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Fluffy Overnight Pumpkin Cinnamon Rolls with Cream Cheese Icing

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These overnight pumpkin cinnamon rolls are incredibly soft, flavorful, and perfect for a make-ahead fall breakfast. The pumpkin keeps the dough tender, while the cream cheese icing adds a tangy-sweet finish.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (plus more for dusting)
  • ¼ cup granulated sugar
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ cup whole milk, warmed to about 110°F
  • ½ cup pumpkin puree
  • ¼ cup unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ cup unsalted butter, softened (for filling)
  • ¾ cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • ½ teaspoon nutmeg
  • Pinch of salt (for filling)
  • 4 oz cream cheese, softened (for icing)
  • ¼ cup unsalted butter, softened (for icing)
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract (for icing)
  • 2–3 tablespoons milk (for icing)

Instructions

  1. In a mixing bowl, combine warm milk (about 110°F) with 1 tablespoon of granulated sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. Add pumpkin puree, melted butter, egg, vanilla extract, remaining sugar, salt, and pumpkin pie spice to the yeast mixture. Stir until combined. Add flour one cup at a time, mixing until a shaggy dough forms. Knead with a dough hook for 6-7 minutes or by hand for 8-10 minutes until smooth and slightly tacky.
  3. Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled in size.
  4. While dough rises, mix softened butter, brown sugar, cinnamon, nutmeg, and a pinch of salt in a small bowl until a spreadable paste forms.
  5. Punch down the dough and roll it into a 12×18-inch rectangle on a lightly floured surface. Spread filling evenly, leaving a 1-inch border on one long edge.
  6. Starting from the opposite long edge, roll the dough tightly into a log. Pinch the seam to seal. Cut into 12 equal rolls using a sharp knife or unflavored dental floss.
  7. Place rolls in a greased 9×13-inch baking pan. Cover tightly with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.
  8. In the morning, remove pan from fridge and let sit at room temperature for 30 minutes while preheating oven to 350°F. Bake for 25-30 minutes until golden brown, tenting with foil if needed.
  9. While rolls bake, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat again. Add milk one tablespoon at a time until desired consistency.
  10. Let rolls cool for 5-10 minutes, then spread cream cheese icing generously over the top. Serve warm.

Notes

Use room temperature ingredients for best results. Don’t overheat milk (aim for 110°F). Let rolls cool slightly before icing to prevent melting. For gluten-free, use a 1:1 gluten-free flour blend and add an extra tablespoon of milk. For dairy-free, use plant-based milk and butter.

Nutrition

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

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