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Best Easy Cream Cheese-Stuffed Pumpkin Cinnamon Rolls

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Soft, sticky pumpkin cinnamon rolls with a hidden pocket of sweetened cream cheese in every swirl, topped with a creamy cream cheese frosting. Perfect for cozy fall mornings.

Ingredients

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  • 3 ½ cups all-purpose flour (plus more for dusting)
  • ¼ cup granulated sugar
  • 1 packet (2 ¼ tsp) instant yeast
  • ½ tsp salt
  • ½ cup whole milk (warmed to about 110°F)
  • ¼ cup unsalted butter (melted and cooled slightly)
  • ½ cup pumpkin puree (100% pure pumpkin)
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract
  • 6 oz cream cheese (softened, for filling)
  • 3 tbsp powdered sugar (for filling)
  • ½ tsp vanilla extract (for filling)
  • ½ cup packed brown sugar (light or dark)
  • 2 tbsp granulated sugar
  • 2 tbsp ground cinnamon
  • ½ tsp pumpkin pie spice (optional)
  • 3 tbsp unsalted butter (softened, for spreading)
  • 4 oz cream cheese (softened, for frosting)
  • ¼ cup unsalted butter (softened, for frosting)
  • 1 ½ cups powdered sugar (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 1–2 tbsp milk (for frosting)

Instructions

  1. Make the Dough: In the bowl of a stand mixer, whisk together 3 cups of flour, granulated sugar, instant yeast, and salt. In a separate bowl, combine warm milk, melted butter, pumpkin puree, egg, and vanilla. Pour wet ingredients into dry and mix on low with dough hook until shaggy dough forms. Gradually add remaining ½ cup flour, mixing until dough pulls away from sides. Knead on medium-low for 5-6 minutes until smooth and elastic. (If kneading by hand, turn out onto floured surface and knead 8-…
  2. First Rise: Shape dough into a ball and place in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  3. Make Cream Cheese Filling: While dough rises, beat softened cream cheese, powdered sugar, and vanilla together in a small bowl until smooth. Set aside at room temperature.
  4. Roll and Fill Dough: Punch down risen dough and turn out onto a lightly floured surface. Roll into a 12×18-inch rectangle. Spread 3 tablespoons softened butter evenly over surface. Mix brown sugar, granulated sugar, cinnamon, and pumpkin pie spice in a small bowl; sprinkle evenly over butter, leaving a ½-inch border on one long edge. Dollop cream cheese filling in small spoonfuls (12-15 mounds) across the dough.
  5. Roll and Cut: Starting from the long edge opposite the bare border, roll dough tightly into a log. Pinch seam to seal. Using a sharp knife or bench scraper, cut into 12 even rolls (about 1 ½ inches thick each). Trim ends for cleaner slices if desired.
  6. Second Rise: Arrange rolls in a greased 9×13-inch baking dish, cut side up. Cover with plastic wrap and let rise for 30-45 minutes until puffy and touching. (For make-ahead, refrigerate at this point for up to 12 hours; pull out 30 minutes before baking.)
  7. Bake: Preheat oven to 350°F. Bake rolls for 22-28 minutes until golden brown on top and filling is bubbly around edges. Let cool in pan for 10 minutes before frosting.
  8. Frost and Serve: While rolls cool, make frosting: Beat softened cream cheese and butter together until smooth and fluffy. Add powdered sugar and vanilla, then beat again. Add milk 1 tablespoon at a time until thick but spreadable. Spread generously over warm rolls. Serve warm.

Notes

For best results, use full-fat block cream cheese (not spreadable). Let cream cheese and butter soften at room temperature for at least 30 minutes. To cut clean rolls, use unflavored dental floss. Rolls can be made ahead: after shaping, refrigerate overnight, then let rise at room temperature for 30 minutes before baking. Leftovers keep at room temperature for 2 days or in the fridge for 5 days; reheat in microwave for 15 seconds.

Nutrition

Keywords: pumpkin cinnamon rolls, cream cheese stuffed, fall breakfast, homemade cinnamon rolls, pumpkin recipe

Find it online: https://twinkletaste.com/best-easy-cream-cheese-stuffed-pumpkin-cinnamon-rolls/