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Easy Overnight Pumpkin Cinnamon Rolls with Cream Cheese Icing

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These easy overnight pumpkin cinnamon rolls are the perfect make-ahead fall breakfast. The dough comes together in minutes, proofs overnight in the fridge, and bakes up into soft, spiced rolls topped with a thick, tangy cream cheese icing.

Ingredients

Scale
  • 1 cup (240 ml) whole milk, warmed (about 110°F)
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (120 g) pumpkin puree
  • 1 large egg, room temperature
  • 1/4 cup (60 g) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 3 1/2 cups (440 g) all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup (115 g) unsalted butter, softened (for filling)
  • 3/4 cup (150 g) packed brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/4 teaspoon ground nutmeg (for filling)
  • Pinch of salt (for filling)
  • 4 oz (113 g) cream cheese, softened (for icing)
  • 1/4 cup (60 g) unsalted butter, softened (for icing)
  • 1 1/2 cups (180 g) powdered sugar (for icing)
  • 1 teaspoon vanilla extract (for icing)
  • 1–2 tablespoons milk or heavy cream (for icing)

Instructions

  1. Bloom the yeast: In a small bowl, combine warmed milk (about 110°F) with 1 tablespoon of the sugar and the yeast. Stir gently and let sit for 5-10 minutes until foamy and bubbly.
  2. Make the dough: In a large mixing bowl, whisk together remaining sugar, pumpkin puree, egg, melted butter, and vanilla extract. Pour in the yeast mixture and stir to combine. Add 2 cups of flour, salt, and pumpkin pie spice. Mix until a shaggy dough forms.
  3. Knead the dough: Gradually add remaining flour, 1/4 cup at a time, until dough comes together into a soft, slightly sticky ball. Knead with a dough hook for 5-6 minutes or by hand for 8-10 minutes until smooth and elastic.
  4. First rise: Place dough in a lightly greased bowl, turning once to coat. Cover tightly with plastic wrap and let rise in a warm place for 1 to 1 1/2 hours until doubled in size.
  5. Make the filling: In a small bowl, mix together softened butter, brown sugar, cinnamon, nutmeg, and a pinch of salt until it forms a spreadable paste.
  6. Roll and fill: Punch down dough and turn onto a lightly floured surface. Roll into a 12×18-inch rectangle. Spread filling evenly over the surface, leaving a 1/2-inch border on one long edge. Starting from the opposite long edge, roll tightly into a log and pinch the seam to seal.
  7. Cut the rolls: Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls. Place cut-side up in a greased 9×13-inch baking dish, spacing evenly.
  8. Overnight proof: Cover dish tightly with plastic wrap and refrigerate for at least 8 hours, up to 12 hours.
  9. Morning bake: Remove dish from fridge and let sit at room temperature for 30 minutes while preheating oven to 350°F (175°C). Bake for 25-30 minutes until golden brown, tenting with foil if browning too quickly.
  10. Make the icing: Beat softened cream cheese and butter together until smooth. Add powdered sugar and vanilla, beat until combined. Add milk or cream 1 tablespoon at a time until thick but spreadable.
  11. Ice and serve: Let rolls cool for 10 minutes, then spread cream cheese icing generously over warm rolls. Serve warm.

Notes

Do not overheat milk (keep at 110°F). Use room temperature ingredients. Do not skip pumpkin pie spice in dough. Roll dough evenly. Cut with floss for cleanest cuts. Do not over-proof overnight. Let rolls cool 10 minutes before icing. For same-day version, let shaped rolls rise at room temperature 1-1.5 hours. Do not use pumpkin pie filling. If dough is sticky, add flour 1 tablespoon at a time. Rolls are done when center reaches 190°F.

Nutrition

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

Find it online: https://spoonluma.com/easy-overnight-pumpkin-cinnamon-rolls-with-cream-cheese-icing/