet where we turn ordinary baking days into something special! Today, we’re diving into a delightful recipe that perfectly marries the warm flavors of pumpkin and cinnamon, without the hassle of yeast to make delicious homemade cinnamon rolls with a pumpkin twist. Yes, you heard it right—no yeast pumpkin cinnamon rolls! This pumpkin cinnamon roll recipe is quick, easy, and incredibly delicious, making them a perfect treat for any Fall occasion. Let’s get started!

Why You’ll Love This Recipe

Pumpkin cinnamon rolls are a fall favorite, but why limit yourself to just one season? These no-yeast pumpkin cinnamon rolls are so easy and quick to make, you’ll want to bake them year-round. The absence of yeast means no waiting for the dough to rise, which significantly reduces the prep time. In just 45 minutes, you can have a batch of warm, fluffy, and flavorful cinnamon rolls ready to enjoy with this easy recipe.

Another reason to love this recipe is its versatility. Whether you’re serving them at a holiday brunch, a cozy weekend breakfast, or a special dessert, these pumpkin cinnamon rolls are sure to impress. The combination of pumpkin puree and pumpkin pie spice in the filling gives these rolls a rich, seasonal flavor that’s hard to resist. Plus, the cream cheese glaze and pecan garnish take them to a whole new level of decadence.

Cream cheese glazed pumpkin cinnamon rolls

What Are No Yeast Pumpkin Cinnamon Rolls?

No yeast pumpkin cinnamon rolls are a quick and easy alternative to a traditional cinnamon roll. They are made with a simple dough that doesn’t require yeast, meaning there’s no need to wait for the dough to rise. Instead, baking powder is used as the leavening agent, resulting in a tender and fluffy roll. The dough is filled with a delicious mixture of pumpkin puree, brown sugar, and spices, rolled up, and baked to perfection. A creamy glaze and crunchy pecan topping make these the best fluffy pumpkin cinnamon rolls.


Cinnamon Roll Dough:

  • 2 cups all purpose flour
  • 1/2 cup unsalted butter (chilled and cut into small pieces)
  • 2 tablespoons granulated sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon baking soda
  • 2/3 cup whole milk


  • 2 tablespoons unsalted butter (melted)
  • 1/2 cup light brown sugar (packed)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 cup pumpkin puree (homemade real pumpkin puree or canned works)


  • 1/4 cup cream cheese (room temperature)
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups powdered sugar
  • 3 to 4 tablespoons whole milk


  • 1 cup granulated sugar
  • 3 tablespoons light brown sugar (packed)
  • 1/2 teaspoon salt
  • 1 cup dark corn syrup
  • 1 tablespoon cold water
  • 2 teaspoons cornstarch
  • 1/3 cup unsalted butter (room temperature)
  • 1 cup pecans (chopped)

How to Make No Yeast Pumpkin Cinnamon Rolls

Step-by-Step Instructions

1. Preheat and Prep:

Preheat your oven to 375 degrees Fahrenheit. Coat an 11 x 9-inch baking dish with nonstick baking spray. Lightly flour one section of your countertop for kneading the dough.

2. Make the Dough:

  • In a large bowl, use a pastry blender to cut the chilled butter into the flour until the mixture resembles coarse sand. (If you don’t have a pastry blender, you can use two forks or your hands.)
  • Add the sugar, baking powder, salt, and baking soda to the flour and butter mixture. Stir until combined.
  • Gradually add the milk, stirring until the dough starts to come together. The dough will be somewhat loose.
  • Transfer the dough to the floured countertop and knead until it forms a smooth ball.

3. Prepare the Filling:

  • In a small bowl, combine the melted butter, brown sugar, pumpkin pie spice, cinnamon, and pumpkin puree. Mix until well combined.

4. Roll Out the Dough:

  • Place dough on a floured surface. Cut the dough ball in half. Roll out each half on the lightly floured surface to about 1/4 inch thick in the shape of a large rectangle with a rolling pin.
Rolled out cinnamon roll dough

5. Assemble the Best Cinnamon Rolls:

  • Spread half of the filling evenly over one piece of rolled-out dough on top of the dough using an offset spatula. Starting at one end on the long side, roll the dough tightly into a log. Next cut rolls out of the log into six equal pieces using a sharp non-serrated knife for nice clean slices.
  • Repeat with the second half of the dough and filling.
  • Place the rolls in the prepared pan, leaving some space between them to allow for spreading and rising as the cinnamon rolls bake.

6. Bake:

  • Bake cinnamon rolls in the preheated oven for 25-30 minutes, until the rolls are golden brown.

7. Make the Glaze:

  • While the rolls are baking, prepare the glaze. In a small mixing bowl, use an electric mixer to combine the cream cheese, powdered sugar, vanilla extract, and milk on medium speed. Adjust the consistency with more milk if needed.

8. Garnish:

  • In a heavy saucepan over medium heat, combine the granulated sugar, brown sugar, corn syrup, and butter. In a small bowl, blend the cold water and cornstarch, then add this to the saucepan. Increase the heat to high and bring the mixture to a boil.
  • Stir in the salt, vanilla, and chopped pecans. Continue boiling until the mixture thickens, then set aside to cool.

9. Serve:

  • Allow the warm rolls to cool slightly before drizzling the cream cheese glaze over them. Add a tablespoon of the pecan mixture on top of each glazed roll. For the best results serve warm cinnamon rolls right after adding the toppings. Or warm up before serving these delicious pumpkin cinnamon rolls.
Upclose image of cream cheese drizzle on pumpkin cinnamon rolls

Places to Enjoy Your Pumpkin Cinnamon Rolls

These pumpkin cinnamon rolls are perfect for a variety of occasions:

  1. Holiday Brunch: Serve them at your next holiday brunch. They are festive and sure to be a hit with guests.
  2. Weekend Breakfast: Start your weekend mornings with these delicious rolls. Pair them with a hot cup of coffee for a cozy treat.
  3. Dessert: These rolls make a great dessert option. Serve them warm with a scoop of vanilla ice cream for an indulgent treat.
Close up image of pumpkin spice cinnamon rolls.


To change things up, consider trying a little bit of a variation on the classic pumpkin spice cinnamon rolls recipe:

  1. Chocolate Chip Pumpkin Rolls: Add mini chocolate chips to the filling for a sweet twist.
  2. Maple Glaze: Replace the cream cheese glaze with a maple glaze by mixing powdered sugar, maple syrup, and milk.
  3. Nut-Free Version: Omit the pecans in the garnish if you prefer a nut-free option.
  4. Spicy Kick: Add a pinch of cayenne pepper to the filling for a subtle spicy kick that complements the sweetness.
Plated cinnamon rolls with pumpkin filling.

Storing and Making Ahead

These pumpkin cinnamon rolls can be stored in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week. You can also make the dough and filling ahead of time. Simply assemble the rolls, cover them tightly with plastic wrap, and refrigerate overnight. The next morning when you’re ready to bake, bring the rolls to room temperature while the oven preheats.

Quick and easy pumpkin cinnamon roll recipe to make

Common Questions

How do you keep cinnamon rolls moist?

To keep your cinnamon rolls moist, avoid overbaking them. Check them at the minimum baking time and only bake until they are lightly golden brown. Storing them in an airtight container also helps retain moisture.

Can I freeze pumpkin cinnamon rolls?

Yes, you can freeze these rolls. After baking and cooling them completely, wrap each roll individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. To reheat, thaw at room temperature and warm in the oven or microwave.

What can I use instead of pumpkin puree?

If you don’t have pumpkin puree, you can use sweet potato puree or butternut squash puree as a substitute. Both will give a similar texture and flavor.

No Yeast Pumpkin Cinnamon Rolls

An easy recipe for pumpkin cinnamon rolls that requires no yeast or rise time.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: cinnamon, cinnamon rolls, fall, pumpkin, pumpkin cinnamon rolls, pumpkin pie spice, pumpkin spice
Servings: 12 cinnamon rolls


Cinnamon Roll Dough:

  • 2 C flour
  • 1/2 C unsalted butter Chilled/cut in small pieces
  • 2 Tbsp granulated sugar
  • 3 tsp baking powder
  • 1/2 tsp Kosher salt
  • 1/4 tsp baking soda
  • 2/3 C whole milk


  • 2 Tbsp unsalted butter
  • 1/2 C light brown sugar packed
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1/4 C pumpkin puree


  • 1/4 C cream cheese room temp
  • 1/2 tsp pure vanilla extract
  • 1 1/2 C powdered sugar
  • 3 to 4 Tbsp whole milk


  • 1 C granulated sugar
  • 3 Tbsp light brown sugar packed
  • 1/2 tsp salt
  • 1 C dark corn syrup
  • 1 Tbsp cold water
  • 2 tsp cornstarch
  • 1/3 C unsalted butter room temp
  • 1 C pecans chopped


  • Preheat the oven to 375 degrees.
  • Coat a 11 x 9 inch with nonstick baking spray. Lightly flour one section of the counter top.

Cinnamon Roll Dough

  • Use a pastry blender to blend the flour and butter together. (If you don't have a pastry blender you can use either two forks or your hands.)
  • Continue to blend the flour and butter together until it looks like coarse sand.
  • Add the sugar, baking powder, salt and baking soda in a medium bowl.
  • Whisk to combine.
  • Add the dry ingredients to the flour/butter mixture. Stir until all ingredients are well combined. Pour in the milk, stirring until dough starts to form. (The batter will be loose.)
  • Move the dough to the flour covered countertop.
  • Knead the dough until it begins to form a ball.


  • Add the melted butter, brown sugar, pumpkin pie slice, and cinnamon in a bowl. Whisk to combine.
  • Stir in pumpkin puree until everything is combined. Set aside.

Assembling Rolls:

  • Transfer the dough ball to the counter.
  • Cut the dough ball in half.
  • Use a rolling pin with the first dough ball until the dough is about 1⁄4 inch thick.
  • Divide the filling in half.
  • Spread one half of the filling over the first dough ball that had been rolled out.
  • Use an offset spatula to spread the filling on the entire section of dough.
  • Starting at one end of the rolled out dough and begin to roll it into a log.
  • Cut the dough log into six equal pinwheels. (Or pieces of rolled filled cinnamon rolls.)
  • Place each filled roll on the prepared baking sheet. Allow several inches between each roll to allow them to spread out as they bake.
  • Repeat this with the remaining half of the cinnamon roll dough.
  • Once all of the dough has been filled and sliced, put them in the oven to bake.
  • Bake at 375 degrees for 25-30 minutes. The roll will be a golden brown.


  • Add the glaze ingredients to a small mixing bowl. Use an electric mixer combine the cream cheese, powdered sugar, vanilla, and milk to combine them. If necessary add a few drops of milk to get the consistency wanted.
  • Allow the cinnamon rolls to cool slightly before adding the glaze.


  • Add sugar, brown sugar, corn syrup, and butter in a heavy saucepan over medium heat. Combine cold water and cornstarch in a small bowl.
  • Stir to blend before adding in the saucepan. Increase heat to high bringing the mixture to a boil.
  • Stir in the salt, vanilla, and pecans.
  • Continue on the stove until the mixture reaches a boil again. Continue to stir until the mixture thickens.
  • Set aside to cool.
  • Add a tablespoon of the pecan mixture on top of the glazed cinnamon roll. .


No yeast pumpkin cinnamon rolls are a quick and delicious treat that you can enjoy anytime. With their rich pumpkin flavor, warm spices, and creamy glaze, these rolls are sure to become a favorite in your household. Try them out for your next breakfast, brunch, or dessert, and share the joy of homemade baked goods with your loved ones.

Delicious pumpkin spice cinnamon roll recipe

Ready to make these delightful pumpkin cinnamon rolls? Gather your ingredients, preheat your oven, and let’s get baking! Don’t forget to share your baking adventures with us in the comments below. Enjoy!

More of my favorite pumpkin recipes:

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Hi there!

I’m Emily, a mom and wife with a passion for crafting, celebrating holidays, and creating memorable moments. From Idaho to the world, The Benson Street is a treasure trove of easy, fun DIY projects, delightful printables, and delicious recipes. With over a decade of experience in blogging and a love for all things seasonal, I’m here to share my tips, ideas, and occasional mishaps. Join me in adding a dash of joy and creativity to every day! Read more…

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