Can I leave out the pumpkin spice and make regular cinnamon rolls?

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.

How long will the pumpkin spice cinnamon rolls last?

They will keep well for 3 days in a sealed container at room temperature - pop them in the microwave for about 20 seconds after the first day though, just to freshen them up.

My cinnamon roll dough is sticky, what did I do wrong?

This is most likely due to the yogurt you've used. You really need to use a proper, thick Greek yogurt here or the dough will be sloppy, sticky and hard to work with. You can add flour to make it workable, but that will result in a dense and doughy finished product. Natural yogurt won't cut it here.

Can I use fat-free Greek yogurt to make these cinnamon rolls?

Yes! I've had great results using a fat-free Greek yogurt, just again, make sure it's still nice and thick.

Easy Pumpkin Spice Cinnamon Rolls (No Yeast + No Knead)

Name: Easy Pumpkin Spice Cinnamon Rolls (No Yeast + No Knead)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: american
Ingredients: 300g (2 cups) self-raising flour (or use plain flour and 2 teaspoons of baking powder); 280g (1 cup + 2 tablespoons) thick, Greek yogurt; 1 teaspoon salt; 1 tablespoon ground cinnamon; 2 teaspoons ground ginger; 1 teaspoon ground cardamom; 1 teaspoon allspice; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1/4 teaspoon salt; 50g butter, softened; 60g dark brown sugar (or use regular brown sugar or white sugar); 60g butter; 100g cream cheese, at room temperature; 75g icing sugar; 1 teaspoon vanilla extract; 3 pieces of stem ginger in syrup, finely chopped

Description

These pumpkin spice cinnamon rolls are truly MAGICAL. They use an instant Greek yogurt and self-raising flour dough and take only 40 minutes to make. Perfectly spiced filling, gorgeously caramelly brown butter ginger cream cheese icing and a soft, simple dough. You’re going to love it.

Ingredients

Units Scale

For the dough -

300g (2 cups) self-raising flour (or use plain flour and 2 teaspoons of baking powder)
280g (1 cup + 2 tablespoons) thick, Greek yogurt
1 teaspoon salt

For the pumpkin spice filling -

1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cardamom
1 teaspoon allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
50g butter, softened
60g dark brown sugar (or use regular brown sugar or white sugar)

For the brown butter ginger cream cheese frosting -

60g butter
100g cream cheese, at room temperature
75g icing sugar
1 teaspoon vanilla extract
3 pieces of stem ginger in syrup, finely chopped

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Instructions

Make the dough. Start by lining a small oven dish or cake tin with baking paper, and heat your oven to 390F/200C fan. Add the 300g self-raising flour and 280g Greek yogurt into 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 tea 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. 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, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, 1/2 teaspoon ground cardamom, 1 teaspoon allspice and 1/4 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. 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. Pop in the oven for 30 minutes. PRO TIP: Use a serrated or bread knife to cut the cinnamon rolls, and I like to lightly mark the 8 pieces on the dough before I start cutting, so it’s easier to know where to cut to get roughly equal pieces.
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. PRO TIP: You can also do this in a food processor.
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. And you’re done! You can finish with a little dusting of more pumpkin spice if you like, and eat while warm and gooey.

Notes

INGREDIENT NOTES: Make sure you’re using a thick Greek or Greek-style yogurt here – plain, natural yogurt tends to be too runny for this dough and you’ll end up having to add lots more flour (which will result in dense cinnamon rolls). Fat-free Greek yogurt works really well, as does sour cream.

SUBSTITUTIONS: Use a store-bought pumpkin spice mix (2.5 tablespoons) if you like – and don’t worry if you’re missing some of the spices listed. They’ll still taste gorgeous. Skip the stem ginger in the icing if you like.

STORAGE INSTRUCTIONS: The rolls will keep for 3 days stored in an airtight container at room temperature. Just give them a quick 20-second blast in the microwave to freshen them up after the first day.

Prep Time: 10
Cook Time: 30
Category: baking
Method: oven
Cuisine: american

Nutrition

Serving Size: 1 roll
Calories: 398
Sugar: 19.5g
Sodium: 431mg
Fat: 17.8g
Saturated Fat: 11.1g
Carbohydrates: 51.8g
Fiber: 1.7g
Protein: 8.6g
Cholesterol: 48mg