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Pumpkin Cheesecake Rolls – Soft and Creamy

Pumpkin Cheesecake Rolls – Soft and Creamy

These soft and creamy pumpkin cheesecake rolls feature flaky crescent dough filled with sweetened cream cheese, pumpkin puree, and warm fall spices. Finished with cinnamon sugar and a simple vanilla glaze, they're an easy autumn treat for breakfast, brunch, or Thanksgiving.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 1 can (8 oz) refrigerated crescent roll dough
  • 4 oz cream cheese softened
  • ¼ cup pumpkin puree
  • 2 tbsp granulated sugar
  • 1 tbsp brown sugar
  • ½ tsp vanilla extract
  • ½ tsp ground cinnamon
  • ½ tsp pumpkin pie spice
  • 1 tbsp all-purpose flour
  • 1 tbsp unsalted butter melted
  • 1 tbsp granulated sugar for coating
  • ¼ tsp ground cinnamon for coating

For the Vanilla Glaze

  • ½ cup powdered sugar
  • 1-2 tsp milk
  • ⅛ tsp vanilla extract

Instructions
 

  • Prepare the Ingredients: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Soften the cream cheese and measure out the remaining ingredients.
  • Make the Pumpkin Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with the granulated sugar and brown sugar until smooth. Add the pumpkin puree, vanilla extract, cinnamon, and pumpkin pie spice. Mix well, then stir in the flour until the filling is creamy and thick.
  • Prepare the Crescent Roll Dough: Unroll the crescent dough and separate it into 8 triangles according to the package directions. Spread a thin layer of pumpkin cheesecake filling over each triangle, leaving a small border around the edges.
  • Roll and Seal: Starting at the wide end of each triangle, gently roll the dough toward the pointed end. Keep the filling inside and place each roll seam-side down on the prepared baking sheet.
  • Add the Cinnamon-Sugar Coating: Brush the tops of the rolls with melted butter. Combine the coating sugar with the cinnamon and sprinkle evenly over the rolls.
  • Bake Until Golden: Bake for 12–16 minutes, or until the crescent dough is golden brown and fully baked. Remove from the oven and allow the rolls to cool for about 5 minutes.
  • Prepare the Glaze and Serve: Whisk the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk as needed to make a drizzle-friendly glaze. Drizzle over the slightly cooled rolls and serve.

Notes

 
  • Use pure pumpkin puree rather than pumpkin pie filling.
  • Make sure the cream cheese is softened before mixing to prevent lumps.
  • Avoid overfilling the crescent dough, as the filling may leak during baking.
  • If the pumpkin puree is watery, blot away excess moisture before mixing.
  • Check the rolls near the lower end of the baking time because crescent dough can brown quickly.
  • Refrigerate leftover rolls in an airtight container for 3–4 days.
  • Freeze cooled rolls in a freezer-safe container for up to 1–2 months for best quality.
  • Reheat refrigerated rolls in a 300°F (150°C) oven for 5–8 minutes, or microwave briefly until warm.
 

Nutrition Facts

 
  • Calories: 320 kcal
  • Carbohydrates: 38 g
  • Protein: 5 g
  • Total Fat: 16 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Cholesterol: 30 mg
  • Sodium: 420 mg
  • Fiber: 1 g
  • Total Sugar: 19 g
  • Added Sugar: 14 g
  • Vitamin A: 1800 IU
  • Calcium: 40 mg
  • Iron: 1.2 mg
 
Note: These are approximate values, not laboratory-tested nutrition facts. Actual values vary by crescent dough brand, cream cheese, ingredient quantities, and glaze. Verify the values using your exact ingredients before publishing.