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; 2 teaspoons ground cinnamon; 1/2 cup whipped cream cheese; 3 tablespoons honey; 1 cup powdered sugar; 2-3 tablespoons milk, water, or cream; 1/4-1/2 teaspoon vanilla extract (optional)

If you’re craving warm, cozy flavors without the fuss of waiting around for yeast to do its magic, you’re going to absolutely love this Quick Pumpkin Cinnamon Rolls Recipe. I first stumbled on this gem when I wanted all the autumn vibes in less than an hour, and let me tell you — these rolls are soft, fluffy, and packed with pumpkin goodness. Whether it’s a holiday brunch or a weekend treat, these pumpkin cinnamon rolls come together so quickly, you can actually enjoy baking AND eating without any stress. Stick with me, and I’ll walk you through every step to get these beauties baking in your kitchen today.

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Why You’ll Love This Recipe

Speedy Preparation: No yeast means no long rise time—these rolls are ready in under 40 minutes.
Pumpkin-Packed Flavor: The pumpkin puree makes every bite moist and perfectly spiced for fall vibes.
Unforgettable Softness: Light, fluffy texture that melts in your mouth—my family can’t get enough!
Easy Ingredient List: You likely have most ingredients already, making it a go-to last-minute treat.

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, easy pumpkin cinnamon rolls, cozy fall cinnamon roll recipe, quick autumn breakfast, pumpkin spice rolls

Ingredients You’ll Need

When it comes to this Quick Pumpkin Cinnamon Rolls Recipe, the ingredients come together in such a simple yet harmonious way — the pumpkin keeps things moist, the cinnamon delivers that magical spice, and the cream cheese glaze adds the perfect sweet tang. Here’s what you’ll want to have on hand:

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, easy pumpkin cinnamon rolls, cozy fall cinnamon roll recipe, quick autumn breakfast, pumpkin spice rolls

All-purpose flour: Make sure it’s fresh for tender rolls; spoon it into your measuring cup rather than scooping for accuracy.
Baking powder: This is our quick-leavening hero that gives these rolls their fluffy rise without yeast.
Kosher salt: Enhances flavor, so don’t skip it!
Unsalted butter: Softened for easy mixing and to add richness.
Brown sugar: Adds depth and caramel notes—light or dark works fine.
Pumpkin puree: I always use pure pumpkin (not pie filling) for authentic flavor and moisture.
Whipped cream cheese: This makes the glaze creamy and smooth with just the right tang.
Honey: Natural sweetness that complements the pumpkin.
Ground cinnamon: The signature spice that fills the roll swirl and the glaze.
Powdered sugar: For that silky smooth glaze finish.
Milk, water, or cream: To achieve the perfect glaze consistency; cream gives extra richness.
Vanilla extract (optional): Just a splash to enhance the overall flavor if you like.

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 tweaking this Quick Pumpkin Cinnamon Rolls Recipe depending on the season or my mood—and I encourage you to make it your own! Swap or add ingredients, and trust me, you’ll discover some favorites you never expected.

Add warm spices: I sometimes toss in a pinch of nutmeg or cloves to really amp that fall flavor—so comforting!
Use maple syrup instead of honey: It adds a richer sweetness that meshes beautifully with pumpkin.
Dairy-free version: Swap cream cheese glaze for a simple powdered sugar glaze using coconut milk; the rolls stay just as fluffy!
Chocolate chips swirl: My kids love it when I sneak mini chocolate chips inside the roll swirl—total crowd-pleaser.

How to Make Quick Pumpkin Cinnamon Rolls Recipe

Step 1: Mix Your Dry Ingredients

First, combine the flour, baking powder, and kosher salt in a large bowl. I always sift or whisk them together to avoid lumps and ensure even rising. You’ll notice how the baking powder does all the lifting here, making these rolls wonderfully tender without the wait.

Step 2: Blend the Wet Ingredients

In another bowl, mix softened butter with brown sugar until creamy, then stir in pumpkin puree. This combo is what gives these rolls their moist, tender crumb and that subtle pumpkin flavor I adore. The key is to use plain pumpkin puree — not pumpkin pie filling — so you control the sweetness perfectly.

Step 3: Bring Dough Together

Gradually add your dry ingredients to the pumpkin mixture and stir until a soft dough forms. Don’t overmix here — a tender dough is your goal, so stop just when everything’s combined. The dough will be a bit sticky but manageable.

Step 4: Roll and Fill Your Cinnamon Rolls

Lightly flour your surface and roll your dough into a rectangle about 10×14 inches. Sprinkle generously with brown sugar and cinnamon. I sometimes add a pinch of nutmeg here because it deepens the flavor. Then, carefully roll it up like a jelly roll and slice into 12 equal rolls.

Step 5: Bake Until Golden

Place rolls into a greased pan, leaving a little space between them. Bake at 350°F (175°C) for about 20 minutes or until golden and cooked through. Watch closely towards the end; you want golden tops, but don’t dry them out!

Step 6: Whip Up the Cream Cheese Glaze

While rolls bake, beat together whipped cream cheese, powdered sugar, honey, cinnamon, and a splash of milk or cream until silky. Add vanilla extract if you like. Once the rolls come out warm, drizzle the glaze generously—you’ll love this ooey-gooey finish.

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Pro Tips for Making Quick Pumpkin Cinnamon Rolls Recipe

Soft Butter: Make sure your butter is softened, not melted; this helps create the perfect dough texture.
Don’t Overwork Dough: Mix until just combined to keep the rolls tender, not tough.
Even Slices: Use floss or a sharp serrated knife for cleaner cuts and prettier rolls.
Glaze While Warm: Drizzle glaze as soon as the rolls come out of the oven to help it melt into the crevices beautifully.

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, easy pumpkin cinnamon rolls, cozy fall cinnamon roll recipe, quick autumn breakfast, pumpkin spice rolls

Garnishes

I love adding a sprinkle of finely chopped toasted pecans or a tiny dusting of cinnamon on top of the glaze; it adds a little extra texture and a rustic look that’s perfect for fall mornings like these.

Side Dishes

These pumpkin cinnamon rolls pair beautifully with a hot cup of coffee or chai tea. For a heartier breakfast, I often serve fresh fruit or scrambled eggs alongside to balance sweet and savory.

Creative Ways to Present

For holiday brunches, I arrange these rolls in a festive wreath shape on a large platter and drizzle the glaze in a spiral. Another fun idea is wrapping them individually in parchment for gifting—they feel special and homemade!

Make Ahead and Storage

Storing Leftovers

Store leftover rolls in an airtight container at room temperature for up to two days. I’ve noticed they actually soften up if you give them a quick zap in the microwave before serving.

Freezing

I love freezing these cinnamon rolls before baking — just slice and freeze on a tray, then pop into a freezer bag. When I want a treat, I bake them straight from frozen, adding a few extra minutes to the bake time.

Reheating

To reheat, I cover the rolls with a damp paper towel and microwave for about 20 seconds, or warm them in a 300°F oven for 5-7 minutes. Then I add fresh glaze to perk them right back up!

FAQs

Can I make these pumpkin cinnamon rolls vegan?

Absolutely! Use plant-based butter and cream cheese alternatives, and substitute honey with maple syrup. They’ll still be tender and delicious.
Do I have to use canned pumpkin puree?

You can use homemade pumpkin puree if you have it handy—just make sure it’s thick and smooth for the best texture in your rolls.
Are these rolls gluten-free?

This recipe uses all-purpose flour, so it’s not gluten-free as written. For gluten-free baking, try a 1-to-1 gluten-free flour blend and adjust moisture as needed.
Can I prepare the dough the night before?

Since this is a quick, no-yeast dough, it’s best to bake shortly after preparing for maximum fluffiness. However, you can assemble the rolls, cover tightly, and refrigerate overnight—just bake a few minutes longer the next day.

Final Thoughts

I can’t recommend this Quick Pumpkin Cinnamon Rolls Recipe enough if you want all the warmth and flavor of a traditional pumpkin roll but without the typical long wait. It’s become my go-to when friends drop by last minute or for those cozy autumn mornings when you want something special but fast. Once you try making these, you’ll notice how the pumpkin adds such a lovely moistness and the cream cheese glaze brings it all together with a whisper of sweetness. Honestly, this recipe feels like a hug on a plate, and I hope you enjoy every delicious bite as much as I do!