We’ve had quite a pumpkin spice theme going on lately! But I think you deserve at least one more seasonal treat, and these no rise pumpkin spice cinnamon rolls are impossible to resist. This genius recipe was created by Alexa Peduzzi. It’s a riff on biscuit-style cinnamon rolls, but the rolls are baked in muffin tins, and have a filling that tastes like sweet pumpkin pie.
No Rise Pumpkin Spice Cinnamon Rolls for a Speedy Vegan Treat
I must admit, I love yeast-raised cinnamon rolls. But these no rise cinnamon rolls are a special delight all their own. The dough is completely unsweetened, acting as a bready backdrop to the sweet pumpkin filling. It’s also a little sticky, so it bakes up a little more tender than biscuits.
No Cupcake Liners? Alex bakes these pumpkin spice cinnamon rolls in muffin cups, which helps them rise up. You can place them next to one another in a pan if preferred, but I would still line the pan with parchment paper for easy removal. And keep in mind that they might spread a little since this is a softer dough. Another option is to line the muffin cups with small squares of parchment paper, like Alex has done. It’s a bit more time consuming, but makes for pretty presentation.
Need Refined Sugar Free? You can substitute coconut sugar for the brown sugar. The filling will be just a little less sweet. You can also sprinkle coconut sugar over the baked pumpkin spice cinnamon rolls instead of cane sugar, or you can skip the sprinkle altogether. Another option is to brush the tops with maple syrup when they come out of the oven.
No Pumpkin Pie Spice? You can make your own! In a small bowl, whisk together 2 tablespoons ground cinnamon, 1 tablespoon ground ginger, ½ tablespoon ground nutmeg or allspice, and ½ tablespoon ground cloves. This is the formula I use in my popular Dairy-Free, Soy-Free Pumpkin Pie Recipe, and it will give you a little more than you need for this recipe.
Special Diet Notes: No Rise Pumpkin Spice Cinnamon Rolls
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
- 4 1⁄2 cups all-purpose flour, plus more for rolling
- 2 tablespoons baking powder
- 1 tablespoon + 4 teaspoons pumpkin pie spice, divided
- Pinch salt
- 1 cup + 1 tablespoon cold dairy-free buttery sticks or spread, cut into small cubes
- 1 1⁄4 cups cold unsweetened vanilla dairy-free milk beverage (Alex uses So Delicious coconut milk beverage)
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1⁄3 cup pumpkin puree
- Sugar, for sprinkling
- In a large mixing bowl, whisk together the flour, baking powder, 1 tablespoon pumpkin pie spice, and salt.
- Add the dairy-free buttery sticks, one chunk at a time, with your mixer running on low. Drizzle in the milk beverage and mix until the dough forms a ball and pulls away from the sides of the bowl.
- Turn the dough out onto a piece of plastic wrap. Form it into a disk and wrap it in the plastic wrap. Refrigerate the wrapped dough for 15 minutes.
- Preheat your oven to 390°F and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, stir together the brown sugar, remaining 4 teaspoons pumpkin pie spice, and cinnamon until combined.
- Remove the dough from the refrigerator, unwrap, and place on a work surface. Evenly roll the dough out into an 11x16-inch rectangle. Evenly spread the pumpkin puree over all the dough and sprinkle with the brown sugar mixture.
- Starting from one long side, tightly roll the dough. (If it’s warm and the dough is getting too sticky, place the entire log on a sheet and put it in the refrigerator for 10 minutes.) Cut the log into 12 equal pieces.
- Place the rolls in the muffin tins. (They’re big, so they might not reach the bottom of the muffin tin.)
- Bake the muffins for 20 to 25 minutes, or until the tops are slightly golden.
- Immediately remove the muffins from the tins and place them on a cooling rack. Sprinkle the tops with sugar while hot so that it sticks. Allow to cool slightly but enjoy them warm!