pumpkin bread roll cream cheese recipe

Written ByJenny Smyth Posted on
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The Best pumpkin bread roll cream cheese recipe

I’m so excited to share this recipe for pumpkin bread roll cream cheese with you all. As a busy mom, I’m always on the lookout for delicious and easy-to-make dishes that my family will love. This recipe checks all the boxes – it’s a perfect combination of flavors and textures that will make your taste buds dance.

The best part? It’s incredibly easy to make and can be prepared in just a few minutes. I like to think of this recipe as a fusion of classic pumpkin bread and the cream cheese-filled rolls that are so popular in the fall season.

The result is a sweet and savory treat that’s perfect for snacking, breakfast, or even as a dessert. My kids adore this recipe, and I’m sure yours will too! One of the things I love most about this recipe is the way the pumpkin flavor is balanced by the tangy cream cheese.

It’s a match made in heaven, if you ask me. And let’s not forget about the texture – the soft, fluffy bread is perfectly complemented by the crumbly cream cheese filling. It’s a sensory experience like no other!

When I make this recipe for my family, they always ask for seconds (and sometimes even thirds!) It’s become a staple in our household, and I know it will be in yours too once you try it out. So go ahead, give this recipe a shot, and let me know what you think!

Have you ever tried making pumpkin bread roll cream cheese before? If so, what are some of your favorite variations or tips for making it? Let me know in the comments below!

Pumpkin Bread Rolls with Cream Cheese Filling

4.9 from 1837 votes

Soft and fluffy pumpkin bread rolls filled with a creamy, slightly tangy cream cheese center. These rolls are perfect for fall gatherings or as a unique side dish for Thanksgiving dinner.

Prep Time25 mins
Cook Time20 mins
Resting Time0 mins
Total Time45 mins
Servings: 12 rollsCuisine: InternationalCalories: 220 kcal per roll

🥘Ingredients

For the Dough

1 cup pumpkin puree
1/4 cup warm milk (110°F)
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1/4 cup melted unsalted butter
1 large egg
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

For the Filling

8 ounces cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

For the Topping

1 large egg, beaten with 1 tablespoon water (egg wash)
1 tablespoon pumpkin seeds (optional)

👨‍🍳Directions

1In a small bowl, combine warm milk and yeast.
2Let it sit for 5 minutes until frothy.
3In a large mixing bowl, whisk together pumpkin puree, sugar, melted butter, and egg.
4Add the yeast mixture and stir until combined.
5In a separate bowl, mix flour, salt, cinnamon, and nutmeg.
6Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
7Knead the dough on a floured surface for 8 minutes until smooth and elastic, or use a stand mixer with a dough hook on medium speed for 5 minutes.
8Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour until doubled in size.
9Meanwhile, prepare the filling by beating cream cheese, powdered sugar, and vanilla extract in a small bowl until smooth.
10Punch down the dough and turn it onto a floured surface.
11Roll the dough into a 12×9 inch rectangle.
12Spread the cream cheese filling evenly over the dough, leaving a 1/2 inch border on all sides.
13Starting from the long edge, tightly roll the dough into a log.
14Pinch the seam to seal.
15Cut the log into 12 equal slices using a sharp knife.
16Place the rolls cut side up on a parchment-lined baking sheet, spacing them 2 inches apart.
17Cover the rolls with a clean kitchen towel and let them rise for 30 minutes until puffy.
18Preheat the oven to 375°F.
19Brush the tops with egg wash and sprinkle with pumpkin seeds if desired.
20Bake for 18 to 20 minutes until the rolls are golden brown and sound hollow when tapped.
21Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
22Serve warm or at room temperature.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook (optional)
Baking sheet
Parchment paper
Rolling pin
Small bowl
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 10g💛Saturated Fat: 5g❤️Cholesterol: 45mg🧂Sodium: 250mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 8g🥩Protein: 5g

📝Notes

For a richer flavor, use browned butter in the dough. The rolls can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.

Watch Video Of How Pumpkin Bread Rolls with Cream Cheese Filling Works

This pumpkin bread roll cream cheese recipe is a game-changer for any occasion – whether it’s a special gathering or just a regular Tuesday evening with my family. The best part?

It’s incredibly easy to make ahead of time and reheats beautifully when needed. One of my favorite things about this recipe is how well it stores – whether it’s at room temperature or frozen, these bread rolls will stay fresh for days (if they don’t get devoured first!)

And let’s not forget about the health benefits – with whole wheat flour as an option and minimal added sugars, this recipe is a great choice for those looking to cut back on processed foods.

❓ Frequently Asked Questions About Pumpkin Bread Rolls with Cream Cheese Filling

Q: What type of flour should I use for this recipe?

A: For this recipe, you can use either all-purpose flour or whole wheat flour. Both options will give you delicious results, but keep in mind that whole wheat flour will add a nuttier flavor to your bread rolls.

Q: Can I use canned pumpkin puree instead of fresh pumpkin?

A: Yes, you can definitely use canned pumpkin puree as a substitute for fresh pumpkin. Just be sure to check the ingredients list to ensure that there are no added sugars or spices that might affect the flavor of your bread rolls.

Q: How do I store these bread rolls after they’ve cooled?

A: You can store these bread rolls at room temperature for up to 3 days or wrap them tightly in plastic wrap and freeze for up to 2 months. When you’re ready to serve them again, simply thaw at room temperature or reheat in the microwave or oven.

Q: Can I make these bread rolls ahead of time and assemble them just before serving?

A: Yes, you can definitely prepare these bread rolls ahead of time and assemble them just before serving. Simply fill the cooled bread rolls with cream cheese filling when you’re ready to serve them.

Q: What’s the best way to reheat these bread rolls if they’ve been frozen?

A: To reheat frozen bread rolls, simply thaw them at room temperature or bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.

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