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.
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.
Here is what you need to make the
No-Yeast Pumpkin Cinnamon Rolls
- LIGHT SOUR CREAM
- PUMPKIN PUREE
- MILK
- APPLE CIDER VINEGAR
- VANILLA
- SUGAR
- BUTTER
- FLOUR
- BAKING POWDER
- SALT
- BAKING SODA
- BROWN SUGAR
- PUMPKIN PIE SPICE
- POWDERED SUGAR
- MAPLE SYRUP (USE THE REAL DEAL)
No-Yeast Pumpkin Cinnamon Rolls with Maple Glaze
Real Mom Kitchen
Ingredients
- 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
Filling:
- ¾ cup brown sugar
- 1 Tbsp pumpkin pie spice
- 3 Tbsp butter melted
Glaze:
- 2 cups powdered sugar
- ¼ cup maple syrup use the real deal
- 2 Tbsp milk
- 1 tsp vanilla
Instructions
- 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.
Recipe adapted from Baking in the Attic.
