Pumpkin spice cinnamon rolls for two! These pumpkin cinnamon rolls are quickly made in a muffin pan without yeast!
I’m fully ready for Fall, and I’m armed with this recipe for pumpkin spice cinnamon rolls made in a muffin pan!
The recipe makes just 4 cinnamon rolls, and they’re made entirely without yeast! They’re based on my small batch cinnamon rolls that are just plain cinnamon. The addition of pumpkin makes them even better!
I can’t be the only one who types ‘pumpking’ every single time, can I? I think it’s fitting, though–pumpkin is the king of fall.
So, when a request for a pumpkin spin-off of my no-yeast cinnamon rolls came in, I skipped in the kitchen and got to work. I hardly need an excuse to play with that recipe; it’s so easy and fun to work with.
Pumpkin spice cinnamon rolls recipe overview:
I can pull this dough together 8 minutes (I timed it), but that’s only because I’m not one of those people that gather the ingredients before hand. I should be one of those people, but I’m just not.
It takes a tiny bit of skill to them gently roll the dough out into the rectangle, but then a quick drizzle of butter, a sprinkle of the spice mixture, and roll, roll, roll.
Slice into 4 rolls, pop into muffin tins, and bake! It couldn’t be easier to stuff a cinnamon roll in your face.
These pumpkin cinnamon rolls are packed with pumpkin, but they also taste like pumpkin pie, because the cinnamon-sugar filling mixture also has a big dose of ground cloves and ginger. It really makes it taste like pie. And I really like it.
I can’t remember which readers requested these rolls, but here ya go! I hope you love them as much as we do!
I’ve heard that if you drink a cup a pumpkin spice latte while eating pumpkin spice cinnamon rolls, you’ll have good luck all Fall long!
The muffin pan I use is vintage, and I love it because it only has 6 cups! But, if you’re lacking your grandmother’s vintage small muffin pan like me, here’s a great substitute!
- 3/4 cup all-purpose flour
- 2 tablespoons granulated sugar, divided use
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons milk
- 1/4 cup pumpkin puree
- 4 tablespoons unsalted butter, divided use
- 1 teaspoon apple cider vinegar
- 3 tablespoons light brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
For the glaze
- 1/3 cup powdered sugar
- 2-3 tablespoons heavy cream
- Preheat the oven to 375, and spray 4 cups in a muffin pan with cooking spray (or use extra melted butter).
- Combine the flour, 1 tablespoon of the sugar, baking powder, baking soda, and salt in a medium bowl.
- In a small measuring cup, combine the milk, pumpkin, vinegar, and 2 tablespoons of the melted butter.
- Add the wet ingredients to the dry, and stir until a soft dough forms.
- Heavily flour a work surface, and pat the dough out into a rectangle about 6" long. Use plenty of flour as you go.
- Pour the remaining 2 tablespoons of melted butter on top of the dough.
- Combine the brown sugar, cinnamon, cloves, ginger and remaining 1 tablespoon of granulated sugar. Press this mixture lightly into the butter on top of the dough. Carefully, roll the dough up starting with the long side. Roll away from you. When you get to the end of the dough, pinch the entire seam shut.
- Cut the dough into 4 equal pieces, drop into the greased muffin cups, and bake for 14-15 minutes.
- Meanwhile, stir together the powdered sugar and cream. Add enough cream to achieve a pourable consistency.
- When the cinnamon rolls come out of the oven, drizzle with frosting and serve.
Amount Per Serving: Calories: 1309 Total Fat: 59g Saturated Fat: 36g Cholesterol: 159mg Sodium: 1238mg Carbohydrates: 190g Sugar: 109g Protein: 12g