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Pumpkin Cheesecake Cinnamon Rolls

Pumpkin Cheesecake Cinnamon Rolls

Soft Pumpkin Cheesecake Cinnamon Rolls with fluffy pumpkin dough, cinnamon filling, and creamy cheesecake frosting. Perfect for fall baking.
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Prep Time 30 minutes
Cook Time 30 minutes
Rise Time 1 hour 45 minutes
Total Time 2 hours 45 minutes
Servings: 12 rolls
Calories: 430
Ingredients Method Notes

Ingredients
  

  • For the Pumpkin Dough
  • 3¾ cups all-purpose flour
  • 2¼ teaspoons active dry yeast 1 packet
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ¾ cup warm milk
  • ⅓ cup pumpkin puree
  • ¼ cup unsalted butter melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Cinnamon Filling
  • ½ cup unsalted butter softened
  • ¾ cup brown sugar
  • 2 tablespoons ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • For the Cheesecake Frosting
  • 8 ounces cream cheese softened
  • ¼ cup unsalted butter softened
  • 1½ cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. 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.
  2. Add the pumpkin puree, melted butter, egg, vanilla, remaining sugar, and salt. Mix well.
  3. Gradually add the flour, mixing until a soft dough forms.
  4. Knead the dough for 8 to 10 minutes until smooth and elastic.
  5. Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
  6. Punch down the dough and roll it into a rectangle about 12x18 inches.
  7. Spread the softened butter evenly over the dough.
  8. Mix the brown sugar, cinnamon, and pumpkin pie spice together, then sprinkle evenly over the butter.
  9. Roll the dough tightly into a log, starting from the long side.
  10. Cut into 12 equal rolls and arrange them in a greased 9x13-inch baking dish.
  11. Cover and let the rolls rise for another 30 to 45 minutes.
  12. Preheat the oven to 350°F (175°C).
  13. Bake for 25 to 30 minutes, or until the rolls are golden brown and cooked through.
  14. Meanwhile, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
  15. 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.