Get ready to fall in love with your new favorite autumn breakfast treat: Pumpkin Cheesecake Cinnamon Rolls! These fluffy, spiced rolls are swirled with pumpkin purée, brown sugar, and cinnamon, then layered with a rich cheesecake filling. Finished with a sweet glaze or cream cheese frosting, each bite is warm, gooey, and full of cozy fall flavor.
Perfect for brunch, holidays, or a weekend baking project, these rolls combine everything you love about pumpkin season with the irresistible comfort of homemade cinnamon rolls.Ingredients:
For the Dough:
- ¾ cup warm milk (110°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- ¼ cup melted butter
- 1 large egg
- ½ cup canned pumpkin purée
- 1 teaspoon vanilla extract
- 3 ½ to 4 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
For the Cheesecake Filling:
- 1 (8 oz) block cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For the Pumpkin Cinnamon Filling:
- ⅓ cup canned pumpkin
- ½ cup brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 3 tablespoons softened butter
For the Glaze or Frosting:
- 1 cup powdered sugar
- 2 tablespoons milk (or more as needed)
- ½ teaspoon vanilla extract
(Optional: Use cream cheese frosting instead)
Preparation:
Step 1: Activate the Yeast
- In a large bowl or stand mixer, combine warm milk, yeast, and 1 tablespoon sugar. Let sit for 5–10 minutes, until frothy.
Step 2: Make the Dough
- Add the melted butter, remaining sugar, egg, pumpkin purée, vanilla, and pumpkin pie spice. Mix to combine. Gradually add flour and salt, kneading for about 5–7 minutes, until the dough is soft and slightly tacky.
Step 3: First Rise
- Place the dough in a greased bowl, cover with plastic wrap or a towel, and let rise in a warm place for 1 to 1.5 hours or until doubled in size.
Step 4: Make the Cheesecake Filling
- In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
Step 5: Make the Pumpkin Cinnamon Filling
- In another bowl, mix together pumpkin purée, brown sugar, cinnamon, nutmeg, and softened butter. Set aside.
Step 6: Roll Out the Dough
- Punch down the risen dough and roll it into a large rectangle (about 10×18 inches) on a floured surface.
Step 7: Spread the Fillings
- Spread the cheesecake mixture over the dough, followed by the pumpkin cinnamon mixture.
Step 8: Roll and Cut
- Roll the dough up tightly from the long side into a log. Cut into 12 even rolls using a serrated knife or unflavored dental floss.
Step 9: Second Rise
- Place rolls in a greased 9×13 inch baking dish. Cover and let rise for 30–45 minutes, or until puffy.
Step 10: Bake
- Preheat oven to 350°F (175°C). Bake for 25–30 minutes or until golden brown and cooked through.
Step 11: Glaze and Serve
- While warm, drizzle with vanilla glaze or spread with cream cheese frosting. Serve immediately!
Variation:
- Overnight Rolls: Let rolls rise in the fridge overnight and bake fresh in the morning
- Add Nuts: Sprinkle chopped pecans or walnuts over the filling for crunch
- Maple Glaze: Swap the glaze for a maple syrup and powdered sugar combo
- Vegan-Friendly: Use plant-based milk, vegan butter, and dairy-free cream cheese
- Mini Rolls: Cut smaller rolls for bite-sized versions—perfect for parties!
COOKING Note:
For soft and fluffy rolls, don’t overbake. Remove them from the oven as soon as the tops are golden and the centers are set.
Serving Suggestions:
- Serve warm for breakfast or brunch with coffee or chai
- Add to your Thanksgiving morning table
- Perfect for a cozy fall weekend baking project
- Enjoy as a dessert topped with ice cream
- Wrap individually and gift during the holidays
Tips:
- Make sure the milk is warm but not hot to avoid killing the yeast
- Use room temperature ingredients for even mixing
- Roll the dough evenly to ensure uniform rolls
- Grease your baking dish well to avoid sticking
- Store leftovers in an airtight container for up to 3 days
⏱️ Time Overview:
- Prep Time: 25 minutes
- First Rise: 1–1.5 hours
- Second Rise: 45 minutes
- Bake Time: 25–30 minutes
- Total Time: ~2.5–3 hours
🍽️ Nutritional Information (per roll, approx. 12 servings):
- Calories: ~320
- Protein: ~5g
- Carbohydrates: ~45g
- Fat: ~12g
- Sugar: ~18g
- Sodium: ~160mg
- Fiber: ~1g
Varies based on frosting used and portion size.
❓FAQs
Can I make these the night before?
- Yes! After cutting the rolls, place them in the baking dish, cover, and refrigerate overnight. Let come to room temp before baking.
Do I need to use cream cheese filling?
- No, but it adds that rich, cheesecake flavor. You can skip it or replace with a cinnamon-sugar-only filling.
What’s the best way to reheat them?
- Warm individual rolls in the microwave for 15–20 seconds or reheat the full tray in the oven at 300°F for 10 minutes.
Can I freeze them?
- Yes! Freeze baked rolls (unfrosted) and reheat before adding glaze.
Can I make these without yeast?
- You can try a no-yeast dough (like biscuit dough), but the texture will be more dense and cake-like.
Conclusion:
These Pumpkin Cheesecake Cinnamon Rolls combine the irresistible gooeyness of cinnamon rolls with the creamy decadence of cheesecake and the warmth of pumpkin spice. They’re everything you love about fall in one perfect bite.
Whether you’re hosting a holiday brunch, need a sweet morning treat, or just want something cozy and indulgent, this recipe is guaranteed to impress. Soft, fluffy, spiced, and rich—they’re pumpkin season’s best rolls!