Pumpkin Cheesecake Rolls
Flaky dough wrapped around creamy pumpkin filling and drizzled with a sweet glaze. These Pumpkin Cheesecake Rolls are the perfect fall dessert.
I’ve been holding out on baking Fall treats, I just couldn’t get in the mood for pumpkin with it 101 degrees outside still; but I finally broke down and opened a can of Libby’s tonight. And friends, I’m glad I did. I’m officially on the pumpkin bandwagon now.
Pumpkin Cheesecake Rolls
These pumpkin cheesecake rolls are based off of my breakfast cheesecake recipe, and would be delicious for breakfast, or as a lunchbox treat, or really- anytime. We ate them for dessert after dinner tonight. It was the perfect serving size with the flaky crescent rolls, creamy cheesecake middle, and soft pumpkin spice flavor.
I’m not even a huge fan of pumpkin (you will not see me ordering a PSL… ha) but I probably ate four more of these than I want to admit here.
How to Make Pumpkin Cheesecake Rolls
I actually tried these four different ways: crescent rolls, seamless dough, crescent rolls cut like cinnamon rolls, and crescent rounds. The crescent rounds are definitely the way to go. This was not only the easiest method, but also had the most uniform results. All of them tasted delicious though.
After you have made these, you can always make a Pumpkin Smoothie or some Pumpkin Apple Butter with your leftover pumpkin.
Ingredients
- 1 package cream cheese softened
- 1/2 cup sugar
- 1 tsp vanilla
- 1 egg yolk
- 1 tsp pumpkin pie spice
- 1/2 cup pumpkin pie filling
- 4 tubes Pillsbury Crescent Rounds
Instructions
- Beat the cream cheese and sugar until fluffy.
- Gently mix in the egg yolk, vanilla, pumpkin pie spice, and pumpkin pie filling.
- Prepare the crescent rounds by taking them out of the tube (do not unroll them!).
- Use your thumb to press an indentation into the middle of each round (try to form a little cup).
- Place each cup into a muffin tin and fill with about 1 tbsp of the pumpkin cheesecake filling. These will puff up while baking, but be careful not to overfill them.
- Bake at 350 degrees for 15-18 minutes.
- To make the icing combine the powdered sugar, pumpkin pie spice, and milk. Stir until combined and drizzle over the baked rolls.
Notes
Nutrition
Love your pictures and simplicity of the recipe! Thanks for sharing.
Emily, these are so creative and amazing looking! Absolutely love this treat. Pinning. (=
Oh Emily.. these look so dang good! And they seem easy to make. Ill have to add them to my ‘to try’ list!
Ps.. Thanks for linking up to the Life of the Party! Im going to feature this in a bit!
I see you’ve linked up this great looking recipe at the Show Stopper Saturday link party. I’d love for you to come share it on my new link party – Required Ingredient Recipe Link Party – that just went live. Every Sunday I feature a different ingredient and this week it is pumpkin.
I hope you’ll stop by and share!
http://futureexpat.com/2013/11/required-ingredient-pumpkin/
Thanks for the invite Karen- I just linked up! 🙂
Oooo – whee. Those look goood! I will definitely have to try these out for the family soon.
If you’re interested, I’d love if you shared these at my Show & Tell party going on right now. http://www.gingerlymade.com/2013/11/show-tell-52.html
Thanks, Ginger! And thanks for the invite- I linked up 🙂
You’ve been featured today at Gingerly Made. http://www.gingerlymade.com/2013/11/show-tell-features_19.html
Do you use regular or mini muffin tins?
Hi Sharon! I Use a regular muffin tin.
Hmmmm, might have to add these to my Turkey Day or X-Mass breakfast menu … maybe both. 😉
I’m making these tomorrow but wanted to see if I can just put the rounds on a baking sheet and stuff them on that instead of using a muffin tin. I’m afraid I won’t be bald to put as much filling as I want if I use the muffin tin. Recipe sounds amazing!!
Hi ED, you can, they don’t puff up too much in the baking tins so I don’t think they are necessary but I have never tried it without. Good luck! 🙂
Thanks, Emily! Are you able to put one of these in each muffin holder (i.e. You don’t need to do every other one) since you said they don’t puff up much?
Also, do you need to fold the top after filling or us that not necessary?
I’m just trying to figure out a way I can put the most filling in each one.
Thanks again!
Eileen
when I made these, the store was out of the pumpkin pie filling all I used the regular pumpkin puree and added my own spices. (The same ones listed up there for your own pumpkin pie spice) they still turned out AMAZING! the only other thing I changed was the frosting. I made the icing in the recipe above, but I was also making a frosting for something else that night. I made a standard buttercream, but added a little cream cheese, pumpkin puree, and the spices. When it melted all over the rounds, it was heaven. Like a gooey wonderful pumpkin cheesecake cinnamon bun. I’m making them again tonight for a pumpkin dessert contest at work tomorrow. Thanks for the recipe!
Just want to clarify: is the pumpkin pie filling canned mashed pumpkin only, not pre- spiced “filling”?
Correct! Just a regular can of Libby’s pumpkin pie filling.
I’ve made these 2 days in a row now (some to bring into work). I love them!
So glad you like them! 🙂
Can I use plain pumpkin or can I mix the pumpkin with something instead of using prepared pumpkin pie mix from a can?
Hi Judy, I’m not really sure- I’ve never tried it that way.
OMG, just saw these linked up on Ashton’s blog today. Had to do a double take! Looks like we both think alike. I need to find round crescents…I’ve never seen those!!!
These sound delightful, but I do have a question when you remove the crescents from the tube do you cut them? HELP! Thank you.
Hi Tina- I recommend using the Pillsbury Rounds (no cutting necessary). If you are using the crescents- remove them from the tube but leave them rolled up and then slice them like you would cinnamon rolls- about 2in sections. Hope this helps!
I am so excited and cant wait to try these. I love fall and pumpkin flavored anything, these will be a quick treat for co-workers!
Wonderful idea-and like you say, just the right size for a treat! Thanks for sharing on obi Friday pin party.
Deb@ kneaded Creations
Oh man! I have to make these… I think there is a day next week that is a high of 91 with rain. 🙂
Oh my, these look so good! I’m normally not a huge fan of pumpkin, but these really do seem like they have the perfect balance, definitely going to give these a try!
LOVE. These are fabulous!
I have not been able to get myself to use pumpkin just yet, but these look SO good Emily!