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Fluffy Overnight Pumpkin Cinnamon Rolls: Easy Fall Recipe

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These fluffy overnight pumpkin cinnamon rolls are soft, spiced, and topped with a perfect cream cheese frosting. The overnight method makes them ideal for busy mornings, and the pumpkin flavor is subtle yet seasonal.

Ingredients

Scale
  • 1 cup whole milk, warmed to about 110°F
  • 2 1/4 teaspoons active dry yeast (or instant yeast)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/2 cup pumpkin puree (100% pure pumpkin)
  • 1 large egg, room temperature
  • 3 1/2 cups all-purpose flour (plus more as needed)
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup unsalted butter, softened (for filling)
  • 1/2 cup light brown sugar, packed (for filling)
  • 1 tablespoon ground cinnamon (for filling)
  • 1 teaspoon pumpkin pie spice (for filling)
  • Pinch of salt (for filling)
  • 4 ounces block cream cheese, softened (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 1 1/2 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • 1–2 tablespoons milk or heavy cream (for frosting, as needed)

Instructions

  1. Warm the milk to about 110°F. Sprinkle the yeast and a pinch of sugar over the milk, stir gently, and let sit for 5-7 minutes until foamy.
  2. In a stand mixer bowl, combine melted butter, pumpkin puree, egg, and remaining sugar. Add the yeast mixture and stir.
  3. Add flour, salt, and pumpkin pie spice. Mix on low speed with dough hook until a shaggy dough forms, about 2 minutes. Increase speed to medium and knead for 5-6 minutes until smooth and slightly tacky.
  4. Shape dough into a ball, place in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour until doubled.
  5. While dough rises, make filling: combine softened butter, brown sugar, cinnamon, pumpkin pie spice, and salt. Mix until smooth.
  6. Punch down risen dough and turn onto a lightly floured surface. Roll into a 12×18-inch rectangle.
  7. Spread filling evenly over dough, leaving a 1-inch border on one long edge. Starting from the opposite long edge, roll tightly into a log. Pinch seam to seal.
  8. Cut log into 12 equal slices using a sharp knife or bench scraper. Place cut-side up in a greased 9×13-inch baking dish.
  9. Cover dish tightly with plastic wrap and refrigerate overnight (8-12 hours).
  10. In the morning, remove dish from fridge and let sit at room temperature for 30 minutes while preheating oven to 350°F.
  11. Bake rolls for 25-30 minutes until golden brown and edges are bubbling. Tent with foil if tops brown too quickly.
  12. Let rolls cool in pan for 10 minutes before frosting.
  13. Make frosting: beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat until combined. Add milk or cream a tablespoon at a time if needed to reach desired consistency.
  14. Spread frosting over warm rolls and serve immediately.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling. For clean cuts, use dental floss instead of a knife. Place rolls close together in the pan for tall, fluffy rolls. If short on time, skip overnight rise and let rolls rise at room temperature for 1-2 hours.

Nutrition

Keywords: pumpkin cinnamon rolls, overnight cinnamon rolls, fall breakfast, pumpkin rolls, cream cheese frosting

Find it online: https://zorbmeal.com/fluffy-overnight-pumpkin-cinnamon-rolls-easy-fall-recipe/