If you have a soft spot for cozy, sweet treats that feel like a warm hug, you’re going to fall head over heels for this No Knead Pumpkin Cinnamon Rolls Recipe. It’s the perfect way to welcome the flavors of fall into your kitchen without the fuss of complicated dough work, thanks to the no-knead method that makes it accessible and fun. These rolls are pillowy, rich with pumpkin spice, and generously swirled with cinnamon sugar, delivering an irresistible aroma and comforting taste with every bite. Whether you’re making them for a weekend brunch or a festive gathering, they’re bound to become your new favorite go-to pumpkin treat.
Ingredients You’ll Need
Crafting these pumpkin cinnamon rolls is delightfully simple because the ingredients are straightforward yet carefully chosen to enhance the dough’s softness, the spice’s warmth, and that signature golden-brown finish. Each item plays a special role, blending into a harmonious balance of flavors and textures.
- 4 1/4 cups all-purpose flour: Essential for structure, and having some extra on hand helps prevent sticking while rolling.
- 1 tablespoon active dried yeast: The magical ingredient that makes the dough rise to soft, fluffy perfection.
- 1 teaspoon pumpkin spice: A fragrant mix that adds those unmistakable autumn notes.
- 1/2 teaspoon salt: Balances sweetness and enhances overall flavor.
- 1 1/4 cups milk: Adds moisture and richness to the dough.
- 4 tablespoons butter (melted and slightly cooled): Brings tenderness and buttery flavor to the dough.
- 1 cup canned pumpkin: The star ingredient, contributing moisture, moisture, and that gorgeous orange color.
- 1/3 cup white sugar: Sweetens the dough just enough without overpowering.
- 6 tablespoons butter (melted and slightly cooled): For brushing on the dough before adding the cinnamon sugar filling.
- 3/4 cup sugar (white, light brown, or a mix): Creates the luscious cinnamon sugar filling with a bit of caramel depth if brown sugar is used.
- 2 teaspoons ground cinnamon: Offers that warm, classic cinnamon roll spice punch.
- 1 teaspoon pumpkin spice: Sprinkled into the filling for an extra seasonal twist.
- 2 tablespoons butter (melted and slightly cooled): To brush the rolls before baking for a shiny, rich crust.
- Your favorite cream cheese frosting: The crowning glory; tangy and sweet, it melts perfectly over warm rolls.
How to Make No Knead Pumpkin Cinnamon Rolls Recipe
Step 1: Make the dough
Start by combining the dry ingredients—flour, yeast, pumpkin spice, and salt—in a large bowl. In a separate jug, whisk together milk, melted butter, canned pumpkin, and sugar until smooth and creamy. Pour the wet ingredients into the dry and stir until you have a scraggly, sticky dough. Cover the bowl with a clean dish towel and let the magic happen at room temperature. Your dough will puff and roughly double in size, typically within 1 to 2 hours depending on your kitchen’s warmth. This rest is crucial, as it replaces kneading by activating the yeast gently for soft, airy rolls.
Step 2: Roll out dough
Once your dough has puffed beautifully, prepare a baking sheet by lining it and sprinkling it generously with flour—don’t be shy with the flour here! Place the dough onto the sheet and sprinkle some flour over the top as well. Using just your fingers, press the dough into a neat rectangle roughly the size of your baking sheet. This hands-on, gentle handling keeps the dough soft rather than tough.
Step 3: Fill the dough
Next, spread 6 tablespoons of melted butter evenly over the surface of your flattened dough. Mix together the sugar, cinnamon, and pumpkin spice in a small bowl, then sprinkle this fragrant blend liberally on top. Rolling up tightly from the longer edge, be mindful to brush off any excess flour from the bottom as you go so your roll stays neat and doesn’t have flour lumps baked inside. Pinch the seam tightly to seal in all those delicious layers, then slice your log into 12 even rolls and arrange them seam-side down in a parchment-lined 9×13 inch baking dish.
Step 4: Rest and bake
Give your rolls another cozy 30 minutes to rest under a clean dish towel, letting them puff up and gently touch one another, promising soft edges and a perfect bake. Meanwhile, preheat your oven to 360°F. Before popping them in, brush the rolls lightly with 2 tablespoons of melted butter for a golden, shiny crust. Bake for about 20 minutes or until the rolls are just lightly browned and fully cooked through. The smell alone will have you counting down the minutes.
Step 5: Cool and frost
Once baked, let the rolls cool in the pan for about 5 minutes. Then, with the help of the parchment paper, lift them out and place on a cooling rack. This slight cooling prevents the frosting from melting away completely but keeps the rolls warm enough to spread your favorite cream cheese frosting generously right on top. That swirl of tangy sweetness perfectly balances the spice and pumpkin undertones.
How to Serve No Knead Pumpkin Cinnamon Rolls Recipe
Garnishes
A sprinkle of chopped toasted pecans or walnuts adds the perfect nutty crunch that contrasts beautifully with the soft rolls. You can also dust a little extra cinnamon or pumpkin spice powder on top for a festive touch. A drizzle of caramel sauce or a few fresh cranberries scattered around the plate can make these feel even more special.
Side Dishes
These pumpkin cinnamon rolls are wonderfully versatile but pairing them with a cup of hot apple cider, a latte, or chai tea ramps up the cozy factor immensely. For a heartier brunch, serve alongside scrambled eggs with fresh herbs or a simple green salad with a tangy vinaigrette to balance the sweetness of the rolls.
Creative Ways to Present
For a crowd, bake the rolls directly in a large decorative cast iron skillet to serve right from the oven — it keeps them warm and looks stunning on the table. You can also turn them into mini pull-apart buns by arranging slices closely in a muffin tin for individual servings or even add a little surprise filling like chopped chocolate or toasted pumpkin seeds for extra texture and flavor.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep the rolls in an airtight container at room temperature for up to two days to maintain softness. For the best texture, you can also refrigerate them for up to a week, but be sure to bring them back to room temp or gently warm them before serving.
Freezing
No Knead Pumpkin Cinnamon Rolls Recipe leftovers freeze beautifully. Simply wrap individual rolls tightly in plastic wrap and place them in a freezer-safe bag or container. They will keep for up to three months. When you’re ready to indulge again, thaw them overnight in the fridge and warm gently in the oven or microwave.
Reheating
To bring your rolls back to life, preheat your oven to 300°F and warm the rolls wrapped in foil for about 10-15 minutes. Alternatively, zap them in the microwave covered with a damp paper towel for 20-30 seconds to soften without drying out. Reapply a bit of frosting if you want to mimic freshly made decadence.
FAQs
Can I use fresh pumpkin instead of canned pumpkin for the dough?
Absolutely! If using fresh pumpkin, roast or steam it until soft, then puree until smooth before measuring out one cup. Just be sure the puree is not watery, as excess moisture can change the dough consistency.
Is it necessary to use active dried yeast, or can I use instant yeast?
You can use instant yeast, but reduce it slightly (around 25% less) since it’s more potent. Also, instant yeast can be mixed directly into the flour without proofing, which can speed up the process a bit.
How do I know when the dough has risen enough during the first rest?
Look for the dough to be noticeably puffed and about doubled in size. It should have a slightly domed surface and feel airy when gently pressed with your finger, which springs back slowly.
Can I make these pumpkin cinnamon rolls vegan?
Yes! Swap out the milk for your favorite plant-based alternative, use vegan butter, and select a dairy-free cream cheese frosting. The yeast and pumpkin keep the rolls tender and moist even without dairy.
What’s the best way to prevent the rolls from sticking to the pan?
Using parchment paper is key — line your baking dish well and lightly flour your rolling surface too. Generous flouring ensures the dough doesn’t stick as you shape it, and the parchment prevents sticking during baking and makes removal easy.
Final Thoughts
I can’t recommend this No Knead Pumpkin Cinnamon Rolls Recipe enough if you want to capture the soul of fall baking without the heavy lifting. It’s a warm, inviting, and utterly delicious treat that brings out the best of pumpkin and spice in a way that feels both effortless and indulgent. Trust me, once you make these, they’ll become your new seasonal staple to share with family and friends — so grab your ingredients and get ready to whip up some of the coziest rolls around!
Print
No Knead Pumpkin Cinnamon Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These No Knead Pumpkin Cinnamon Rolls combine the comforting flavors of pumpkin and warm spices with a soft, fluffy texture, perfect for a cozy fall breakfast or dessert. Easy to make with no kneading required, these rolls feature a spiced pumpkin dough filled with cinnamon sugar, baked until golden, and topped with your favorite cream cheese frosting.
Ingredients
Dough
- 4 1/4 cups all-purpose flour (plus extra for rolling)
- 1 tablespoon active dried yeast
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 4 tablespoons butter (melted and slightly cooled)
- 1 cup canned pumpkin
- 1/3 cup white sugar
Filling
- 6 tablespoons butter (melted and slightly cooled)
- 3/4 cup sugar (white, light brown, or mixed)
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin spice
Topping
- 2 tablespoons butter (melted and slightly cooled)
- Your favorite cream cheese frosting
Instructions
- Make the dough: In a large bowl, combine the all-purpose flour, active dried yeast, pumpkin spice, and salt. In a separate large measuring jug, whisk together the milk, melted butter, canned pumpkin, and white sugar until smooth. Pour this wet mixture into the flour mixture and stir until a scraggly dough forms. Cover with a clean dish towel and let it rest at room temperature until the dough is puffy and roughly doubled in size, usually about 1 to 2 hours depending on room temperature and altitude.
- Roll out dough: Once the dough has risen, line a baking sheet and generously sprinkle it with flour—use up to 1/2 cup to prevent sticking. Place the dough on the baking sheet and sprinkle the top with flour as well. Using your fingers, press the dough into a rectangle roughly the size of the baking sheet.
- Fill: Evenly spread 6 tablespoons of melted butter over the dough. In a small bowl, combine the sugar, ground cinnamon, and pumpkin spice, then sprinkle this mixture evenly over the buttered dough. Starting from the longer edge, tightly roll up the dough, brushing off any excess flour from the bottom as you go. Pinch the seam to seal, then place the log seam-side down. Slice into 12 equal rolls and arrange them in a parchment-lined 9×13 inch baking dish.
- Rest and bake: Cover the rolls with a clean dish towel and let them rest for about 30 minutes, or until puffy and touching each other. Preheat the oven to 360°F (182°C). Brush the tops of the rolls with the melted butter, then bake for approximately 20 minutes, or until they are lightly browned and cooked through.
- Cool and frost: Let the rolls cool in the pan for 5 minutes. Carefully lift them out using the baking parchment and place on a cooling rack. Frost immediately with your favorite cream cheese frosting, if desired.
Notes
- Be generous with flour when rolling out the dough to prevent sticking.
- Resting times can vary depending on room temperature; the dough should be visibly puffy and doubled in size.
- You can use white sugar, light brown sugar, or a mix for the filling to adjust sweetness and flavor depth.
- Allow rolls to cool slightly before frosting to ensure the frosting doesn’t melt.
- For a dairy-free option, substitute milk and butter with plant-based alternatives and use a suitable frosting.
