Quick Pumpkin Cinnamon Rolls with Cream Cheese Glaze
cinnamon rolls fall pumpkin

Quick Pumpkin Cinnamon Rolls with Cream Cheese Glaze

Grab your cast iron skillet and some cinnamon, guys, cuz I’ve got a whooper of a recipe for you today. That’s right, they’re quick pumpkin cinnamon rolls with a cream cheese glaze!

Do I sound like a salesman yet? Because I really think you should try this recipe. Actually, I have awful sales skills so I’ll stop right there. I’ll just say they’re super fast and will knock your socks off.

You don’t need to do any serious kneading with these rolls, so you don’t need a stand mixer. You also can get them into the oven in well under an hour. So in less than an hour and a half (in the time that it takes most cinnamon rolls to do their first proof), you can have these rolls out of the oven and smothered with glaze. It’s real!

I had to make these pumpkin rolls because I’m basic, guys. I’ll admit it. I love pumpkin spice and I think it needs to be celebrated every year. In Cheerios? Maybe not. But in an awesome homemade treat? Heck to the yes!

If you don’t have a cast iron skillet, you could try using a 10 inch springform pan. But other than that, there really is no special equipment needed for these things.

Quick Pumpkin Cinnamon Rolls with Cream Cheese Glaze

Hope you’ve got a cozy sweater on with your warm beverage of choice, because things are about to get real cozy. Enjoy!

Quick Pumpkin Cinnamon Rolls with Cream Cheese Glaze

Quick Pumpkin Cinnamon Rolls with Cream Cheese Glaze

These are probably the fastest cinnamon rolls you'll ever make. Bonus: pumpkin spice!

Servings 12 rolls


For the filling:

  • 3/4 cup packed dark brown sugar (light works, too)
  • 1/4 cup granulated sugar
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon salt

For the dough:

  • 2 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • pinch of nutmeg
  • 3/4 cup +1 tablespoon whole milk
  • 1/2 cup canned pumpkin
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 4 teaspoons instant yeast

For the glaze:

  • 3 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt


  • 3 tablespoons unsalted butter, melted and divided


  1. First, place 10 tablespoons of unsalted butter in a small saucepan and melt over low heat on the stove. You'll be dividing the melted butter up as the recipe goes on.

    Then, using one tablespoon of the melted butter and a pastry brush, grease a 10-inch cast iron skillet well. Set aside.

  2. In a small bowl, combine all ingredients for the filling and set aside. 

  3. In a larger bowl, combine the dry ingredients for the dough. Start by adding the flour, baking powder, salt, cinnamon and nutmeg. Stir to combine and set aside. 

  4. Add milk to a liquid measuring cup then add pumpkin. Stir well, and warm in the microwave until the mixture reaches a temp of 110 F (should be 30 seconds or so, but check every ten seconds). Remove from microwave and add the yeast, stirring well to help it dissolve. Add 2 T of granulated sugar and 2 T of melted butter. 

  5. Add the wet ingredients to the dry ingredients and mix well until all the dry ingredients are incorporated. Turn dough out onto a well-floured surface and knead for two minutes, adding more flour to the counter if necessary to prevent sticking. 

  6. Roll the dough into a 12x9" rectangle. Spread filling evenly over the dough, leaving a 3/4" border. Roll up the dough, starting at the long side, and pinch to seal the seam shut. Make any adjustments to the log if necessary to even it out, and make sure it still measures 12". If it is longer, you can scrunch it until it measures 12" again. 

  7. Using a sharp serrated knife, cut the log in half, then cut each half in half. Cut each fourth into thirds. Place the rolls into the skillet cut side up. Cover with plastic wrap and let proof for 30 minutes. In the meantime, preheat your oven to 350 F. 

  8. After the rolls have proofed, brush them with the remaining 2 tablespoons of butter. Bake for 23-25 minutes, rotating the skillet halfway through baking. The tops should be lightly browned. Let cool on a wire rack for about 10 minutes.

  9. In a small bowl, mix all glaze ingredients together until smooth. Spread the glaze over the rolls and serve warm. Enjoy!


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