From the roundup: 22 Pumpkin Cream Cheese Muffin Recipes for Fall Baking
These pumpkin cream cheese pull-apart rolls have become my go-to for any fall morning when I want something special without being stuck at the counter all day. The active work is maybe 35 minutes total. The rest is just waiting on the dough to rise, which means you can get kids dressed, start a load of laundry, or pour a second cup of coffee while the oven does its thing.
The filling is a simple mix of softened cream cheese, pumpkin puree, brown sugar, and warm spices. It spreads easily, stays creamy as the rolls bake, and gives you that slight tang that keeps the whole thing from being too sweet. The honey butter goes on twice: once the second the pan comes out of the oven, and again right before you set it on the table. That second brush is what gives them that glossy, bakery-style finish.
Total time from start to table is about 2 hours and 40 minutes, but most of that is two rise periods. If you start the dough mid-morning, you are pulling warm rolls out of the oven right around brunch time.
How this recipe came together
I made these for the first time the Saturday before Thanksgiving when I needed something for breakfast that was not toast but also was not a full-on production. I had half a can of pumpkin puree left from pie prep and a block of cream cheese that needed to be used. The first batch I over-proofed the second rise because I got distracted with the kids and let them go almost an hour instead of 40 minutes. They still tasted good, but a few of the rolls spread out more than they should have. Now I set a timer.
My oldest, who normally avoids anything with visible filling, pulled three of these apart before I could even get the honey butter on for the second coat. That told me everything I needed to know about whether the recipe was worth keeping.
Why you will love this
- Tearing rolls apart at the table means zero slicing and zero serving fuss, which matters when you have a crowd.
- The pumpkin puree in the dough itself keeps the bread soft and moist even if you reheat leftovers the next day.
- Two coats of honey butter, one right from the oven and one just before serving, give a finish you would normally only get at a bakery.
- The filling comes together in one bowl while the dough rises, so there is no extra prep window to carve out.
- The recipe uses one standard packet of yeast and basic pantry staples. Nothing specialty required.
Tips for success
- Check your yeast before committing: if the milk and yeast mixture is not foamy after 10 minutes, your yeast is dead or your milk was too hot. Milk at 110 degrees F should feel warm on your wrist but not hot. Start over rather than waste the rest of the ingredients.
- Grease the cake pan generously, including the sides. The cream cheese filling can leak slightly during baking and it will stick if the pan is under-greased. Butter works better here than a light spritz of spray.
- Watch the second rise carefully and set a timer for 30 minutes. Over-proofed rolls will spread sideways in the pan instead of pushing up against each other, and you lose that tight, pull-apart structure. They should look puffed and touching but not collapsing.
- Use dental floss or a very sharp knife to cut the log. A dull knife drags and compresses the filling out of the rolls before they even get to the pan. Slide unflavored floss under the log, cross the ends over the top, and pull. Clean cut every time.
Common questions about this recipe
- Can I use pumpkin pie filling instead of puree? No. Pumpkin pie filling is pre-sweetened and spiced, so the filling will be too sweet and the spice balance will be off. Use plain pumpkin puree in both the dough and the filling.
- My rolls came out doughy in the center. What happened? The center rolls are always the last to bake through. Press the middle ones gently at the 24-minute mark. If they feel soft and squishy rather than set, give them the full 28 minutes. An internal temperature of 190 degrees F is your most reliable check.
- Can I make these without a stand mixer? Yes. Knead the dough by hand on a lightly floured surface for about 10 minutes. The dough will feel slightly tacky but should not stick to your hands. Resist adding too much flour or the rolls will turn out dense.
- Do the rolls need to be served warm? They are best warm, but room temperature is fine. The cream cheese filling stays soft and the honey butter keeps the tops from drying out quickly.
Substitutions
If you do not have honey on hand, maple syrup works in the butter topping and actually pairs well with the pumpkin spice. Neufchatel cheese can replace full-fat cream cheese for a slightly lighter filling, though the texture will be a little less rich. No pumpkin pie spice in the cabinet? Use 1 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon nutmeg in its place.
For a shortcut version, store-bought refrigerated dinner roll dough can replace the homemade dough. You will skip the first rise and go straight to rolling, filling, and cutting. The texture is different but the filling and honey butter still shine. If you want a little crunch inside, press a small handful of finely chopped toasted pecans into the filling before you roll the log.
Make-ahead and storage
To make these ahead, assemble the rolls in the greased pan the night before, cover the pan tightly with plastic wrap, and refrigerate. In the morning, pull the pan out 30 minutes before you plan to bake so the dough can take some of the chill off, then bake as directed. The second rise happens slowly in the fridge overnight, so you skip it the next day. This is my preferred way to serve these on a holiday morning when I do not want to be awake at 6 a.m. waiting on dough.
Leftover rolls keep covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat individual rolls in the microwave for 20 to 25 seconds. To warm the whole pan, cover it with foil and set it in a 325 degree oven for 10 to 12 minutes. The cream cheese filling can make fully baked rolls a little wet after freezing and thawing, so I do not recommend freezing these. They are at their best fresh or within the first two days.
Pumpkin Cream Cheese Pull-Apart Rolls with Honey Butter
Ingredients
Equipment
Method
- Combine the warm milk, 1 tablespoon of the granulated sugar, and the yeast in the bowl of your stand mixer or a large bowl. Stir once gently and let it sit for 5 to 10 minutes until it looks foamy and smells yeasty. If nothing happens, your milk may have been too hot or the yeast may be old. Start over with fresh yeast.
- Add the remaining 2 tablespoons of granulated sugar, the flour, salt, 1/4 cup pumpkin puree, egg, and softened butter to the yeast mixture. Mix on low speed with a dough hook for 2 minutes, then increase to medium and knead for 6 to 8 minutes until the dough is smooth, slightly tacky, and pulls away cleanly from the sides of the bowl. It should spring back slowly when you poke it. If mixing by hand, knead on a lightly floured surface for about 10 minutes.
- Shape the dough into a ball, place it in a lightly greased bowl, and cover with plastic wrap or a clean towel. Let it rise in a warm spot for about 1 hour until doubled in size. A turned-off oven with just the light on works well.
- While the dough rises, make the filling. Beat the softened cream cheese in a small bowl until smooth. Add the 1/2 cup pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon. Mix until fully combined and the filling looks uniform and spreadable. Set aside.
- Grease a 9-inch round cake pan well with butter or nonstick spray. Once the dough has doubled, turn it out onto a lightly floured surface and roll it into a rough rectangle about 12 inches by 14 inches. Spread the pumpkin cream cheese filling evenly over the surface, leaving a 1/2-inch border along one of the long edges.
- Starting from the long edge opposite the clean border, roll the dough tightly into a log. Pinch the seam closed. Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces, each about 1 inch thick. Arrange them cut side up in the prepared pan, fitting them snugly together.
- Cover the pan loosely and let the rolls rise again for 30 to 40 minutes until they are puffed and touching each other. Meanwhile, preheat the oven to 375 degrees F. Stir together the melted butter and honey in a small bowl for the honey butter.
- Bake the rolls for 24 to 28 minutes until the tops are deep golden brown and the center rolls feel set when pressed lightly. The internal temperature should reach about 190 degrees F if you want to check with a thermometer.
- Brush the rolls generously with honey butter the moment they come out of the oven. Let them sit for 5 minutes, then brush again with any remaining honey butter right before serving. Sprinkle with a pinch of flaky salt if you like. Serve directly from the pan so guests can pull them apart at the table.
Notes
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