Oh my gosh, you guys, when the leaves start turning crispy, my kitchen goes into full-on fall baking mode! Forget boring breakfasts; we need serious indulgence, and that’s where this recipe was born. I finally cracked the code on the most decadent breakfast pastry imaginable: Pumpkin Cheesecake Cinnamon Rolls. Seriously, imagine the fluffiest, spiced dough you’ve ever encountered, but instead of a simple brown sugar filling, you get that glorious, slightly tart cream cheese filling swirled throughout. When I first tried this mashup, my husband almost cried—it was messy, I swear I got pumpkin puree everywhere, but wow, keeping that secret made them taste even better!
If you’re looking for the ultimate crowd-pleaser, this is it. This recipe is one of my absolute favorites, and trust me, I have plenty of baking inspiration over at my main guide for making the fluffiest cinnamon rolls, but these pumpkin ones take the cake!
Why You Will Love These Pumpkin Cheesecake Cinnamon Rolls
Why bother with pumpkin spice anything else when you can have this combo? These rolls hit all the right spots for fall baking.
- The dough is unbelievably soft and fluffy because the pumpkin puree keeps it moist from the start.
- That tangy cream cheese filling cuts perfectly through the sweet cinnamon swirl—pure balance!
- They look incredible piled high on a platter; totally Instagram-worthy brunch food.
- Honestly, the smell alone while they bake will make your entire week better.
Essential Ingredients for Perfect Pumpkin Cheesecake Cinnamon Rolls
Getting the right ingredients ready is half the battle, and it makes sure these rolls rise beautifully and taste heavenly. You know how I always harp on using room temperature ingredients, especially when dealing with dairy or cream-based fillings? It’s crucial here so everything blends smooth as silk! If you want a rich, velvety texture, check out the tips I shared on baking with cream cheese in my pound cake guide, too. I found that focusing on temperature control makes a huge difference, just like when I work my favorite cream cheese pound cake recipe!
For the Cinnamon Roll Dough
This is where the pumpkin magic starts! Make sure your milk is warm—not hot, or you’ll kill the yeast! I mean it, test it with your finger; it should feel slightly warm, around 105-115°F is perfect.
- 1 package active dry yeast
- 1/2 cup warm milk
- 1/4 cup granulated sugar plus 1 teaspoon for yeast
- 1 large egg
- 1/4 cup unsalted butter, melted
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup pumpkin puree (and I insist on canned puree, not pie filling!)
For the Creamy Cheesecake Filling
This mixture has to be spreadable without tearing the dough, so please, please have your butter and cream cheese softened completely. If they are cold, you’ll end up with big lumps, and who wants that?
- 1/2 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, softened
- 8 ounces cream cheese, softened
For the Vanilla Glaze
This is just a simple drizzle, but it brings everything together. You can totally play with the milk here—too much and it runs right off; too little and it’s practically frosting. You want that perfect happy medium!
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (add it slowly!)
Step-by-Step Instructions for Pumpkin Cheesecake Cinnamon Rolls
Okay, baking these beautiful rolls takes a little patience, but trust me, every single minute spent waiting is going to be worth it when you bite into that creamy, spiced center. If you’re looking for the gold standard in fluffy homemade rolls, I’ve got tons more tips over in my guide for making those incredible Cinnabon copycats, but let’s stick to this pumpkin dream for now!
Preparing and Proofing the Pumpkin Dough
First things first: wake up that yeast! You need to dissolve the yeast and that tiny bit of sugar in your warm milk—give it about five minutes, and if it gets foamy on top, your yeast is alive and ready to party. If it doesn’t foam, toss it and start over; dead yeast means flat rolls, and we can’t have that!
Next, toss the foamy mixture into a big bowl with the rest of the dough ingredients—the sugar, the egg, the melted butter, your pumpkin puree, flour, and salt. Mix it until it just comes together into a shaggy dough. Then, get your hands in there! Knead it on a lightly floured counter for about 5 to 7 minutes until it feels smooth and springy. Pop it into a greased bowl, cover it up tight, and let it hang out in a warm spot for a full hour until it’s doubled in size. That warmth is key for a good, airy rise!
Assembling the Pumpkin Cheesecake Cinnamon Rolls
While that dough is puffing up, you whip together your filling. Just beat that softened butter, brown sugar, cinnamon, and cream cheese until it’s totally smooth. Remember what I said about softened ingredients? This is why—no lumps allowed!
Once the dough is doubled, gently punch it down, but don’t smash all the air out! Roll it into a perfect 12×18 inch rectangle on your counter. Now for the fun part: spread that gorgeous cream cheese mixture evenly across the whole surface, but leave about an inch bare on one of the long sides—that’s your glue spot.
Starting from the opposite long edge, roll that dough up as tightly as you possibly can, like you’re rolling a sleeping bag, and pinch that bare 1-inch edge closed so your log stays put. Then, use a sharp knife or even some dental floss to slice that log into 12 equal rolls. I try to make them look as uniform as possible so they bake evenly.
Baking and Glazing Your Pumpkin Cheesecake Cinnamon Rolls
Place your cut rolls snugly into that greased 9×13 pan, cover them again, and let them have a nice little nap for another 30 minutes. This second rise is what makes them so pillowy!
When they look puffy again, preheat your oven to 375°F. Bake them for about 20 to 25 minutes. Keep an eye on them—they should be golden brown on top. While they are baking, quickly whisk together your glaze ingredients. Add the milk slowly until it’s that perfect drizzly consistency. You want to glaze them while they’re still warm! Drizzle generously and watch the cheesecake filling melt just a tiny bit into that sweet vanilla icing. That’s pure breakfast heaven right there.
Tips for Achieving the Best Pumpkin Cheesecake Cinnamon Rolls
Listen, if you want these to be the best pumpkin rolls you’ve ever made—seriously better than any bakery—you need to pay attention to these small things. I learned these the hard way, trust me!
First, I cannot stress this enough: use pure pumpkin puree, not pumpkin pie filling. Pie filling has all that extra sugar and spices already added, and that will throw off the balance of your dough completely. You want the dough flavor to be subtle so the cheesecake filling and cinnamon shine!
Second, when you are kneading, stop as soon as the dough is smooth. Over-kneading develops too much gluten, and even though this dough has pumpkin helping keep it moist, too much kneading will result in those tough, chewy cinnamon rolls we all hate. Aim for elasticity, not rubberiness.
Finally, watch that oven like a hawk during baking. Because we have that rich filling and thick dough, if your oven runs hot, the tops will burn before the center is cooked through. If you notice them browning too fast, just tent them loosely with foil halfway through baking. It’s a great trick I learned from making my Cheesecake Cinnamon Toast Crunch—keeping an eye on the edges is everything!
Ingredient Notes and Substitutions for Pumpkin Cheesecake Cinnamon Rolls
Let’s talk substitutions, because I know sometimes we just don’t have exactly what’s on the list! The biggest thing to remember for the filling—the cheesecake part—is that everything needs to be room temperature. I mean it! If your cream cheese or butter is cold, you’ll just end up with streaks of hard butter in your delicious spread.
If you are absolutely out of pumpkin puree, you can try sweet potato puree in a pinch, but I haven’t tested it fully! For the dough, unsalted butter is best because it lets me control the salt, but melted salted butter works if you really cut back on the salt you add to the flour mixture. If you’re looking for more ideas on creamy additions, check out my tips on different cream base recipes for fillings!
Variations on Pumpkin Cheesecake Cinnamon Rolls
Now, I know my recipe is golden, but I’m also a firm believer that once you master the basics, you should totally start experimenting! These rolls are so forgiving, which is why I love them for big weekend brunches. It’s easy to jazz things up without messing up the structure.
If you want a little crunch in that amazingly smooth filling, try folding in half a cup of toasted pecans right before you spread it onto the dough. Toasting them first makes the flavor pop, trust me! For the topping, ditch the plain vanilla glaze sometimes and use maple syrup instead. Whisking maple syrup into your powdered sugar gives you this incredible autumnal sweetness. It’s perfect.
You could even sneak a little extra warmth into the dough itself. If you have fresh ground nutmeg, add just a quarter teaspoon to the dry ingredients along with your cinnamon! It pairs beautifully with the pumpkin. If you love playing with fall flavors, check out my favorite pumpkin oatmeal cookie recipe for even more seasonal inspiration!
Storage and Reheating Instructions for Pumpkin Cheesecake Cinnamon Rolls
One great thing about these rich rolls is they actually save really well! If you have any leftovers—which, let’s be honest, is rare in my house—don’t just leave them on the counter uncovered. They dry out faster than you can say ‘cheesecake filling.’
Store uneaten rolls covered tightly, either at room temperature for up to two days or tucked into the fridge for four or five days. They stay softest if they are covered!
When you are ready to enjoy one later, reheating is super simple. I find that the microwave is the fastest way to get that fresh-baked softness back. Just zap one roll for about 15 to 20 seconds. If you prefer a slightly crisper edge, pop them in a 350-degree oven wrapped loosely in foil for about ten minutes. That warms the filling beautifully without drying out that soft pumpkin bread!
Frequently Asked Questions About Pumpkin Cheesecake Cinnamon Rolls
I get so many messages asking little tweaking questions once people start baking these beauties! These pumpkin cheesecake cinnamon rolls are worth getting right, so let’s clear up some common hang-ups right now.
Can I make the dough for these Pumpkin Cheesecake Cinnamon Rolls ahead of time?
Oh yes, you absolutely can! I love prepping the dough the night before. After you knead it (Step 3 in the main instructions), instead of letting it rise on the counter, just grease your bowl, cover it really tightly with plastic wrap, and pop it into the fridge overnight. It will take much longer to double, maybe 8 to 12 hours. When you take it out the next morning, let it sit on the counter for about 30 to 45 minutes just to warm up slightly before you try rolling it out. Then proceed with spreading the filling and the normal second rise!
Why are my cinnamon rolls dense instead of fluffy?
Density is almost always a texture issue tied to yeast or rising time. Did you check your yeast? If it wasn’t foamy after 5 minutes, that’s your main culprit—dead yeast equals no lift! Even if it foamed, maybe your kitchen was too cold during that first hour rise. Yeast hates the cold, so if your kitchen is chilly, consider placing the bowl near a pilot light or inside a slightly turned-off oven with the light on. If you followed my advice and checked out my tips on making standard cinnamon rolls, you already know how crucial that warm spot is!
What is the best way to get the cheesecake filling evenly spread?
You guessed it: temperature! That filling needs to be soft, not melted, but pliable. If you are having trouble spreading it without tearing that beautiful pumpkin dough, an offset spatula is your new best friend. It allows you to gently glide the filling across the dough surface without pressing down hard, which keeps your dough looking nice and flat for a tight roll. If the butter starts getting too soft while you work, just pop the bowl into the fridge for five minutes to firm up a bit before resuming!
Nutritional Estimates for Pumpkin Cheesecake Cinnamon Rolls
Now, let’s talk numbers. I always tell people not to obsess over the macros when we’re eating something this amazing, but it’s good to have a general idea, right? Keep in mind that these estimations are based on using the ingredients listed exactly as specified in the recipe—if you pile on that extra glaze, things change!
For one glorious serving of these decadent rolls, you’re looking at approximately:
- Calories: 450
- Fat: 25g
- Carbohydrates: 55g
- Protein: 7g
These numbers are just a guideline, especially since a “serving” can look different on everyone’s plate. Enjoy them guilt-free as the ultimate fall treat!
Print
Pumpkin Cheesecake Cinnamon Rolls
- Total Time: 1 hour 50 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A recipe for sweet rolls combining pumpkin, cream cheese filling, and cinnamon spice.
Ingredients
- 1 package active dry yeast
- 1/2 cup warm milk
- 1/4 cup granulated sugar plus 1 teaspoon for yeast
- 1 large egg
- 1/4 cup unsalted butter, melted
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup pumpkin puree
- 1/2 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, softened (for filling)
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- 1–2 tablespoons milk (for glaze)
Instructions
- Activate the yeast: Dissolve 1 teaspoon sugar and yeast in warm milk. Let stand 5 minutes until foamy.
- Mix dough ingredients: In a large bowl, combine the activated yeast mixture, 1/4 cup sugar, egg, melted butter, pumpkin puree, flour, and salt. Mix until a soft dough forms.
- Knead the dough: Knead on a lightly floured surface for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
- Prepare the filling: In a medium bowl, beat together the softened butter, brown sugar, cinnamon, and cream cheese until smooth.
- Roll out dough: Punch down the risen dough. Roll it out on a lightly floured surface into a 12×18 inch rectangle.
- Spread filling: Spread the cream cheese mixture evenly over the dough, leaving a 1-inch border on one long edge.
- Roll and cut: Roll the dough tightly starting from the long edge opposite the border. Pinch the seam closed. Cut the log into 12 equal rolls.
- Second rise: Place rolls in a greased 9×13 inch baking pan. Cover and let rise for 30 minutes.
- Bake: Preheat oven to 375 degrees F (190 degrees C). Bake for 20-25 minutes until golden brown.
- Make the glaze: Whisk together powdered sugar, vanilla extract, and milk until smooth. Add more milk if needed for desired consistency.
- Glaze rolls: Drizzle the glaze over the warm rolls before serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Ensure the milk is warm, not hot, to avoid killing the yeast.
- For a thicker glaze, use less milk.
- Prep Time: 45 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg
Keywords: pumpkin, cheesecake, cinnamon rolls, sweet bread, breakfast pastry, fall baking