Soft and fluffy overnight pumpkin cinnamon rolls with a sweet and tangy maple cream cheese frosting. These vibrant sweet rolls can easily be prepped the night before and baked in the morning for a delicious and wonderfully pumpkin-spiced breakfast treat!
Soft and fluffy pumpkin cinnamon rolls
Are you over pumpkin yet? I’m… not. In the slightest.
So the pumpkin train unapologetically continues, with these fluffy overnight pumpkin cinnamon rolls, a recipe I’ve had in my mind ever since I shared these apple cider rolls two years ago now.
Quite a lot has changed since then in my personal life, but my basic cinnamon roll recipe – a winning combination of sweet and tender yeasted dough (in this case enriched with pumpkin puree), curled around a gooey, pumpkin butter filling, and packed with brown sugar and cinnamon and warming spice, remains a favorite.
AND, if you still have leftover pumpkin from making these chocolate muffins, homemade pumpkin cinnamon rolls are a great way to use it up!
Why you’ll love these pumpkin cinnamon rolls
These overnight pumpkin cinnamon rolls begin with a flavorful enriched dough. Butter, milk, flour, yeast, a little sugar, egg, pumpkin, all humble ingredients that become a tender, fluffy pastry, curled around a generously spiced pumpkin-cinnamon-butter filling.
Don’t let the yeast and kneading and risings intimidate you – while cinnamon rolls require several careful steps, my version is not overly complicated and has a lot less hands-on time than many cinnamon roll recipes.
The milk and butter are warmed together, then added to the dry ingredients. This activates the yeast, which begins to work its magic as the egg and pumpkin are added to the mix. A few minutes of kneading are followed by a few minutes of rest, before the dough is rolled out and filled with that all-too perfect trifecta – butter and brown sugar and cinnamon – plus deeply flavorful pumpkin butter, and a pinch of ginger for good measure.
I love using pumpkin butter in the filling. You can find it in most markets this time of year (I’ve seen it at Trader Joe’s, Whole Foods etc.). It adds an incredibly concentrated pumpkin flavor, but if you don’t have any, a scoop of pumpkin puree will also do – the flavor just won’t be as intense.
You could easily add chopped nuts too – pecans or walnuts would be lovely – either in the filling or sprinkled on top right before baking.
At this point, you have a choice – either let the assembled cinnamon rolls sit somewhere warm and cozy to rise for about an hour, before popping them in the oven and awaiting your delicious fate, or effectively press pause.
Just wrap the buns tightly and refrigerate overnight, and continue baking in the morning. While the downside is you’ll have to wait longer to dive into these sumptuous, pumpkin-spiced sweeties, let’s be honest, there really is no wrong option here. Happy baking!!
Looking for more pumpkin treats? Try these next:
- One bowl pumpkin gingerbread muffins
- Gingersnap pumpkin pie bars
- Dark chocolate pumpkin muffins
- Toasted sugar pumpkin pie
- Chocolate chip pumpkin bread (vegan)
If you make these pumpkin cinnamon rolls, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, LauraPrint