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Fluffy No-Yeast Pumpkin Cinnamon Rolls Recipe with Maple Cream Cheese Glaze

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These fluffy no-yeast pumpkin cinnamon rolls combine the warm flavors of pumpkin and cinnamon with a quick, easy dough and a rich maple cream cheese glaze, perfect for cozy fall mornings.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted and cooled
  • ½ cup (120g) pumpkin puree
  • ¾ cup (180ml) whole milk, warmed
  • 1 large egg, room temperature
  • 4 tablespoons (55g) unsalted butter, softened (for filling)
  • ½ cup (100g) packed brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • ¼ teaspoon ground nutmeg (optional, for filling)
  • Pinch of salt (for filling)
  • 4 ounces (115g) cream cheese, softened (for glaze)
  • 2 tablespoons (28g) unsalted butter, softened (for glaze)
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 2 tablespoons pure maple syrup (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. In a large bowl, whisk together flour, baking powder, salt, cinnamon, and granulated sugar until well combined. (5 minutes)
  2. In a separate bowl, combine melted butter, pumpkin puree, warm milk, and egg; whisk lightly until smooth. (3 minutes)
  3. Pour wet ingredients into dry ingredients and stir gently until a soft, tacky dough forms. Avoid overmixing. (3-4 minutes)
  4. Lightly flour work surface and knead dough a few times until smooth. Roll dough into a 12×10 inch rectangle with a rolling pin. (8-10 minutes)
  5. In a small bowl, mix softened butter, brown sugar, cinnamon, nutmeg, and salt until spreadable. (5 minutes)
  6. Brush the cinnamon-butter filling evenly over the rolled dough, leaving a small border. (3 minutes)
  7. Roll dough tightly from the longer side into a log. Cut into 10 equal rolls about 1 ½ inches thick. (5 minutes)
  8. Place rolls in a greased or parchment-lined 9×13-inch baking dish, spaced slightly apart. Bake at 375°F (190°C) for 25-30 minutes until golden and cooked through. (25-30 minutes)
  9. While baking, beat cream cheese and softened butter until smooth. Gradually add powdered sugar, maple syrup, vanilla, and salt; whip until fluffy. (7 minutes)
  10. After rolls cool about 10 minutes, drizzle maple cream cheese glaze generously over warm rolls. Serve immediately. (5 minutes)

Notes

If dough is too sticky, dust lightly with flour but avoid over-flouring to prevent tough rolls. Use a serrated knife to cut rolls to avoid squishing. Fresh baking powder is essential for good rise. Warm milk activates baking powder better. Handle dough gently to avoid dense rolls. Rolls can be assembled and refrigerated overnight before baking. Substitute milk with almond or oat milk for dairy-free option. Use gluten-free flour blend for gluten-free version.

Nutrition

Keywords: pumpkin cinnamon rolls, no yeast cinnamon rolls, pumpkin dessert, fall baking, maple cream cheese glaze, quick cinnamon rolls, easy pumpkin rolls

Find it online: https://realityeats.com/fluffy-no-yeast-pumpkin-cinnamon-rolls-recipe-with-maple-cream-cheese-glaze/