Pumpkin Cheesecake Rolls Recipe

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These Pumpkin Cheesecake Rolls start with my Sweet Dough, then get a creamy pumpkin cheesecake swirl that tastes like fall in every bite. I like to mix the filling until smooth, then chill it a bit so it spreads easily and stays put when you roll. You can prep the pan the night before, let the rolls rise in the fridge, and bake in the morning for a cozy, fresh-from-the-oven breakfast. I finish them with a simple cinnamon cream cheese frosting that makes them very addicting. They’re soft, gooey, and perfect for brunch, bake sales, or holiday gifting. 💕

Start with my Sweet Dough recipe first. Make the cinnamon flavored variation, then come back for this pumpkin cheesecake filling.

Ingredients for Pumpkin Cheesecake Filling

1 cup (8 oz) cream cheese, softened

1 cup sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1/2 cup pumpkin puree, patted dry

1 egg

4 tbsp (2 oz) melted butter + 1 tsp cinnamon

1/3 cup heavy cream

Ingredients for Cinnamon Cream Cheese Frosting

4 tbsp butter, softened

1/2 cup cream cheese, softened

3/4 cup powdered sugar

1/2 tsp cinnamon

 Follow These Steps

You'll need a 9x13 pan for this recipe. Preheat your oven to 350F.

1. First, let's prepare the pumpkin puree. Spread the pumpkin puree on a few paper towels and press gently to soak up extra liquid. Do this before measuring it. This will keep the filling from being too runny.

2. In a mixing bowl, cream together 1 cup cream cheese and 1 cup sugar. Scrape the sides of your bowl, and mix until smooth. Then add the rest of the ingredients - 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves, 1/2 cup pumpkin puree and 1 egg. Mix these ingredients well. Set aside 1/4 cup of this pumpkin cheesecake filling for later.

3. After following the Sweet Dough recipe, your dough should be ready for filling. Spread the pumpkin cheesecake filling evenly, covering the surface of the dough. From the long side, roll the dough tightly. Using unflavored dental floss, slice the dough into even rolls. I get 12 rolls out of this recipe.

4. Combine 4 tbsp melted butter and 1 tsp cinnamon, and pour over the bottom of a 9x13 pan. This will make your Pumpkin Cheesecake Rolls extra buttery. Place each roll on your pan.

   Pour 1/3 cup of heavy cream over the rolls before baking to make them extra soft. Dollop the extra pumpkin cheesecake filling on top of the rolls. Set aside and let rise for another 15 min. Bake at 350F for 40 min.

5. While your rolls are baking, prep your Cinnamon Cream Cheese Frosting. Using a mixer, combine all the ingredients - 4 tbsp butter, 1/2 cup cream cheese, 3/4 cups powdered sugar and 1 tsp cinnamon.

6. Once the rolls are done, spread the frosting all over your freshly baked Pumpkin Cheesecake Rolls. Enjoy these soft, pillowy rolls while warm!

Pro Tip

In baking, creaming is the process of combining fats and sugars first. For this recipe, creaming helps to make sure the filling is smooth, and not lumpy.

Patting the pumpkin purée dry on paper towels will make sure your filling will not be runny. This makes it easier to roll in the dough.

For bakery soft rolls later, cool completely, and store airtight at room temp for up to 2 days. Then rewarm at 300°F for 5 to 8 minutes and add extra frosting right before serving. 30-45 seconds in the microwave also works.

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