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Easy Pumpkin Cinnamon Roll Bake Recipe with Cream Cheese Glaze Perfect for Fall

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An easy and quick pumpkin cinnamon roll bake layered with cinnamon sugar and topped with a tangy cream cheese glaze, perfect for cozy fall mornings and gatherings.

Ingredients

Scale
  • 1 can (15 oz / 425 g) pumpkin puree (not pumpkin pie filling)
  • 1 package (17.5 oz / 500 g) refrigerated cinnamon roll dough (such as Pillsbury)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • ½ cup (100 g) granulated sugar
  • ¼ cup (60 ml) vegetable oil or melted butter
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup (100 g) brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • 4 oz (115 g) cream cheese, softened
  • ¼ cup (30 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk or cream

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 8×8-inch (20×20 cm) baking dish with butter or non-stick spray.
  2. In a large bowl, whisk together pumpkin puree, granulated sugar, vegetable oil, eggs, vanilla extract, cinnamon, nutmeg (if using), and salt until smooth and well combined (about 2-3 minutes).
  3. Unroll the cinnamon roll dough onto a clean surface. Slice into about 1-inch thick pieces if not pre-sliced.
  4. Pour half of the pumpkin batter into the greased baking dish and spread evenly.
  5. In a small bowl, mix brown sugar, ground cinnamon, and melted butter until crumbly and combined.
  6. Arrange the cinnamon roll slices on top of the pumpkin batter in a single layer. Sprinkle half of the cinnamon sugar mixture evenly over the dough slices.
  7. Pour the remaining pumpkin batter gently over the top, covering the rolls without displacing them too much.
  8. Scatter the remaining cinnamon sugar swirl over the top of the pumpkin batter.
  9. Bake for 35-40 minutes until the top is golden brown and a toothpick inserted comes out clean or with moist crumbs. Cover with foil halfway if edges brown too fast.
  10. While cooling for about 10 minutes, beat together softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy. Adjust milk for desired glaze consistency.
  11. Drizzle the cream cheese glaze generously over the warm pumpkin cinnamon roll bake. Slice into squares and serve warm.

Notes

If pumpkin puree seems watery, drain slightly for thicker batter. Use room temperature eggs and cream cheese for smoother mixing. Pour pumpkin batter gently over cinnamon rolls to keep layers intact. Tent with foil if edges brown too fast. The glaze melts best on warm, not hot, bake. Can be made ahead and baked fresh next day with extra baking time.

Nutrition

Keywords: pumpkin cinnamon roll bake, pumpkin cinnamon rolls, cream cheese glaze, fall dessert, easy cinnamon roll recipe, pumpkin dessert, quick pumpkin bake

Find it online: https://lumalunch.com/easy-pumpkin-cinnamon-roll-bake-recipe-with-cream-cheese-glaze-perfect-for-fall/