2-Ingredient Pumpkin Cinnamon Rolls Recipe

I absolutely adore cozy fall flavors, and this 2-Ingredient Pumpkin Cinnamon Rolls Recipe has quickly become one of my all-time favorites to whip up when I want something comforting yet surprisingly easy. The tender dough infused with pumpkin’s subtle sweetness and warm cinnamon is like a hug in pastry form. Plus, knowing it comes together with just a couple of main ingredients makes it feel like a little kitchen magic every time I bake it.

Why You’ll Love This 2-Ingredient Pumpkin Cinnamon Rolls Recipe

From the first bite, what grabs me is the perfect balance of flavors—the natural sweetness and earthiness from the pumpkin combined with the spicy warmth of cinnamon really satisfies that seasonal craving. The dough stays soft and fluffy, while the cinnamon sugar swirl offers those pockets of gooey sweetness I look for in any great cinnamon roll. I love how each bite feels invitingly fresh and just a little indulgent without being overwhelming.

One of the best parts that makes me reach for this recipe again and again is how incredibly simple it is to prepare. You don’t need any fancy ingredients or endless steps—just pumpkin puree and self-rising flour for the dough, plus a few staples for the cinnamon filling and glaze. It fits so perfectly into busy weekends or unexpected guests dropping by. I also find it ideal for fall gatherings, cozy brunches, or even a sweet weeknight treat because it literally comes together in under an hour.

Ingredients You’ll Need

A close-up view shows a single cinnamon roll held by a woman's hand above a white marbled surface, with other cinnamon rolls visible blurred in the background. The roll has a visible spiral with one layer of light golden-brown dough mixed with a darker cinnamon filling. The whole top and sides are covered with a thick, smooth, creamy white icing that has a slightly glossy texture. The icing fills some crevices of the swirl and drips slightly over the edges, making the roll look soft and moist. photo taken with an iphone --ar 4:5 --v 7

The ingredients in this recipe are delightfully straightforward but each one plays a vital role in achieving the fluffy texture, rich flavor, and inviting warm color these pumpkin cinnamon rolls are known for.

1 cup canned pumpkin puree: Adds natural moisture, a subtle sweetness, and that gorgeous fall-orange hue.
1 ¾ cups self-rising flour: The secret to the tender, slightly puffy dough without any extra leavening agents.
4 tablespoons unsalted butter (softened): Creates a rich base for the cinnamon sugar layer and adds lovely moisture.
½ cup light brown sugar (packed): Brings caramel notes and the perfect type of sweetness to complement the pumpkin.
1 tablespoon ground cinnamon: The warm spice that defines the flavor profile and gives the rolls their signature taste.
2 tablespoons unsalted butter (melted): Used in the glaze, it enriches the icing for a silky finish.
1 cup powdered sugar: The frosting base for a sweet, smooth topping that blends well with the spiced rolls.
1–2 tablespoons milk: Adjusts the glaze to the perfect consistency for drizzling.

Directions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a round 9-inch pie dish or similar baking dish so the rolls won’t stick and bake evenly.

Step 2: In a medium bowl, combine the canned pumpkin puree with the self-rising flour. Mix until you form a soft dough. If it feels sticky, sprinkle a bit more flour and knead lightly until smooth—that’s key to getting the right dough consistency.

Step 3: On a well-floured surface, take your dough and roll it out gently into a large rectangle about a quarter inch thick. This doesn’t have to be perfect, but aim for even thickness so your rolls bake uniformly.

Step 4: Spread the softened butter evenly over the entire surface of the dough. This buttery layer is what helps the sugar and cinnamon stick and caramelize beautifully.

Step 5: In a small bowl, mix together the packed light brown sugar and ground cinnamon. Sprinkle this sugary mixture evenly over the buttered dough. This is where the magic happens—the swirl that makes each bite deliciously fragrant and just sweet enough.

Step 6: Starting from the long edge, tightly roll the dough into a log shape. This keeps the layers intact and ensures those lovely cinnamon ribbons in each bite.

Step 7: Using a sharp knife, slice the roll into 8 equal-sized pieces. Then, place them side by side in your prepared pie dish. Try to keep them snug but not squished; they’ll puff up during baking.

Step 8: Bake the rolls on the middle rack for about 25 to 28 minutes. You’ll know they’re done when they’re puffed up and have a light golden color on top.

Step 9: While the rolls are baking, prepare the glaze. Whisk melted butter, powdered sugar, and 1 tablespoon of milk together until smooth, adding a bit more milk if needed to reach that perfect pourable consistency.

Step 10: Once baked, let the rolls cool for 5 to 10 minutes in the pan. Drizzle the glaze generously over the warm rolls to let it melt into all the nooks and crannies for extra indulgence.

Servings and Timing

This recipe makes about 8 servings—perfect for sharing with family or friends during a cozy breakfast or afternoon treat. Prep time is roughly 10 to 15 minutes since the dough comes together so quickly, and baking takes about 25 to 28 minutes. Allow for 5 to 10 minutes of cooling before glazing, so the total time from start to finish lands right around 45 minutes. I love how you can have fresh, homemade pumpkin cinnamon rolls ready in less than an hour, which is a total game-changer for busy days.

How to Serve This 2-Ingredient Pumpkin Cinnamon Rolls Recipe

A round white ceramic dish holds seven cinnamon rolls closely placed in a circle with one in the middle, each roll showing a golden-brown spiral partly covered by thick, creamy white icing that drips slightly over the edges. The rolls have visible layers of dough and darker cinnamon swirls in the center, giving a soft texture contrast. The dish is set on a white marbled surface with scattered cinnamon sticks and powder, along with a small white pumpkin and a blue-gray linen cloth adding cozy, warm tones around the scene. photo taken with an iphone --ar 4:5 --v 7

I love to serve these pumpkin cinnamon rolls warm, so the glaze is still slightly melty and the texture is soft and pillowy. They’re absolutely divine on their own with a hot cup of coffee or chai tea, but I often like to add a side of fresh fruit or a dollop of whipped cream for an extra touch of indulgence. The cinnamon and pumpkin flavors pair beautifully with a light apple or pear salad dressed in citrus vinaigrette for a refreshing contrast.

For presentation, I arrange the cinnamon rolls on a pretty ceramic platter and drizzle them generously with the glaze right before serving. I sometimes sprinkle a pinch of extra cinnamon or even some chopped pecans on top for texture and visual appeal. If it’s a weekend brunch or holiday gathering, adding a few edible autumn leaves or cinnamon sticks beside the plate makes for a charming seasonal touch that guests always compliment.

When it comes to beverage pairings, I’m a fan of cozy warm drinks, especially spiced lattes or mulled cider, which echo the cinnamon and pumpkin beautifully. For a fun twist at parties, a sparkling apple cider cocktail or a light white wine like Riesling brings balance to the sweetness. These rolls also hold up great at room temperature, so they’re perfect for potlucks or packed lunches where warming isn’t an option.

Variations

I’ve played around with this 2-Ingredient Pumpkin Cinnamon Rolls Recipe quite a bit, and it’s wonderfully flexible. For example, you can swap the self-rising flour for a gluten-free self-rising blend if you need a gluten-free version, just making sure to adjust the dough consistency with a little extra pumpkin or flour as needed. For a vegan twist, replace the butter with plant-based margarine or coconut oil and use a dairy-free milk for the glaze—it still turns out so moist and flavorful.

If you want to mix up the flavor, I recommend trying a pinch of nutmeg or ground ginger in the cinnamon sugar for an extra spicy kick. For even more texture, adding chopped walnuts or pecans inside the roll before baking gives a lovely crunch that contrasts nicely with the soft crumb. Another idea that has become a favorite way to enjoy this recipe is pan-frying the sliced rolls in a skillet with a bit of butter for a crispier outside and gooey inside—almost like a cinnamon roll French toast.

Cooking method-wise, I’ve sometimes tried baking these in individual ramekins or muffin tins, which makes cute single serving sizes and slightly alters the texture, creating a bit more caramelized edges. Whichever way you decide to make it, this recipe is so forgiving and rewarding that you’ll find your own perfect style with a bit of experimentation.

Storage and Reheating

Storing Leftovers

If you have leftovers (which I rarely do!), store the rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. I like to line the container with parchment paper so they don’t stick together and to keep them as fresh as possible. The glaze might settle but it will still taste great when reheated.

Freezing

This 2-Ingredient Pumpkin Cinnamon Rolls Recipe freezes really well. After baking and glazing, let the rolls cool completely, then wrap the entire dish tightly with plastic wrap followed by foil to prevent freezer burn, or you can freeze individual rolls in a sealed freezer bag. They’ll keep up to 2 months in the freezer. When you want to enjoy them, just thaw overnight in the refrigerator before reheating.

Reheating

The best way to reheat these rolls is to warm them gently in the oven at 300°F (150°C) for about 8 to 10 minutes—it revives that fresh-baked softness and slightly re-melts the glaze. Alternatively, you can microwave a single roll for about 20 seconds if you’re in a hurry, but be careful not to overheat or it might dry out. Avoid reheating in a toaster oven or on high heat to keep the delicate texture intact.

FAQs

Can I make this recipe without self-rising flour?

Yes! If you don’t have self-rising flour, you can make your own by combining 1 ¾ cups all-purpose flour with 2 teaspoons baking powder and ½ teaspoon salt. This mix will give you the same rise and texture needed for the dough to be soft and fluffy.

Is canned pumpkin puree necessary or can I use fresh pumpkin?

I recommend canned pumpkin puree for consistent moisture and smooth texture, which is key in the dough. If you want to use fresh pumpkin, you’ll need to cook, puree, and drain it very well to remove excess water, otherwise your dough might get too sticky and difficult to handle.

Can I make these rolls ahead of time and bake later?

Absolutely! You can roll and slice the cinnamon rolls and place them in the baking dish, then cover and refrigerate overnight. In the morning, just bake as directed (you may need to add a few extra minutes to the baking time) for fresh, warm rolls ready for breakfast.

What’s the best way to adjust the glaze thickness?

If your glaze is too thick, add milk a little at a time until it reaches your desired pourable consistency. If it’s too thin, add a bit more powdered sugar to thicken it up. I like mine just enough to drizzle but still thick enough to coat the tops nicely.

Can I add cream cheese frosting instead of the glaze?

Yes, cream cheese frosting is a delicious upgrade! I usually pair it with the slightly cooled rolls so it doesn’t melt right off but still softens to a luscious topping. Just mix softened cream cheese, powdered sugar, a splash of vanilla, and a little milk to the right texture.

Conclusion

I truly hope you give this 2-Ingredient Pumpkin Cinnamon Rolls Recipe a try because it’s one of those special treats that feels both simple and indulgent at the same time. Whether you’re craving a cozy breakfast or a sweet snack, these rolls deliver that warm, comforting flavor that makes fall mornings—and any time really—feel magical. I can’t wait to hear how much you love them just as much as I do!