30 minute pumpkin cinnamon rolls are made with no yeast and no eggs! Hot, fresh, gooey cinnamon rolls in 30 minutes. So easy you just might make them all the time. Add in pumpkin and pumpkin spice for the best cinnamon roll you’ll ever eat.
I have been in a baking frenzy lately! Not just any baking but more specifically pumpkin baking. I am obsessed with all things pumpkin once Fall hits. I think I’ve been baking so much lately because of stress. Being in the kitchen and baking and cooking is my stress relief in life.
Right now I am super stressed about losing weight for my sister’s wedding in one month. So what do I do? Go to the kitchen and bake because I am stressed. Which then makes it really hard to lose weight….. I need help!! haha, I just can’t win.
These 30 minute pumpkin cinnamon rolls are different than your traditional cinnamon roll recipe because they don’t use yeast or egg! Pumpkin is a perfect replacement for egg and no yeast means you can have them on the table quicker.
The texture and taste of these is more biscuit like. You’re basically making a buttermilk biscuit dough, adding pumpkin to it and then rolling up like traditional cinnamon rolls.
There are two ways you can make these. Put them into a muffin pan for a cinnamon roll muffin. Or, put them into a 9×13 baking dish for more traditional cinnamon rolls.
I love them both ways. I think I might prefer them better as muffins because I think they cook better and they cook faster. And faster means less time you have to wait to taste these things. They are divine!
As with any bread dough recipe you want to be sure and not over mix the dough. Mixing the dough too much will yield tough and dense cinnamon rolls. Just mix until the flour is incorporated and then stop. It’s ok if there are flour pieces left in the bowl when you’re done. I love this dough because it’s easy to know when your dough is ready; it will naturally pull away from the sides of the bowl and form itself into a ball.
Don’t add all the extra flour at once. Just sprinkle some on the dough as you need it. This way you ensure that you are not adding too much flour. I usually sprinkle some over the cooking spray on the counter top, and then sprinkle some on top of the dough ball as I am rolling it out.
I hope you love these! Thanks so much for stopping by and checking this recipe out! With all the pumpkin recipes I have waiting to share, I think I’m just going to declare this week is PUMPKIN WEEK! I have had no luck with dinner recipes lately so all I got is desserts. I hope you don’t mind 🙂
If you want to try the original version of these quick n’ easy cinnamon rolls then make these cinnamon roll muffins. As mentioned earlier, you can also make these pumpkin cinnamon rolls in a cupcake pan for muffins. Either way is good but I will say that I actually prefer these as cinnamon roll muffins so most of the time I will bake them up in the cupcake pan.
Yields 12 Cinnamon Rolls
30 minute pumpkin cinnamon rolls are made with no yeast and no eggs! Hot, fresh, gooey cinnamon rolls in 30 minutes. So easy you just might make them all the time. Add in pumpkin and pumpkin spice for the best cinnamon roll you'll ever eat.
15 minPrep Time
20 minCook Time
35 minTotal Time
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1/4 cup pure pumpkin
- 1 cup full-fat buttermilk
- 3 cups all-purpose flour + about 1/4 cup for dusting
- 2 tablespoons butter, softened
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1 cup powdered sugar
- 4-6 tablespoons heavy cream
- 1/4 teaspoon pumpkin pie spice
- Preheat oven to 350 degrees. Prepare a 12-cup muffin pan by spraying with cooking spray OR spray a 9x13 baking dish for traditional cinnamon rolls.
- Combine brown sugar, baking soda, pumpkin pie spice, salt, vanilla, pumpkin, and buttermilk in a large mixing bowl. Whisk together until combined.
- Add in flour and stir with a wooden spoon, or spatula, until dough comes together and starts to form it's own ball. It's ok if there is some extra flour in the bowl. Dough will be thick. Do not over mix. Stop once the flour is combined into the dough and the dough naturally pulls away from the sides of the bowl into a ball.
- Spray a clean countertop with cooking spray and sprinkle about 2 tablespoons of additional flour on the counter. Dump dough onto it and gently knead together for about 30 seconds. You may have to sprinkle some flour on top of the dough and your hands to help prevent sticking. It is a soft dough so be sure to not add too much flour.
- Roll out into a large rectangle (about 12" x 24"). Spread softened butter over the dough (this is easiest to do with your hands). Combine brown sugar, cinnamon, and pumpkin pie spice together, for the filling, and sprinkle over the butter and gently pat down.
- Start at the long side of the triangle and roll up into a tight log. Score 12 (2-inch) pieces. Cut dough and place each slice into a muffin cup or place into the baking dish.
- Bake muffins for 14-16 minutes. Bake traditional cinnamon rolls (in the baking dish) for 18-22 minutes. The center should look set, not jiggly and wet.
- Let cool for a few minutes before glazing. To make the glaze combine powdered sugar, heavy cream, and pumpkin pie spice. Mix with a fork to combine. Slather the glaze over top each muffin or cinnamon roll, or pour glaze into a Ziploc bag and cut the corner, to neatly drizzle the glaze over (this is what I did).
- Eat warm! Warm up any leftovers in the microwave for about 15 seconds, when you want to eat one.
If you use anything other than heavy cream then you may need less of it as it is not as thick. Start with 2-3 tablespoons and work from there (if using another milk).
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