Pumpkin Cheesecake Cinnamon Rolls 

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Soft, gooey, and filled with a creamy pumpkin-spiced cheesecake swirl, these Pumpkin Cheesecake Cinnamon Rolls are the ultimate cozy fall breakfast or dessert.

There’s something amazing about that first crisp fall morning, the kind that makes you crave the smell of cinnamon, butter, and pumpkin wafting through the kitchen. For me, that moment always signals the start of my favorite baking season. And if you’re looking for a recipe that captures everything you love about autumn in one warm, comforting bite, these Pumpkin Cheesecake Cinnamon Rolls are it.

They’re rich and fluffy with a tender pumpkin dough, a velvety cheesecake filling, and a sweet cream cheese glaze that melts perfectly over the top. It’s like your favorite pumpkin pie and cinnamon roll decided to team up, and trust me, they’re a match made in heaven.

Why You’ll Love These Pumpkin Cheesecake Cinnamon Rolls

These aren’t your ordinary cinnamon rolls. The addition of real pumpkin puree and a touch of warm spices makes the dough extra flavorful and tender, while the cheesecake filling adds a creamy, slightly tangy surprise in every bite.

Here’s what makes them so special:

Soft, pillowy texture – The pumpkin puree adds moisture, keeping the dough extra soft and fluffy.

Rich cheesecake swirl – A blend of cream cheese, butter, brown sugar, and spices creates a melt-in-your-mouth filling.

Perfect for any fall occasion – Whether it’s a cozy weekend breakfast, Thanksgiving brunch, or a holiday gathering, these rolls always impress.

Make-ahead friendly – You can prep them the night before and bake them fresh in the morning.

Ingredients You’ll Need

You only need a few pantry staples and seasonal favorites to make these pumpkin cinnamon rolls with cheesecake filling.

For the Dough

• ¾ cup whole milk, warmed to about 110°F
  
• 2¼ teaspoons (1 packet) active dry yeast
  
• ¼ cup granulated sugar
  
• 2 large eggs, room temperature
  
• ¼ cup unsalted butter, melted and slightly cooled
  
• ½ cup pumpkin puree (not pumpkin pie filling)
  
• 1 teaspoon vanilla extract
  
• 3¾ to 4 cups all-purpose flour
  
• 1 teaspoon salt
  
• 1 teaspoon ground cinnamon
  
• ½ teaspoon ground nutmeg
  
• ¼ teaspoon ground ginger
  
• ¼ teaspoon ground cloves
  

Pumpkin Cheesecake Filling

• 8 ounces cream cheese, softened
  
• ¼ cup unsalted butter, softened
  
• ½ cup brown sugar
  
• 1 teaspoon vanilla extract
  
• ½ teaspoon ground cinnamon
  
• ¼ teaspoon ground nutmeg
  

Cream Cheese Glaze

• 4 ounces cream cheese, softened
  
• 2 tablespoons unsalted butter, softened
  
• 1 cup powdered sugar
  
• ½ teaspoon vanilla extract
  
• 1–2 tablespoons milk or heavy cream (to thin)
  
• Optional: pinch of cinnamon or pumpkin pie spice for sprinkling
  

How to Make Pumpkin Cheesecake Cinnamon Rolls

These rolls are easier to make than you might think, just give yourself a little time for the dough to rise. The results are absolutely worth it.

Step 1: Activate the Yeast

In a small bowl, combine the warm milk, yeast, and 1 teaspoon of sugar. Stir gently and let it sit for 5–10 minutes until the mixture becomes foamy. This step ensures your rolls rise beautifully.

Step 2: Make the Dough

In a large mixing bowl or the bowl of a stand mixer, combine the remaining sugar, eggs, melted butter, pumpkin puree, and vanilla. Pour in the activated yeast mixture and mix until combined.

In another bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the dry mixture to the wet ingredients, mixing on low speed until a soft, slightly sticky dough forms.

Knead for 8–10 minutes (either by hand or with a dough hook) until smooth and elastic. The dough should be soft but not overly sticky, add a bit more flour if needed.

Step 3: First Rise

Transfer the dough to a greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.

Step 4: Prepare the Pumpkin Cheesecake Filling

While the dough rises, beat together the softened cream cheese, butter, brown sugar, vanilla, cinnamon, and nutmeg until smooth and fluffy. This creamy mixture will give your rolls that rich, cheesecake-inspired center.

Step 5: Roll and Shape

Once the dough has risen, punch it down gently and transfer it to a lightly floured surface. Roll it out into a rectangle, roughly 16×12 inches.

Spread the pumpkin cheesecake filling evenly across the dough, leaving a small border around the edges.

Slice the dough into 8 even strips and roll the dough tightly.

Arrange the rolls in a greased 9×13-inch baking dish. Cover and let them rise again for about 30–40 minutes, until puffy.

Step 6: Bake

Preheat your oven to 350°F (175°C).
Bake the rolls for 22–25 minutes, until lightly golden on top but still soft in the center. Be careful not to overbake, you want them gooey and tender.

Step 7: Make the Glaze

While the rolls bake, whisk together the cream cheese, butter, powdered sugar, vanilla, and milk until smooth and creamy. Add a little more milk if needed to reach your desired consistency.

Step 8: Frost & Serve

Once the rolls are out of the oven, spread the glaze over the warm rolls so it melts into every swirl. Sprinkle lightly with cinnamon or pumpkin pie spice for a cozy finishing touch. Serve immediately and enjoy every gooey, pumpkin-spiced bite.

Tips for Perfect Pumpkin Cheesecake Cinnamon Rolls

Warm ingredients – Make sure your milk is warm (not hot!) and your eggs and butter are room temperature. Cold ingredients can prevent your dough from rising properly.

Don’t skip the second rise – That extra 30–40 minutes makes a big difference in how fluffy your rolls turn out.

Use pure pumpkin puree – Avoid pumpkin pie filling, which already has added sugar and spices.

Make ahead – Prepare the rolls through Step 5, then cover and refrigerate overnight. In the morning, let them come to room temperature for about 45 minutes before baking.

Freeze for later – Baked rolls can be frozen (unglazed) for up to 2 months. Reheat and frost when ready to serve.

Serving Ideas

These Pumpkin Cheesecake Cinnamon Rolls are the ultimate fall indulgence, and they pair beautifully with:

• A hot mug of maple latte or pumpkin spice coffee
  
• A drizzle of caramel or maple syrup over the glaze for extra decadence
  
• A festive brunch spread with eggs, bacon, and fruit for a cozy weekend breakfast
  

They also make a thoughtful homemade gift, just wrap them in parchment paper and twine for a warm, seasonal touch.

Final Thoughts 

These Pumpkin Cheesecake Cinnamon Rolls are my go-to when I want to slow down, light a candle, and celebrate the season in the sweetest way.

They’re the kind of recipe that reminds you to savor the simple moments, like pulling apart a soft, gooey roll while your coffee steams nearby. If you make this recipe, I’d love to see it! Tag me on Instagram @SimplyAshleyElaine or share your creation on Pinterest so I can cheer you on. Let’s make this season feel special, one cozy bake at a time.