Cinnamon Rolls Stuffed with Pumpkin Cheesecake | Fall Dessert

🥐 Cinnamon Rolls Stuffed with Pumpkin Cheesecake | Fall Dessert

Imagine soft, fluffy cinnamon rolls baked to golden perfection and stuffed with creamy pumpkin cheesecake filling. These indulgent rolls are the ultimate fall treat — perfect for brunch, holiday mornings, or an autumn dessert table. Topped with a sweet cream cheese glaze, every bite is warm, comforting, and full of seasonal flavours.

🍁 Why You’ll Love This Recipe

• Decadent and unique: Pumpkin cheesecake inside a cinnamon roll? Yes, please.

• Perfect for fall: Pumpkin, cinnamon, and nutmeg make every bite taste like autumn.

• Make-ahead friendly: Prep the rolls the night before and bake fresh in the morning.

• Fun to share: Perfect for brunch, family gatherings, or gifting to friends.

🧺 Ingredients

For the Cinnamon Rolls:

• 2 ¼ tsp (1 packet) active dry yeast

• ½ cup warm milk

• ¼ cup granulated sugar

• ⅓ cup unsalted butter, melted

• 1 tsp salt

• 1 large egg

• 2 ½ cups all-purpose flour

For the Pumpkin Cheesecake Filling:

• 115g (4 oz) cream cheese, softened

• ¼ cup pumpkin purée

• ¼ cup powdered sugar

• ½ tsp cinnamon

• ¼ tsp nutmeg

• ¼ tsp ginger

• ½ tsp vanilla extract

For the Glaze:

• ½ cup powdered sugar

• 2 tbsp cream cheese, softened

• 1–2 tbsp milk

• ½ tsp vanilla extract

🍳 Instructions

1. Prepare the Dough

In a small bowl, dissolve yeast in warm milk with 1 tsp sugar. Let it sit for 5–10 minutes until foamy.
In a large bowl, combine melted butter, remaining sugar, salt, and egg. Add the yeast mixture, then gradually stir in flour until a soft dough forms. Knead for 5–7 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour.

2. Make the Pumpkin Cheesecake Filling

In a medium bowl, beat cream cheese until smooth. Add pumpkin purée, powdered sugar, vanilla, and spices. Mix until creamy.

3. Assemble the Rolls

Roll the dough into a rectangle (about 12×9 inches). Spread the pumpkin cheesecake filling evenly over the dough.
Starting from the long side, roll the dough tightly into a log. Slice into 9–12 rolls and place in a greased baking dish. Cover and let rise for 30 minutes.

4. Bake

Preheat oven to 180°C (350°F). Bake rolls for 20–25 minutes, until golden brown.

5. Glaze and Serve

Mix powdered sugar, cream cheese, milk, and vanilla until smooth. Drizzle over warm rolls. Serve immediately for soft, gooey perfection.

🍂 Tips for Success

• Don’t overfill: Too much filling can make rolls spill during baking.

• Chill dough if needed: Slightly chilled dough is easier to roll and slice.

• Add nuts or caramel: Optional toppings like chopped pecans or caramel drizzle enhance texture and flavour.

• Make ahead: Assemble rolls, cover, and refrigerate overnight. Bake fresh in the morning.

🧊 Storage

Store leftover rolls in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven for 20–30 seconds before serving.

🍰 Final Thoughts

These Cinnamon Rolls Stuffed with Pumpkin Cheesecake are the ultimate fall indulgence — fluffy, spiced, and bursting with creamy pumpkin goodness. They make mornings special, parties memorable, and autumn a little sweeter.

❓ Frequently Asked Questions

Q1: Can I make these cinnamon rolls ahead of time?
A: Yes! You can assemble the rolls the night before, cover them, and refrigerate overnight. Bake fresh in the morning for warm, gooey rolls.

Q2: Can I freeze the stuffed cinnamon rolls?
A: Absolutely! Freeze the unbaked rolls in an airtight container for up to 2 months. Thaw in the fridge overnight and bake as usual.

Q3: Can I use store-bought cinnamon roll dough?
A: Yes, you can! Simply unroll the pre-made dough, spread the pumpkin cheesecake filling, roll, slice, and bake according to the package instructions.

Q4: Can I substitute the pumpkin cheesecake filling?
A: You can experiment with other fillings like sweetened cream cheese, apple pie filling, or chocolate ganache, but pumpkin spice gives the best fall flavour.

Q5: How should I store leftover rolls?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 20–30 seconds before serving.

Q6: Can I make these dairy-free or vegan?
A: Yes, use dairy-free cream cheese, plant-based milk, and vegan butter. Make sure the dough is also egg-free or vegan-friendly.

Q7: What’s the best way to serve them?
A: Serve warm with a drizzle of cream cheese glaze or caramel sauce. They’re perfect with coffee, tea, or hot chocolate for a cozy fall breakfast or dessert.