Pumpkin No Roll Cinnamon Rolls (No Rolling Pin Needed!)

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If you love cinnamon rolls but don’t want to roll the dough, try our pumpkin no roll cinnamon rolls. They’re made with a soft pumpkin yeast dough balls, coated in buttery cinnamon sugar and baked together in one pan, like an oversized monkey bread.

This recipe is two of our traditional recipes combined: pumpkin dinner rolls and no roll cinnamon rolls. Pumpkin keeps the dough soft, and heavy cream soaks into the pockets between every roll, making a spiced caramel sauce on the bottom.

half of a pumpkin no roll cinnamon roll in a glass pan

What makes these pumpkin cinnamon rolls different?

There is real pumpkin purée in the yeast dough, which gives them a soft texture, pumpkin spice flavor and warm pumpkin color. The pumpkin replaces the need for eggs making them egg free.

Unlike traditional cinnamon rolls, you don’t need a rolling pin and a lot of space to roll a large rectangle. Instead, you’ll shape the dough into balls and coat each one in melted butter and cinnamon sugar.

As they bake, the rolls rise together and fill the pan. If you’ve ever made monkey bread, it’s similar in the way they pull apart. They’re just a little oversized! 🙂

You’ll also love our pumpkin cinnamon rolls, pumpkin bread, pumpkin chocolate chip cookies and pumpkin cheesecake bread.

How do you make pumpkin cinnamon rolls without rolling the dough?

Prepare an easy-to-work-with yeast dough, let it rise, then shape into balls instead of rolling it flat.

Make the pumpkin dough. Mix the warm milk, yeast, pumpkin, sugar, butter, spices and flour. Knead until the dough by hand is smooth and slightly tacky. Let it rise until nearly doubled.
Shape and coat the dough. Divide the dough into 12 equal pieces. Shape each into a ball, dip it in melted butter and roll it in the spiced brown sugar mixture.

cinnamon sugar, butter and rolled dough balls on a table

Let the rolls rise again. Arrange the coated dough balls in a greased 9×13-inch baking dish. Cover and let them rise until puffy. Gently dimple the tops, add any remaining butter and cinnamon sugar, then pour warm heavy cream evenly over the rolls. This is our signature tip that we wouldn’t skip!

overhead view of unbaked pumpkin no roll cinnamon rolls

Bake and frost. Bake until the rolls are cooked through and golden on top. Let them cool slightly before spreading cream cheese frosting over the warm rolls.

baked pumpkin rolls with cinnamon in a pan

glazed no roll pumpkin cinnamon rolls in a pan

Can you make these ahead?

Yes! These no roll pumpkin cinnamon rolls can be prepared the night before, so you can bake them fresh in the morning.

Make the dough and let it complete its first rise. Shape the dough balls, coat them in butter and cinnamon sugar, and arrange them in the baking dish.

Cover tightly and refrigerate overnight instead of completing the second rise at room temperature.

The next morning, remove the pan from the refrigerator and let the rolls rise until puffy. This may take 45–90 minutes, depending on how cold the dough is and the temperature of your kitchen.

Add the remaining butter and cinnamon sugar, pour the warm heavy cream over the rolls and bake as directed.

closeup of a no roll pumpkin cinnamon roll in a pan

Pumpkin No Roll Cinnamon Rolls

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These Pumpkin No Roll Cinnamon Rolls start with soft homemade pumpkin yeast dough. Instead of rolling and slicing, you'll shape the dough into balls, dip them in melted butter and cinnamon sugar, then bake until fluffy and golden. Finish with cream cheese frosting.

Servings 12

Prep Time 30

Cook Time 25

Rise Time 50

Total Time 1 45

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Ingredients

US Customary – Metric

For the dough:

1 cup 2% milk warmed to 115ºF
1 package instant yeast
1/2 cup brown sugar
1/2 cup pumpkin puree room temperature
1/2 cup salted butter softened
2 1/2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
2 teaspoons vanilla extract
1/2 teaspoon salt
4 to 4 1/2 cups bread flour

For the coating:

3/4 cup salted butter melted
1 1/2 cups brown sugar
2 tablespoons pumpkin pie spice
1 tablespoon cinnamon
1/2 cup heavy cream to drizzle right before baking

For the frosting:

3 ounces cream cheese room temperature
3 tablespoons salted butter room temperature
1 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Warm the milk in a bowl in the microwave for just about 1 minute until it reaches 115ºF. Pour it into the bowl of a stand mixer. Sprinkle the yeast over the top and allow it to activate for 3-4 minutes. 1 cup 2% milk , 1 package instant yeast
Add in the sugar, pumpkin, softened butter, pumpkin pie spice, cinnamon and vanilla. Use the beater blade on low speed to mix this just until combined. About 30 seconds. ½ cup brown sugar, ½ cup pumpkin puree, ½ cup salted butter, 2 ½ teaspoons pumpkin pie spice, 2 teaspoons cinnamon, 2 teaspoons vanilla extract
Add in 2 cups of flour and the salt. Mix about 30 seconds until combined. Then add in the remaining 2 cups of flour. Mix just until combined, scraping the sides of the bowl as needed. Allow the mixture to rest for 5 minutes. 4 to 4 ½ cups bread flour , ½ teaspoon salt
Remove the beater blade and place the dough hook on the stand mixer. Knead the dough for 5-7 minutes on low speed. Add more flour a tablespoon at a time as needed during kneading. The dough should still feel sticky and tacky to the touch, but it should not be so wet that it sticks all over your hands. As the dough turns in the stand mixer bowl, it will pull away from the sides, but may stick to the bottom slightly. This is ok and shows the dough is not too dry.
Place the dough in a greased bowl and cover it with plastic wrap or a towel. Allow the dough to rise in a warm place until it has almost doubled, about 30 minutes.
While the dough is rising, prepare the cinnamon sugar and butter bowls. In one bowl, melt the butter. In another bowl, whisk together the brown sugar, pumpkin pie spice and cinnamon. ¾ cup salted butter, 1 ½ cups brown sugar, 2 tablespoons pumpkin pie spice, 1 tablespoon cinnamon
Divide the dough into 12 equal pieces. Shape them into smooth round balls. Dip the dough ball into the butter, then toss it in the cinnamon sugar. Place the coated dough ball in a greased 9×13” pan. Repeat with the remaining dough balls. Save any remaining butter and cinnamon sugar. Let the rolls rise for 20-30 minutes.
Use your fingertips to dimple the top of the rolls. Then drizzle with any remaining butter and sprinkle with any remaining cinnamon sugar. Pour heavy cream evenly over the rolls. ½ cup heavy cream
Bake in an oven preheated to 350ºF for 25–30 minutes, or until the rolls are golden brown and the centers are cooked through. The internal temperature of the bread portion should reach about 190–195ºF. Insert the thermometer into the center of a roll, avoiding the cinnamon sugar sauce.
Let the rolls cool for 5–10 minutes while you make the cream cheese frosting.
In a mixing bowl, use an electric mixer to cream together the cream cheese and butter. Add in the powdered sugar and vanilla. Mix again. Spread the frosting over the warm rolls. 3 ounces cream cheese, 3 tablespoons salted butter, 1 cup powdered sugar, 1 teaspoon vanilla extract

Notes

Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 4 days because of the cream cheese frosting.

For that fresh-from-the-oven softness, microwave individual rolls for 15–20 seconds, or until warmed through. To reheat several rolls, cover the baking dish with foil and warm in a 300°F oven for 10–15 minutes. Covering the rolls helps keep them from drying out.

The calories shown are based on the recipe making 12 rolls, with 1 serving being 1 cinnamon roll. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition

Author Julie Clark

Course Bread, Breakfast, Dessert

Cuisine American

Calories 626

Keyword baked, cinnamon, comfort food, pumpkin

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin purée?

No. Use plain pumpkin purée, which contains only pumpkin. Pumpkin pie filling has added sugar and spices that will change the flavor and sweetness of the dough.

Can I use all-purpose flour instead of bread flour?

Yes, although bread flour is my first choice since it gives this egg-free pumpkin dough more structure. All-purpose flour works, but the rolls may be quite a bit softer.

Do pumpkin no roll cinnamon rolls need eggs?

Not in this recipe! The pumpkin dough is naturally egg-free. The pumpkin and butter help create a soft, tender texture without adding eggs.

How do you store leftover no roll pumpkin cinnamon rolls?

Store frosted cinnamon rolls in an airtight container in the refrigerator for up to 4 days. Microwave individual rolls for about 15–20 seconds, or until warm and soft.

Pumpkin No Roll Cinnamon Rolls

What makes these pumpkin cinnamon rolls different?

How do you make pumpkin cinnamon rolls without rolling the dough?

Can you make these ahead?