The Best Pumpkin Cheesecake Cinnamon Rolls Recipe Ever Made
Decadent pumpkin cheesecake cinnamon rolls await your morning breakfast table. Treat yourself to these heavenly swirls today with our simple recipe for the perfect fall breakfast.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.beardandbonnet.com.
Cooking tools:
- Muffin tin
- Pastry cutter
- Hand mixer
- Oven
- Mixing bowl
- Whisk
- Fork
- Spoon
- Measuring spoon
- Aluminum foil
- Toothpick
Ingredients
- 2 cans Pillsbury cinnamon rolls (5-cinnamon roll packs)
- 1 block (8 ounces / 226 grams) cream cheese, softened
- ⅔ cup pumpkin puree, well strained of liquid
- 6 tablespoons brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons all-purpose flour
- ¾ teaspoon pumpkin pie spice
- ½ cup plus 1 tablespoon all-purpose flour
- ½ cup brown sugar
- 6 tablespoons cold butter, cut into cubes
- ½ stick (4 tablespoons / 57 grams) butter, softened (for greasing the pan)
- ¼ cup melted butter
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
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