Pumpkin Cheesecake Cinnamon Rolls Recipe
These Pumpkin Cheesecake Cinnamon Rolls are a delightful twist on classic cinnamon rolls, combining the creamy richness of pumpkin cheesecake with warm pumpkin pie spices and a buttery streusel topping. Perfectly baked in a muffin pan, they offer individual servings that are both festive and delicious, finished with a smooth pumpkin spice icing that elevates the autumn flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 servings (2 cans, each with 5 rolls) 1x
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cinnamon Rolls and Pan
- 2 cans Pillsbury cinnamon rolls (5-cinnamon roll pack each)
- 1/2 stick butter, softened (for greasing the pan)
For the Pumpkin Cheesecake Filling
- 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
For the Streusel Topping
- 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
For Brushing and Icing
- 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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C) and generously grease the cavities of a muffin pan with softened butter to prevent sticking.
- Make Cheesecake Filling: In a large bowl, whisk together softened cream cheese, strained pumpkin puree, brown sugar, egg, vanilla extract, flour, and pumpkin pie spice until the mixture is smooth and free of lumps.
- Prepare Streusel Topping: In a separate bowl, combine 1/2 cup plus 1 tablespoon all-purpose flour, brown sugar, and pumpkin pie spice. Cut in the cold butter cubes using a fork or pastry cutter until you achieve small sandy clumps, resembling coarse crumbs.
- Assemble Cinnamon Rolls: Press one cinnamon roll into each greased muffin pan cavity, spreading the dough up the sides to create a well for the filling. Spoon about 1-2 tablespoons of the pumpkin cheesecake filling into each cinnamon roll dough cup.
- Add Streusel Topping: Evenly sprinkle the prepared streusel topping over each filled cinnamon roll, ensuring most of the muffin top is covered for a crunchy contrast.
- Bake with Foil Covering: Lightly cover the muffin pan with aluminum foil to prevent over-browning. Bake for 15-20 minutes, removing the foil halfway through baking. Check doneness by inserting a toothpick into the center; it should come out clean. If rolls brown too quickly, re-cover with foil.
- Prepare Pumpkin Spice Icing: While the rolls bake, whisk together powdered sugar, milk, vanilla extract, and pumpkin pie spice in a medium bowl until smooth and pourable. Using the same bowl as the streusel saves on cleanup.
- Cool and Ice Rolls: After baking, allow the cinnamon rolls to cool in the pan for at least 15 minutes to set. Drizzle the pumpkin spice icing over the cooled rolls. Icing too soon will cause it to melt and lose its texture.
Notes
- Make sure to strain the pumpkin puree well to remove excess liquid for the best filling consistency.
- Pressing the cinnamon rolls into muffin cups helps contain the cheesecake filling and creates individual servings.
- Covering with foil during baking prevents over-browning while allowing the centers to cook through.
- Allowing cinnamon rolls to cool before icing ensures the glaze stays on top without melting away.
- You can substitute homemade cinnamon roll dough if preferred, adjusting baking times accordingly.
Keywords: pumpkin cheesecake cinnamon rolls, pumpkin dessert, cinnamon rolls, fall recipes, pumpkin spice, streusel topping, breakfast pastries
