These Pumpkin Cinnasticks are the easiest way to get cinnamon roll flavor on your breakfast table this fall. The pumpkin dough comes together quickly and bakes up soft, fluffy, and just a little chewy, with that warmly spiced pumpkin flavor that never gets old. Each stick is baked with a gooey, warming brown sugar cinnamon topping that practically melts into the dough, then finished with a silky cream cheese glaze for dipping or drizzling!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Bread Flour or All-Purpose Flour: The base of the pumpkin dough. Bread flour gives the cinnasticks a little extra chew, while all-purpose makes them slightly softer. Either way you get soft, fluffy sticks.
Baking Powder: Leavens the dough so there’s no yeast and no rising time. It gives the cinnasticks a fluffy, puffed texture straight from the oven.
Baking Soda: Works with the baking powder and the tangy Greek yogurt to help the sticks rise and stay tender.
Salt: Balances the sweetness and brings out the pumpkin, cinnamon, and brown sugar flavors in the dough, topping, and glaze.
Cinnamon: Used in both the dough and the cinnamon topping for warm, cozy spice that gives these sticks their classic cinnamon roll flavor.
Pumpkin Pie Spice: Used in the dough and the topping. This blend of nutmeg, ginger, and cloves gives every bite that warmly spiced pumpkin flavor.
Greek Yogurt or Sour Cream: Adds moisture, richness, and a subtle tang that keeps the dough soft and tender. Use thick Greek yogurt or sour cream, not regular yogurt, which is too thin.
Pumpkin Puree: Adds natural sweetness, moisture, and cozy pumpkin flavor to the dough. Be sure to use plain pumpkin puree, not pumpkin pie filling.
Vanilla Bean Paste or Extract: Adds warm, sweet flavor to the dough, the cinnamon topping, and the glaze.
Salted Butter: Very softened (not melted) and mixed into the topping so it spreads easily and bakes into a gooey, caramelized layer that melts into the dough.
Brown Sugar: The base of the cinnamon topping. It adds deep, molasses-like sweetness and turns gooey and bubbly as the cinnasticks bake. Light brown sugar is recommended.
Cream Cheese: The base of the silky glaze. Make sure it’s fully softened before beating for the smoothest, creamiest result.
Powdered Sugar: Sweetens the cream cheese glaze and blends in smoothly for a drizzly, dippable finish.
Milk: Thins the glaze to your desired consistency. Add a tablespoon at a time until it’s drizzly and dippable. Any milk of choice works.
Why You’ll Love Easy Pumpkin Cinnasticks:
Soft, Fluffy, And Just A Little Chewy: These cinnasticks bake up tender and fluffy with just enough chew to make every bite satisfying. They’re the kind you keep reaching for.
Warmly Spiced Pumpkin Flavor: The pumpkin dough is full of cozy spice that never gets old. It tastes like fall in every bite.
The Easiest Pumpkin Dough: The dough comes together quickly with no fuss, so you get cinnamon roll flavor without the long wait or the rolling and cutting.
Gooey Brown Sugar Cinnamon Topping: The brown sugar cinnamon topping bakes into the dough and turns gooey and warming. It melts into every bite.
Silky Cream Cheese Glaze: The cream cheese glaze is smooth and tangy, and it balances the sweet, spiced pumpkin dough. Drizzle it on or dip right in.
Cinnamon Roll Flavor, Way Less Work: You get all the cozy cinnamon roll vibes in an easy, shareable stick form. It’s perfect for busy mornings or when you’re craving something warm.
Perfect For Dipping And Sharing: Their stick shape makes them fun to pull apart, dunk in glaze, and share around the table.
Perfect For Any Fall Occasion: Weekend breakfast, Thanksgiving morning, or a holiday gathering, these are the kind of treat that disappears fast.
Tips for Making Easy Pumpkin Cinnasticks:
Use Greek Yogurt Or Sour Cream, Not Regular Yogurt: Regular yogurt is too thin and will make the dough wet and hard to handle. Thick Greek yogurt or sour cream is what gives this dough its soft, tender texture.
Use Plain Pumpkin Puree: Grab plain pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spices that will throw off the flavor and texture of the dough.
Make The Cinnamon Topping First: Mix the topping before you start the dough so it’s ready to spread the moment the dough is rolled out.
Use Very Softened Butter For The Topping: The butter should be soft, not melted. Soft butter makes a thick, spreadable topping that stays on the dough and turns gooey as it bakes.
Mix Until A Shaggy Dough Forms: Stir everything together until it just comes together in a shaggy dough. There’s no yeast and no rising time, so you can move right along.
Knead Just Until Smooth: Knead gently with your hands until the dough is smooth, soft, and supple. A little kneading is all it needs, and overworking it can make the sticks tough.
Keep The Dough Slightly Sticky: If the dough feels too wet, add flour 1 tablespoon at a time. Stop as soon as it comes together, since too much flour will make the sticks dense instead of soft and fluffy.
Roll Out On Floured Parchment: Dust a large sheet of parchment with flour and roll the dough right on top. It makes transferring to the baking sheet easy and means no sticking.
Roll To The Right Thickness: Roll the dough into a 9x13.5" rectangle, about 1/2" to 3/4" thick. That thickness gives you soft, fluffy sticks with a little chew.
Spread The Topping Evenly: Spread the cinnamon topping all the way across the dough so every stick gets plenty of gooey brown sugar cinnamon flavor.
Cut With A Sharp Knife Or Pizza Cutter: Cut the dough in half lengthwise, then make equal cuts widthwise to create the sticks. A sharp blade gives you clean edges without dragging the topping.
Bake On The Parchment: Keep the sticks in place and slide the whole sheet of parchment onto a baking sheet. This keeps the sticks from getting separated or misshapen.
Bake Until Puffed And Bubbling: They’re done when the sticks are puffed and golden and the cinnamon topping is bubbling, about 20-25 minutes.
Make The Glaze While They Bake: Beat the glaze while the cinnasticks are in the oven so it’s ready the moment they come out.
Adjust The Glaze Consistency: Add the milk a tablespoon at a time until the glaze is drizzly and dippable. You can add more milk if you want it thinner.
Let Them Rest Before Glazing: Give the cinnasticks 5 minutes after baking so the glaze doesn’t melt completely off.
Serve Warm: These are best warm, with plenty of glaze for dipping.
How to Store Easy Pumpkin Cinnasticks:
Best Served Fresh: These pumpkin cinnasticks are best served warm the day they’re baked, while the brown sugar cinnamon topping is still gooey and the cream cheese glaze is fresh.
Room Temperature: Store cooled sticks loosely covered at room temperature for up to 1 day. Because of the cream cheese glaze, refrigerate them after that.
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep extra glaze in a separate container.
To Reheat: Warm individual sticks in the microwave for 15-20 seconds, or in the oven at 325F for 5-8 minutes, until soft and gooey again.
Freezer: Freeze baked, unglazed sticks in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator, reheat in the oven at 325F, and drizzle with fresh glaze before serving.
Make Ahead (Cinnamon Topping): The topping can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Let it soften at room temperature before spreading.
Make Ahead (Cream Cheese Glaze): The glaze can be made up to 3 days in advance and stored covered in the refrigerator. Let it sit at room temperature for 15 minutes and whisk in a splash of milk if it has thickened.
FAQs:
Q: Can I make the dough ahead of time?
A: Yes. Mix the dough, wrap it tightly, and refrigerate for up to 24 hours. When you’re ready to bake, roll it out, add the cinnamon topping, cut the sticks, and bake as directed. Cold dough may need an extra 3-5 minutes in the oven.
Q: Do I need yeast or any rising time for these cinnasticks?
A: No. This dough is leavened with baking powder and baking soda, so there’s no yeast and no rising time. It comes together quickly and goes straight from the bowl to the oven.
Q: Can I use regular yogurt instead of Greek yogurt?
A: No. Regular yogurt is too thin and will make the dough wet and difficult to handle. Use thick Greek yogurt or sour cream.
Q: Can I use all-purpose flour instead of bread flour?
A: Yes. Either works. Bread flour gives the sticks a slightly chewier texture, while all-purpose makes them a bit softer.
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No. Use plain pumpkin puree. Pie filling has added sugar and spices that will throw off the flavor and texture.
Q: Why is my dough so sticky?
A: The dough is meant to be soft and slightly sticky. If it’s too wet to handle, add flour 1 tablespoon at a time until it comes together, but stop as soon as you can. Too much flour will make the sticks dense.
Q: Can I make these ahead of time?
A: Yes. The cinnamon topping can be made up to 3 days ahead and the glaze up to 3 days ahead, both stored in the refrigerator. Mix the dough and bake the sticks fresh for the best texture.
Q: Can I make the dough the night before?
A: Because the dough relies on baking powder and baking soda, it’s best mixed and baked right away. Prepping the topping and glaze ahead is the easiest way to save time.
Q: Why does the butter for the topping need to be softened and not melted?
A: Softened butter makes a thick, spreadable topping that stays on the dough and melts into it as it bakes. Melted butter will run off.
Q: How do I know when the cinnasticks are done?
A: They’re done when the sticks are puffed and golden and the cinnamon topping is bubbling, about 20-25 minutes.
Q: Can I freeze these cinnasticks?
A: Yes. Freeze baked, unglazed sticks in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator, reheat in the oven at 325F, and drizzle with fresh glaze before serving.
Love these? Check out my other fall recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these pumpkin cinnasticks. Happy baking!
