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Pumpkin Spiced cinnamon rolls in a metal tray.

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 any eggs or a mixer!
Prep Time 1 hr 35 mins
Cook Time 15 mins
Total Time 1 hr 45 mins
Course Breakfast
Cuisine American
Servings 28
Calories 349 kcal


  • 1 1/2 Cups Milk (Dairy or non-dairy will work)
  • 1/2 Cup Vegetable Oil
  • 1/2 Cup Granulated Sugar
  • 2 1/4 tsp Active Dry Yeast
  • 1 Cup Pumpkin Purée
  • 4 1/2 Cups All-purpose Flour (Divided)
  • 3/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Allspice
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt


  • 1/2 Cup Butter (Melted, 1 Stick)
  • 1/2 Cup Pumpkin Purée
  • 3/4 Cup Brown Sugar
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/8 tsp Pumpkin Pie Spice


  • 1 (8 ounces) Block Cream Cheese (Softened)
  • 1 3/4 Cups Powdered Sugar
  • 4 Tbsp Butter (Melted)
  • 1/4 tsp Vanilla Extract
  • 2 Tbsp Milk of your choice (If needed to thin out the frosting)


  • In a large saucepan at medium heat, pour in the milk, vegetable oil, and sugar. Stir until the sugar has dissolved and the milk is "scalded" (very warm but not boiling). Remove from the heat and allow the mixture to cool until the temperature has reached between 95-105 degrees F.
  • Sprinkle in the active dry yeast and allow the mixture to sit for 5 minutes. Stir in 1 cup of the pumpkin puree. Add in 4 cups of the flour, cinnamon, nutmeg, and allspice and stir until just incorporated. Drape a towel over the pot and allow the mixture to sit in a warm, draft-free place for about 1 hour or until the dough has puffed up.
  • Add in the remaining 1/2 cup of flour, baking powder, baking soda, and salt. Stir until combined.
  • After you've made the dough, preheat the oven to 375 degrees F and butter your baking trays.
  • Turn the dough out onto a lightly floured surface and roll into a large rectangle measuring approximately 10x30 inches.
  • Spread on the melted butter and remaining 1/2 cup of pumpkin purée. Sprinkle the brown sugar, cinnamon, nutmeg, and pumpkin pie spice on top. Tightly roll the long edge of the rectangle, pinch the seam closed, and turn the log so the seam is facing down.
  • Cut the rolls into 1/2 inch slices and place them in the prepared pans. Allow the rolls to rise for another 20 minutes or until they are puffed and have spread out.
  • Place them in the preheated oven and bake for 14-18 minutes or until the edges are golden brown. Spread on the frosting while the cinnamon rolls are warm from the oven, or individually frost once they have cooled.


  • To make the frosting, add the softened cream cheese to a large bowl and mix until fluffy. Mix in the powdered sugar, butter, and vanilla until fully incorporated and no lumps are visible. Pour in one tablespoon of milk at a time until you reach your desired consistency (more milk = thinner frosting).


  • Use a food thermometer to ensure the milk is between 95-100 degrees F. Anything hotter will kill the yeast, and anything cooler will not activate the yeast.
  • To make vegan, substitute for non-dairy milk, vegan butter, and vegan cream cheese for the frosting.
  • High Altitude: No adjustments needed.
Keyword Pumpkin Cinnamon Rolls, Pumpkin Spice Cinnamon Rolls