Super easy pumpkin spice cinnamon rolls are the ultimate fall baking shortcut. They use a simple Greek yogurt and self-raising flour dough, so there’s no need for yeast, no kneading, and no rising time. Add a beautifully spiced filling, caramelly brown butter ginger cream cheese frosting, and you’ll have soft, gooey cinnamon rolls on the table in under an hour.
Table of Contents
- Pumpkin Spice Cinnamon Rolls, at a Glance
- For When You Want Cinnamon Rolls Without the Wait
- Ingredients You’ll Need
- Kate’s Top Ingredient Tip
- How to Make No Yeast Pumpkin Spice Cinnamon Rolls
- Pumpkin Spice Cinnamon Rolls FAQs
- Watch How to Make Pumpkin Spice Cinnamon Rolls
- One Dough, Many Ways
- If you enjoyed this recipe, here are some other sweet ideas you might like
- Easy Pumpkin Spice Cinnamon Rolls (No Yeast) Recipe
Pumpkin Spice Cinnamon Rolls, at a Glance
⏰ Time: 45 minutes
🍽️ Makes: 8 rolls
🛒 Key Ingredients: Self-raising flour, thick Greek yogurt, pumpkin spice, brown sugar, butter, cream cheese
👩🍳 Skill Level: Beginner-friendly
🍳 Cooking Method: Oven-baked
💕 Why it Works: The quick Greek yogurt dough skips the long rising time, and doesn’t use yeast, so you can have soft, gorgeous cinnamon rolls ready within an hour.
💃 Perfect For: Weekend brunch, Thanksgiving breakfast spreads, cozy fall baking, whenever you’re craving a cinnamon roll
For When You Want Cinnamon Rolls Without the Wait
The only thing that can make homemade cinnamon rolls better? Having them on the table in under an hour from start to finish.
Making cinnamon rolls is such a treat, but between mixing an enriched dough, waiting for it to rise, shaping, and baking, it can be a lot of work, and take a lot of time. And sometimes, you just want cinnamon rolls quickly!
This shortcut version is as simple as mixing your Greek yogurt dough, rolling it out, spreading over the buttery pumpkin spice brown sugar filling, then rolling it up and baking. No yeast, no kneading, no waiting for the dough to rise.
The filling is loaded with a homemade pumpkin spice mix, then we’re slathering the warm rolls with a very gingery cream cheese frosting laced with brown butter.
They’re a gorgeous option for holiday brunch, a cozy weekend breakfast, or for an afternoon baking session when you’re craving something sweet but don’t want to put in too much effort.
Ingredients You’ll Need
- The dough. All you need is self-raising flour – or plain all-purpose flour and 2 teaspoons of baking powder – good quality thick yogurt, and a little salt.
- The filling. The quick homemade pumpkin spice mix uses cinnamon, nutmeg, cloves, ginger, cardamom and allspice, and is mixed with softened butter and brown sugar (use white sugar if you can’t find any). If you don’t have some of the spices, don’t worry too much – you can get away with leaving a couple out. Equally, you can use a store-bought pumpkin spice mix.
- The frosting. The classic cream cheese frosting gets a lovely little twist here – stem ginger in syrup and brown butter. Both add a delicious, caramelly, spiced warmth to the frosting that perfectly complements the filling. You’ll also need icing (powdered) sugar and vanilla extract.
Kate’s Top Ingredient Tip
Make sure you’re using thick Greek yogurt for the dough. It needs to be thick to create a strong dough that’s easy to work with.
Thin, natural yogurt won’t work as well, and you’ll need to add a lot more flour to form your dough. This can end up making your rolls dense.
How to Make No Yeast Pumpkin Spice Cinnamon Rolls
This is a step-by-step photo overview of how to make the cinnamon rolls – the full recipe with ingredient quantities is at the bottom of the page for you.
- Add the self-raising flour, Greek yogurt, and salt to a bowl. Mix to combine.
- Once it’s formed large, floury lumps, go in with your hands and bring it together into a cohesive dough.
- Make the pumpkin spice filling, and brown your butter for the frosting.
- Lightly flour a flat surface, then roll your dough into a rough rectangle. Try to keep the edges even, but don’t worry if they’re not (mine certainly aren’t). Spread the pumpkin spice filling evenly all over the dough
- Tightly roll the long side up so you’re left with a long dough sausage.
- Use a bread knife or serrated knife to cut the sausage into 8 roughly equal pieces.
- Line a small oven dish or cake pan with parchment paper, then pop the rolls inside, leaving a little space between each. Bake until they’re golden brown and the filling is bubbling.
- While the rolls bake, make your cream cheese frosting.
- Let the rolls sit for about 10 minutes before you frost them if you can, then dig in while still warm and gooey.
Pumpkin Spice Cinnamon Rolls FAQs
Of course! Just use 2 tablespoons of cinnamon in the filling, rather than the pumpkin spice mix.
You can leave out the ginger in the icing if you like, but I think it works beautifully with plain cinnamon rolls too.
They’re best the day they’re baked, but unfrosted rolls will keep for 3 days, stored at room temperature, and once they’re frosted, keep them in the fridge.
Pop them in the microwave for about 20 seconds after the first day to freshen them up.
This is most likely because of the consistency of the yogurt you’ve used. You need to use a proper, thick Greek or Greek-style yogurt here, rather than a thin, natural yogurt, or the dough will be sloppy, sticky, and hard to work with.
You can add flour to make it workable, but try to do it gradually. Avoid adding a lot, as that can result in a dense and doughy finished product.
Yes! I’ve had great results using fat-free Greek yogurt. Just again, make sure it’s still nice and thick.
No! The pumpkin spice flavor comes from the spice mix – the blend of cinnamon, ginger, nutmeg, cloves, allspice, and cardamom. You don’t need any pumpkin puree for this recipe.
Watch How to Make Pumpkin Spice Cinnamon Rolls
One Dough, Many Ways
If you like this recipe, I’ve developed others that use this same, amazing flour and Greek yogurt dough. From quick Greek yogurt pizza to cheese and herb scones, garlic butter dinner rolls, and the BEST two-ingredient dough Greek yogurt bagels, it’s truly incredible what this dough can do.
If you enjoyed this recipe, here are some other sweet ideas you might like
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
Easy Pumpkin Spice Cinnamon Rolls (No Yeast)
Ingredients
Equipment
Method
- Make the dough.Start by lining a small baking dish or cake pan with parchment paper, and heat your oven to 400°F/200°C fan.Add 300g self-raising flour, 280g Greek yogurt, and 1 teaspoon of salt to a large bowl. Mix with a wooden spoon or spatula until the mixture resembles large floury lumps. At this stage, get your hands in there and mix it into a rough, cohesive dough. I like to kind of smash the mixture together to break up the lumps of yogurt and bring everything together. Pop it back in the bowl and cover it with a kitchen towel while you make the pumpkin spice filling and brown the butter.
- Brown your butter.Set a small saucepan over medium heat, then add the diced butter. Let the butter melt, then use a whisk or silicone spatula to stir it as it starts to foam up and smell lovely and caramelly. Under the foam, the butter should have little golden flecks. This will take a couple of minutes. At this point, remove the pan from the heat.Transfer to a bowl and pop into the fridge – you want it to be semi-set (like softened butter) when you make the frosting.
- Make the pumpkin spice filling.Add 1 tablespoon of ground cinnamon, 2 teaspoons ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon ground cardamom, 1 teaspoon allspice and ¼ teaspoon of salt into a large mixing bowl.Add the softened butter and dark brown sugar, then mix with a wooden spoon or spatula into a thick paste.
- Roll out the dough.Dust a flat surface with a little flour to help stop the dough from sticking, then use a rolling pin to roll the dough out into a large rectangle, roughly 18"/45cm long and 12"/30cm wide. Don't worry if your edges are uneven, it'll be fine.Smooth the pumpkin spice filling out all over the dough. I like to use a knife or the back of a spoon to do this.
- Roll up the dough and bake.Tightly roll up the dough along the long edge, so you're left with a long sausage shape. Slice the sausage into 8 roughly equal pieces. Place the cinnamon rolls into the lined dish or cake tin, with the filling side exposed. Transfer to the oven to bake for 30 minutes.
- Make the cream cheese frosting.While the buns are baking, add 100g of cream cheese, 75g icing sugar and the semi-set brown butter into a large mixing bowl. Using an electric hand whisk (or a handheld whisk), whip the mix into a smooth, creamy icing. Add the chopped stem ginger pieces and the vanilla extract, then whisk again until they're incorporated. Set aside.
- Frost the cinnamon rolls.After 30 minutes, the rolls should look gorgeously golden, and the filling should be bubbling around the edges. At this point, take them out of the oven.If you can wait, let them sit for about 10 minutes before smoothing the frosting all over the top of the buns (this will prevent the frosting from just melting away into the hot buns). Again, I like to use a knife or the back of a spoon to do this. You can finish with a little dusting of more pumpkin spice if you like, and eat while warm and gooey.
OBSESSED!!! can’t believe how easy these were
Right!? I love them so much x