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Pumpkin cinnamon rolls (No knead recipe)

Fluffy and soft yeasted pumpkin cinnamon rolls that is packed with pumpkin puree, brown butter, and cinnamon powder. This easy no knead recipe is warm and comforting for the cold fall mornings.
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Prep Time 15 minutes
Cook Time 24 minutes
Proofing Time 2 hours
Course Bread, Breakfast, Brunch, Dessert, tea time
Cuisine American
Servings 12 large buns

Equipment

  • Large mixing bowl
  • Wooden spoon
  • Medium mixing bowl
  • Whisk
  • 9x13 Baking tray
  • Spoons
  • Pizza Cutter

Ingredients
  

For The Dough:

  • 1 1/2 cup whole milk warmed
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1 tbsp active dry yeast
  • 1 cup pumpkin puree
  • 5 cup all-purpose flour divided, plus more for rolling dough
  • 2 tsp pumpkin spice
  • 3/4 tsp. baking powder
  • 1/2 tsp. salt

For The Filling:

  • 1/2 cup salted butter (browned and melted)
  • 1 cup brown sugar
  • 1 tsp pumpkin spice
  • 1 tbsp cinnamon powder
  • 1/2 cup pumpkin puree
  • 3/4 cup finely chopped pecans

For The Frosting:

  • 1 cup cream cheese at room temperature
  • 1/4 cup icing sugar
  • 2 Tbsp. whole milk plus additional as needed
  • 2 Tbsp. unsalted butter melted
  • Pinch of salt

Instructions
 

For the dough:

  • In a large bowl combine the warm milk granulated sugar and yeast. Allow to sit until foamy, about 5 minutes. Stir in the vegetable oil, pumpkin puree until combined.

  • Add 4 cups of flour with the pumpkin spice and stir until combined. The dough will be sticky and that is okay.
  • Cover with a dish towel and set in a warm place for 1 hour. 
 It should form a dough.

  • After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the remaining 1 cup of flour, baking powder and salt until totally combined.

For the filling:

  • Brown the butter and allow to cool.
  • Once cooled, add the brown sugar, cinnamon powder and stir. Add the. Pumpkin puree and stir well. Set aide. 


Make the rolls:

  • Preheat the oven to 180℃. Grease a 9x13 baking tray.
  • Turn out dough onto a well floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with additional flour until it's easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 12 inches by 24 inches.
  • Spread the filling over the dough leaving an edge on the longer edge.
  • Using a pizza cutter cut the dough into 12 even strips. Roll up each. Strip into a little cinnamon roll and place in the baking tray, repeat until done.
  • Cover with plastic wrap and allow them to rise for 30 minutes. Bake for 25 minutes or until nice and golden brown on top and around the edges.
For the frosting:

For the frosting:

  • While the rolls are baking, making the frosting by combining all the ingredients together until soft and creamy. You can do this in a bowl with a whisk or using an electric beater.
  • Ice rolls the second they come out of the oven. Allow them to sit for 15 minutes before serving. Delicious!

Notes

  • The dough will be sticky and soft so feel free to use more flour when roll up the dough.
  • If you don’t have a pizza cutter you could cut strips with a knife or roll the dough into a log and portion out the dough with dental floss.
  • You can bake these rolls with 1/2 cup heavy cream poured into the baking tray just before placing in the oven however I enjoy them without it as we’ll since they are super fluffy.
  • I like my frosting less sweet hence I have only used 1/4 cup icing sugar but you can use 1/2 cup icing sugar as well.