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Cozy Overnight Pumpkin Cinnamon Rolls with Maple Icing

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These overnight pumpkin cinnamon rolls are soft, spiced, and topped with a creamy maple icing. Make the dough the night before and bake in the morning for a stress-free fall breakfast.

Ingredients

Scale
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (120ml) whole milk, warm (about 110°F)
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60g) unsalted butter, melted
  • 1 large egg, room temperature
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 3 1/2 cups (440g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (165g) packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 ounces (115g) cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 1/4 cup (60ml) pure maple syrup
  • 1 cup (120g) powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a small bowl, combine warm milk (about 110°F), 1 tablespoon of the granulated sugar, and the yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. In a large mixing bowl, whisk together pumpkin puree, melted butter, egg, remaining sugar, and the proofed yeast mixture.
  3. In a separate bowl, whisk together flour, salt, and pumpkin pie spice. Add dry ingredients to wet ingredients and stir until a shaggy dough forms.
  4. Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
  5. Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
  6. While dough rises, mix filling: combine softened butter, brown sugar, cinnamon, and nutmeg until smooth.
  7. Punch down risen dough and roll into a 12×18-inch rectangle. Spread filling evenly, leaving a 1-inch border on one long edge.
  8. Starting from the long edge opposite the border, roll dough tightly into a log. Pinch seam to seal.
  9. Cut log into 12 equal rolls (about 1.5 inches thick). Place in a greased 9×13-inch baking dish, spacing about 1/2 inch apart.
  10. Cover tightly with plastic wrap and refrigerate for 8-12 hours (overnight).
  11. In the morning, remove rolls from refrigerator and let sit at room temperature for 30 minutes while oven preheats to 350°F.
  12. Bake for 25-30 minutes until golden brown and centers are cooked through (internal temperature 190°F). Tent with foil if browning too quickly.
  13. While rolls bake, make icing: beat cream cheese and butter until smooth. Add maple syrup and vanilla, then gradually beat in powdered sugar until smooth.
  14. Let rolls cool for 5-10 minutes, then spread icing generously over warm rolls. Serve warm.

Notes

Do not overheat the milk; it should be warm but not hot (about 110°F). Let the dough rest if it springs back when rolling. Use room temperature ingredients. Do not skip the overnight rest for best texture. Ice rolls while warm, not hot.

Nutrition

Keywords: pumpkin cinnamon rolls, overnight cinnamon rolls, maple icing, fall breakfast, pumpkin rolls

Find it online: https://breezybake.com/cozy-overnight-pumpkin-cinnamon-rolls-with-maple-icing/