Looking for an egg free cinnamon roll recipe? Try these Pumpkin Pudding Rolls which use a pudding mix to make the ultimate soft sweet rolls.
Pumpkin Pudding Rolls
Last month, we shared our Grandma’s Pudding Dinner Roll recipe with you. My grandma is a great cook, and although she doesn’t cook much anymore, she’s passed some of her best recipes on to us so we still get to enjoy them. Her pudding dinner rolls are one of our favorite of all of her recipes. I mostly remember her making those dinner rolls into cinnamon rolls just by adding an extra box of pudding to make a sweeter dough. I think those Pudding Cinnamon Rolls started my intense love for all cinnamon rolls! These Pumpkin Pudding Rolls are a special cinnamon roll that uses Pumpkin Spice Instant Pudding in the dough for super soft, pumpkin flavored cinnamon rolls!
Using Pudding in Cinnamon Rolls
We love using pudding mixes in baked goods, and these Pumpkin Pudding Rolls are no different. The pumpkin spice pudding, along with some extra pumpkin pie spice, gives this breakfast treat the perfect fall flavor. Pudding keeps the rolls soft and fluffy.
Egg Free Cinnamon Rolls
One of the extra special things about these rolls is that they are egg free. My nephew is allergic to eggs and I know that breakfast treats without eggs are hard to come by. I was excited to see that this long-time family recipe that surfaced again didn’t have eggs in it! Friends with egg allergies can cheer that these soft, sweet rolls are egg free!
This recipe makes a big batch of rolls. We bake ours in an 11×15″ pan and get 15 large, fluffy rolls. Need more than 15? No problem. Just cut the rolls thinner and use two 9×13 pans.
And this cinnamon cream cheese frosting? It will melt in your mouth. You won’t want to skip it!
We hope you love this unique take on the classic cinnamon roll!
Pumpkin Cinnamon Rolls
- 2 boxes JELL-O Instant Pumpkin Spice Pudding (3.4 ounces each)
- 1 1/2 cups milk
- 1/2 cup butter softened
- 4 teaspoons yeast
- 1/2 cup warm water
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 5 1/2 cups all purpose flour
- 6 tablespoons butter
- 1 cup brown sugar
- 2 tablespoons cinnamon
- 2 tablespoons pumpkin pie spice
Cream Cheese Frosting:
- 11 ounces cream cheese softened
- 2/3 cup butter softened
- 4 cups powdered sugar
- 1 1/2 teaspoons cinnamon
- In a small bowl, dissolve the yeast in the water for 5 minutes, or until the yeast is activated and bubbly. Set aside.
- In a large bowl, mix the pudding and the milk together. Mix in the softened butter. Add the yeast/water mixture along with the salt, pumpkin pie spice and the flour to the pudding and butter. Mix until it is all combined. Use your hands to knead the dough together for 1-2 minutes.
- Cover the dough and let it rise in a warm place for 25-30 minutes or until it doubles in size. Punch it down and let it rise again for another 25 minutes.
- Roll out the dough into a 20x12" rectangle. Spread the butter to cover the dough. Sprinkle brown sugar, pumpkin pie spice and cinnamon over the top, then roll it up like a jelly roll. Cut it into 15 slices and place them into a 11x15" baking pan that has been sprayed with cooking spray.
- Set the pan of cinnamon rolls in a warm place to rise for 20 minutes. After they are done rising, bake them at 350 degrees for 20 minutes until lightly browned.
- While they are cooling, make the frosting. Beat the cream cheese and butter together until smooth. Add in the powdered sugar and cinnamon. Beat until well blended.
- Spread the frosting over the warm cinnamon rolls.