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Easy Overnight Pumpkin Cinnamon Rolls with Maple Glaze

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These overnight pumpkin cinnamon rolls are soft, pillowy, and subtly spiced, topped with a rich maple glaze. Perfect for a stress-free fall breakfast, the dough is prepared the night before and baked fresh in the morning.

Ingredients

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  • 1 cup whole milk, warmed to 110°F (43°C)
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • ¼ cup granulated sugar
  • ¾ cup pumpkin purée (100% pumpkin, not pie filling)
  • ¼ cup unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 3 ½ to 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 4 tablespoons unsalted butter, softened (for filling)
  • ¾ cup brown sugar, packed (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • ½ teaspoon ground nutmeg (for filling)
  • Pinch of salt (for filling)
  • 1 ½ cups powdered sugar (for glaze)
  • 3 tablespoons pure maple syrup (for glaze)
  • 2–3 tablespoons whole milk or heavy cream (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Warm milk to 110°F (43°C). Sprinkle yeast and a pinch of sugar over milk; let sit 5-10 minutes until foamy.
  2. In a stand mixer bowl, combine pumpkin purée, melted butter, egg, and remaining sugar. Add yeast mixture and stir.
  3. In a separate bowl, whisk together 3 ½ cups flour, salt, and pumpkin pie spice. Gradually add to wet ingredients, mixing on low until a shaggy dough forms.
  4. Switch to dough hook and knead on medium-low for 6-8 minutes until dough is soft and slightly tacky. Add flour or milk as needed.
  5. Shape dough into a ball, place in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1-1 ½ hours until doubled.
  6. While dough rises, mix brown sugar, cinnamon, nutmeg, and salt for filling in a small bowl.
  7. Punch down dough and roll into a 12×16-inch rectangle on a lightly floured surface.
  8. Spread softened butter over dough, leaving a ½-inch border on one long side. Sprinkle cinnamon-sugar mixture over butter and press gently.
  9. Roll dough tightly from the long side opposite the border, pinch seam to seal. Cut into 12 equal rolls (about 1 ½ inches thick).
  10. Place rolls in a greased 9×13-inch baking dish, cut-side up. Cover tightly with plastic wrap and refrigerate for at least 8 hours (up to 18 hours).
  11. In the morning, remove rolls from fridge and let sit at room temperature for 45 minutes to 1 hour to puff up.
  12. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil if browning too fast.
  13. Let rolls cool in pan for 10 minutes.
  14. Whisk together powdered sugar, maple syrup, vanilla, and enough milk or cream to make a pourable glaze. Drizzle over warm rolls.

Notes

For best results, use 100% pumpkin purée (not pumpkin pie filling). The dough should be soft and slightly tacky; avoid over-flouring. Let rolls cool about 10 minutes before glazing to prevent glaze from melting. Rolls can be frozen unbaked for up to 3 months.

Nutrition

Keywords: pumpkin cinnamon rolls, overnight cinnamon rolls, maple glaze, fall breakfast, pumpkin recipes

Find it online: https://elvafood.com/easy-overnight-pumpkin-cinnamon-rolls-with-maple-glaze/