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Pumpkin Spice Latte lovers, meet your new favorite cinnamon roll! These Pumpkin Cheesecake Cinnamon Rolls are the perfect cozy treat on a chilly fall morning.
We start with store-bought cinnamon rolls so this dessert is an ease to make. Then they are filled with a creamy tangy pumpkin cheesecake, topped with a streusel topping and drizzled with a pumpkin spice buttery icing.
You can enjoy these pumpkin cheesecake cinnamon rolls with coffee for a morning treat or enjoy with ice cream for dessert. Cozy seasonally flavored desserts, treats and pastries like these are the definition of fall bliss!
If you love cinnamon rolls, you’ve got to try my Peach Cobbler Cinnamon Rolls and my Apple Pie Cinnamon Rolls.
Why You’ll Love These Pumpkin Cheesecake Cinnamon Rolls
- Pillowy soft and fluffy
- Loaded with a creamy cheesecake center
- Real pumpkin in the cheesecake
- Filled with warm and cozy fall spices
- Super easy to make since it starts with pre-made cinnamon rolls
- Topped with pumpkin spiced buttery icing
- Perfect for crisp fall mornings
- A breakfast pastry or enjoy á la mode with ice cream
Key Ingredients in Cheesecake Stuffed Cinnamon Rolls
Trust me when I say, these cinnamon rolls are loaded with incredible fall flavors. You and your family will absolutely adore them.
- (2) Packs Pillsbury Cinnamon Rolls – the 5 count rolls
- Pumpkin puree – adds true pumpkin flavor!
- Cream cheese – one block of softened cream cheese
- Pumpkin pie spice – bought is fine but my homemade pumpkin pie spice is in the recipe card below
- Brown sugar & powdered sugar – brown sugar for the streusel topping and cheesecake filling. Powdered sugar for hardening the icing.
- Butter – butter promises a tender buttery cinnamon roll
- Egg – just one egg is used in our cheesecake filling
- Vanilla extract – for flavor, of course
- Flour – all-purpose flour for the structure of the streusel crumble and cheesecake filling
- Milk – just a few splashes of any milk will do to help thin out the buttery icing.
How to Make Pumpkin Cheesecake Cinnamon Rolls
These semi-homemade pumpkin cheesecake cinnamon rolls are easily prepared in a few easy steps. Be sure to reference the full printable recipe card toward the bottom of the page.
Step 1: Prep the filling & topping
Preheat oven to 400 degrees. In a large bowl, whisk together the softened cream cheese, pumpkin puree, and all remaining cheesecake ingredients. Mix well until smooth. In a separate bowl, combine the flour, brown sugar, pumpkin pie spice and flour. The cut in the cold butter until you have small sandy clumps.
Step 2: Assemble the cinnamon rolls
Butter up a muffin tin and press one cinnamon roll into each cavity, working it up the sides, creating a well for the cheesecake filling. Add 1-2 tablespoons of cheesecake filling into each cinnamon roll.
Sprinkle on the streusel topping over each cinnamon roll muffin. Lightly cover the pan with aluminum foil and bake for 20 minutes, removing the foil halfway through (10 minutes).
Step 3: Finish it off with icing
While the cinnamon rolls are baking, whip together the simple pumpkin spice icing by combining all ingredients into a medium bowl. I just rinse out my streusel bowl and use it for the icing.
Once the cinnamon rolls are baked through, allow them to sit and cool for at least 15 minutes before drizzling the icing on top. If you ice them too soon it will just melt into a mess.
Tools I Love
Wilton Ever-Glide Muffin Pan
Kitchen-Aid Hand Mixer
Pyrex Glass Mixing Bowls
Quick Pumpkin Cheesecake Tips:
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- You may be tempted to add extra cheesecake filling, but if they have too much filling, it won’t fully cook before cinnamon rolls brown.
- Buy pumpkin puree, not pumpkin pie filling
- Strain the moisture from the pumpkin well
- Don’t have time to get the cream cheese soft? Place it unwrapped on a plate and microwave in short bursts until softened.
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I hope you enjoyed this recipe for my Pumpkin Cheesecake Cinnamon Rolls. I look forward to your questions and feedback below. Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.
Pumpkin Cheesecake Cinnamon Rolls
Ingredients
- 2 can Pillsbury cinnamon rolls 5-cinnamon roll pack
- 1/2 stick butter, softened for greasing the pan
Pumpkin Cheesecake Filling
- 1 block cream cheese, softened
- 2/3 cup pumpkin puree, strained well of all liquid
- 6 tbsp brown sugar
- 1 egg, room temp
- 1 tsp vanilla extract
- 2 teaspoons all purpose flour
- 3/4 tsp pumpkin pie spice
Streusel Topping
- 1/2 cup plus 1 Tbsp All purpose flour
- 1/2 cup brown sugar
- 6 tablespoons cold butter, cut into cubes
Pumpkin Spice Icing Glaze
- 1/4 cup melted butter
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 tsp vanilla
- 3/4 tsp pumpkin pie spice
Instructions
- Preheat oven to 400 degrees. Grease the muffin pan cavities with softened butter.
- In a large bowl, whisk together the cream cheese, pumpkin puree, and all remaining cheesecake ingredients. Mix well until smooth and no clumps remain.
- In a separate bowl, combine the flour, brown sugar, pumpkin pie spice and flour. Cut in the cold butter until you have small sandy clumps.
- Press one cinnamon roll into each cavity, working it up the sides, creating a well for the cheesecake filling. Add 1-2 tablespoons of cheesecake filling into each cinnamon roll.
- Sprinkle on the streusel topping over each cinnamon roll muffin, covering most of the muffin tops.
- Lightly cover the pan with aluminum foil and bake removing the foil halfway through. Bake for a total of 15-20 minutes or until a toothpick inserted in the center comes out clean. Cover with foil again if the rolls begin to brown too quickly.
- While the cinnamon rolls are baking, whip together the simple pumpkin spice icing by combining all ingredients into a medium bowl. I just rinse out my streusel bowl and use it for the icing.
- Once the cinnamon rolls are baked through, allow them to sit and cool for at least 15 minutes before drizzling the icing on top. If you ice them too soon it will just melt into a mess.
