Description
Pumpkin Cheesecake Cinnamon Rolls are the ultimate fall treat, combining the creamy richness of cheesecake with warm pumpkin spice in a fluffy roll. Drizzled with a sweet glaze, these rolls are perfect for breakfast, dessert, or cozy gatherings. With their inviting aroma and delightful flavor, they will transport you straight to autumn bliss. Easy to make and irresistibly delicious, these rolls are sure to become a favorite in your home!
Ingredients
Scale
- 4 cups all-purpose flour
- 1 packet active dry yeast (2 ¼ tsp)
- ½ cup granulated sugar (plus extra for filling)
- 1 tsp salt
- 1 cup warm milk (110°F)
- 1 cup pumpkin puree
- 8 oz cream cheese (softened)
- 2 tsp ground cinnamon
- 1 cup powdered sugar
- 2 tbsp milk or cream
Instructions
- Prepare the Dough: In a large bowl, combine warm milk, sugar, and yeast. Let sit until frothy. Mix in salt and gradually add flour to form a soft dough.
- Knead: Transfer dough to a floured surface and knead for about 5 minutes until smooth. Place in an oiled bowl, cover with a towel, and let rise for 1 hour.
- Make the Filling: Combine pumpkin puree, cream cheese, sugar, cinnamon, and vanilla extract until smooth.
- Roll Out: Once the dough has risen, punch it down and roll into a rectangle (12×18 inches). Spread filling evenly over the dough.
- Slice: Roll up from one long edge into a log and cut into 12 even slices.
- Bake: Place rolls cut-side up in a greased baking dish; let rise for another 30 minutes. Preheat oven to 350°F and bake for 25-30 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (85g)
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg