Description
Indulgent pumpkin cheesecake cinnamon rolls merge autumn’s warmth with classic bakery comfort. Creamy pumpkin swirls and rich cream cheese frosting create a luxurious twist on traditional morning pastries that welcome you into fall’s most delicious embrace.
Ingredients
Scale
Main Ingredients:
- 2 cans Pillsbury cinnamon rolls (5-cinnamon roll packs)
- 1 block (8 ounces / 226 grams) cream cheese, softened
- ⅔ cup pumpkin puree, well strained of liquid
Filling Ingredients:
- 6 tablespoons brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons all-purpose flour
- ¾ teaspoon pumpkin pie spice
Topping and Finishing Ingredients:
- ½ cup plus 1 tablespoon all-purpose flour
- ½ cup brown sugar
- 6 tablespoons cold butter, cut into cubes
- ½ stick (4 tablespoons / 57 grams) butter, softened (for greasing the pan)
- ¼ cup melted butter
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- ¾ teaspoon pumpkin pie spice
Instructions
- Prepare the kitchen workspace by warming the oven to 400°F and generously coating a muffin pan with softened butter to ensure easy release.
- Create the pumpkin cheesecake filling by whisking cream cheese, pumpkin puree, brown sugar, egg, vanilla, flour, and pumpkin pie spice until the mixture becomes completely smooth and homogeneous.
- Craft the streusel topping by mixing flour, brown sugar, and pumpkin pie spice, then incorporate cold butter using a pastry cutter until the mixture develops a sandy, crumbly texture.
- Position each cinnamon roll into a muffin cavity, gently pressing to form a complete base and sidewall, creating a well-like structure.
- Carefully spoon the prepared pumpkin cheesecake filling into each cinnamon roll cavity, ensuring even distribution.
- Lavishly scatter the streusel topping across each roll, covering nearly the entire surface for maximum flavor and texture.
- Cover the muffin pan with aluminum foil and place in the preheated oven, baking for 15-20 minutes and removing the foil midway through cooking.
- Monitor the rolls, ensuring they bake until a toothpick inserted into the center emerges clean, and tent with foil if the tops brown too quickly.
- While baking, whisk together melted butter, powdered sugar, milk, vanilla, and pumpkin pie spice to create a silky smooth icing.
- Allow the baked rolls to rest and cool in the pan for approximately 15 minutes before drizzling with the prepared pumpkin spice icing.
- Serve the rolls warm, celebrating the delightful combination of pumpkin, cheesecake, and sweet cinnamon flavors.
Notes
- Prep Ahead: Soften cream cheese and butter at room temperature for smoother mixing and easier spreading.
- Quick Hack: Use store-bought cinnamon rolls to dramatically reduce preparation time and simplify the recipe.
- Storing Tips: Keep these delightful muffins in an airtight container at room temperature for up to 2 days, or refrigerate for extended freshness.
- Spice Boost: Customize the pumpkin pie spice blend by adjusting ratios of cinnamon, ginger, nutmeg, and cloves to suit your taste preferences.
- Topping Tricks: If streusel begins to brown too quickly, loosely tent with aluminum foil to prevent burning while ensuring even baking.
- Make-Ahead Magic: Prepare the pumpkin cheesecake filling and streusel topping a day in advance to streamline morning baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 470
- Sugar: 40 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg