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Soft, fluffy cinnamon rolls that taste like pumpkin pie. These cinnamon rolls start with an easy 2 ingredient dough. The rolls don’t require any yeast or proofing.
These are my favorite cinnamon rolls right now. The dough comes out so soft and fluffy with just the right amount of spices and sweetness. The rolls are also easy to make. Usually the dough for cinnamon rolls requires yeast and multiple rises. This dough does not.
Ingredients
Dough
- Self-rising flour
- Pumpkin pie mix
Filling
- Brown sugar
- Butter
- Cinnamon
As stated in the title, the dough for these cinnamon rolls is just 2 ingredients. You will need more ingredients for the filling and optional glaze.
Self-rising flour: Self-rising flour is all purpose flour that is already premixed with baking powder and salt. Since the recipe does not contain any yeast, it relies on the baking powder from the self-rising flour to get its rise.
Pumpkin Pie Mix: I used canned pumpkin pie mix. Pumpkin pie mix is pumpkin puree that is already premixed with sugar and spices.
How to Make Pumpkin Cinnamon Rolls
- The pumpkin pie mix and flour are mixed together until a dough forms. The dough is then refrigerated to firm up.
- Once firm enough, the dough is rolled out into a thin rectangle. The filling is spread across the dough.
- The dough is rolled back up and then placed into the fridge until firm enough to cut.
- Use a sharp serrated knife to cut 7 rolls. Place rolls into prepared baking pan and then bake.
- Once rolls are finished, you can add icing on top if you like. The rolls are actually sweet enough on their own without any icing as well.
More Cinnamon Roll Recipes
- 2 Ingredient Dough Apple Cinnamon Rolls
- 2 Ingredient Banana Bread Cinnamon Rolls
- 2 Ingredient Dough Cinnamon Rolls
2 Ingredient Dough Pumpkin Pie Cinnamon Rolls
These 2-Ingredient Pumpkin Pie Dough Cinnamon Rolls bring the flavors of fall in an easy-to-make treat. The dough is made with just pumpkin pie filling and self-rising flour to create super fluffy and soft rolls. There’s no eggs, oil, or yeast so there's no waiting for the dough to rise. They are filled with layers of cinnamon-spiced sugar and topped with an optional maple cream cheese frosting, making them a delicious way to celebrate the season.
Ingredients
Dough
- 1 cup (252 g) pumpkin pie mix
- 2 cups (260 g) self-rising flour see note before starting
Filling
- 6 tbsp (86 g) unsalted butter softened to room temperature
- 1/2 cup (96 g) packed brown sugar
- 2 tsp (6 g) pumpkin pie spice or cinnamon
Optional Maple Cream Cheese Icing
- 4 oz (113 g) cream cheese softened to room temperature
- 3 tbsp (1.5 fl oz/45 ml) maple syrup
- 1 tbsp (0.5 fl oz/15 ml) hot water
Instructions
- Preheat the oven to 350°F (177°C). Grease an 8-inch round baking pan with non-stick cooking spray. Make sure you use a solid one piece pan rather than a springform pan because the filling will leak through a springform pan
- In a large bowl, mix together the pumpkin pie mix and flour. Stir with a spatula until a cohesive dough forms. If needed, knead a few times with your hands to make a cohesive dough that is uniform in color. If dough is too sticky to knead, add a little more flour.
- Transfer the dough to the fridge until chilled and firm enough to roll out, about 20 minutes.
- While the dough chills, make the filling: In a small bowl, stir together the softened butter, brown sugar and cinnamon spice until evenly combined and a smooth paste forms. Set aside.
- Once the dough has chilled, lightly sprinkle your work surface with additional self-rising flour. Add the dough and roll out into an approximate 9x12 inch rectangle.
- Using an offset spatula, spread sugar butter mixture across the dough in an even layer.
- Starting from the short end of the dough, roll it up tightly to form a log. (If your dough is too soft to roll, place it back into the fridge to firm up before rolling). Place the dough roll back into the fridge for about 10-20 minutes so that it is firm enough to slice. Using a serrated bread knife, first slice off the uneven ends (try to avoid slicing off too much). Then slice the log into 7 equal-sized rolls (use a ruler to make them all the same). Wipe your blade after each slice to keep the cuts clean.
- Transfer the cinnamon rolls to the prepared baking pan. Bake for about 25 minutes, or until rolls are puffy and a light golden brown around the edges. Let rolls cool slightly before adding icing.
- If making icing: Combine cream cheese, maple syrup and water into a mixing bowl and whisk until smooth and the cream cheese is evenly combined. If you prefer a thicker frosting, place it into the fridge while the rolls are baking to allow it to firm up a little.
- When rolls have cooled slightly (about 15 minutes) add the icing. Cinnamon rolls are best enjoyed soon after they are done baking.
Notes
- Self-rising flour amount. There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour (Amazon | Walmart)* (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Homemade self-rising flour: Whisk together 2 cup all purpose flour, 3 tsp baking powder and 1/2 tsp salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill.
- Estimated nutrition is for the rolls only without the optional icing. Some of the filling does run out of the rolls as they bake so the estimated nutrition is going to be a little higher than the actual amount since it assumes all of the filling is consumed.
Nutrition
Serving: 1roll, Calories: 312kcal, Carbohydrates: 53g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Sodium: 406mg, Fiber: 1g, Sugar: 23g, NET CARBS: 52
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
Mine sort of cracked while baking, I’m not sure where I went wrong but they still taste great!!! I will definitely make these again!!!!!
We’re so glad you enjoyed this recipe!!
I have so many cans of pumpkin. Can I simply add the spices to the canned pumpkin and substitute the pumpkin pie mix? Does it need water? Thanks
That should work as well! This recipe does not call for any water unless you make the optional maple cream cheese icing which calls for hot water.
Can this recipe be made with gluten free flour? If the protein content of the GF flour needs to be increased, can it be increased by adding an egg?
We haven’t tested the recipe with gluten free flour but if you do try it, please let us know how it turned out!
Going to make them tonight! They look great!
We hope you enjoyed them!