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These Cinnamon Sugar Pumpkin Rolls are super easy to make - no yeast required! They're ready in 45 minutes and perfect served with butter for breakfast or as a snack.

Cinnamon Sugar Pumpkin Rolls

  • Author: Rachel Conners
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 rolls 1x
  • Category: Side Dish
  • Cuisine: American


  • 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


  1. Preheat the oven to 350°F. Lightly grease a medium sized baking pan or sheet.
  2. 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.
  3. 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.
  4. 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.
  5. Store in a sealed container at room temperature for up to 2 days, or freeze for up to 3 months.