Our Pumpkin Spice Sweet Rolls are stuffed with cream cheese! And if that isn’t enough, they are also all centers! Yes, and I am sharing my secret to making sweet rolls with all centers!
Are you a pumpkin everything lover? I want some but in small doses please. These Pumpkin Spice Sweet Rolls are just the perfect amount of pumpkin flavor for me.
I am guilty of always grabbing the center sweet roll. Are you? When I sent a picture of these to my daughter, she jokingly scolded me for taking the center as I always do! But to her surprise, I revealed how to make a pan full of all centers sweet rolls!
Almost from scratch but not quite is the best way to go when you are short on time but looking for full flavor experience.
Pumpkin Spice Sweet Rolls Stuffed with Cream Cheese
Ingredients
- One can biscuit type cinnamon rolls
- One can rolled type cinnamon rolls
- 1 pkg. cream cheese, softened
- 1 tsp. Pumpkin Pie spice
- 1 Tbsp. light brown sugar
In a bowl, place a package of softened cream cheese. Top that with one teaspoon of Pumpkin Pie Spice.
Now, add in one Tablespoon of brown sugar and mix well. Then set aside.
You will need two packages of store bought cinnamon rolls. Get one biscuit style and one rolled style.
Set aside the icing packet from both cans.
Now you see why we want both styles. I used Pillsbury cinnamon rolls in the centers and a store brand for the rolled style.
I started by unrolling the rolled style and stretching two pieces along the outside wall of the pan. Then I stretched the remaining unrolled pieces around the center of the pan. They will fall over and that is fine. We are going to prop them up with the other rolls and then stuff the empty spaces with our cream cheese mixture.
Next I added the biscuit type rolls into the four corners and the center taking care to be sure they were each in between a wall of unrolled dough.
Snip a small corner off a plastic resealable bag and spoon the cream cheese mixture into it. Squeeze the mixture in between all of the empty spaces.
Bake according to package directions. I used the shortest amount of baking time since the two packages had different cook times. Mine were done in about 24 minutes at 375°. Oven temperatures vary so timing may be more or less for yours.
Now blend the two frosting packets together and cover the cooled Pumpkin Spice Sweet Rolls!
- One can biscuit type cinnamon rolls
- One can rolled type cinnamon rolls
- 1 pkg. cream cheese, softened
- 1 tsp. Pumpkin Pie spice
- 1 Tbsp. light brown sugar
- In a bowl, place a package of softened cream cheese.
- Add one teaspoon of Pumpkin Pie Spice.
- Add Tablespoon of brown sugar and mix well. Then set aside.
- Set aside the icing packet from both cans of cinnamon rolls
- Start by unrolling the rolled style and stretching two pieces along the outside wall of the pan. Then stretch the remaining unrolled pieces around the center of the pan. They will fall over and that is fine. We are going to prop them up with the other rolls and then stuff the empty spaces with our cream cheese mixture.
- Next add the biscuit type rolls into the four corners and the center taking care to be sure they are each in between a wall of unrolled dough.
- Snip a small corner off a plastic resealable bag and spoon the cream cheese mixture into it. Squeeze the mixture in between all of the empty spaces between the two types of rolls.
- Bake according to package directions,about 24 minutes at 375º (oven temps vary)
- Blend the icing packets together and cover the top of the cooled rolls.
- Enjoy!
Enjoy your all centers Pumpkin Spice Sweet Rolls Cream Cheese Stuffed. They are well worth the effort!
More Ooey Gooey Delicious Desserts
Apple Cinnamon Roll Coffee Cake almost from scratch
Crockpot Pumpkin Streusel Coffee Cake
Shirley Wood
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These look heavenly. Perfect coffee companion! Thanks for sharing on Sunday’s Best.
Those sound yummy and so quick to put together. Perfect if you had unexpected guests.
Wow, these sounds like a rich and creamy pumpkin rolls. I bet the cream cheese really takes this over the top.
I bet these are heavenly! 🙂 YUM! 🙂
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Now THAT is how you eat cinnamon rolls. I am drooling just thinking about them. Such a genius idea with intermingling the two different types to get all centers too!
Oh my! These look so good. I love the idea of cream cheese in the middle!
oh, Shirley, these make my mouth water! and take me back to my childhood – my mother always had the ready-to-bake cinnamon rolls in the fridge for holidays and special days. Only you’ve taken it to a whole new level. pinning!
Oh, my word. You had me at Pumpkin but then add all this yummy goodness. I just found Sunday morning breakfast treat.
I am so curious about the pumpkin everything going on these days (I’m not American nor do I live in America)! I would love to try it as everything looks so comforting and delicious!
I bet pumpkin lovers will be all over these rolls. I would try your recipe minus the pumpkin!