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Home / Recipes / Dessert / No Knead Pumpkin Cinnamon Rolls

No Knead Pumpkin Cinnamon Rolls

3 hrs 20 mins
| 18 Comments |
4.80 from 20 votes
Jump to Recipe 11/13/18 | Updated: 11/06/19 | by Nora

No Knead Pumpkin Cinnamon Rolls are an easy baking project your weekend needs! These are great for Thanksgiving, Christmas morning or anytime you crave the easiest, softest and all around best ever Pumpkin Cinnamon Rolls during fall!

pumpkin cinnamon rolls on the counter

I have to confess, the first time I made these No Knead Pumpkin Cinnamon Rolls we finished off the batch within 10 minutes.

And then I ran to the kitchen to make them again, immediately, ASAP, because I wanted MORE.

Apparently we’re all about the pumpkin, because the same happens when I make Pumpkin Waffles. Or Chocolate Chip Pumpkin Cookies. Healthy Pumpkin Muffins. Pumpkin Coffee Cake! Or Pumpkin Pancakes, for that matter.

I made the rolls again a day later, for my 2 year old’s early fall birthday party. Hey, it was farm-themed. Pumpkin Cinnamon Rolls seemed appropriate.

And then I decided you needed the recipe, too. So, I made them again (no complaints) to share these with you today.

No Knead Pumpkin Cinnamon Rolls

close up photo of pumpkin cinnamon rolls with frosting

See, my regular Homemade Cinnamon Rolls are already delicious.

But I had some pumpkin hanging out in the fridge, and I also wanted to see if my No Knead Bread (which I transform into both no knead pizza and no knead French bread) works as a sweet dough.

And thus, my no knead pumpkin cinnamon rolls were born.

How to make no knead pumpkin cinnamon rolls:

The recipe is incredibly simple:

First, you stir together a few ingredients until you get a lumpy dough. Then you cover it and let it rest until it’s big and puffy.

no knead dough for pumpkin cinnamon rolls

You line a baking sheet, flour it generously and then drop the dough on it. You’ll need quite a bit of flour so it’s not super sticky, but that’s fine. Just press it into a rectangle the size of the baking sheet.

dough for pumpkin cinnamon rolls on a baking sheet

No, you don’t even need to wrangle your dough with a rolling pin here. Or find the tape measure at the bottom of your junk drawer with floury hands.

Next, on goes melted butter and a mix of cinnamon, sugar and pumpkin spice.

no knead dough with melted butter, cinnamon and sugar

Then roll it up into a tight log – I use the baking parchment for help, like you would a sushi mat:

Then pinch the seam shut, place the log seam-side down and slice. Use a thread or unscented dental floss, like shown here, for clean slices:

You should get 12 rolls from this log – they will be big and fluffy and bakery-style. None of that tiny roll business happening here 😉

cutting pumpkin cinnamon rolls

Place them into a baking dish, cover and wait…

no knead cinnamon rolls in a baking dish

… until they’re all big and puffy.

no knead pumpkin cinnamon rolls ready for baking

Then all that’s left to do is basting with melted butter, baking and frosting.

frosted pumpkin cinnamon rolls

Oh, and devouring straight from the oven, of course.

taking a pumpkin cinnamon rolls

A few tips for the best pumpkin cinnamon rolls:

  • Some recipes for cinnamon rolls have you believe you need to let them cool for hours before you can bite into them. That is a blatant lie. We eat these 10 minutes after they’re out of the oven, latest.
  • Don’t worry if your dough looks all scraggly and messy, it’s going to be fine. You really don’t have to knead, just stir all the ingredients together with a wooden spoon and call it a day. So easy!
  • If your dough is awfully sticky, don’t feel bad about adding quite a bit of flour so you can press it into a rectangle. But also don’t overdo it – dry dough is what makes a dry cinnamon roll. And make sure you brush off any excess flour from the bottom, while rolling it up into a log.
  • These don’t taste in-your-face pumpkin-y. It’s more like a hint of fall. If you want, you can add more pumpkin spice to the dough, but be careful so you don’t overdo it.
  • Frost or don’t frost – your call. I used to be a frosted cinnamon roll hater until I decided these looked too naked for pictures without the cream cheese slathered on. Kind of a convert now.

close up photo of a frosted pumpkin cinnamon roll

Anyways, do make sure you have enough flour, yeast and pumpkin in the house when you embark on making these.

fluffy interior of a pumpkin cinnamon roll

You might just need to make a second batch as soon as the first one comes out of the oven 😉

Get the printable recipe here:

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No Knead Pumpkin Cinnamon Rolls

No Knead Pumpkin Cinnamon Rolls are an easy baking project your weekend needs!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.80 from 20 votes
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Recipe details

Prep 30 mins
Cook 20 mins
Restin Time 2 hrs 30 mins
Total 3 hrs 20 mins
Servings 12 rolls

Ingredients
 

For the Dough

  • 4 ¼ cups all-purpose flour plus extra for rolling
  • 1 tablespoon active dried yeast
  • 1 teaspoon pumpkin spice
  • ½ teaspoon salt
  • 1 ¼ cups milk
  • 4 tablespoons butter melted and slightly cooled
  • 1 cup canned pumpkin
  • ⅓ cup white sugar

For the Filling

  • 6 tablespoons butter melted and slightly cooled
  • ¾ cup sugar use white, light brown, or a mix of the two
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin spice

To Finish

  • 2 tablespoons butter melted and slightly cooled
  • your favorite cream cheese frosting optional - I just stirred together 4oz cream cheese, powdered sugar, maple syrup and a splash of milk

Instructions
 

  • Make the dough: Combine flour, yeast, pumpkin spice and salt in a large bowl. Whisk milk, melted butter, canned pumpkin and sugar in a large measuring jug until smooth. Pour into the flour mix and stir until you have a scraggly dough. Cover with a clean dish towel and rest at room temperature until puffy and roughly doubled in size (time depends on room temperature and altitude - usually it's around 1-2 hours).
  • Roll out dough: Once dough is ready, line a baking sheet and sprinkle generously with flour (if you don't use enough flour, the dough will stick to the lined sheet, so do be generous - you may need up to ½ cup). Drop the dough on it and sprinkle the top of the dough with flour, too. Using your fingers, press the dough into a rectangle the size of the baking sheet.
  • Fill: Carefully spread the 6 tablespoons of melted butter all over the dough. Combine sugar, cinnamon and pumpkin spice in a small bowl and evenly sprinkle over the dough. Roll up tightly from the longer edge, brushing off excess flour from the bottom of the dough as you go. Pinch the seam together, then place the log seam-down in front of you. Slice into 12 rolls and place them in a parchment-lined 9x13 inch baking dish.
  • Rest and bake: Cover the rolls in the dish with a clean dish towel and rest for around 30 minutes, or until puffy and touching each other. Preheat the oven to 360°F. Brush the rolls with melted butter, then bake for around 20 minutes, or until lightly browned and cooked through.
  • Cool and frost: Cool the rolls in the pan for 5 minutes, then lift them out with the help of the baking parchment. Place on a cooling rack and frost immediately, if you like.
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Nutrition

Calories: 351.71kcalCarbohydrates: 55.36gProtein: 5.91gFat: 12.16gSaturated Fat: 7.47gCholesterol: 31.33mgSodium: 210.14mgPotassium: 129.49mgFiber: 2.1gSugar: 20.13gVitamin A: 3575.49IUVitamin C: 0.86mgCalcium: 51.09mgIron: 2.43mg
Nutrition is an estimate.

More recipe information

Course: Breakfast
Cuisine: American

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Becki says

    September 06, 2022 at 7:24 pm

    These were great…even when I forgot to add the milk! 😀 I was really tired last night when I started baking these and could tell the dough was a little dry, but instead of re-reading the recipe like a normal person, I added additional pumpkin and butter. They turned out great! I’m re-making them tonight with the milk and can’t wait to try them again. I used a homemade cream cheese frosting…to die for!

    Reply
    • Nora says

      September 18, 2022 at 12:34 pm

      Haha Becki, that could have been me! Glad the recipe turned out either way, and I hope your attempt with the milk added went great, too.

      Reply
  2. Cathy Burns-Waring says

    April 29, 2022 at 1:53 pm

    Hello Nora – made your no knead pumpkin cinnamon rolls yesterday and they were delicious and extremely easy to boot. One question though – you did not mention proofing the yeast first – were these instructions meant for instant yeast instead of traditional yeast?

    Reply
    • Nora says

      April 30, 2022 at 11:51 am

      Cathy, I think this may be an error in the recipe I need to fix. It has been on my list of recipes to re-make and update with better instructions for a long time… I hope I will finally get to it later this year. For the record, I often skip blooming yeast for breads with such a long proofing time – but I do make sure my yeast is fresh. And I hardly ever use instant yeast, pretty much always regular. Thanks for bringing this to my attention! Glad the rolls came out great!

      Reply
  3. Theresa says

    September 07, 2021 at 12:58 am

    5 stars
    Very easy to make just time consuming but beautiful ❤️

    Reply
    • Nora says

      September 25, 2021 at 5:26 pm

      I’m so glad, Theresa!

      Reply
  4. Becky says

    August 17, 2021 at 9:12 pm

    Can I put the completed and ready to go rolled cinnamon rolls in the pan and cover them and put them in the fridge to bake in the morning?

    Reply
    • Nora says

      September 25, 2021 at 5:46 pm

      Becky, I haven’t tried it myself but I know other readers have successfully done so.

      Reply
  5. Ann says

    December 24, 2020 at 8:35 pm

    5 stars
    So yummy and low maintenance! I made these for Thanksgiving and I’m making them again for Christmas!

    Reply
  6. Dahling says

    November 25, 2020 at 5:42 pm

    5 stars
    So good!! We made this for thanksgiving dinner and they look and taste amazing!!!
    😍 😍 😍

    Reply
  7. Debi says

    November 09, 2020 at 6:00 am

    5 stars
    Made the Pumpkin Cinnamon Rolls for Sunday dinner with the family. In-laws, husband, kids and grandkids gave them a thumbs up. I think this will be a good recipe to make with the kids.

    Reply
  8. Valerie says

    October 04, 2020 at 12:07 am

    Mine are currently baking and OMG my house smells just wonderful! I used my stand mixer and stainless bowl for the dough and it was more than doubled in about 30 minutes. Punched it down for about 10 more minutes then rolled and cut and put in the pan to rise. Also added raisins. I’m going to have knee replacement surgery This week and was hoping to put these in the freezer for my husband for treats while I’m convalescing BUT I have a feeling they’re going to disappear before they make the freezer!

    Reply
  9. Barbara says

    November 10, 2019 at 8:58 pm

    I’m making these now , my dough is been rising for two hours now and it hasn’t doubled in size. I out it inside the cold oven for rising like I normally do… not sure if I should Justin proceed with the recipe and hope the second rise works or wait longer?

    Reply
    • Nora says

      November 10, 2019 at 9:11 pm

      Barbara, are you using a stainless steel bowl? This has been happening to me a few times now with my regular cinnamon rolls. They rise a lot faster in a ceramic one. Or are you using organic yeast? That can take much longer, too. For what it’s worth, even when I just proceed with the recipe after 2 hours or so and do a good second rise they turn out exactly right.

      Reply
  10. Jen says

    November 01, 2019 at 8:47 pm

    Can you make the dough the day before you plan on baking them? Wondering how to prep these so they are ready to bake in the morning!

    Reply
    • Nora says

      November 02, 2019 at 3:24 pm

      Jen, yes you absolutely can. Stir the dough together, then cover and place in the FRIDGE overnight. In the morning, let the dough sit at room temperature for around 10-15 minutes, then roll it out, fill and cut the rolls. Place them in the baking dish for the second rise, this may take a little longer than normal because the dough is colder. Then bake as directed once they’re puffed up! Hope this helps, let me know how they turn out for you!

      Reply
  11. Erin says

    October 04, 2019 at 10:22 pm

    5 stars
    Just made this and it was amazing. I did need to knead it a bit to make sure it was all mixed but it tastes so good. Even my dad liked it and he doesn’t like to try anything new

    Reply
    • Nora says

      October 06, 2019 at 11:49 pm

      I’m glad the rolls turned out well for you, Erin! And yay for Dad liking them, too!

      Reply

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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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