My Easy 2 Ingredient Pumpkin Cinnamon Rolls have become a family favorite because they come together fast, taste like fall, and make the whole house smell like cinnamon sugar heaven. Fall mornings in my house always feel a little cozier when something’s baking. My husband James will wander into the kitchen asking what smells so good, my daughter stands right next to me watching every move I make until they’re done, and my little guy Cameron bounces in his high chair ready to “help,” even if helping means flinging flour across the counter lol. Recipes like this one — easy, quick, and big on flavor — are the ones I lean on when I want homemade without spending all day in the kitchen.
What Is This Recipe Exactly?
These are soft, tender cinnamon rolls made with the simplest two-ingredient dough: canned pumpkin puree and self-rising flour. No yeast, no rising time, no complicated steps. You roll it out, slather on a cinnamon-brown sugar-butter filling, bake, and drizzle with a sweet brown sugar glaze while still warm. They’re the kind of shortcut recipe that doesn’t taste like a shortcut.
Why This Recipe Works
- Two-ingredient dough that’s actually soft: The pumpkin puree keeps the dough moist, while self-rising flour gives it just enough lift without yeast.
- No yeast means no waiting: These go straight from bowl to oven in under an hour — no proofing, no rising, no kneading for 20 minutes.
- Pumpkin flavor without overpowering: It adds subtle flavor and natural moisture, so the rolls stay tender even after cooling.
- Brown sugar-cinnamon swirl: Butter, brown sugar, and cinnamon melt together in the oven into the perfect sticky filling.
- Brown sugar glaze: Unlike powdered sugar icing alone, this glaze adds a caramel-like flavor that pairs perfectly with the pumpkin spice.
Ingredient Breakdown: What They Do
| Ingredient | Role in Recipe |
|---|---|
| Pumpkin puree | Moisture, subtle sweetness, warm pumpkin flavor, natural color. No eggs, oil, or yeast needed because pumpkin keeps the dough tender. |
| Self-rising flour | Provides structure, lightness, and rise thanks to built-in leaveners (baking powder + salt). |
| Unsalted butter | Richness in the filling and glaze, carries the cinnamon flavor, keeps rolls from drying out. |
| Brown sugar | Melts into the butter-cinnamon mixture for a gooey, caramel-like swirl inside. |
| Ground cinnamon | Warmth and spice — the signature flavor of cinnamon rolls. |
| Powdered sugar | Sweet base for the glaze, blends smooth for drizzling. |
| Milk | Thins the glaze to a pourable consistency. |
| Optional vanilla or cinnamon | Adds depth to the glaze for extra fall flavor. |
When to Serve / Serving Ideas
- Weekend breakfast: These are perfect for Saturday or Sunday mornings when you want something homemade but easy.
- Holiday brunch: Thanksgiving morning or Christmas breakfast — make the rolls while coffee brews, and the whole house smells amazing.
- After-school treat: They reheat beautifully in the microwave for a quick snack.
- Fall parties or potlucks: Bring a pan of these and watch them disappear first.
- Pairings: Serve with chai tea, hot apple cider, or a pumpkin spice latte for the ultimate cozy treat.
Make Ahead & Storage Tips
- Make ahead: Assemble the rolls, cover tightly with plastic wrap, and refrigerate overnight. Bake the next morning as directed.
- Freezing unbaked rolls: Roll, slice, and freeze on a baking sheet. Once solid, transfer to a freezer bag. Thaw in the fridge overnight before baking.
- Storing baked rolls: Keep in an airtight container at room temperature for 2 days or in the fridge up to 4 days.
- Reheating: Microwave for 15–20 seconds or warm in a 300°F oven for 5–7 minutes. Add extra glaze after reheating if desired.
Why You’ll Love This Recipe
- Quick and simple: No yeast, no waiting, no complicated dough steps.
- Just the right sweetness: Brown sugar filling and glaze give flavor without being tooth-achingly sweet.
- Customizable: Add pecans, raisins, or a cream cheese glaze if you want.
- Budget-friendly: Canned pumpkin + pantry staples = inexpensive treat that feeds a crowd.
- Beginner-friendly: Even if you’ve never baked bread, you can pull these off easily.
FAQ Section
Can I use all-purpose flour instead of self-rising flour?
Yes, but you’ll need to add 2 ½ teaspoons of baking powder and ½ teaspoon of salt per 1 ¾ cups of flour to mimic self-rising flour. Without it, the rolls won’t rise properly, and you’ll get dense, flat results.
Does the pumpkin flavor stand out?
It’s subtle. The pumpkin adds a light earthiness and keeps the dough moist, but it doesn’t taste like biting into pumpkin pie. If you want stronger flavor, add 1 teaspoon pumpkin pie spice to the flour.
Can I make these dairy-free?
Yes. Use dairy-free butter for the filling and glaze, and plant-based milk for the glaze consistency. The rolls themselves are already egg-free.
Why aren’t my rolls as fluffy?
Several reasons:
- Overmixing the dough can make it tough. Mix just until combined.
- Too much flour will dry it out; measure correctly by spooning and leveling.
- Bake as soon as possible after shaping; the leaveners in self-rising flour activate when wet.
Can I freeze baked rolls?
Absolutely. Bake, cool completely, skip the glaze, and freeze in a single layer. When ready, thaw overnight, warm gently, and glaze before serving.
What if I don’t have brown sugar?
Use granulated sugar mixed with 1 teaspoon of molasses per ½ cup sugar, or use coconut sugar for a slightly different flavor.
Can I double the recipe?
Yes, easily. Use a 9×13 pan for 16 rolls. Watch the bake time; they may need an extra 3–5 minutes.
Do these taste like traditional yeast cinnamon rolls?
They’re softer and slightly denser since there’s no yeast proofing, but they’re still fluffy, tender, and delicious with way less work.
Can I make them gluten-free?
Use a 1:1 gluten-free flour blend with baking powder and salt added. Results will be slightly more crumbly, but still tasty.
Variations & Substitutions
- Add-ins: Chopped pecans, walnuts, or raisins in the filling.
- Cream cheese glaze: Swap the brown sugar glaze for cream cheese icing for richer flavor.
- Pumpkin spice twist: Add pumpkin pie spice to the filling for even more fall flavor.
- Mini rolls: Roll smaller for bite-sized treats — perfect for parties.
- Maple glaze: Add 1 tablespoon maple syrup to the glaze for a maple-pumpkin pairing.
Leftover Ideas
- Slice and toast leftover rolls, then top with butter for a quick snack.
- Cube leftover rolls for a sweet pumpkin bread pudding.
- Turn into a fall parfait with layers of yogurt, whipped cream, or ice cream.
Easy and Homemade – The Best of Both Worlds
What I love most about these pumpkin cinnamon rolls is that they give you the best parts of homemade baking without the hours of work. You mix the dough yourself, roll it out, spread that buttery cinnamon filling, and bake it until your kitchen smells like a fall candle. They taste like something you fussed over all morning — soft, warm, with just the right amount of sweetness — yet the whole recipe comes together in less than an hour.
There’s no canned dough here, no frozen shortcuts. It’s simple enough that you can throw a batch together on a busy weeknight, but still “from scratch” enough that people will ask you for the recipe. That’s the kind of homemade I can get behind — cozy, impressive, but totally doable.
Budget Breakdown
| Ingredient | Approx Cost |
|---|---|
| Pumpkin puree (1 cup) | $1.25 |
| Self-rising flour (1 ¾ cups) | $0.60 |
| Butter (6 tbsp total) | $1.00 |
| Brown sugar (½ cup) | $0.40 |
| Cinnamon | $0.15 |
| Powdered sugar (1 cup) | $0.35 |
| Milk (2 tbsp) | $0.10 |
Total cost: About $3.85 for 8 rolls → roughly $0.48 per roll.
Lighten-Up Version / Lower Calorie
- Use less butter in the filling or replace with coconut oil.
- Swap the glaze for a light dusting of powdered sugar.
- Make smaller rolls for built-in portion control.
- Use half whole wheat flour (with added baking powder) for extra fiber.
Reader Favorite Tips and Ideas
- Chill the dough for 10 minutes before rolling to make it less sticky.
- Use dental floss instead of a knife to slice rolls cleanly without squishing.
- Bake in muffin tins for perfectly shaped individual rolls.
Troubleshooting Tips
| Problem | Cause | Fix |
|---|---|---|
| Rolls too dry | Too much flour or overbaking | Measure flour correctly, reduce bake time slightly |
| Filling leaks out | Rolled too loosely or butter melted too quickly | Roll tightly, bake in preheated oven |
| Glaze too thin | Too much milk | Add more powdered sugar until thickened |
| Rolls didn’t rise | Used plain flour without leaveners | Add baking powder + salt or use self-rising flour |
My Personal Kitchen Notes
The first time I made these, I used too much flour because the dough felt sticky. Big mistake — they baked up dense. Now I trust the recipe, flour my counter lightly, and work quickly. I’ve also found that a little extra cinnamon in the glaze makes them taste like bakery-style cinnamon rolls without extra work.
Why This Recipe Works So Well With Just 2 Ingredients
It’s almost hard to believe how perfectly these Easy 2 Ingredient Pumpkin Cinnamon Rolls come together — no yeast, no eggs, no fuss. The secret lies in how the two ingredients balance each other. The self-rising flour already has everything you need for structure and lift — flour, baking powder, and a touch of salt — while the pumpkin puree steps in as the moisture, binder, and flavor all at once.
Pumpkin naturally adds a soft, tender texture and just the right amount of sweetness, so there’s no need for butter, milk, or even yeast. When mixed, the starch in the flour and the natural moisture from the pumpkin work together to form a smooth, pliable dough that’s surprisingly easy to roll and shape — no kneading, no waiting for it to rise.
Once baked, those swirls turn light and fluffy on the inside with a golden, slightly crisp edge that smells like pure fall. It’s one of those recipes that feels like a little kitchen magic — how something so simple can taste like you spent all afternoon baking. And because there are only two ingredients, it’s practically fail-proof, making it perfect for busy mornings, last-minute guests, or baking with kids.
Nutrition Information (Per Roll, Approximate)
- Calories: 220
- Fat: 8 g
- Saturated Fat: 5 g
- Carbs: 34 g
- Sugar: 16 g
- Fiber: 2 g
- Protein: 3 g
My Final Thoughts
These Easy 2 Ingredient Pumpkin Cinnamon Rolls (with no yeast!) are proof that homemade doesn’t have to mean complicated. They’re quick enough for busy mornings, special enough for holidays, and so simple the kids can help without chaos. If you’ve been intimidated by yeast recipes or just want a fast fall treat, this one’s a keeper.
Pumpkin Recipes
2 ingredient pumpkin cinnamon rolls
Ingredients
For the Dough:
- 1 cup canned pumpkin puree
- 1 ¾ cups self-rising flour plus more for rolling
For the Filling:
- 4 tablespoons unsalted butter softened
- ½ cup light brown sugar packed
- 1 tablespoon ground cinnamon
For the Glaze:
- 2 tablespoons unsalted butter melted
- 1 cup powdered sugar
- 1 –2 tablespoons milk adjust for consistency
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a round 9-inch pie dish or baking dish.
- In a medium bowl, mix pumpkin puree and self-rising flour until a dough forms. Knead lightly until smooth (add a sprinkle of flour if sticky).
- On a floured surface, roll the dough into a large rectangle about ¼ inch thick.
- Spread the softened butter evenly over the entire surface.
- Mix the brown sugar and cinnamon in a small bowl, then sprinkle the mixture evenly over the buttered dough.
- Starting from the long edge, roll the dough up tightly into a log.
- Slice into 8 even rolls and arrange them in the prepared dish.
- Bake for 25–28 minutes, until puffed and lightly golden.
- While the rolls bake, whisk together melted butter, powdered sugar, and milk until smooth and pourable.
- Let rolls cool 5–10 minutes, then drizzle the glaze generously over the top while still warm.
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