Pumpkin Cheesecake Cinnamon Rolls: Quick & Delicious

Pumpkin Cheesecake Cinnamon Rolls are the fall breakfast treat you didn’t know you needed. Imagine your favorite cozy cinnamon roll, but with a creamy pumpkin cheesecake filling tucked inside, a crunchy streusel on top, and a pumpkin spice glaze dripping down the sides. These rolls come together quickly (thank you, Pillsbury) yet taste like you spent all day in the kitchen. They’re perfect for brunch, holiday mornings, or anytime you want to impress without the stress. Trust me, once you bite into that soft roll with a sweet pumpkin center, you’ll be plotting your next batch before the pan cools.

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What is Pumpkin Cheesecake Cinnamon Rolls?

Pumpkin Cheesecake Cinnamon Rolls are a semi-homemade dessert (or breakfast) mashup that takes classic cinnamon rolls to the next level. Store-bought dough is pressed into muffin tins, filled with a smooth pumpkin cheesecake mixture, topped with a buttery streusel, and baked until golden. Once cooled slightly, they’re drizzled with a warm pumpkin spice icing that melts into every swirl. Think cinnamon rolls, cheesecake, and pumpkin pie all joining forces in one handheld bite. They’re a little sweet, a little tangy, and completely irresistible for anyone who loves fall flavors.

Reasons to Try Pumpkin Cheesecake Cinnamon Rolls

First off, who doesn’t want dessert for breakfast? These rolls are quick to make, thanks to pre-made dough, but they taste bakery-level fancy. They’re versatile enough for family breakfasts, potlucks, or even Thanksgiving morning while the turkey’s still roasting. Plus, they make picky eaters happy—kids love the cinnamon roll part, adults love the cheesecake filling, and everyone fights over the glaze. And if you’ve already baked pumpkin bread three times this season, this recipe is a fun way to shake things up. For another cozy pumpkin treat, try these Pumpkin Muffins that are just as easy but a little more classic.

Ingredients Needed to Make Pumpkin Cheesecake Cinnamon Rolls

Before you dive into baking, let’s talk about what goes into these Pumpkin Cheesecake Cinnamon Rolls. One of the best parts of this recipe is how it balances convenience with homemade flavor. We’re leaning on Pillsbury cinnamon rolls for the base (a lifesaver for busy mornings), but everything else is whipped up from scratch to create that bakery-worthy pumpkin cheesecake center, buttery streusel topping, and a silky pumpkin spice glaze. If you’ve ever baked something cozy like my Pumpkin Blondies, you know how just the right mix of pantry staples and seasonal ingredients can transform into pure comfort.

Here’s what you’ll need:

• Cinnamon Roll Base – Two cans of Pillsbury cinnamon rolls (5-roll packs). These are the shortcut that makes this recipe weeknight-friendly. You’ll also need about half a stick of softened butter to grease your pan and help everything release beautifully.
• Pumpkin Cheesecake Filling – This is where the magic happens. A block of softened cream cheese gives you that rich, tangy base. To it, you’ll add ⅔ cup of pumpkin puree—just make sure you strain it well to remove excess liquid. Brown sugar brings warmth, while a single room-temperature egg binds everything together. A splash of vanilla and a touch of all-purpose flour help stabilize the filling, and pumpkin pie spice ties it all together with that cozy autumn flavor.
• Streusel Topping – Every good cinnamon roll deserves a little crunch. You’ll combine flour, brown sugar, and cold butter cubes to make a crumbly topping that bakes up golden and slightly crisp. It’s the contrast you never knew you needed until your first bite.
• Pumpkin Spice Icing Glaze – The finishing touch! Melted butter, powdered sugar, milk, vanilla, and pumpkin pie spice come together to form a smooth, spiced drizzle that soaks into every swirl. Don’t skip this part—it’s what makes the rolls taste like fall in a pan.

Altogether, these ingredients create layers of flavor: fluffy cinnamon roll dough, creamy cheesecake filling, crunchy topping, and sweet glaze. When they come out of the oven, your kitchen will smell like a bakery in the middle of pumpkin season.

Instructions to Make Pumpkin Cheesecake Cinnamon Rolls

Making Pumpkin Cheesecake Cinnamon Rolls might sound like something out of a fancy bakery, but trust me—it’s simpler than you think. We’ll go step by step so you can get fluffy rolls with creamy pumpkin cheesecake filling, golden streusel, and that irresistible pumpkin spice glaze. If you’ve baked my Chocolate Chip Pumpkin Bread before, you already know how forgiving pumpkin recipes can be. Let’s get started:

Step 1: Prep Your Oven and Pan

Preheat your oven to 400°F (200°C). This recipe bakes quickly, so having your oven hot and ready is key. Grease your muffin pan cavities generously with softened butter. This not only prevents sticking but also adds a subtle buttery flavor to the edges of the rolls.

Step 2: Make the Pumpkin Cheesecake Filling

In a large mixing bowl, combine the softened cream cheese and strained pumpkin puree. Whisk until smooth, then add brown sugar, the egg, vanilla, flour, and pumpkin pie spice. Keep whisking until there are no lumps left. The texture should be creamy and thick, almost like a pumpkin pie filling with a cheesecake twist.

Pro Tip: Be patient while straining the pumpkin puree. Extra water in the filling can make your rolls soggy, and nobody wants that.

Step 3: Prepare the Streusel Topping

Grab a separate bowl for the streusel. Mix the flour, brown sugar, and pumpkin pie spice together, then cut in the cold butter using a pastry cutter or fork. You’ll know it’s ready when the mixture looks like coarse sand with little clumps of butter. This topping bakes into a crunchy, golden layer that contrasts beautifully with the soft rolls.

Step 4: Build the Cinnamon Roll Cups

Open up those cans of Pillsbury cinnamon rolls and gently press one roll into each muffin cavity. Work the dough up the sides to create little cups—think of them as mini pie shells. Spoon in about 1–2 tablespoons of the pumpkin cheesecake filling into each roll.

Shortcut Win: Using store-bought dough here saves you a ton of time while still delivering that fresh-baked cinnamon roll taste.

Step 5: Add the Streusel

Sprinkle the streusel topping over each roll, covering the cheesecake filling generously. The topping should be uneven and crumbly—that’s what gives you those crisp golden bites after baking.

Step 6: Bake the Rolls

Cover the muffin pan loosely with aluminum foil to prevent over-browning. Bake for 15–20 minutes, removing the foil halfway through. The rolls are ready when a toothpick inserted into the center comes out mostly clean. If the tops start browning too quickly, loosely cover with foil again.

Step 7: Make the Pumpkin Spice Glaze

While the rolls bake, whip up your glaze. In a medium bowl, whisk together melted butter, powdered sugar, milk, vanilla, and pumpkin pie spice until smooth and pourable. The glaze should cling to your spoon but drizzle easily over the rolls.

Step 8: Cool and Finish with Glaze

This step requires patience! Let the rolls cool in the pan for at least 15 minutes. If you glaze them too soon, the icing will melt into a puddle. Once cooled, drizzle the pumpkin spice glaze over the rolls in generous zig-zags. Don’t be shy—this glaze is what makes them taste like true fall comfort food.

And there you have it—soft, gooey, crunchy, spiced, and sweet all in one bite. These Pumpkin Cheesecake Cinnamon Rolls are perfect for cozy mornings, fall gatherings, or even a quick dessert when you’re short on time.

What to Serve with Pumpkin Cheesecake Cinnamon Rolls

These rolls shine on their own but pair beautifully with a cozy latte or spiced tea. For brunch spreads, balance the sweetness with savory eggs, bacon, or even a veggie frittata. Hosting a fall party? Serve them alongside a slice of Chocolate Chip Pumpkin Bread or a platter of fresh fruit to keep things lighter. If you want a real “wow” factor, plate them warm with a dollop of whipped cream on the side. They’re versatile enough to work for breakfast, dessert, or that late-night sweet craving.

Key Tips for Making Pumpkin Cheesecake Cinnamon Rolls

Drain the pumpkin puree really well—watery filling will ruin the texture. Use room-temperature cream cheese for the smoothest filling. Don’t skip covering the rolls with foil; it prevents the tops from browning too quickly while the centers finish baking. Letting them cool before glazing is non-negotiable unless you’re into sticky puddles. If you want to get ahead, the streusel and glaze can be prepped a day in advance. And if you’re serving a crowd, make a double batch because one pan disappears faster than you’d think.

Storage and Reheating Tips Pumpkin Cheesecake Cinnamon Rolls

These rolls taste best the day they’re baked but can be stored for up to three days. Keep them in an airtight container at room temperature if your kitchen is cool, or refrigerate them if it’s warmer. To reheat, pop them in the microwave for 15–20 seconds, or warm them in a low oven for about 5 minutes. If you know you’ll want them longer, freeze the baked (but unglazed) rolls in a freezer-safe bag. Thaw overnight in the fridge, then warm and glaze before serving.

FAQs

Can I make these ahead of time?
Yes! Assemble them the night before, cover, and bake in the morning.

Do I have to use Pillsbury rolls?
No, but they save time. Homemade dough works too if you’re feeling ambitious.

What’s the best way to drain pumpkin puree?
Line a strainer with paper towels or cheesecloth and let it sit for 30 minutes.

Can I skip the streusel?
You can, but why would you? It adds crunch and sweetness.

Are these freezer-friendly?
Yes—freeze unglazed, then thaw and glaze before serving.

Final Thoughts

Pumpkin Cheesecake Cinnamon Rolls are everything fall should taste like—warm, spiced, sweet, and just a little indulgent. They’re simple enough for a weekday breakfast but special enough for the holidays. Once you’ve tried them, you’ll understand why they’re worth every messy drizzle of glaze. And if pumpkin season has you hooked, don’t miss my Pumpkin Blondies—another quick recipe that delivers all the cozy vibes.

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