Ingredients
Scale
- For the Dough:
- 1 cup warm milk (110°F)
- 1 packet (2.25 tsp) active dry yeast
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 1/4 cup melted unsalted butter
- 1 large egg, room temperature
- 4 to 4.5 cups all-purpose flour
- 1 tsp salt
- 1 tsp pumpkin pie spice
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- For the Cinnamon Swirl:
- 1/2 cup softened butter
- 1 cup brown sugar
- 2 tbsp ground cinnamon
- For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Start by activating your yeast. In a large bowl, combine the warm milk, a tablespoon of the sugar, and the yeast. Let it sit for about 10 minutes until it becomes frothy. Once the yeast is active, whisk in the remaining sugar, pumpkin puree, melted butter, and the egg. Gradually add the flour, salt, and pumpkin pie spice. Mix until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until it is smooth and elastic. Place the dough in a greased bowl, cover it with a warm cloth, and let it rise in a warm spot for about 90 minutes or until it doubles in size.
- While the dough rises, prepare your fillings. In one bowl, beat the 8 oz of cream cheese, sugar, and vanilla until smooth to create the cheesecake layer. In another small bowl, mix the brown sugar and cinnamon. Once the dough has doubled, punch it down and roll it out on a floured surface into a large rectangle (about 12×18 inches). Spread the softened butter over the dough, followed by the cinnamon-sugar mixture. Carefully drop dollops of the cheesecake mixture over the cinnamon sugar and spread it gently. Roll the dough tightly into a log starting from the long edge. Cut the log into 12 even rolls using a sharp knife or unflavored dental floss.
- Place the rolls into a greased 9×13 inch baking pan. Cover them and let them rise for another 30 minutes. Preheat your oven to 350°F (175°C). Bake the rolls for 22-25 minutes until they are lightly golden brown on top. While they bake, whisk together the glaze ingredients: cream cheese, powdered sugar, milk, and vanilla. Once you remove the rolls from the oven, let them cool for about 5-10 minutes. Spread the cream cheese glaze generously over the warm rolls so it melts slightly into the crevices. Serve immediately while warm.
- Cook Time: 2 hours 25 minutes