Can You Make Pumpkin Cinnamon Rolls Without Yeast?

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.

Why Are My Greek Yogurt Cinnamon Rolls Dry or Dense?

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!

Can I Make Pumpkin Cinnamon Rolls Ahead of Time?

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!

Easy Pumpkin Cinnamon Rolls with Greek Yogurt (No Yeast)

Name: Easy Pumpkin Cinnamon Rolls with Greek Yogurt (No Yeast)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: Pumpkin Cinnamon Roll Dough; 1¾ 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 1½ 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

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 3/4 cups self-rising flour, plus extra for rolling

3/4 cup plain nonfat Greek yogurt

1/3 cup pumpkin puree

1 teaspoon pumpkin pie spice

1/2 teaspoon vanilla extract
Cinnamon Filling
1 tablespoon butter, softened

2 tablespoons packed light brown sugar

1 1/2 teaspoons ground cinnamon

1/4 teaspoon pumpkin pie spice, optional

Pinch of salt
Maple Greek Yogurt Glaze
1/4 cup plain nonfat Greek yogurt

2 tablespoons powdered sugar

1 teaspoon pure maple syrup

1/2 teaspoon vanilla extract

1-2 teaspoons milk or unsweetened almond milk, if needed

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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