Name: Pumpkin Cheesecake Cinnamon Rolls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cans Pillsbury cinnamon rolls (5-cinnamon roll pack each); 1/2 stick butter, softened (for greasing the pan); 1 block cream cheese, softened; 2/3 cup pumpkin puree, strained well of all liquid; 6 tbsp brown sugar; 1 egg, room temperature; 1 tsp vanilla extract; 2 teaspoons all-purpose flour; 3/4 tsp pumpkin pie spice; 1/2 cup plus 1 tbsp all-purpose flour; 1/2 cup brown sugar; 3/4 tsp pumpkin pie spice; 6 tablespoons cold butter, cut into cubes; 1/4 cup melted butter (for brushing rolls before baking); 1 cup powdered sugar; 2 tablespoons milk; 1/2 tsp vanilla extract; 3/4 tsp pumpkin pie spice

Ingredients

2 cans Pillsbury cinnamon rolls (5-cinnamon roll pack)

1/2 stick butter, softened (for greasing the pan)

1 block cream cheese, softened

2/3 cup pumpkin puree, strained well of all liquid

6 tablespoons brown sugar

1 egg, room temperature

1 teaspoon vanilla extract

2 teaspoons all-purpose flour

3/4 teaspoon pumpkin pie spice

1/2 cup plus 1 tablespoon all-purpose flour

1/2 cup brown sugar

6 tablespoons cold butter, cut into cubes

1/4 cup melted butter

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla

3/4 teaspoon pumpkin pie spice

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit. Grease the cavities of a muffin pan with the softened butter to prevent sticking.

Step 2: In a large bowl, whisk together the cream cheese, pumpkin puree, brown sugar, egg, vanilla extract, 2 teaspoons of flour, and 3/4 teaspoon pumpkin pie spice. Mix until smooth with no lumps.

Step 3: In another bowl, combine the 1/2 cup plus 1 tablespoon of flour, 1/2 cup brown sugar, and 3/4 teaspoon pumpkin pie spice. Cut in the cold butter cubes using a pastry cutter or your fingers until the mixture resembles small, sandy clumps.

Step 4: Press one cinnamon roll into each muffin cavity, pushing it up the sides to create a well for the cheesecake filling. Spoon 1 to 2 tablespoons of the pumpkin cheesecake filling into each cinnamon roll.

Step 5: Sprinkle the streusel topping evenly over each filled cinnamon roll, covering most of the tops.

Step 6: Lightly cover the pan with aluminum foil to prevent over-browning. Bake for 15 to 20 minutes, removing the foil halfway through the baking time. Use a toothpick to check doneness; it should come out clean. If the rolls brown too quickly, cover them again with foil.

Step 7: While baking, prepare the pumpkin spice icing by mixing powdered sugar, milk, vanilla, and pumpkin pie spice in a medium bowl until smooth.

Step 8: Let the cinnamon rolls cool in the pan for at least 15 minutes before drizzling them with the pumpkin spice icing. This prevents the icing from melting into the rolls.

Tips & Variations

For a richer cheesecake flavor, use full-fat cream cheese and make sure it is well softened before mixing.

Try adding chopped pecans or walnuts to the streusel topping for added crunch.

Use canned pumpkin pie spice or make your own blend with cinnamon, nutmeg, ginger, and cloves.

If you want a lighter version, try using reduced-fat cream cheese and swapping brown sugar for coconut sugar.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days. Reheat gently in the microwave for 20-30 seconds or warm in the oven at 300 degrees Fahrenheit until heated through. Icing is best added fresh after reheating.

FAQs

Can I make these cinnamon rolls ahead of time?

Yes, you can assemble the rolls and refrigerate them covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I use homemade cinnamon rolls instead of store-bought?

Absolutely! Homemade cinnamon rolls work well with this recipe and will make the dish even more special. Just shape the dough to fit muffin tins similarly.