Soft and fluffy overnight pumpkin cinnamon rolls with a sweet and tangy maple cream cheese frosting. These vibrant orange sweet rolls can easily be prepped the night before and baked in the morning for a delicious and wonderfully pumpkin-spiced breakfast treat!
for the overnight pumpkin cinnamon rolls dough:
2-1/2 + 1/4 cup all-purpose flour, divided
3 Tbsp organic cane sugar
1 tsp fine-grain sea salt
1 package (2-1/4 tsp) quick rise yeast
1/4 tsp ground nutmeg
1/2 cup whole milk
4 Tbsp unsalted butter
1/2 cup canned pumpkin puree, at room-temperature
1 large egg, at room-temperature
for the pumpkin filling:
3 Tbsp unsalted butter, at room-temperature (soft and easily spreadable)
3 Tbsp pumpkin butter
1/2 cup (packed) dark brown sugar
1 Tbsp ground cinnamon
1/2 tsp ground ginger
for the maple cream cheese frosting:
4 oz cream cheese, at room-temperature
1 cup confectioners (powdered) sugar, sifted
2 Tbsp pure maple syrup
1 tsp pure vanilla extract
splash of milk or cream, as desired
for the overnight pumpkin cinnamon rolls:
Whisk together 2-1/2 cups of flour, the sugar, salt, yeast, and nutmeg in a large mixing bowl until combined. Set aside.
Heat the milk and butter over medium heat (or in the microwave at 50% power), until it reaches 115-120 degrees. The mixture should be hot to the touch but not boiling.
Pour the milk mixture over the dry ingredients, and stir with a nonstick spatula, to combine. The dough may be shaggy. It will come together once we add the other ingredients.
Add the pumpkin, egg, and 1/4 cup flour, and stir until a soft dough forms. Add a 1-2 more tablespoons of flour as needed, if the dough seems especially wet. The dough is ready to knead when it becomes elastic and pulls away from the sides of the bowl.
Turn the dough out onto a clean, lightly-floured work surface and gently but firmly knead for 3-4 minutes.
Place the ball of dough in a lightly-greased bowl and let rest for 10 minutes.
Return the dough to your work surface. Be sure to scrape away any stuck-on dough (a bench scraper is great for this) and lightly flour again first.
Shape the dough into a flat rectangular disk, then use a lightly-floured rolling pin to roll out the dough into a roughly 8×14-inch rectangle, about 1/4-inch thick. Dust the top and underside of the dough with flour as you work if the dough becomes sticky. Using a ruler to measure helps to ensure evenly-sized cinnamon rolls, but don’t fret if they aren’t exact.
Spread on the butter, followed by the pumpkin butter, in even layers, leaving a half-inch border on the long sides.
In a small bowl, mix together the brown sugar, cinnamon, and ginger until combined. Sprinkle on the sugar mixture, then, starting from one of the long sides, slowly and roll up the dough into a tight spiral.
Place the log of dough seam-side down, and use a very sharp serrated knife – or preferably, unflavored dental floss – to cut the rolls into 12 pieces.
Place the rolls in a lightly greased 9×13-inch pan, leaving even spacing between each. Cover with plastic wrap. If making immediately, place in a warm, draft-free place to rise (I use the microwave). Let rise for 50-75 minutes, until roughly doubled in size.
If making overnight pumpkin rolls, wrap the pan tightly in plastic wrap, and place in the fridge until the morning. When ready to bake, let rise in a warm place for 60-75 minutes before baking.
Preheat the oven to 375 degrees F. Bake until barely-browned, gently puffed, and cooked through, about 20-25 minutes. Cover loosely with aluminum foil to prevent over-browning, as necessary.
for the maple cream cheese frosting:
In a stand up mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until light and creamy. Starting on low-speed, mix in the sugar.
When combined, turn the speed up to medium-high and beat for a full minute, until light and fluffy. Mix in the maple and vanilla. Add a splash of milk or cream as needed for a thinner glaze. Spread over the cinnamon rolls while still warm. Enjoy!