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Pumpkin Cheesecake Cinnamon Rolls

These Pumpkin Cheesecake Cinnamon Rolls are the perfect blend of cozy and decadent. Soft pumpkin-spice dough, creamy cheesecake filling, and a velvety cream cheese glaze come together to create a fall treat that’s impossible to resist.
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Prep Time 35 minutes
Cook Time 25 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 Rolls
Course: Breakfast, Dessert
Ingredients Equipment Method

Ingredients
  

For the Dough
  • ¾ cup Whole milk warmed to about 110℉
  • 2¼ tsp (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
  • 1 tsp Vanilla extract
  • 3¾-4 cups All-purpose flour
  • 1 tsp Salt
  • 1 tsp Ground cinnamon
  • ½ tsp Ground nutmeg
  • ¼ tsp Ground ginger
  • ¼ tsp Ground cloves
For the Pumpkin Cheesecake Filling
  • 8 oz Cream cheese softened
  • ¼ cup Unsalted butter softened
  • ½ cup Brown sugar
  • 1 tsp Vanilla extract
  • ½ tsp Ground cinnamon
  • ¼ tsp Ground nutmeg
For the Cream Cheese Glaze
  • 4 oz Cream cheese softened
  • 2 tbsp Unsalted butter softened
  • 1 cup Powdered sugar
  • ½ tsp Vanilla extract
  • 1-2 tbsp Milk or heavy cream to thin
  • Pinch of cinnamon or pumpkin pie spice for sprinkling optional

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Rolling Pin
  • 9x13 baking dish
  • Whisk and spatula

Method
 

  1. Activate the Yeast
    In a small bowl, combine warm milk, yeast, and 1 teaspoon sugar. Let sit 5–10 minutes until foamy.
  2. Make the Dough
    In a large bowl or stand mixer, combine the remaining sugar, eggs, melted butter, pumpkin puree, and vanilla.
    Add the activated yeast and mix to combine.
    In a separate bowl, whisk together flour, salt, cinnamon, nutmeg, ginger, and cloves.
    Gradually add dry ingredients to the wet mixture, mixing until a soft, slightly sticky dough forms.
    Knead by hand or with a dough hook for 8–10 minutes until smooth and elastic.
  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 hour, until doubled in size.
  4. Prepare the Filling
    In a medium bowl, beat together cream cheese, butter, brown sugar, vanilla, cinnamon, and nutmeg until smooth. Set aside.
  5. Shape the Rolls
    Roll the dough on a lightly floured surface into a rectangle (~16x12 inches).
    Spread the pumpkin cheesecake filling evenly over the dough.
    Slice the dough into 8 even strips and roll the dough tightly.
    Place the rolls in a greased 9x13-inch baking dish. Cover and let rise for 30–40 minutes until puffy.
  6. Bake
    Preheat oven to 350°F (175°C).
    Bake rolls for 22–25 minutes, until lightly golden. Be careful not to overbake, you want soft, gooey centers.
  7. Make the Glaze
    While the rolls bake, beat together cream cheese, butter, powdered sugar, vanilla, and milk until smooth and creamy. Thin with more milk if needed.
  8. Frost & Serve
    Spread the glaze over the warm rolls and sprinkle lightly with cinnamon or pumpkin spice if desired. Serve immediately.