Print

Cozy Maple Glazed Pumpkin Cinnamon Rolls Overnight Recipe

maple glazed pumpkin cinnamon rolls - featured image
Print Recipe

These pumpkin cinnamon rolls feature a tender dough infused with pumpkin puree and warm spices, topped with a sweet maple glaze. The dough rests overnight for a stress-free morning and deep flavor.

Ingredients

Scale
  • 3 cups (360 g) all-purpose flour
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ¼ cup (50 g) granulated sugar
  • ½ teaspoon salt
  • ¾ cup (180 ml) pure pumpkin puree
  • ¾ cup (180 ml) whole milk, warmed to 110°F (43°C)
  • 3 tablespoons (45 g) unsalted butter, melted
  • 1 large egg, room temperature
  • ¾ cup (150 g) packed brown sugar
  • 2 tablespoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • Pinch of salt
  • 4 tablespoons (60 g) unsalted butter, softened
  • ⅓ cup (80 ml) pure maple syrup
  • 1 cup (120 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk or cream

Instructions

  1. Activate the yeast by combining ¾ cup warm milk (110°F/43°C), 2 ¼ teaspoons active dry yeast, and 1 tablespoon granulated sugar. Let sit for 5–7 minutes until frothy.
  2. In a large bowl or stand mixer, whisk together 3 cups flour, remaining ¼ cup sugar, and ½ teaspoon salt. Add the activated yeast mixture, ¾ cup pumpkin puree, melted butter, and egg. Mix until combined.
  3. Knead the dough for 6-8 minutes in a mixer or 8-10 minutes by hand until smooth, elastic, and slightly sticky. Add flour if too sticky.
  4. Lightly oil a bowl, place dough inside, cover with plastic wrap or damp towel, and refrigerate overnight (at least 8 hours).
  5. Prepare the filling by mixing ¾ cup packed brown sugar, 2 tablespoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and a pinch of salt. Set aside softened butter.
  6. Remove dough from fridge and let rest 15 minutes. Roll out to a 12×16 inch rectangle on a floured surface.
  7. Spread softened butter evenly over dough, then sprinkle cinnamon-sugar filling on top, pressing gently.
  8. Roll dough tightly from the long edge into a log. Pinch seam to seal. Cut into 12 equal rolls (~1 ½ inches thick).
  9. Place rolls in a greased 9×13 inch pan, leaving space between. Cover loosely and let rise in a warm spot for 45–60 minutes until puffy and nearly doubled.
  10. Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown. Tent with foil if tops brown too quickly.
  11. Make maple glaze by whisking 1 cup powdered sugar, ⅓ cup maple syrup, 1 teaspoon vanilla extract, and 2–3 tablespoons milk or cream until smooth. Adjust thickness as needed.
  12. Drizzle warm rolls generously with maple glaze and serve immediately.

Notes

Check yeast freshness before starting. The overnight rise in the fridge develops flavor and improves texture. Use dental floss to cut rolls for cleaner edges. Let rolls rest at room temperature before baking for better rise. Adjust glaze thickness carefully to avoid runny or too thick glaze. For gluten-free, use a yeast-friendly gluten-free flour blend; for dairy-free, substitute butter with coconut oil and milk with almond or oat milk.

Nutrition

Keywords: pumpkin cinnamon rolls, maple glaze, overnight dough, pumpkin spice, cinnamon rolls, easy breakfast, fall recipe, cozy brunch

Find it online: https://bitefuljoy.com/cozy-maple-glazed-pumpkin-cinnamon-rolls-overnight-recipe-easy-step-by-step/