Take your cinnamon rolls to the next level with these Pumpkin Cheesecake Cinnamon Rolls. Using store-bought cinnamon rolls as a base, these treats are filled with a rich pumpkin cheesecake filling, topped with a buttery streusel, and finished with a decadent pumpkin spice glaze. The combination of soft, gooey rolls, creamy pumpkin filling, and crunchy streusel creates a perfect balance of textures and flavors, making these rolls ideal for fall brunches or cozy desserts.
Ingredients:
For the Cinnamon Rolls:
- 2 cans Pillsbury cinnamon rolls (5-cinnamon roll pack)
- ½ stick butter, softened (for greasing the pan)
Pumpkin Cheesecake Filling:
- 1 block (8 oz) cream cheese, softened
- ⅔ cup pumpkin puree, strained well to remove excess liquid
- 6 tablespoons brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons all-purpose flour
- ¾ teaspoon pumpkin pie spice
Streusel Topping:
- ½ cup + 1 tablespoon all-purpose flour
- ½ cup brown sugar
- 6 tablespoons cold butter, cut into cubes
Pumpkin Spice Icing Glaze:
- ¼ cup melted butter
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- ¾ teaspoon pumpkin pie spice
Instructions:
- Prepare the Pan and Cinnamon Rolls:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with softened butter. Open the Pillsbury cinnamon rolls and set the rolls in the greased pan, leaving space between each roll.
- Make the Pumpkin Cheesecake Filling:
- In a medium mixing bowl, beat together the softened cream cheese, strained pumpkin puree, brown sugar, egg, vanilla extract, all-purpose flour, and pumpkin pie spice until smooth and creamy.
- Spoon the pumpkin cheesecake filling into the center of each cinnamon roll, pressing gently to create a slight indentation for the filling to sit in. Set aside.
- Prepare the Streusel Topping:
- In another bowl, combine the all-purpose flour and brown sugar. Add the cold butter cubes and use a pastry cutter or your fingers to combine the mixture until it resembles coarse crumbs.
- Sprinkle the streusel topping generously over the cinnamon rolls and pumpkin cheesecake filling.
- Bake the Cinnamon Rolls:
- Place the cinnamon rolls in the preheated oven and bake for 25-30 minutes, or until the rolls are golden brown and the streusel is crispy. The rolls should be puffed up and the cheesecake filling should be set.
- Make the Pumpkin Spice Icing Glaze:
- While the cinnamon rolls bake, whisk together the melted butter, powdered sugar, milk, vanilla extract, and pumpkin pie spice until smooth and well combined. If the glaze is too thick, add a little more milk; if too thin, add more powdered sugar.
- Glaze and Serve:
- Once the cinnamon rolls are out of the oven and slightly cooled, drizzle the pumpkin spice glaze over the top of the rolls. Serve warm and enjoy the gooey, spiced pumpkin cheesecake goodness!
Conclusion:
These Pumpkin Cheesecake Cinnamon Rolls combine the classic cinnamon roll with a creamy pumpkin cheesecake filling, a crunchy streusel topping, and a warm pumpkin spice glaze. Perfect for fall mornings or special gatherings, these rolls are indulgent, easy to make, and bursting with cozy seasonal flavors.
Pumpkin Cheesecake Cinnamon Rolls with Streusel Topping and Pumpkin Spice Glaze
Soft cinnamon rolls filled with a rich pumpkincheesecake mixture, topped with a buttery streusel, and finished with a sweetpumpkin spice glaze. A perfect fall dessert or brunch treat.
Ingredients
For the Cinnamon Rolls:
- 2 cans Pillsbury cinnamon rolls 5-cinnamon roll pack
- ½ stick butter softened (for greasing the pan)
Pumpkin Cheesecake Filling:
- 1 block 8 oz cream cheese, softened
- ⅔ cup pumpkin puree strained well to remove excess liquid
- 6 tablespoons brown sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons all-purpose flour
- ¾ teaspoon pumpkin pie spice
Streusel Topping:
- ½ cup + 1 tablespoon all-purpose flour
- ½ cup brown sugar
- 6 tablespoons cold butter cut into cubes
Pumpkin Spice Icing Glaze:
- ¼ cup melted butter
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- ¾ teaspoon pumpkin pie spice
Instructions
Prepare the Pan and Cinnamon Rolls:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with softened butter. Open the Pillsbury cinnamon rolls and set the rolls in the greased pan, leaving space between each roll.
Make the Pumpkin Cheesecake Filling:
- In a medium mixing bowl, beat together the softened cream cheese, strained pumpkin puree, brown sugar, egg, vanilla extract, all-purpose flour, and pumpkin pie spice until smooth and creamy.
- Spoon the pumpkin cheesecake filling into the center of each cinnamon roll, pressing gently to create a slight indentation for the filling to sit in. Set aside.
Prepare the Streusel Topping:
- In another bowl, combine the all-purpose flour and brown sugar. Add the cold butter cubes and use a pastry cutter or your fingers to combine the mixture until it resembles coarse crumbs.
- Sprinkle the streusel topping generously over the cinnamon rolls and pumpkin cheesecake filling.
Bake the Cinnamon Rolls:
- Place the cinnamon rolls in the preheated oven and bake for 25-30 minutes, or until the rolls are golden brown and the streusel is crispy. The rolls should be puffed up and the cheesecake filling should be set.
Make the Pumpkin Spice Icing Glaze:
- While the cinnamon rolls bake, whisk together the melted butter, powdered sugar, milk, vanilla extract, and pumpkin pie spice until smooth and well combined. If the glaze is too thick, add a little more milk; if too thin, add more powdered sugar.
Glaze and Serve:
- Once the cinnamon rolls are out of the oven and slightly cooled, drizzle the pumpkin spice glaze over the top of the rolls. Serve warm and enjoy the gooey, spiced pumpkin cheesecake goodness!