Pumpkin spice cinnamon rolls for two! These pumpkin cinnamon rolls are quickly made in a muffin pan without yeast!
Have you seen my pumpkin ebook for 25 pumpkin recipe that aren’t pie and 1 that is? I think you would love it.
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!
Quick Pumpkin Cinnamon Rolls
Quick, no yeast cinnamon rolls made with pumpkin.
Ingredients
- ¾ cup all-purpose flour
- 2 tablespoons granulated sugar, divided use
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 tablespoons milk
- ¼ cup pumpkin puree
- 4 tablespoons unsalted butter, divided use
- 1 teaspoon apple cider vinegar
- 3 tablespoons light brown sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
For the glaze
- ⅓ cup powdered sugar
- 2-3 tablespoons heavy cream
Instructions
- 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.
Notes
This recipe makes 4 no yeast small batch cinnamon rolls.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 328Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 44mgSodium: 295mgCarbohydrates: 44gFiber: 1gSugar: 24gProtein: 3g
Ty says
Oops...for to rate!
Kari says
Christina, these look GREAT! Can't wait to make them when my boys come home again. Too dangerous to have around for just me (my husband is diabetic, so a no-no for him).
I also wanted to share that I gave both of your cookbooks as a wedding gift a couple of weeks ago. I hope the bride and groom appreciate them as much as this empty nester does!
Christina Lane says
Thank you SO much, Kari! That is so kind of you. You just made my day :)
Jessica @ A Kitchen Addiction says
Love how easy these cinnamon rolls are! Perfect for fall brunch!
Ashley@blondegirlcravings says
Yumm! I do love cinnamon rolls but they are a lot of work. Recipes like this could be dangerous!
Dianna says
I do the same thing when typing "pumpkin!" Then again, I also type "arugular" pretty often, so maybe I just have a problem...haha. I love how quick and easy these come together! Must give them a try.
Jessica says
These look delicious! Is that a standard-size muffin tin or one that makes super-size muffins?
Christina Lane says
Hi Jessica! It's a standard-size. Happy baking :)
Jennie @onesweetmess says
I really do try very hard to be better at my mis en place, but I almost always fail. In the end, I could kick myself for not being more prepared. These are some damn fine cinnamon rolls. Pinned.
Jenny says
I made these, this morning! They were wonderful! I hesitated a moment when rolling them. I wasn't sure how thick the 6 inch rectangle should be . . . but then I used my judgment, and left it maybe 1/4 inch thick, and they turned out just great. I will do these again, or maybe try the plain cinnamon rolls for a change. Thanks!
Christina Lane says
Thanks so much for letting me know, Jenny! :)
Kyle says
Oh my heavens. So delicious. I've made them twice now. Give me these over a donut any day!! Tonight came home from work and my neighbor had raked my leaves, so I whipped up a batch and walked it on over. Thanks for sharing this fall delight.
Christina Lane says
Thanks so much for letting me know, Kyle! :)
Vika Tsymbal says
Could I by any chance make these a day in advance. Refrigerate in the muffin pan, and bake the next morning for breakfast?