Quick Pumpkin Cinnamon Rolls live up to their name. They’re super easy, quick and scream fall with a swirl of cinnamon cream cheese in a pumpkin dough. 

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Some things never change. Once again this fall, I bought more cans of pumpkin puree than I knew what to do with. As I’ve written before, I have a habit of getting a bit overzealous whenever I start seeing organic pumpkin available in the supermarket. I basically wind up buying out the store, leaving me badly in need of some creative ideas for what to do with it all.

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While homemade pumpkin puree is always great, there’s just something about the ease and creamy texture of canned that I just can’t resist. It seems to say “holidays” to me more than almost any food. So do cinnamon rolls. Mmmm. There’s not much I wouldn’t do for a freshly baked homemade cinnamon roll right about now. However, there’s the ease issue again. I don’t normally have time to make a yeast dough, so I don’t make them that much.

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At least that was the case until I started making these super quick Pumpkin Cinnamon Rolls, simultaneously fulfilling my craving for two of my favorites by featuring a yeast-free recipe and utilizing all that surplus pumpkin puree. Creamy swirls of cinnamon cream cheese wrapped up in a tender sweet pumpkin dough make these rolls an undeniably special fall delight.

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Kenya ate four of these rolls for breakfast the first time I made them and Chloe and Gemma were not far behind. Lucky for me I’ve got three kids who love anything pumpkin and as long as I can rely on them, I can rest assured all those cans of pumpkin won’t go to waste. If you’re looking for more pumpkin recipes, there are tons on the site including Pumpkin Spice Oatmeal in the Crock PotPumpkin WafflesPumpkin Apple Muffins and Pumpkin Pear Bread

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Make these Quick Pumpkin Cinnamon Rolls for your next weekend brunch and let me know what you think by tagging me on social media

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Quick Pumpkin Cinnamon Rolls

Quick Pumpkin Cinnamon Rolls live up to their name. They're super easy, quick and scream fall with a swirl of cinnamon cream cheese in a pumpkin dough. 
5 from 1 vote
Servings: 12
Author: Catherine McCord
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients  

For the Rolls:

  • 2 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
  • 1/2 cup whipped cream cheese
  • 3 tablespoon honey
  • 2 teaspoons ground cinnamon

For the Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons milk, water or cream
  • 1/4-1/2 teaspoon vanilla extract (optional)

Instructions 

Quick Pumpkin Cinnamon Rolls:

  • Preheat oven to 375°F.
  • In a bowl, whisk together the flour, baking powder and salt.
  • In a separate bowl or the bowl of a standing mixer, cream together the butter and sugar, then mix in pumpkin puree. Add the flour mixture to the pumpkin mixture and stir to combine.
  • On a well floured surface, roll the dough to a 1/4 inch thick rectangle about 16 x 12 inches. Spread the cream cheese on top of the dough, drizzle with honey and sprinkle with cinnamon.
  • Carefully roll up the dough, starting with the long side and cut into 1-inch pieces.
  • Place the rolls in greased muffin cups or silpat or parchment lined baking sheet and bake for 20-22 minutes, or until golden brown.

Glaze Drizzle:

  • A tablespoon at a time, add milk to the powdered sugar and mix until desired consistency is reached.
  • Add the vanilla extract.
  • Drizzle glaze over cooked cinnamon rolls.

Nutrition

Sodium: 160mg | Sugar: 7g | Fiber: 1g | Cholesterol: 10mg | Calories: 120kcal | Fat: 4g | Protein: 2g | Carbohydrates: 20g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. Super easy to make – they came out a little spongy is that normal or should I have done something a little differently in the beginning?

  2. Simple, quick, and delicious! I made a cream cheese drizzle to top them off and paired it with you green monster smoothie for a fun Sunday breakfast. Thank you for the tasty recipe!

  3. Do you have any suggestions for making these amazing-looking treats without cream cheese? I would put in goat cheese (chevre) but I’m worried it will be too tart… Ideas?

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  13. Catherine,
    Any chance you will create a video of these? It really helps for those of us who need a visual for recipes like these….PLEASE:)

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  15. Love these; they sound great and seem easy…for me the kind of Win Win I’m always looking for!

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  21. Hi,

    Had a question regarding baking powder or baking soda. Is it healthy to use these in toddler food on daily basis?

    Thanks.

  22. these rolls were awesome! made them in about an hour I guess from start to putting them on the plate and they were super yummy…I added a bit more sugar when I tasted the dough, and nutmeg and a little vanilla…ended up kneading in a bit of flour while I was working with the dough on the counter, and it all worked so well…I thought it wasn’t going to rise well with all the additions, but it was a terrific recipe, and was quick! I also added chopped pecans in the inside…yummo! thanks for a great recipe…kids and hubby loved it! great for dinner…

  23. Just made these for Christmas morning, they were fantastic. Easy to make, and the dough rolls out without any problem. Will be making again.

  24. I’m sorry, but my family didn’t care for it. I followed the recipe exactly. It is far better to make cinnamon rolls with yeast so they rise. We couldn’t even taste the cream cheese, and I even doubled it.

  25. This sounds delicious but my dough did not turn out at all. I used pureed sweet pumpkin from a pumpkin and not a can. My dough would not form. Ended up crumbly and could not get it to roll out. Does it have to be from a can and not straight from a pumpkin? It was a floury crumbly mess. Would really like to have my kids try this.

  26. I had a 1/2 cup of pumpkin puree leftover in the fridge so I added pumpkin greek yogurt from Trader Joe’s – it worked and it was yummy! Added a little more sugar but oh well.

  27. Easy recipe to make, dough came together well but I had to knead it a bit by hand. Rolled out on a silpat which made it easy to roll up. Used half white wheat and half AP flour and they taste yummy! Super Thanksgiving breakfast!

  28. These look amazing!! I was going to make pumpkin donuts for breakfast thanksgiving morning but I will be making these instead!!! I love your reciepes!

  29. So many pumpkin recipes around the net but this one is added to my favorites! Can’t wait to try it.

  30. looks great! Just used my last pumpkin so I might try this with butter nut squash puree. Anyone else?

  31. So glad I found your website!! I have a one year old and am always looking for great recipes that kids will love. These pumpkin cinnamon rolls look so good by the way!

  32. I made these this morning with my 3 1/2 year old son. I used my stand mixer with the dough hook and the dough came together nice (much like a pizza dough would). After I rolled out the dough, my son drizzled honey all over the dough and then sprinkled cinnamon on top. While we were making this he ate: the flour, honey, and the cream cheese as well as the uncooked dough and of course the final product. It was cute! Oh yea, we used a 4oz brick of cream cheese by pinching off small pieces and just smearing it all over the dough with our hands. Great recipe for kids to help with. I made a double batch and put it in the freezer. I hazelnut spread on top of the baked rolls (we had a sample like this at Costco) but personally I think they are super just as they are.

  33. You can do either! Prepare the rolls through step 5, transfer to an airtight freezer container. When ready to use, thaw overnight in the fridge, then let them come to room temperature (about 30 minutes out of the fridge) and bake according to the recipe! Or, you can finish the recipe completely then freeze the baked and cooled rolls. Reheat in the over, toaster oven or microwave when ready to eat!

  34. Is there a way to prepare these and either put leftovers in the freezer or prep them and freeze before baking?

  35. These sound great! Can you make them ahead of time and leave them in the fridge for a day before you bake?

  36. Wish I hadn’t used the last bag of frozen pumpkin puree yesterday. Ill have to make these with sweet potatoe as we dont have canned pumpkin puree here in Ireland and I dont think I can get anymore pumpkins either they are available for halloween and then gone, at least in my area.

  37. This could not have come at a better time! I too have a surplus of organic canned pumpkin, and my family has been asking me to make cinnamon rolls for Thanksgiving breakfast. These sound fantastic -thank you!

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