Quick Pumpkin Cinnamon Rolls

5 from 6 votes

Quick Pumpkin Cinnamon Rolls

These Quick Pumpkin Cinnamon Rolls are soft, fluffy, and filled with pumpkin flavor. No yeast needed, so they're ready fast for a cozy fall breakfast or dessert.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings:

Calories: 194kcal

Author: Catherine McCord

Ingredients

For the Rolls:

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
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 1/2-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 and stir.
Drizzle glaze over cooked cinnamon rolls.

Notes

Storage and Freezing

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps up to 5 days. Just reheat in the oven, toaster oven or microwave before serving.
Freezer: Freeze baked rolls (without glaze) for up to 2 months. Thaw, warm, and glaze before serving.

Nutrition