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Cozy Overnight Pumpkin Cinnamon Rolls Recipe with Easy Maple Cream Cheese Glaze

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Soft and tender pumpkin cinnamon rolls with a perfectly spiced cinnamon filling and a smooth maple cream cheese glaze. This overnight recipe is perfect for cozy fall mornings with minimal prep.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, plus extra for dusting
  • 1 packet (2 ¼ tsp or 7g) active dry yeast
  • ⅓ cup (67g) granulated sugar
  • ½ tsp salt
  • ½ cup (120ml) whole milk, warmed (about 110°F/43°C)
  • ½ cup (120g) canned pumpkin puree (not pumpkin pie filling)
  • ¼ cup (57g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • ½ cup (100g) packed brown sugar, preferably dark
  • 1 tbsp ground cinnamon
  • ¼ tsp ground nutmeg (optional)
  • 3 tbsp (43g) unsalted butter, softened
  • 4 oz (115g) cream cheese, softened
  • ¼ cup (30g) powdered sugar, sifted
  • 2 tbsp (30ml) pure maple syrup
  • 1 tbsp (15ml) milk or cream
  • ½ tsp vanilla extract

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (110°F/43°C) with the yeast and a pinch of sugar. Let it sit for 5-10 minutes until foamy.
  2. Mix the dough ingredients: In a large bowl or stand mixer, whisk together the flour, sugar, and salt. Add the pumpkin puree, melted butter, egg, and the activated yeast mixture. Mix on low speed or stir with a wooden spoon until a shaggy dough forms.
  3. Knead the dough: If using a stand mixer, switch to the dough hook and knead for about 6-8 minutes until the dough is smooth and elastic. If kneading by hand, turn the dough onto a floured surface and knead for 8-10 minutes until soft but slightly tacky. Add flour if too sticky.
  4. First rise: Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and refrigerate overnight or for at least 8 hours.
  5. Prepare the filling: In a small bowl, mix the brown sugar, cinnamon, and nutmeg. Set aside.
  6. Shape the rolls: Remove dough from fridge and let sit at room temperature for 30 minutes. Roll dough into a 12×16 inch rectangle. Spread softened butter evenly, then sprinkle cinnamon sugar mixture on top.
  7. Roll and cut: Starting from the long edge, roll dough tightly into a log. Slice into 12 equal rolls about 1 ¼ inch thick.
  8. Second rise: Place rolls cut-side up in greased 9×13 inch pan, leaving space between each. Cover loosely and let rise 45-60 minutes until puffy but not doubled.
  9. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil if browning too fast.
  10. Make the glaze: Beat cream cheese, powdered sugar, maple syrup, milk, and vanilla until smooth and creamy.
  11. Glaze and serve: Let rolls cool 10 minutes after baking, then drizzle generously with glaze. Serve warm.

Notes

Keep milk warm (not hot) when activating yeast. Dough will be softer and slightly tacky due to pumpkin moisture; avoid adding too much flour. Overnight rise develops richer flavor and texture. Cover rolls with foil during last 10 minutes of baking to keep moisture. Glaze consistency can be adjusted with milk or powdered sugar. Vegan and gluten-free substitutions available.

Nutrition

Keywords: pumpkin cinnamon rolls, overnight cinnamon rolls, maple cream cheese glaze, fall breakfast, pumpkin recipe, easy cinnamon rolls

Find it online: https://chrisfeasts.com/cozy-overnight-pumpkin-cinnamon-rolls-recipe-with-easy-maple-cream-cheese-glaze/