Pumpkin Cinnamon Rolls (No Eggs, No Mixer)

Pumpkin Spiced Cinnamon Rolls topped with cream cheese frosting are the ultimate Autumn morning treat! These can be made the night before, and you don’t even need a stand mixer or eggs!

These Pumpkin Cinnamon Rolls kick off the official welcoming of fall! They’re gooey and are filled with all the lovely fall flavors and spices. Not only that, but the cream cheese frosting is the icing on the cake… or cinnamon rolls in this case. 🙂

I originally found this recipe from The Pioneer Woman and decided to adapt it to make a pumpkin spiced version. This recipe works great at high altitudes with no adjustments needed, aside from the rising time which is much faster at higher altitudes.

It’s my favorite recipe because the cinnamon rolls come out soft and pillowy. Oh, and did I mention they’re completely eggless?! Perfect for people with egg allergies or as a base to veganize this recipe—more on that below.

I also love that this recipe does not require a stand mixer. All you need are a saucepan, large bowl, wooden spoon, and some baking trays, which most people already have! This especially comes in handy if making these on Thanksgiving morning to free up much-needed kitchen gear.

If you’re entertaining friends and family OR you’re making this for a special occasion, these cinnamon rolls are definitely the way to go. (Heck, if I had time I’d even make them on a regular Tuesday afternoon just because they’re that good. 😉 )

How to Make Pumpkin Cinnamon Rolls

I highly recommend that you read the instructions a few times before making these that way you have an idea of how the process works.

Make the dough

Start by warming up the milk on medium heat on the stove. Add the sugar, vegetable oil, and whisk until the mixture is warm, but not boiling, and the sugar has dissolved. Remove from the heat and let the mixture cool until it is warm (about 95-105 degrees F). This is important since any hotter will kill the yeast. Use an instant-read food thermometer for the most accurate temperature reading.

Once your mixture is warm, sprinkle in the dry active yeast and let it sit for 5 minutes. Add in the pumpkin purée and stir.

Mix in 4 cups of the flour, cinnamon, nutmeg, and allspice. Cover the saucepan with a towel and let it sit in a warm, draft-free place for about 1 hour or until doubled in size.

Now, add in the remaining 1/2 cup of flour, baking soda, baking powder, and salt. Stir until everything is fully combined.

Form the rolls

Turn out the dough onto a lightly floured surface and roll it into a rectangle measuring about 10×30 inches. This is where things can get sticky, so if need be, sprinkle the dough with some extra flour, but use sparingly since we want these to be as soft as possible.

Evenly spread on the melted butter and a light coating of pumpkin purée. Sprinkle the brown sugar, cinnamon, and nutmeg on top. Roll the dough up tightly into a log and seal the log by pinching the seam closed. Make sure to turn the log over so the seam is facing downward.

Now it’s time to cut the log into rolls, and there are two methods you can use:

1. The preferred method is to use some unflavored dental floss. Just place the floss underneath the log and tightly cross the two pieces over the top. This option prevents the rolls from being squished.

OR

2. Slice with a serrated knife using a gentle back-and-forth motion to keep the rolls in their intended shape.

I cut them to about 1/2 inch thick, which gives me around 28 cinnamon rolls.

Place each roll into a buttered pan and place them in a warm, draft-free place to rise for about 20 minutes or until doubled in size. 

Bake the rolls

Preheat the oven to 375 degrees F. Once the oven is ready and the rolls have risen, bake for 14-18 minutes or until the rolls are golden around the edges.

Frosting

It’s a good idea to make the frosting while the rolls are baking that way as soon as they come out of the oven you can slather it on. All of that yummy goodness will seep into the crevices and will make the rolls melt in your mouth.

To make the frosting, add the cream cheese to a medium bowl and beat on medium until fluffy. Add the powdered sugar, butter, and splash of vanilla and beat again. If you want your frosting to be more of a glaze, pour in one tablespoon of milk at a time to thin it out. Be careful with adding the milk though since the frosting thins out pretty easily!

Frost those babies when they’re pulled straight from the oven. Be very generous with the frosting…

When I say generous, I mean drown them in this heavenly liquid. Trust me.

Frequently Asked Questions

Can I use Instant Yeast?

The secret to fluffy cinnamon rolls is all in the yeast. I tested this recipe using instant yeast and it did not give the same rising results as if you were to use active dry yeast from the packets. The cinnamon rolls came out flatter and less fluffy, almost like sad pancakes, and I don’t want your rolls to turn into sad pancakes. So no, I would not recommend using instant yeast in place of active dry yeast.

Can I make these vegan?

Yes! Since they’re already eggless, you only need to substitute a few ingredients. Use vegan butter, non-dairy milk, and vegan cream cheese.

Can I make these the night before?

Yes! Once you’ve cut the cinnamon rolls, place them in a buttered tray, wrap tightly with plastic wrap, and store in the refrigerator overnight. The next morning you can just pull them out of the refrigerator, unwrap, and let them rise at room temperature until they’ve doubled in size.

How do I store these?

I find these are best served immediately, but for leftovers, store them in an airtight container on the countertop for up to 2 days, OR the refrigerator for up to 4 days. You may need to pop them in the microwave for 30 seconds so they can soften. (I’ve also frozen them un-frosted in a freezer-safe plastic bag,).

Final Tips:

• Make sure your milk is at the correct temperature! This is probably one of the most important takeaways since the temperature of the milk will set the stage for the whole recipe. Meaning, if your milk is too hot, the yeast will die. And if your milk is too cold, the yeast will not activate properly. The best way to get an accurate temperature is to use a food thermometer.
• Use dental floss to evenly cut the rolls and prevent them from being squished as they would if using a knife.
• Frost the cinnamon rolls when they’re warm. All of the cream cheese frosting will melt and seep into the crevices and create a super soft melt-in-your-mouth texture. Trust me on this one. (The rolls are also really tasty if frosting individually once they’ve cooled. Just remember that the frosting will have a thicker consistency as shown in the picture above.)

Recipe adaptation from The Pioneer Woman

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