Overnight Pumpkin Cinnamon Rolls

Overnight Pumpkin Cinnamon Rolls

Does anyone else have vivid memories of waking up to the smell of cinnamon rolls in the morning? Nothing got me out of bed quicker than smelling those gooey, cinnamon-y, best-breakfast-ever buns. Now, I love making them for my family, and while I usually make them straight from the can (because let's be honest...kids), I also really enjoy making them from scratch. 

Overnight cinnamon rolls are the best of both worlds. I can make them after the kiddos go down at night and just pop them in the oven in the morning. This was my first time ever making cinnamon rolls with pumpkin in the dough and holy macaroni, I'm forever a fan. Pumpkin just makes everything better, am I right? 

While I know that making cinnamon rolls can feel a bit daunting between letting the dough rise, rolling, etc, I like to turn on some Gilmore Girls or British Baking Show to help the time go by faster and to just make it more fun. 

Also, if you are like me and you can't roll your dough into a perfect rectangle like the pros (I swear there must be magic involved), not to worry! Ovals are acceptable and still turn out tasty and delicious.

OVERNIGHT PUMPKIN CINNAMON ROLLS

INGREDIENTS

PUMPKIN DOUGH: 

  • 1/3 cup milk
  • 2 Tablespoons unsalted butter
  • 1/2 cup canned pumpkin puree
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 and 1/4 teaspoons (1 standard package) instant yeast
  • 2 and 1/3 cups all-purpose flour (plus more for dusting)

 FILLING:

  • 6 Tablespoons unsalted butter, softened to room temp
  • 1/2 cup packed light or brown sugar
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice

MAPLE CREAM CHEESE FROSTING:

  • 4 oz cream cheese, softened to room temperature
  • 1/4 cup pure maple syrup
  • 2 Tablespoons milk
  • 1 cup powdered sugar, sifted
DIRECTIONS
  1. Warm the milk and butter together over the stove or in the microwave. You want to warm the two together until the butter is just melted. The mixture should be lukewarm (105°F -115°F). Set aside.
  2. Using your stand mixer fitted with a paddle attachment, beat the pumpkin puree, brown sugar, nutmeg, and salt together on medium speed.
  3. Add the warmed milk/butter and beat until combined, then beat in the egg and yeast.
  4. With the mixer running on low speed, add 1 cup of flour. Mix for 1 minute, scraping down the sides of the bowl frequently.
  5. Add 1 and 2/3 cups more flour and beat for 1 more minute. The dough should be soft and slightly sticky.
  6. Spray a bowl with nonstick spray and place your dough inside. Turn the dough around in the bowl so all sides of the dough are coated. 
  7. Cover the dough tightly with plastic wrap and allow to rise in a warm, draft-free environment until doubled in size (I usually stick it in the pantry or laundry room!) This will take about 1 – 1.5 hours.
  8. While the dough is rising, make your filling by combining the brown sugar, cinnamon, nutmeg, cloves, and allspice in a small bowl.
  9. After the dough has risen, gently punch the dough down to deflate it and dump it onto a floured surface. Knead the dough a few times so it is smooth. If it is too sticky, knead in a little more flour.
  10. Roll the dough out into a 18×10 inch rectangle (this doesn't have to  be perfect! Spread the softened butter evenly on top. Sprinkle the brown sugar mixture on top and then roll tightly starting from one long edge and rolling to the other long edge.
  11. Using a very sharp knife or pastry cutter, cut into 12 pieces, about 1.5 inches each. Space rolls about 2 inches apart and arrange rolls into a greased pan (I used an 11x7 inch pan).
  12. Cover with plastic wrap and place in the fridge. 
  13. The next morning, preheat your oven to 350°F. While you are waiting for the oven to preheat, take the cinnamon rolls out of the oven and place near or on top of the oven to warm to allow them to reach room temp before you bake them. 
  14. Place in the oven and bake for 22-28 minutes.
  15. While the cinnamon rolls are baking, make the icing. Using an electric mixer fitted with a paddle or whisk attachment, beat the softened cream cheese on medium speed until smooth. Add the maple syrup and milk and beat on high until smooth. Add the powdered sugar and beat on medium speed until creamy.
  16. Pull the cinnamon rolls out of the oven and allow them to cool a tad bit. Drizzle the icing over the warm cinnamon rolls.