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Perfect Fluffy Overnight Pumpkin Spice Cinnamon Rolls

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These fluffy overnight pumpkin spice cinnamon rolls with maple icing are the ultimate make-ahead breakfast. The pumpkin adds moisture and tenderness, while the maple cream cheese icing steals the show.

Ingredients

Scale
  • 3 ½ cups bread flour (plus more for dusting)
  • 1 cup all-purpose flour
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup warm milk (around 110°F)
  • 1 large egg (room temperature)
  • ¼ cup unsalted butter (melted and cooled slightly)
  • ¼ cup granulated sugar
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ cup unsalted butter (very soft, for filling)
  • ¾ cup packed brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1 teaspoon pumpkin pie spice (for filling)
  • Pinch of salt (for filling)
  • 4 ounces cream cheese (softened, for icing)
  • ¼ cup unsalted butter (softened, for icing)
  • 1 ½ cups powdered sugar (sifted if lumpy, for icing)
  • 3 tablespoons pure maple syrup (for icing)
  • 1 teaspoon vanilla extract (for icing)
  • 1–2 tablespoons milk (to thin icing, if needed)

Instructions

  1. Bloom the yeast: In a small bowl, combine the warm milk (about 110°F) with 1 tablespoon of the sugar and the active dry yeast. Stir gently and let it sit for 5–10 minutes until foamy.
  2. Mix the dough: In the bowl of a stand mixer, whisk together the bread flour, all-purpose flour, remaining sugar, salt, and pumpkin pie spice. Make a well and add the pumpkin puree, egg, melted butter, and yeast mixture. Mix on low with the dough hook until a shaggy dough forms, about 2 minutes.
  3. Knead: Increase speed to medium-low and knead for 6–8 minutes (or 10 minutes by hand) until smooth and elastic. Add flour 1 tablespoon at a time if too sticky, or milk 1 teaspoon at a time if too dry.
  4. First rise: Shape dough into a ball and place in a lightly greased bowl, turning once to coat. Cover and let rise in a warm spot for 1–1.5 hours until doubled.
  5. Make the filling: Mix softened butter, brown sugar, cinnamon, pumpkin pie spice, and salt until a spreadable paste forms. Set aside.
  6. Roll out the dough: Punch down dough and turn onto a lightly floured surface. Roll into a 12×18-inch rectangle, about ¼-inch thick.
  7. Add the filling: Spread the brown sugar mixture evenly over the dough, leaving a ½-inch border on the far long edge.
  8. Roll it up: Starting from the long edge closest to you, roll tightly into a log. Pinch the seam to seal.
  9. Cut the rolls: Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces (about 1.5 inches each).
  10. Second rise (overnight): Arrange rolls in a greased 9×13-inch baking pan. Cover tightly with plastic wrap and refrigerate for 8–12 hours.
  11. Bake: In the morning, let the pan sit at room temperature for 30 minutes while preheating oven to 350°F. Bake for 22–28 minutes until golden brown. Tent with foil at 15 minutes if browning too quickly.
  12. Make the icing: Beat softened cream cheese and butter until smooth. Add powdered sugar, maple syrup, and vanilla, and beat until creamy. Add milk 1 tablespoon at a time for desired consistency.
  13. Ice and serve: Let rolls cool for 5–10 minutes, then spread icing over warm rolls. Serve immediately.

Notes

Don’t overheat the milk—110°F is ideal. Room temperature ingredients matter. Don’t skip the overnight rise for best flavor and texture. Cut rolls cleanly with dental floss. Let rolls cool slightly before icing to prevent melting.

Nutrition

Keywords: pumpkin spice cinnamon rolls, overnight cinnamon rolls, pumpkin cinnamon rolls, maple icing, fall breakfast, Thanksgiving breakfast, Christmas morning rolls

Find it online: https://islatable.com/perfect-fluffy-overnight-pumpkin-spice-cinnamon-rolls/