Go Back
–+ servings
Pumpkin Cheesecake Cinnamon Rolls

Pumpkin Cheesecake Cinnamon Rolls That Warm Your Soul

Indulge in these Pumpkin Cheesecake Cinnamon Rolls, a delightful fusion of cinnamon rolls and creamy cheesecake that warms your soul.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings: 12 rolls
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rolls
  • 1 package Pillsbury Cinnamon Rolls These provide a convenient base for your rolls.
  • 1 tablespoon Butter Softened for greasing the muffin tin.
For the Cheesecake Filling
  • 8 ounces Cream Cheese Fully softened for smooth mixing.
  • 2/3 cup Pumpkin Puree Strain well to prevent excess moisture.
  • 1/2 cup Brown Sugar Sweetens your cheesecake filling and streusel topping.
  • 1 large Egg Use room temperature for better results.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
  • 1 tablespoon All-Purpose Flour Provides structure for both filling and streusel.
  • 1 teaspoon Pumpkin Pie Spice Crucial for that warm fall flavor.
For the Streusel Topping
  • 1/2 cup All-Purpose Flour Adds a crumbly texture.
  • 1/2 cup Brown Sugar Brings sweetness and caramelized flavor.
  • 1/4 cup Cold Butter Cut into flour and sugar until sandy clumps form.
For the Pumpkin Spice Icing
  • 1 cup Powdered Sugar Creates a smooth glaze.
  • 2 tablespoons Milk Adjusts icing consistency.
  • 1/2 teaspoon Pumpkin Pie Spice Adds final touch of flavor.

Equipment

  • Muffin tin
  • Mixing Bowls
  • Hand mixer
  • pastry cutter

Method
 

Step-by-Step Instructions for Pumpkin Cheesecake Cinnamon Rolls
  1. Preheat your oven to 400°F (200°C). Grease each cavity of a muffin tin with softened butter.
  2. In a large bowl, combine softened cream cheese, pumpkin puree, brown sugar, egg, vanilla extract, flour, and pumpkin pie spice. Blend until smooth.
  3. In another bowl, mix the all-purpose flour and brown sugar for the streusel topping. Cut in cold butter until sandy clumps form.
  4. Open Pillsbury Cinnamon Rolls and press each into a muffin tin cavity. Create a well and fill with cheesecake filling.
  5. Sprinkle the streusel topping generously over each filled roll.
  6. Cover with aluminum foil and bake for 20 minutes. Remove foil halfway through for even baking.
  7. Prepare pumpkin spice icing by whisking melted butter, powdered sugar, milk, and a pinch of pumpkin pie spice until smooth.
  8. Allow rolls to cool in the muffin tin for 15 minutes. Drizzle icing over each roll before serving.

Nutrition

Serving: 1rollCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat before serving.

Tried this recipe?

Let us know how it was!