Cinnamon Sugar Pumpkin Rolls
These Cinnamon Sugar Pumpkin Rolls are super easy to make – only one bowl and no yeast required! They’re ready in 45 minutes and perfect as a quick breakfast or snack.
Yesterday, my roommate and I woke up decently early, feeling refreshed, and decided to head to the farmer’s market. It was quintessential perfect fall outside, with the leaves changing into rainbows on their branches, a crisp blue sky and a chilly bite in the air.
At the farmer’s market, pumpkins were everywhere with piles of apples on all of the tables in every variety you can imagine. There were apple ciders, pear ciders, and flavored versions of them both. It was buzzing with the warmth and comfort of fall – my favorite thing about the season.
We bought three stunning bouquets of flowers to spread around our apartment. How can you resist big beautiful flower bouquets for $7?! I also bought Marionberry Jam from a local jam maker…it’s soooo good. I only chose that one after tasting all the jams of the table though, of course. I also picked up 5 pounds of apples, because some serious apple baking is going to commence this week.
After a stop at the car to drop off our haul, we went to Bakery Nouveau. If you’re in Seattle and want my bakery recommendation, that’s it. They’re some of the best croissants I’ve ever had, including Paris. When my mom visited, I took her there on the first morning and she demanded we go back every day. Seriously swoon-worthy croissants, guys, and the constant line out the door shows it. Yesterday I got a new one: spinach and feta. It was super flaky, in a pretty round shape with cutouts on the top. I wish I had another one right now.
If I can’t get my hands on another croissant though, these Cinnamon Sugar Pumpkin Rolls should do the trick on a fall morning. You could probably even have them done in just about as long as it would take to get back from a bakery.
These pumpkin rolls taste like they spent a bit of time rising because of their similarity to bread, but there’s no rising necessary! You just stir together all of the ingredients, divide the dough into fourths, sprinkle with cinnamon sugar, and bake for 30 minutes.
These are incredible served warm with butter or cream cheese, and they also reheat really well. Just cut them in half and toast for a few minutes and they’re as good as they were fresh.
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Cinnamon Sugar Pumpkin Rolls
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 rolls 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons brown sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup pumpkin puree
- 2 eggs (lightly beaten)
- 1 tablespoon milk
- Cinnamon sugar
Instructions
- Preheat the oven to 350°F. Lightly grease a medium sized baking pan or sheet.
- In a big bowl, combine the flour, baking powder, brown sugar, salt, cinnamon, and nutmeg. Add the pumpkin puree, eggs and milk and mix with a wooden spoon. The dough will be quite wet and sticky. If necessary, add some more flour so you can shape the rolls.
- Divide the dough into 4 equal portions and transfer each to the parchment linked baking pan. Lightly flour your hands and shape the dough portions into 4 round balls. Sprinkle each dough ball in cinnamon sugar.
- Bake for 25-30 minutes or until lightly browned. Allow the rolls to cool on the pan for 5 minutes and then transfer to a cooling rack to cool until warm or room temperature.
- Store in a sealed container at room temperature for up to 2 days, or freeze for up to 3 months.
Like these? Try their savory counterpart!
These look so hearty and delicious. They’d be great as a replacement for regular dinner rolls at thanksgiving!
They totally would be! Thanks, Amanda.
These look so tasty!!! And the recipe is so fantastically simple!!! Pinning!!!
★★★★★
This is my kind of bread recipe. Mix, divide, bake! Definitely on my list to try!
These sound fabulous! You can never go wrong with cinnamon sugar :)
Mmmmm these look fantastic! I wish I had one right now to kick my Monday off on the right foot!
I’m surprised I didn’t run into you! I was at the farmers market as well on Sunday, buying all the squash I could carry home. Maybe next time.
These pumpkin cinnamon sugar rolls look like carb heaven. I wouldn’t mind one slathered with honey butter right about now.
These look absolutely delicious and perfect for the season!
I bet these are heavenly warmed with butter!
xoxoBella | http://xoxobella.com
These look absolutely perfect for fall, like whoa, want these right this second!
These pumpkin rolls look so good! Love that you don’t have to wait for them to rise!
Gurrrl, you know how to do fall weekends right ;) I want pillows made out of these gorgeous rolls!
Goodness these rolls sound fantastic! I love that there’s no yeast involved for when I don’t have a ton of time!
I’ve never had a pumpkin roll, and now I can’t imagine life without one–they look SO good. And I want to take a trip to Seattle to try that bakery!
These cinnamon sugar pumpkin rolls sound and look droolicious. Fabulous share! :)
Oh gosh! These rolls look like they seriously just belong in a bakery, Rachel! Serious swooning going on from this pumpkin-aholic over here!
Thank you so much, Sarah!
These look soon good and that bakery sounds incredible!
These look soon good and that bakery sounds incredible!
Very lovely blog name! And these cinnamon sugar pumpkin rolls look so yummy!
Thanks you, Ilona!! :)
Love that cinnamon sugar topping! I’m a sucker for pretty much any kind of baked goods this time of year!
I made these last night! They were delicious, but a little dry. It was my first time baking from from scratch, so I might’ve done something wrong.
★★★★★
Hi Cara. Sorry they turned out dry – the dough is supposed to be very moist, so it’s possible that too much flour could have made that happen, or too long in the oven. Glad they still tasted good!