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No-Knead Pumpkin Cinnamon Rolls

My cousin gave this recipe to my mother many years ago. My mother shared it with me, and I have been making it ever since. The rolls are so amazingly moist and tender, especially right out of the oven. —Kathleen Gill, Miles City, Montana
  • Total Time
    Prep: 35 min. + rising Bake: 20 min.
  • Makes
    1 dozen


  • 1 package (1/4 ounce) active dry yeast
  • 2/3 cup warm water (110° to 115°)
  • 1/2 cup canned pumpkin
  • 1 large egg
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 2-1/2 to 2-3/4 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, melted
  • 1-1/4 cups confectioners' sugar
  • 2 to 3 tablespoons 2% milk
  • 1/8 teaspoon pumpkin pie spice


  • Dissolve yeast in warm water. In a large bowl, combine pumpkin, egg, butter, sugar, salt, pie spice, yeast mixture and 1 cup flour; beat on medium speed 3 minutes until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • For filling, mix brown sugar and cinnamon. Stir down dough, beating about 25 times; turn dough onto a well-floured surface (dough will be sticky). Roll into a 12x10-in. rectangle. Brush with melted butter to within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
  • Place in a greased 9-in. round pan, cut side down. Cover; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°.
  • Bake until golden brown, 20-25 minutes. Place on a wire rack to cool slightly. Mix frosting ingredients; spread over warm rolls.
Nutrition Facts
1 roll: 250 calories, 7g fat (4g saturated fat), 31mg cholesterol, 254mg sodium, 45g carbohydrate (26g sugars, 1g fiber), 3g protein.

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  • Christine
    Oct 24, 2020

    No comment left

  • Richard
    Oct 9, 2020

    I just made these and they were very easy to do. Actually did knead the dough a little bit, I guess I just couldn’t help myself. But they taste fantastic.

  • Katherine
    Oct 7, 2020

    Can you freeze these before cooking?

  • Dean N Angela
    Sep 11, 2020

    I live in a high humidity and high elevation climate. This makes a huge difference in baking. I had to add 1.25 cups of flour to bet a soft ball. Also I can get a ride out of yeast with 100-105 degree water and a pinch or two of sugar to feed it. The dough is rising now. I can tell by the smell and texture that these will be wonderful! I will definitely keep this recipe. Also going to try the hint of Pumpkin spice in the filling.. love that idea!

  • Crystal
    Sep 3, 2020

    Were super easy to make, didn't last the morning! I added a pinch of pumpkin spice to the filling yum!!

  • Mary
    Nov 24, 2019

    I followed the directions to the letter. The dough was very sticky. I added flour to try to get it manageable. It did rise nicely but was impossible to roll and form. I am not going to give up. I will try again and add flour to make it workable. I have them proofing as I write this. We shall see what the final product looks like.