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
Scale
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.
