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Cozy Pumpkin Cinnamon Roll Bake Recipe with Easy Cream Cheese Glaze

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A warm, comforting pumpkin cinnamon roll bake with a soft, pull-apart texture and a luscious cream cheese glaze, perfect for cozy autumn mornings and easy gatherings.

Ingredients

Scale
  • 3 cups all-purpose flour (360g)
  • 3/4 cup granulated sugar (150g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup pumpkin puree (240g)
  • 1/3 cup vegetable oil (80ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (120ml)
  • 1/2 cup packed brown sugar (100g)
  • 2 teaspoons ground cinnamon (for swirl)
  • 1/4 cup unsalted butter, melted (56g)
  • 4 ounces cream cheese, softened (115g)
  • 1 cup powdered sugar, sifted (120g)
  • 2–3 tablespoons milk (30-45ml)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Make the cinnamon swirl mixture by combining 1/2 cup packed brown sugar, 2 teaspoons ground cinnamon, and 1/4 cup melted unsalted butter in a small bowl. Stir until smooth and set aside.
  3. In a large bowl, whisk together 3 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, and 1/2 teaspoon ground nutmeg.
  4. In a separate bowl, whisk together 1 cup pumpkin puree, 1/3 cup vegetable oil, 2 large eggs (room temperature), 1 teaspoon vanilla extract, and 1/2 cup buttermilk until smooth.
  5. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix; a few lumps are okay.
  6. Pour half the batter into the prepared baking dish and spread evenly. Spoon half the cinnamon swirl mixture over the batter.
  7. Pour the remaining batter on top and dollop the rest of the cinnamon swirl mixture. Use a knife or skewer to lightly swirl the cinnamon through the batter to create a marbled effect.
  8. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. If browning too fast, tent with foil for the last 10 minutes.
  9. While the bake cools for about 15 minutes, prepare the cream cheese glaze by beating together 4 ounces softened cream cheese, 1 cup sifted powdered sugar, 2-3 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth and creamy. Adjust milk to desired consistency.
  10. Drizzle the cream cheese glaze generously over the warm bake. Let it sit for a few minutes to slightly melt into the cinnamon swirls.
  11. Slice into squares and serve warm.

Notes

[‘Use room temperature eggs and cream cheese for smooth blending and to avoid lumps.’, ‘Do not overmix the batter; a few lumps are fine.’, ‘Use a gentle swirling technique to create distinct cinnamon ribbons without muddying the batter.’, ‘If the bake browns too quickly, tent with foil for the last 10 minutes.’, ‘Let the bake cool 10-15 minutes before glazing to prevent the glaze from melting off completely.’, ‘For a lighter texture, try substituting some flour with cake flour.’, ‘Pumpkin puree can be swapped with mashed sweet potato or mashed banana.’, ‘For gluten-free, use a 1-to-1 gluten-free flour blend with xanthan gum.’, ‘For dairy-free, substitute butter with coconut oil, cream cheese with dairy-free alternatives, and buttermilk with almond milk plus lemon juice.’, ‘Add chopped nuts or chocolate chips for variations.’]

Nutrition

Keywords: pumpkin cinnamon roll bake, pumpkin cinnamon rolls, cream cheese glaze, fall dessert, easy cinnamon roll bake, pumpkin dessert, autumn baking

Find it online: https://yumnode.com/cozy-pumpkin-cinnamon-roll-bake-recipe-with-easy-cream-cheese-glaze/