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–+ servings

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Dessert
Cuisine American, Fall-Inspired
Servings 10 cinnamon rolls
Calories 350 kcal

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 9x13-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!

Nutrition

Calories: 350kcal
Keyword Pumpkin cheesecake cinnamon rolls
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