If you love the warm, cozy flavors of cinnamon rolls but don't want to spend hours making homemade dough, these easy pumpkin cinnamon rolls with Greek yogurt are a fun fall breakfast treat!
Made with pumpkin puree, self-rising flour, and Greek yogurt, these homemade pumpkin cinnamon rolls require no yeast, no rising time, and no complicated ingredients. They're ready in about 45 minutes and finished with a delicious maple Greek yogurt glaze!
I had so much fun making these! The dough was surprisingly easy to put together, and while I fumbled a little rolling up my homemade cinnamon rolls, that was part of the fun. There's something satisfying about making cinnamon rolls from scratch, especially when your kitchen starts smelling like pumpkin spice and cinnamon sugar.
Now, I want to be upfront about the texture because these aren't your typical soft, doughy Pillsbury cinnamon rolls. These no-yeast pumpkin cinnamon rolls have a slightly firmer, crispier texture, with delicious cinnamon-sugar flavor in every bite. My husband actually said they reminded him of Cinnamon Toast Crunch cereal! And I have to agree-the flavor is absolutely delicious.
The creamy maple Greek yogurt glaze adds a little sweetness and tanginess that pairs beautifully with the pumpkin spice filling. And because these rolls have a slightly firmer texture, they're especially delicious dunked into a hot cup of coffee!
If you're looking for a healthier homemade cinnamon roll recipe with Greek yogurt, a little pumpkin spice, and plenty of cinnamon-sugar goodness, these are definitely worth trying. Just remember, they're more of a rustic, lightly crisp cinnamon roll than a soft, fluffy bakery-style roll.
Whether you're making them for a cozy fall breakfast, weekend brunch, or an afternoon treat with coffee, these easy pumpkin cinnamon rolls are a delicious way to enjoy the flavors of fall!
More Easy Recipes to Try Next
If you loved making these easy pumpkin cinnamon rolls with Greek yogurt, here are a few more delicious homemade breakfast treats to try!
Whether you're craving something sweet, looking for a healthier muffin recipe, or need a quick breakfast idea, these easy recipes are perfect for busy mornings, weekend brunches, or enjoying with your favorite cup of coffee.
- Healthy Apple Fritter Muffins with Cinnamon Streusel - Packed with warm cinnamon and apple flavor, these homemade muffins have a delicious crumbly streusel topping and sweet maple glaze.
- Protein Coffee Cake Muffins with Greek Yogurt - Love cinnamon coffee cake? These Greek yogurt muffins are a delicious way to enjoy a homemade breakfast treat with added protein.
- 3-Ingredient Cinnamon Muffins - These easy, WW-friendly cinnamon muffins are made with just three ingredients and are only 1 WW Point each!
- Baked Apple Cider Donuts - Enjoy all the cozy flavors of fall with these homemade apple cider donuts, perfect for breakfast or an afternoon snack.
- Pumpkin Sweet Potato Swirl Muffins - A delicious combination of pumpkin, sweet potato, and warm fall spices in an easy homemade muffin recipe.
Love Pumpkin Recipes? Save These Easy No-Yeast Cinnamon Rolls! 🎃
Why You'll Love These Easy Pumpkin Cinnamon Rolls with Greek Yogurt
If you love pumpkin spice, cinnamon sugar, and easy homemade breakfast treats, these no-yeast pumpkin cinnamon rolls are a delicious way to enjoy the flavors of fall! They're simple to prepare, made with everyday ingredients, and perfect for enjoying with your morning coffee.
Here's why you'll love this recipe:
- No Yeast or Rising Time Required: Unlike traditional cinnamon rolls, these homemade pumpkin cinnamon rolls use self-rising flour and Greek yogurt, so there's no yeast, kneading for ages, or waiting for dough to rise!
- Ready in About 45 Minutes: When you're craving homemade cinnamon rolls but don't want to spend hours in the kitchen, this quick recipe is a great option.
- Made with Greek Yogurt: Plain nonfat Greek yogurt helps bring the dough together, adds moisture, and provides a little extra protein without needing traditional yeast dough.
- Delicious Pumpkin Spice Flavor: Pumpkin puree, cinnamon, pumpkin pie spice, and brown sugar create that cozy fall flavor everyone loves.
- Sweet Maple Greek Yogurt Glaze: Instead of traditional cream cheese frosting, these cinnamon rolls are topped with a creamy maple yogurt glaze that adds just the right amount of sweetness.
- A Delightfully Crispy Texture: These aren't your typical soft, doughy cinnamon rolls! They have a slightly firmer, lightly crispy texture with a delicious cinnamon-sugar flavor. My husband even said they reminded him of Cinnamon Toast Crunch cereal!
- Perfect for Coffee Lovers: The slightly crisp texture makes these pumpkin cinnamon rolls especially delicious dunked into a hot cup of coffee or tea.
- Small-Batch Recipe: This recipe makes just 8 pumpkin cinnamon rolls, making it perfect for a weekend breakfast, small family brunch, or afternoon treat.
Whether you're looking for an easy pumpkin breakfast recipe, a no-yeast cinnamon roll recipe, or something different to serve for Thanksgiving brunch, these homemade pumpkin cinnamon rolls are a fun and flavorful fall treat!
Table of contents
- More Easy Recipes to Try Next
- Love Pumpkin Recipes? Save These Easy No-Yeast Cinnamon Rolls! 🎃
- Why You'll Love These Easy Pumpkin Cinnamon Rolls with Greek Yogurt
- What You'll Need to Make Pumpkin Cinnamon Rolls with Greek Yogurt
- How to Make Easy Pumpkin Cinnamon Rolls with Greek Yogurt (Step-by-Step)
- Expert Tips for Making the Best Pumpkin Cinnamon Rolls with Greek Yogurt
- Substitutions and Variations
- Frequently Asked Questions About Pumpkin Cinnamon Rolls with Greek Yogurt
- Are you a Weight Watcher?
What You'll Need to Make Pumpkin Cinnamon Rolls with Greek Yogurt
Plain Nonfat Greek Yogurt
I used Siggi's Plain Nonfat Yogurt, which has 19 grams of protein per serving! I love incorporating Greek-style yogurt into my healthier baking recipes because it adds protein, moisture, and a creamy texture without needing lots of butter or oil.
In this recipe, the yogurt combines with self-rising flour to create a simple cinnamon roll dough without yeast or rising time. It also makes a delicious base for the sweet maple yogurt glaze!
100% Pure Organic Pumpkin Puree
Make sure you're using 100% pure pumpkin puree, not pumpkin pie filling! I used organic pumpkin puree for its naturally rich pumpkin flavor and beautiful fall color.
Pumpkin adds moisture to the dough and pairs perfectly with cinnamon and pumpkin pie spice. It's also a great way to incorporate a little extra fiber and vitamin A into your homemade baked goods.
Self-Rising Flour
Self-rising flour is the secret to making these no-yeast pumpkin cinnamon rolls so easy! It already contains baking powder and salt, helping the dough rise in the oven without traditional yeast.
Cinnamon and Brown Sugar
A little brown sugar and ground cinnamon create that classic cinnamon roll swirl. Combined with pumpkin pie spice, they give these homemade rolls their delicious, warm fall flavor.
Pure Maple Syrup
Just a teaspoon of pure maple syrup adds a wonderful fall-inspired sweetness to the Greek yogurt glaze. It's a delicious alternative to a traditional cream cheese frosting and complements the pumpkin spice flavor beautifully.
Ingredient Tip: For the best results, use thick, plain Greek-style yogurt rather than a thin or runny yogurt. The consistency of your yogurt can affect how much additional flour you need when working with the dough.
How to Make Easy Pumpkin Cinnamon Rolls with Greek Yogurt (Step-by-Step)
Making homemade pumpkin cinnamon rolls is easier than you might think! This simple no-yeast recipe uses Greek yogurt and self-rising flour, so there's no waiting for dough to rise. Just mix, roll, fill, bake, and glaze!
Step 1: Preheat the Oven and Make the Pumpkin Dough
Preheat your oven to 375°F and lightly grease an 8-inch round or square baking dish.
In a large mixing bowl, whisk together 1¾ cups self-rising flour and 1 teaspoon pumpkin pie spice. Add ¾ cup plain nonfat Greek yogurt, ⅓ cup pumpkin puree, and ½ teaspoon vanilla extract. Stir until a soft dough forms.
Step 2: Knead and Roll Out the Dough
Transfer the dough to a lightly floured surface and gently knead a few times until smooth.
Using a rolling pin, roll the dough into approximately a 10 × 12-inch rectangle, about ¼ inch thick.
Tip: If the dough feels too sticky, sprinkle with additional self-rising flour, 1 tablespoon at a time. Avoid adding too much flour, which can make the cinnamon rolls dry.
Step 3: Add the Cinnamon-Sugar Filling
Spread 1 tablespoon softened butter evenly over the dough, leaving a small border around the edges.
In a small bowl, combine 2 tablespoons light brown sugar, 1½ teaspoons cinnamon, ¼ teaspoon pumpkin pie spice (optional), and a pinch of salt. Sprinkle the mixture evenly over the butter.
Step 4: Roll, Slice, and Bake
Starting at one of the longer sides, gently roll the dough into a log. Don't worry if it's not perfect-homemade cinnamon rolls are supposed to look a little rustic!
Slice the log into 8 equal cinnamon rolls and arrange them cut-side up in your prepared baking dish.
Bake for 20-25 minutes, or until lightly golden and cooked through in the center.
Step 5: Make the Maple Greek Yogurt Glaze
While the cinnamon rolls cool slightly, whisk together:
- ¼ cup plain nonfat Greek yogurt
- 2 tablespoons powdered sugar
- 1 teaspoon pure maple syrup
- ½ teaspoon vanilla extract
If the glaze is too thick, add milk or unsweetened almond milk, ½ teaspoon at a time, until it's smooth and easy to drizzle.
Step 6: Glaze and Enjoy!
Let your homemade pumpkin cinnamon rolls cool for about 10 minutes, then drizzle with the creamy maple Greek yogurt glaze.
Serve warm with your favorite cup of coffee!
My Tip: These no-yeast pumpkin cinnamon rolls have a slightly firmer, crispier texture than traditional soft cinnamon rolls. My husband said they reminded him of Cinnamon Toast Crunch cereal, and they're especially delicious dunked into hot coffee!
Expert Tips for Making the Best Pumpkin Cinnamon Rolls with Greek Yogurt
These easy pumpkin cinnamon rolls are a little different from traditional yeast cinnamon rolls. They're slightly firmer, with lightly crisp edges and a delicious cinnamon-sugar flavor. Here are my favorite tips to help you get the best results!
- Use thick Greek yogurt. I used Siggi's plain nonfat yogurt, which worked well for this recipe. A thick yogurt helps keep the dough manageable without making it overly sticky.
- Use pure pumpkin puree. Make sure you're using 100% pure pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
- Don't overwork the dough. Mix and knead just until everything comes together. Overworking the dough can make your cinnamon rolls tougher.
- Lightly flour your work surface. Sprinkle a little flour on your cutting board and rolling pin to prevent sticking. Avoid adding too much extra flour, which can make the rolls dry.
- Roll the dough into an even rectangle. Try to keep the thickness consistent so your cinnamon rolls bake evenly. Don't worry if your rectangle isn't perfect-mine certainly wasn't!
- Spread the cinnamon filling evenly. Make sure the softened butter, brown sugar, and cinnamon reach almost to the edges so every bite has that delicious cinnamon flavor.
- Don't worry about perfect rolls! Rolling and slicing homemade cinnamon rolls can be a little messy. Mine weren't bakery-perfect, but they still tasted delicious!
- Watch the baking time. Since these rolls don't contain yeast, they won't have the same fluffy texture as traditional cinnamon rolls. Bake until they're cooked through and lightly golden, but avoid overbaking, which can make them too dry.
- Let them cool slightly before glazing. Give your cinnamon rolls about 10 minutes to cool before drizzling on the maple Greek yogurt glaze. This helps keep the glaze from melting completely into the rolls.
Substitutions and Variations
Want to customize these easy pumpkin cinnamon rolls? Here are a few simple ways to change things up!
- Greek Yogurt: I used Siggi's plain nonfat yogurt, but another thick, plain Greek yogurt should work. Avoid thin or watery varieties, which can make the dough too sticky.
- Pumpkin Pie Spice: Don't have pumpkin pie spice? Try a combination of cinnamon, nutmeg, and a tiny pinch of ginger.
- Brown Sugar: You can substitute a brown sugar alternative in the cinnamon filling if you're looking to reduce added sugar. Keep in mind that the flavor and texture may vary.
- Maple Glaze: For a more traditional cinnamon roll topping, skip the maple syrup and make a simple powdered sugar glaze with a little milk and vanilla.
- Add Some Crunch: Sprinkle finely chopped pecans or walnuts over the cinnamon filling before rolling up the dough.
- Extra Pumpkin Spice: Love pumpkin spice? Add an extra pinch to the cinnamon filling or maple Greek yogurt glaze for even more fall flavor.
Frequently Asked Questions About Pumpkin Cinnamon Rolls with Greek Yogurt
Yes! These easy pumpkin cinnamon rolls are made with self-rising flour, Greek yogurt, and pumpkin puree, so there's no yeast required. That means no waiting for the dough to rise! You can have homemade pumpkin cinnamon rolls ready in about 45 minutes. Just keep in mind that these no-yeast cinnamon rolls have a slightly firmer, crispier texture than traditional soft and fluffy yeast rolls.
Greek yogurt cinnamon rolls naturally have a different texture than traditional cinnamon rolls. Since this recipe doesn't use yeast, the rolls will be slightly denser with lightly crisp edges. To prevent them from becoming too dry, avoid adding too much flour when rolling out the dough, don't overmix, and watch your baking time carefully. The maple Greek yogurt glaze adds a delicious creamy finish!
Yes! You can bake these pumpkin cinnamon rolls ahead of time and store them in an airtight container in the refrigerator for up to 3-4 days. For the best results, store the maple Greek yogurt glaze separately and add it just before serving. Warm the cinnamon rolls briefly in the microwave or oven before drizzling with glaze. They're especially delicious with a hot cup of morning coffee!
Are you a Weight Watcher?
Who says you can't enjoy homemade cinnamon rolls while following Weight Watchers? These delicious Pumpkin Cinnamon Rolls with Greek Yogurt are just 5 WW Points each, according to my WW app!
Made with pumpkin puree, nonfat Greek yogurt, and a sweet cinnamon-brown sugar filling, these easy no-yeast cinnamon rolls are a wonderful way to enjoy a homemade breakfast treat without using up too many of your daily Points.
I especially love them warmed up with a drizzle of maple Greek yogurt glaze and a hot cup of coffee!
💜 Weight Watchers Points: 5 WW Points per cinnamon roll (recipe makes 8 rolls).
👉 Points are calculated using the ingredients and serving sizes I entered into my Weight Watchers app. Your Points may vary depending on the brands and substitutions you use. Be sure to enter your ingredients into your own WW app for the most accurate results.
If you want to see the old Purple, Blue and Green WW Food Lists for each plan just click Here… For a list of the 2025/26 Free WW Food list click here..
Make sure you check out my Newbie WW Tips and Tricks Guide if you are just getting started.
Planning to travel soon? Make sure you check out my 100 Tips for healthy eating on the go.
I used to go back and forth between the old Purple Plan and the old Blue Plan prior to the new program and whenever I hit a plateau I did my own 30 Day Low Carb Meal Plan which jumpstarts the Fat Burning again, so if you feel stuck try it!
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Easy Pumpkin Cinnamon Rolls with Greek Yogurt (No Yeast)
- Total Time: 45 Minutes
- Yield: 8 Rolls
- Diet: Low Calorie
Description
These Easy Pumpkin Cinnamon Rolls with Greek yogurt are made without yeast and ready in about 45 minutes. Filled with warm cinnamon and brown sugar, then drizzled with a cream maple Greek yogurt glaze, these homemade pumpkin cinnamon rolls have lightly crispy edges and a delicious cinnamon-spiced flavor. Perfect for breakfast, brunch or a cozy Fall treat with your morning coffee. Just 5 Weight Watchers point per roll.
Ingredients
- Pumpkin Cinnamon Roll Dough
-
1 ¾ cups self-rising flour, plus extra for rolling
¾ cup plain nonfat Greek yogurt
⅓ cup pumpkin puree
1 teaspoon pumpkin pie spice
½ teaspoon vanilla extract
- Cinnamon Filling
-
1 tablespoon butter, softened
2 tablespoons packed light brown sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon pumpkin pie spice, optional
Pinch of salt
- Maple Greek Yogurt Glaze
-
¼ cup plain nonfat Greek yogurt
2 tablespoons powdered sugar
1 teaspoon pure maple syrup
½ teaspoon vanilla extract
1-2 teaspoons milk or unsweetened almond milk, if needed
Instructions
1. Prepare the pan.
Preheat your oven to 375°F. Lightly spray an 8-inch round or square baking dish with
nonstick cooking spray, or line it with parchment paper.
2. Make the pumpkin dough.
Add the self-rising flour and pumpkin pie spice to a large mixing bowl and whisk together.
Add the Greek yogurt, pumpkin puree and vanilla. Stir until a shaggy dough begins to form.3. Bring the dough together.
Turn the dough onto a lightly floured surface. Gently knead it just a few times until it comes
together.
The dough should be soft and slightly tacky but not wet. If it's sticking heavily to your
hands, sprinkle in additional self-rising flour 1 tablespoon at a time. Don't add too much or
the rolls can become dense.
4. Roll out the dough.
Lightly flour your work surface and rolling pin. Roll the dough into approximately a 10 ×
12-inch rectangle, about ¼ inch thick.
It doesn't need to be perfect-the rustic bakery look will actually photograph nicely.
5. Add the cinnamon filling.
Spread the softened butter in a very thin layer over the dough, leaving about ½ inch around
the edges.
Mix the brown sugar, cinnamon, optional pumpkin pie spice and pinch of salt. Sprinkle
evenly over the butter.
6. Roll it up.
Starting at one of the 12-inch sides, carefully roll the dough into a log.
Don't roll it excessively tight-you want room for the rolls to expand while baking.
7. Cut the cinnamon rolls.
Slice the log into 8 approximately equal pieces.
For especially pretty spirals for your photos, you can use unflavored dental floss to cut the
rolls instead of pressing down with a knife.
8. Arrange and bake.
Place the rolls cut-side up in your prepared baking dish, leaving just a little space between
them.
Bake at 375°F for about 20-25 minutes, or until the rolls are puffed and lightly golden and
the centers appear baked through.
I'd start checking at 20 minutes, especially on this first test.
9. Make the maple Greek yogurt glaze.
While the rolls cool slightly, whisk together the Greek yogurt, powdered sugar, maple syrup
and vanilla.
If it's too thick to drizzle, add milk ½ teaspoon at a time. You want it thick enough to sit on
top of the rolls rather than disappear into them.10. Glaze and serve.
Let the cinnamon rolls cool for about 10 minutes, then drizzle the maple Greek yogurt glaze
generously over the warm rolls.
Serve warm.
Notes
Greek Yogurt: I used Siggi's plain nonfat yogurt. A thick Greek yogurt works best to prevent overly sticky dough.
Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling.
Dough Tips: Lightly flour your work surface and rolling pin. Avoid adding too much extra flour or overworking the dough, which can make the cinnamon rolls dry.
Texture: These no-yeast cinnamon rolls are slightly firmer with lightly crispy edges, rather than soft and fluffy like traditional yeast rolls. My husband said they reminded him of Cinnamon Toast Crunch!
Baking: Bake at 375°F for approximately 20-25 minutes, until cooked through and lightly golden. Avoid overbaking.
Maple Glaze: Allow the rolls to cool for about 10 minutes before drizzling with the maple Greek yogurt glaze.
Storage: Refrigerate leftovers in an airtight container for up to 3-4 days. Store the glaze separately for best results.
Greek Yogurt: I used Siggi's plain nonfat yogurt. A thick Greek yogurt works best to prevent sticky dough.
Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling.
Dough Tips: Lightly flour your work surface and avoid overworking the dough or adding too much extra flour.
Texture: These no-yeast cinnamon rolls are slightly firmer with lightly crispy edges rather than soft and fluffy like traditional cinnamon rolls. My husband said they reminded him of Cinnamon Toast Crunch!
Baking: Bake at 375°F for 20-25 minutes, until cooked through and lightly golden. Avoid overbaking.
Maple Glaze: Let the rolls cool for about 10 minutes before adding the glaze.
Storage: Refrigerate leftovers in an airtight container for 3-4 days. Store the glaze separately for best results.
- Weight Watchers: Each cinnamon roll is 5 WW Points based on 8 servings and my WW app calculation. Points may vary depending on ingredients and brands.
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Roll
- Calories: 150
- Sugar: 5.7 g
- Sodium: 301.1 mg
- Fat: 1.9 g
- Carbohydrates: 27.7 g
- Protein: 5.2 g
- Cholesterol: 4.9 mg
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