Pumpkin Cheesecake Cinnamon Rolls
Soft pumpkin cinnamon rolls spiral around brown sugar spice and finish with a tangy cheesecake glaze.
- Prep Time: 35 minutes
- Cook Time: 28 minutes
- Total Time: 153 minutes
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 3/4 cups all-purpose flour, divided
- 2 1/4 teaspoons instant yeast
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice, divided
- 3/4 cup warm whole milk
- 3/4 cup pumpkin puree
- 1 large egg
- 6 tablespoons unsalted butter, softened and divided
- 3/4 cup packed brown sugar
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
- Mix the dough: Combine 3 1/2 cups flour, yeast, sugar, salt, and 1 teaspoon spice. Add milk, pumpkin, egg, and 2 tablespoons butter. Knead 8 minutes, adding flour only as needed.
- First rise: Cover and rise 60 minutes, until nearly doubled.
- Fill and shape: Roll to a 12-by-18-inch rectangle. Spread with 3 tablespoons butter and sprinkle with brown sugar and remaining spice. Roll up and cut into 12.
- Proof and bake: Arrange in a greased 9-by-13-inch pan. Rise 25 minutes, then bake at 350°F (175°C) for 25 to 30 minutes.
- Glaze: Beat cream cheese, powdered sugar, vanilla, cream, and remaining butter. Spread over warm rolls.
Notes
Store leftovers promptly in a covered container and follow the make-ahead guidance in the article. Images are AI-generated illustrations; recipe not kitchen-tested.