Pumpkin Cinnamon Rolls with Cream Cheese Glaze

I think I did it again…

No, I’m not trying to make you believe we’re more than just friends. I swear.

It might seem like a crush, but I am serious about pumpkin. Pumpkin Cinnamon rolls that is.

And with cream cheese glaze?

These were totally sent from above. So you know what? I admit it:

Pumpkin Cinnamon Rolls with Cream Cheese Glaze



  • 2 c. flour
  • 2 tbsp. white sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 3 tbsp. butter, softened
  • 3/4 c. milk
  • 1/2 c. pumpkin


  • 1/2 c. butter, melted
  • 3/4 c. brown sugar
  • 3/4 c. white sugar
  • 4 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. cloves


  • 1/2 cup powdered sugar
  • 1/4 cup milk
  • 4 oz cream cheese, softened

Preheat oven to 400 and lightly grease an 8 or 9 inch pie pan.

In a small bowl, combine filling ingredients and stir together to form a crumbly mixture. Spread half of the filling on the bottom of the greased pie pan and set aside.

In a large bowl, whisk together flour, sugar, baking powder and salt. Cut in the softened butter and add pumpkin. Slowly stir in milk until a soft dough forms. On a floured surface, roll out into an long rectangle about 1/4 inch thick and a foot long. Spread the remaining filling on the dough. Roll up the dough and slice in to 12-15 pieces about 1 inch thick.

Bake for 20-25 minutes until tops begin to brown.

For the glaze, mix together powdered sugar, milk and cream cheese in a small bowl on medium speed until smooth. Drizzle all over cinnamon rolls. Serve warm.

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Devon Stiles


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