Pumpkin Cheesecake Cinnamon Rolls combine soft pumpkin yeast dough with a warm cinnamon sugar filling and a rich cheesecake frosting. These fluffy homemade rolls are perfect for cozy fall mornings, Thanksgiving brunch, or holiday baking.
Pumpkin Cheesecake Cinnamon Rolls
Soft Pumpkin Cheesecake Cinnamon Rolls with fluffy pumpkin dough, cinnamon filling, and creamy cheesecake frosting. Perfect for fall baking.
Ingredients
Method
- In a large mixing bowl, combine the warm milk, yeast, and a teaspoon of the sugar. Let it sit for 5 to 10 minutes until foamy.
- Add the pumpkin puree, melted butter, egg, vanilla, remaining sugar, and salt. Mix well.
- Gradually add the flour, mixing until a soft dough forms.
- Knead the dough for 8 to 10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
- Punch down the dough and roll it into a rectangle about 12×18 inches.
- Spread the softened butter evenly over the dough.
- Mix the brown sugar, cinnamon, and pumpkin pie spice together, then sprinkle evenly over the butter.
- Roll the dough tightly into a log, starting from the long side.
- Cut into 12 equal rolls and arrange them in a greased 9×13-inch baking dish.
- Cover and let the rolls rise for another 30 to 45 minutes.
- Preheat the oven to 350°F (175°C).
- Bake for 25 to 30 minutes, or until the rolls are golden brown and cooked through.
- Meanwhile, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
- Spread the frosting over the warm cinnamon rolls before serving.
Notes
- Use room-temperature ingredients for the softest dough.
- Don’t overheat the milk or it may kill the yeast.
- Cover the rolls loosely while rising to prevent drying out.
- Frost while the rolls are still slightly warm for the best texture.
- Store leftovers refrigerated because of the cream cheese frosting.
Variations
- Add chopped pecans to the filling.
- Stir mini white chocolate chips into the filling.
- Add maple extract to the frosting.
- Sprinkle crushed pecans over the frosted rolls.
- Drizzle with salted caramel before serving.
Serving Suggestions
- Enjoy warm with coffee.
- Serve with hot apple cider.
- Pair with a pumpkin spice latte.
- Add fresh fruit on the side.
- Enjoy as a holiday brunch centerpiece.
Tips
- Measure flour correctly to avoid dry dough.
- Dental floss makes clean cuts when slicing the rolls.
- Let the dough fully rise for extra fluffy rolls.
- Refrigerate overnight after shaping for easy make-ahead baking.
- Reheat leftovers for 15 to 20 seconds in the microwave before serving.
Prep Time, Rise Time, Bake Time, and Total Time
Prep Time: 30 minutes
Rise Time: 1 hour 45 minutes
Bake Time: 30 minutes
Total Time: 2 hours 45 minutes
Servings
Serves: 12 rolls
Nutrition Information (Approximate Per Roll)
- Calories: 430
- Protein: 7g
- Carbohydrates: 57g
- Fat: 20g
- Sodium: 280mg
FAQs
Can I make these cinnamon rolls ahead of time?
- Yes. Assemble the rolls, cover them, and refrigerate overnight. Let them sit at room temperature for about 30 minutes before baking.
Can I freeze pumpkin cinnamon rolls?
- Yes. Freeze the baked, unfrosted rolls for up to 2 months. Thaw overnight and frost after reheating.
Why are my cinnamon rolls dry?
- Too much flour or overbaking can make the rolls dry. The dough should feel soft and slightly tacky before rising.
Can I use canned pumpkin?
- Yes. Use 100% pumpkin puree, not pumpkin pie filling.
How do I keep cinnamon rolls soft?
- Store them tightly covered and warm them slightly before serving to restore their soft texture.
Can I make these without the cheesecake frosting?
- Absolutely. A simple vanilla glaze or maple glaze also pairs wonderfully with the pumpkin flavor.
Conclusion
These Pumpkin Cheesecake Cinnamon Rolls are everything you want in a cozy fall breakfast—soft pumpkin dough, a gooey cinnamon filling, and a rich cream cheese frosting. They’re perfect for weekend baking, holiday mornings, or anytime you’re craving a comforting homemade treat.
