These sweet and soft overnight pumpkin cinnamon rolls are the ultimate make ahead fall breakfast. Start your day by filling your house with the warming aroma of sticky cinnamon, that’s my kinda wake up call.
Any breakfast that can be prepared ahead of time is a winner in my eyes. I’m not much of a morning person, at all, like at all at all! I need a bit more time than usual in the AM to feel alive, I will never understand how people can just spring out of bed and get right on with their day. What kind of witchcraft is that, I need 30 minutes of quiet contemplation minimum or I simply cannot function. My morning ritual is so important to me or I’m out of sorts for the whole rest of the day. If I’m robbed of that precious period of silence and tea I’m a bear with a sore head. Anyone else need their quiet time in the mornings or are you a get and go type of person?
That’s why I love these overnight pumpkin cinnamon rolls, I can make them while still totally zombified and by the time they’re ready, I’m human again. Yey! Thank you to yesterday Katie for all your hard work.
I say hard work, it really isn’t much work at all. These buns come together in around 30 minutes and you can go to bed smug as a bug knowing you’ve made tomorrow a kick ass day.
If you were feeling like you needed a bit of an extra hand in the morning, you can always make the cream cheese glaze at the same time as the rolls and just give it a good stir before spreading on your warm buns. Ooh err. Why make life harder for yourself guys?
These rolls are best eaten on the same day but as there’s only two of us in this house (although I’m sure Muffin Cat would probably have a good go at one of these) that rarely happens. They’re still totally fine a few days later after a quick blast in the microwave.Print
For the dough:
- 325g plain flour
- 3 tbsp caster sugar
- 1 tsp table salt
- 1 packet dried yeast
- 1/4 tsp ground nutmeg
- 125ml whole milk
- 60g unsalted butter, softened
- 150g canned pumpkin puree
- 1 large, free range egg
For the filling:
- 50g unsalted butter, at room-temperature
- 150g dark brown sugar
- 3 tbsp ground cinnamon
- 1/2 tsp ground ginger
For the cream cheese frosting:
- 150g full fat cream cheese
- 150g icing sugar
- 1tsp vanilla extract
- To make the dough, heat the milk and butter in a small saucepan over a medium heat until warm to the touch, don’t let it get too hot. Pour the warm milk into a jug and stir in the yeast packet and 1tbsp sugar, set aside for 5 minutes.
- In the bowl of an electric mixer fitted with a dough hook add the flour and remaining sugar and mix together. While the mixer is still running at the lowest speed, pour the milk into the dry ingredients in a slow, steady stream. Mix until everything is incorporated then add the eggs and the pumpkin puree. If the dough looks especially wet add another 50g flour. Mix for another minute or so before turning out onto a lightly floured surface and knead by hand for 5 minutes.
- Spray a large mixing bowl with oil and pop the dough into the greased bowl, cover with a sheet of oiled cling film and leave until doubled in size. This usually takes around an hour. Don’t worry if it takes a little longer, just keep an eye on it.
- Stir the brown sugar, ginger and cinnamon together in a small bowl and set aside.
- Grease a 9×13″ high sided baking tray with butter and set aside while you prepare your rolls.
- Roll your dough out on a lightly floured surface until you get a rectangular shape measuring around 19×15″. Spread the dough with the soft butter then sprinkle liberally with the brown sugar cinnamon mixture. Take the longest edge of the dough and carefully roll it up into a long sausage. Cut the sausage in half then cut each half into six equally sized pieces. Place the cut rolls into the greased baking tray.
- Wrap the baking tray tightly in clingfilm and place in the fridge overnight. The rolls will continue to rise but at a much slower pace.
- When you’re about ready to bake remove them from the fridge and leave the tray in a warm place for 60/70 minutes to puff up.
- Preheat the oven to 170C and bake for 20-25 minutes until the rolls are just beginning to brown.
- While the rolls are baking, mix the icing sugar, cream cheese and vanilla in the bowl of an electric mixer until smooth and spreadable. Once the rolls have finished baking, allow to cool for 5 minutes before spreading with the frosting and serve immediately.
Leftovers can be reheated in the microwave for 30 seconds.
If you don’t want to make these ahead of time simply skip the refrigeration step and allow to rise in a warm place for 60 minutes and bake as normal.
- Category: Baking
Keywords: Cinnamon Rolls, Pumpkin, Overnight, Bread, Cinnamon