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Easy No-Knead Pumpkin Spice Cinnamon Rolls: Best Fall Recipe

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Soft, pillowy cinnamon rolls with pumpkin and warm fall spices, made without any kneading. The cream cheese frosting seeps into every swirl for the ultimate comfort treat.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • ¾ cup (170g) pumpkin puree (not pumpkin pie filling)
  • ¾ cup (180ml) warm milk (about 110°F)
  • ¼ cup (50g) granulated sugar
  • 3 tablespoons (42g) unsalted butter, melted
  • 2 ¼ teaspoons (one ¼-ounce packet) active dry yeast
  • 1 teaspoon salt
  • 1 large egg, room temperature
  • 1 teaspoon pumpkin pie spice
  • 4 tablespoons (56g) unsalted butter, softened (for filling)
  • ¾ cup (150g) packed brown sugar (light or dark, for filling)
  • 1 tablespoon ground cinnamon (for filling)
  • 1 teaspoon pumpkin pie spice (for filling)
  • 4 oz (113g) cream cheese, softened (for frosting)
  • 2 tablespoons (28g) unsalted butter, softened (for frosting)
  • 1 cup (120g) powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons milk (for frosting)

Instructions

  1. Proof the yeast: In a small bowl, combine warm milk (110°F) with 1 tablespoon of the granulated sugar. Sprinkle yeast on top and let sit for 5-7 minutes until foamy.
  2. Make the dough: In a large bowl, whisk together flour, remaining sugar, salt, and pumpkin pie spice. In a separate bowl, mix pumpkin puree, melted butter, and egg until smooth. Pour yeast mixture and pumpkin mixture into dry ingredients. Stir with a wooden spoon until a shaggy, sticky dough forms with no dry patches.
  3. First rest: Cover the bowl with plastic wrap or a damp towel. Let rest at room temperature for 1 ½ to 2 hours until doubled in size.
  4. Prepare the filling: In a small bowl, mix softened butter, brown sugar, cinnamon, and pumpkin pie spice until it forms a paste. Set aside at room temperature.
  5. Roll and fill: Lightly flour your work surface. Turn dough out and gently shape into a rectangle. Roll into a 12×18 inch rectangle. Spread filling evenly over dough, leaving a ½ inch border on one long edge. Starting from the opposite long edge, roll tightly into a log. Pinch seam to seal.
  6. Cut the rolls: Using a sharp knife or bench scraper, cut the log into 12 equal pieces. For clean cuts, use unflavored dental floss.
  7. Second rise: Arrange rolls in a greased 9×13 inch baking pan, cut side up. Cover with plastic wrap and let rise for 30-45 minutes until puffed and touching each other.
  8. Bake: Preheat oven to 350°F. Bake rolls for 22-28 minutes until golden brown on top and center rolls feel set. If tops brown too quickly, tent loosely with foil at 15-minute mark. Let cool in pan for 10 minutes.
  9. Make the frosting: Beat cream cheese and butter together until smooth. Add powdered sugar and vanilla, beat until fluffy. Add milk one tablespoon at a time until desired consistency. Spread over warm rolls.

Notes

Don’t skip the yeast proof—if it doesn’t foam, start over. Use room temperature ingredients. Flour your surface lightly; wet your hands if dough is too sticky instead of adding more flour. Frost while warm for best results. For make-ahead: after cutting rolls, refrigerate pan for up to 12 hours; let sit at room temperature 30 minutes before baking. Freeze unfrosted rolls for up to 3 months.

Nutrition

Keywords: pumpkin cinnamon rolls, no-knead cinnamon rolls, fall breakfast, pumpkin spice, cream cheese frosting, easy cinnamon rolls

Find it online: https://bakebeam.com/easy-no-knead-pumpkin-spice-cinnamon-rolls-best-fall-recipe/