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Pumpkin Cheesecake Cinnamon Rolls: Quick & Delicious

Pumpkin Cheesecake Cinnamon Rolls with streusel topping
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Fluffy semi-homemade cinnamon rolls stuffed with a pumpkin cheesecake center, crowned with buttery streusel, and finished with a silky pumpkin spice icing glaze.

Ingredients

Scale

Base:

  • 2 cans Pillsbury cinnamon rolls (5-count each)
  • 1/2 stick butter, softened (for greasing pan)

Pumpkin Cheesecake Filling:

  • 1 block cream cheese, softened
  • 2/3 cup pumpkin puree, well strained of excess liquid
  • 6 tbsp brown sugar
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • 2 tsp 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 tbsp cold butter, cut into cubes

Pumpkin Spice Icing Glaze:

  • 1/4 cup melted butter
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla
  • 3/4 tsp pumpkin pie spice

Instructions

1. Preheat oven to 400°F. Generously grease muffin pan cavities with softened butter.

2. Make the cheesecake filling: In a large bowl whisk cream cheese, pumpkin puree, brown sugar, egg, vanilla, flour, and pumpkin pie spice until completely smooth.

3. Make the streusel: In a separate bowl combine flour and brown sugar with pumpkin pie spice, then cut in the cold butter until pea-sized, sandy clumps form.

4. Form the bases: Press one cinnamon roll into each muffin cavity, pressing up the sides to make a well.

5. Fill: Spoon 1–2 tablespoons of cheesecake filling into each cinnamon roll well.

6. Top: Sprinkle streusel generously over each, covering most of the surface.

7. Bake: Lightly cover the pan with foil and bake, removing the foil halfway through. Bake 15–20 minutes total, until a toothpick in the center comes out clean. Tent again with foil if browning too quickly.

8. Make the glaze: While baking, whisk melted butter, powdered sugar, milk, vanilla, and pumpkin pie spice until smooth and pourable.

9. Cool & finish: Let rolls cool in the pan at least 15 minutes, then drizzle with pumpkin spice icing. Carefully remove and serve warm.

Notes

Strain pumpkin: Excess moisture can make the filling runny—press puree with paper towels or drain through a coffee filter.

Room-temp dairy: Softened cream cheese and room-temp egg blend smoother with no lumps.

Pan choice: A standard 12-cup muffin pan works best for defined edges; lightly grease well.

Make-ahead: Assemble through step 6, cover and refrigerate up to 12 hours. Bake from cold, adding 2–4 extra minutes.

Storage: Keep covered in the fridge up to 3 days. Rewarm at 300°F for 8–10 minutes before serving.

Find it online: https://cookingwithramsay.com/pumpkin-cheesecake-cinnamon-rolls/