Soft, buttery crescent dough wrapped around a silky pumpkin cheesecake filling, baked until golden, and finished with a simple sweet glaze. These warm, cinnamon-spiced rolls are the kind of fall breakfast (or anytime treat) that disappears in minutes.
Why You’ll Love This Recipe
- Ready in under 40 minutes with store-bought dough
- Creamy pumpkin cheesecake center that stays soft and rich
- Perfect for weekend brunch, holiday mornings, or make-ahead treats
- Uses pantry staples and just one mixing bowl for the filling
Ingredients
For the Rolls
- 2 tubes (8 oz each) refrigerated original crescent roll dough
- 8 oz cream cheese, softened to room temperature
- ½ cup pure pumpkin purée (not pumpkin pie filling)
- ⅓ cup packed light brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, melted
For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk (start with 2 and add more as needed for a pourable consistency)
Instructions
- Preheat and prepare
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. - Make the filling
In a medium bowl, beat the softened cream cheese, pumpkin purée, brown sugar, pumpkin pie spice, and vanilla extract together until completely smooth and creamy. Scrape down the sides of the bowl as needed. The mixture should be thick but spreadable. - Assemble the rolls
Unroll both tubes of crescent dough onto a clean surface. Press the seams firmly together to form two large rectangles of dough (or one large rectangle if preferred).
Spread the pumpkin cheesecake filling evenly over the dough, leaving a small border along one long edge.
Starting from the long side opposite the border, tightly roll the dough into a log. Pinch the seam to seal.
Using a sharp knife or dental floss, slice the log into 12 even rolls (about 1–1½ inches thick). - Bake
Arrange the rolls cut-side up in the prepared baking dish, spacing them slightly apart. Brush or drizzle the melted butter evenly over the tops.
Bake for 22–25 minutes, or until the rolls are golden brown and the filling is set. The centers should look puffed and lightly firm. - Glaze and serve
While the rolls bake, whisk the powdered sugar and milk together until smooth. Adjust the milk to reach a thick but pourable glaze.
Remove the rolls from the oven and let them cool for 3–5 minutes. Drizzle the glaze generously over the warm rolls. Serve immediately.
Tips for Success
- Soften the cream cheese fully so the filling mixes smoothly without lumps.
- If the dough becomes sticky while rolling, lightly flour your hands or the surface.
- For cleaner slices, chill the filled log for 10 minutes before cutting.
- These are best enjoyed warm the same day, but leftovers can be stored covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
Optional Variations
- Add a handful of chopped pecans or walnuts to the filling for crunch.
- Sprinkle a little extra pumpkin pie spice or cinnamon sugar on top before baking.
- Swap the simple glaze for a cream cheese frosting if you prefer something richer.
These pumpkin cheesecake crescent rolls bring cozy fall flavor with almost no effort. Perfect for a slow weekend morning or as an easy contribution to a holiday brunch table.