Easy Pumpkin Cinnamon Rolls
Warm, fluffy pumpkin cinnamon rolls made without yeast for a quick and delicious treat, perfect for family gatherings.
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup pumpkin puree Use pure pumpkin puree, not pie filling.
- 1/4 cup sugar
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
For the Filling
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
For the Cream Cheese Glaze
- 1/4 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon milk
Instructions
Preparation
- In a medium mixing bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In another bowl, mix together the pumpkin puree, sugar, milk, melted butter, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms.
Rolling and Filling
- On a lightly floured surface, roll out the dough into a rectangle about 1/4 inch thick.
- Sprinkle the brown sugar and remaining cinnamon evenly over the dough.
- Roll it up tightly from the longer edge to form a log.
Baking
- Cut the log into 12 even slices.
- Place the rolls in a greased baking dish, allowing a little space between each roll.
- Preheat your oven to 350°F (175°C) and bake for 20 minutes, or until golden brown.
Preparing the Glaze
- While the rolls are baking, combine the softened cream cheese, powdered sugar, and milk in a bowl. Mix until smooth and creamy.
Serving
- Once the rolls are out of the oven, allow them to cool for a few minutes, then drizzle the glaze over the top.
- Serve warm and enjoy!
Notes
These rolls can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for about a week or freeze them for up to 3 months.