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Best Overnight Pumpkin Cinnamon Rolls with Maple Icing

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Soft, tender pumpkin cinnamon rolls with a spiced pumpkin filling and maple cream cheese icing. Make them the night before for a stress-free, delicious fall breakfast.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ cup (120ml) warm milk
  • ½ cup (120g) pumpkin puree
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ⅓ cup (75g) unsalted butter, softened
  • ½ cup (100g) packed brown sugar
  • ¼ cup (60g) pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 4 oz (115g) cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or cream
  • Pinch of salt

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (about 110°F) with 1 tablespoon of the granulated sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. Mix wet ingredients: In a large bowl, whisk together pumpkin puree, egg, melted butter, and yeast mixture until smooth.
  3. Add dry ingredients: Add flour, remaining sugar, salt, and pumpkin pie spice. Stir until a shaggy dough forms.
  4. Knead dough: Turn dough onto a lightly floured surface and knead for 8-10 minutes (or 5-6 minutes in a stand mixer) until smooth and slightly tacky.
  5. First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled.
  6. Make filling: In a small bowl, combine softened butter, brown sugar, pumpkin puree, pumpkin pie spice, cinnamon, and salt. Mix until smooth.
  7. Roll out dough: Punch down dough and roll into a 12×18-inch rectangle on a lightly floured surface.
  8. Spread filling: Spread filling evenly over dough, leaving a ½-inch border on one long edge.
  9. Roll up: Starting from the long edge opposite the border, tightly roll dough into a log. Pinch seam to seal.
  10. Cut rolls: Cut log into 12 equal rolls (about 1 ½ inches thick).
  11. Place in pan: Arrange rolls in a greased or parchment-lined 9×13-inch baking dish, cut side up. Cover tightly with plastic wrap and refrigerate overnight (8-12 hours).
  12. Second rise: In the morning, remove pan from fridge and let rolls sit at room temperature, covered, for 45-60 minutes until puffed.
  13. Preheat oven to 350°F (175°C).
  14. Bake: Bake rolls for 22-28 minutes until golden brown. Tent with foil after 15 minutes if tops brown too quickly.
  15. Cool slightly: Let rolls cool in pan for about 10 minutes.
  16. Make icing: Beat together softened cream cheese and butter until smooth. Add powdered sugar, maple syrup, and salt. Beat until creamy. Add milk or cream to reach desired consistency.
  17. Ice and serve: Pour icing over warm rolls and spread evenly. Serve immediately.

Notes

If pumpkin puree seems watery, pat dry with a paper towel before adding to dough. Use room temperature ingredients for best results. Let rolls cool slightly before icing to prevent melting.

Nutrition

Keywords: pumpkin cinnamon rolls, overnight cinnamon rolls, maple icing, fall breakfast, make-ahead cinnamon rolls

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