No-Yeast Pumpkin Cinnamon Rolls

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Today, I have a pumpkin recipe that I know will be making an appearance at my house every fall from now on. They were a big hit. I wish I had made a double batch of these babies. Then again, if I did, I could be need a pair of pants with a larger waist. Not only are these no-yeast pumpkin cinnamon rolls magically delicious, they are quite simple to make.

Since there is no yeast in the dough, there is no need for any rise time. Just make and then you bake! I can also tell you that even though there is no yeast in the dough, it is as equally tender and tasty as yeast dough. Some people probably would have no idea these were made without yeast.

No Yeast Pumpkin Cinnamon Rolls | realmomkitchen.com

I highly recommend using a silicone Pastry Mat when shaping dough for these no-yeast pumpkin cinnamon rolls. It makes it easier to use the dough and you can use less flour. The maple favor glaze just adds to the flavor of these.

No Yeast Pumpkin Cinnamon Rolls l realmomkitchen.com

Here is what you need to make the

No-Yeast Pumpkin Cinnamon Rolls

  • MILK
  • SALT
No Yeast Pumpkin Cinnamon Rolls | realmomkitchen.com

No-Yeast Pumpkin Cinnamon Rolls with Maple Glaze

Real Mom Kitchen

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  • ½ cup light sour cream
  • ½ cup pumpkin puree
  • 2 Tbsp milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla
  • ¼ cup sugar
  • 4 Tbsp butter melted
  • 2 cups flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda


  • ¾ cup brown sugar
  • 1 Tbsp pumpkin pie spice
  • 3 Tbsp butter melted


  • 2 cups powdered sugar
  • ¼ cup maple syrup use the real deal
  • 2 Tbsp milk
  • 1 tsp vanilla


  • Preheat oven to 400 degrees and grease a 9 inch pie pan.
  • In the bowl of a stand mixer, combine the sour cream, pumpkin, milk, vinegar, vanilla, sugar and 4 Tbsp melted butter until smooth.
  • Add in the flour, baking powder, salt, and baking soda. Blend just until a soft dough forms.
  • Roll dough out on a lightly floured surface into a 12 x 15 inch rectangle.
  • In a bowl, combine the brown sugar and pumpkin pie spice. Pour the melted 3 Tbsp of butter over the rolled dough. Spread out evenly. The sprinkle with the brown sugar mixture leaving a 1 inch border.
  • Roll up dough pinching seams shut. Cut into 12 slices.
  • Place 9 slices around the edge of the prepared 9 inch pie pan and place 3 in the center.
  • Bake at 400 degrees for 20-28 minutes until golden.
  • Once rolls are cooked mix together the glaze ingredients until smooth. Drizzle over cooked rolls. Serve rolls warm. If you can't eat them warm a roll can be reheated in the microwave for 10-20 seconds. Makes 12 rolls.
Tried this recipe?Let us know how it was!

Recipe adapted from Baking in the Attic.

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  1. These were cake like, my kids said they were ok, but too Daley. They said they could definitely tell they were yeast free. I also made a gluten free batch. Very good that way.

  2. These are in the oven right now and smell great so far! My only question is when do you put the 2 Tbs. of milk in when making the dough? I don’t think you have it listed in your Instructions, but I assume it would be in Step 2? Can’t wait to dig into these. Thanks for sharing the recipe!

  3. I love a cinnamon roll that doesn’t take yeast! Fun to add pumpkin to it this time of year. These look divine!!!

  4. Yum! These look amazing! And I love that they are yeast free! I don’t make homemade cinnamon rolls often because I am not patient enough to wait. But I will be trying these soon! PS: Love the new look of your site!

  5. Looks great,but you have baking powder listed twice in the ingredients and no baking soda. Is the 1/4 tsp supposed to be baking soda? Thanks