There’s something magical about a warm tray of pumpkin cinnamon rolls fresh out of the oven—especially when they’re no knead. These rolls are perfect for cozy autumn mornings, Thanksgiving brunches, or any day when you’re craving something soft, sweet, and spiced. With just a bowl and a spoon, you’ll create bakery-style cinnamon rolls with a touch of pumpkin goodness—no kneading required.

If you’ve ever felt intimidated by making yeast dough, don’t worry. This recipe simplifies the entire process using a no knead method that’s foolproof. You mix everything in one bowl, let the dough rest, roll it out with your hands, and bake. No stand mixer. No dough hook. No stress. Plus, understanding the basics like different types of yeast can help you feel even more confident.

Pumpkin adds more than just seasonal flavor. It keeps the dough moist and tender while adding a subtle warmth. If you’re unsure whether to use canned or fresh pumpkin, this guide on how to use pumpkin puree in baking is packed with helpful tips to get the most flavor and texture out of your pumpkin treats.

Why You’ll Love These No Knead Pumpkin Cinnamon Rolls

No kneading required—just mix and rest
Perfectly fluffy and soft texture
Made with real pumpkin and warm spices
Beginner-friendly with minimal cleanup
Ideal for holiday mornings or weekend baking

Ingredients You’ll Need

For the Dough:

4¼ cups all-purpose flour (plus more for rolling)
1 tablespoon active dry yeast
1 teaspoon pumpkin spice
½ teaspoon salt
1¼ cups milk
4 tablespoons melted butter
1 cup canned pumpkin
⅓ cup sugar

For the Filling:

6 tablespoons melted butter
¾ cup sugar (white, brown, or a mix)
2 teaspoons cinnamon
1 teaspoon pumpkin spice

Optional Frosting:

4 oz cream cheese
Powdered sugar
Maple syrup
Splash of milk

Step-by-Step Instructions

1. Make the Dough

In a large bowl, whisk together flour, yeast, pumpkin spice, and salt.
In a separate container, mix warm milk, pumpkin, melted butter, and sugar.
Combine wet and dry ingredients until you have a shaggy dough.
Cover and let rest at room temperature until doubled in size (1–2 hours).

2. Shape the Dough

Flour a baking sheet generously and drop the dough on it.
Sprinkle more flour over the top and press it into a rectangle.
Spread melted butter across the surface.
Combine sugar, cinnamon, and pumpkin spice, then sprinkle evenly.

3. Roll and Slice

Roll up the dough from the long edge using the parchment paper for help.
Pinch the seam shut and turn the roll seam-side down.
Use dental floss or a sharp knife to cut into 12 equal rolls.

4. Proof and Bake

Place rolls in a lined 9×13 inch dish.
Cover and let rise for 30 minutes until puffy.
Preheat oven to 360°F.
Brush tops with melted butter.
Bake for 20–25 minutes until golden and cooked through.

5. Frost and Serve

Let cool for 5–10 minutes, then frost with cream cheese mixture.
Serve warm and enjoy!

Expert Tips for Success

Don’t overwork the dough; just mix and let it rest.
Use generous flouring on the baking sheet to prevent sticking.
Be gentle while rolling—the dough is soft and delicate.
Use floss for clean slices instead of a knife.

Variations and Add-Ins

Want to customize your rolls? Try these delicious ideas:

Add chopped pecans or walnuts to the filling.
Drizzle with maple glaze instead of frosting.
Use dairy-free butter and milk for a vegan version.
Add a bit of orange zest for a citrus twist.

How These Compare to Classic Cinnamon Rolls

Pumpkin rolls are moister and denser than regular cinnamon rolls.
The flavor is subtly spiced with pumpkin pie vibes.
No knead means less effort—perfect for busy bakers!

Nutritional Snapshot (per roll, approx.)

Calories: 350
Carbs: 55g
Fat: 12g
Protein: 6g
High in Vitamin A thanks to the pumpkin

Troubleshooting Common Mistakes

Dough didn’t rise? Check that your yeast is fresh and the room is warm enough.
Too sticky to roll? Add flour, but not too much—dry dough makes dry rolls.
Overbaked? Look for a light golden top and soft center.

Storage & Reheating

Store at room temperature for 2 days or refrigerate for 5.
Freeze unfrosted rolls for up to 2 months.
Reheat in a 300°F oven for 8–10 minutes, or microwave briefly.

Best Times to Serve Pumpkin Cinnamon Rolls

Thanksgiving or Christmas morning
Cozy weekend brunch
Fall bake sales or potlucks
Birthday breakfasts with a twist

FAQs

Can I use fresh pumpkin instead of canned?
Yes, but be sure to drain any excess liquid and purée it until smooth.

Can I make these overnight?
Absolutely! After shaping, refrigerate the rolls overnight and bake in the morning.

How do I keep them moist?
Don’t overbake, and make sure to cover them while they rest.

Why are my rolls tough?
Too much flour or overmixing can result in a dense texture.

What kind of frosting works best?
A simple cream cheese frosting balances the spices beautifully.

Can I use bread flour?
You can, but all-purpose flour yields a softer texture here.

Do they taste strongly of pumpkin?
No, it’s a subtle background flavor that enhances the cinnamon spice.

Final Thoughts

These no knead pumpkin cinnamon rolls are the easiest way to bring a taste of fall into your kitchen. With their soft, spiced layers and creamy topping, they’re bound to become your go-to autumn treat. Whether you’re a seasoned baker or trying your first fall dessert, this recipe delivers comforting, crowd-pleasing results every time.