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Lighter Pumpkin Cinnamon Roll Bake with Cream Cheese Glaze

Lighter Pumpkin Cinnamon Roll Bake with Cream Cheese Glaze - featured image
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A quick and easy pumpkin cinnamon roll bake made without yeast, featuring a tender, bread pudding-like texture with a gooey cinnamon swirl and tangy cream cheese glaze. Perfect for fall mornings, this lighter version uses Greek yogurt and pumpkin puree for a healthier twist.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • 1/2 cup (120g) plain Greek yogurt (2% or full-fat)
  • 1/4 cup (60ml) milk (any kind)
  • 3 tablespoons (42g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1/3 cup (70g) light brown sugar, packed
  • 1 tablespoon cinnamon
  • 2 tablespoons (28g) unsalted butter, softened
  • 4 ounces (113g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 2–3 tablespoons (30-45ml) milk

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×8 or 9×9 baking dish or line with parchment paper.
  2. Make the cinnamon swirl: In a small bowl, combine packed brown sugar, 1 tablespoon cinnamon, and 2 tablespoons softened butter. Mix into a paste and set aside.
  3. Whisk dry ingredients: In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and 1 teaspoon cinnamon.
  4. Mix wet ingredients: In a separate medium bowl, whisk together pumpkin puree, Greek yogurt, milk, melted butter, vanilla extract, and egg until smooth.
  5. Combine: Pour wet ingredients into dry ingredients. Stir with a spatula until just combined (do not overmix; a few lumps are fine).
  6. Layer half the batter: Spread half the batter evenly into the prepared baking dish.
  7. Add cinnamon swirl: Drop half of the cinnamon sugar mixture in small dollops over the batter. Gently swirl with a knife or toothpick.
  8. Add remaining batter: Carefully spoon the rest of the batter over the cinnamon layer and spread evenly.
  9. Top with remaining swirl: Dollop the rest of the cinnamon mixture on top and swirl again, leaving some visible.
  10. Bake for 28-32 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden brown.
  11. Cool for 10 minutes in the pan on a wire rack.
  12. Make the cream cheese glaze: Beat softened cream cheese with a hand mixer until smooth. Add powdered sugar and vanilla, beat again. Add milk one tablespoon at a time until thick but pourable.
  13. Drizzle glaze over warm bake. Let set for 2-3 minutes, then cut into squares and serve.

Notes

Don’t overmix the batter to avoid a dense texture. Use room temperature ingredients for best results. For a gluten-free version, use a 1:1 gluten-free flour blend and add an extra tablespoon of milk. For dairy-free, use dairy-free yogurt, plant-based milk, vegan butter, and dairy-free cream cheese. The bake can be assembled the night before and refrigerated; let sit at room temperature for 15 minutes before baking. Leftovers keep in the refrigerator for up to 4 days and taste even better the next day.

Nutrition

Keywords: pumpkin cinnamon roll bake, lighter cinnamon roll bake, pumpkin breakfast bake, cream cheese glaze, fall breakfast, easy cinnamon roll bake

Find it online: https://coracooks.com/lighter-pumpkin-cinnamon-roll-bake-with-cream-cheese-glaze/