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Ultimate Cozy Overnight Pumpkin Cinnamon Rolls Recipe with Easy Maple Frosting

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Velvety, pillowy pumpkin cinnamon rolls with a soft, tender dough and a luscious maple frosting. Perfect for cozy fall mornings with an easy overnight rise.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon salt
  • ½ cup (120g) pure pumpkin puree (not pumpkin pie filling)
  • ¾ cup (180ml) whole milk, warmed to about 110°F (43°C)
  • 4 tablespoons (57g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • ½ cup (100g) brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 4 tablespoons (57g) unsalted butter, softened
  • ½ teaspoon ground nutmeg (optional)
  • Pinch of salt
  • 1 ½ cups (180g) powdered sugar
  • 3 tablespoons (45ml) pure maple syrup (Grade A recommended)
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons (15-30ml) milk to thin frosting if needed

Instructions

  1. Activate the yeast by combining warm milk (around 110°F/43°C), sugar, and yeast in a small bowl. Let sit for 5-7 minutes until foamy.
  2. In a large bowl or stand mixer, whisk together flour and salt. Add pumpkin puree, melted butter, egg, and yeast mixture. Stir until a shaggy dough forms.
  3. Knead dough by hand on a floured surface or with a dough hook on medium speed for 7-10 minutes until soft, slightly sticky, smooth, and elastic. Add flour if too sticky.
  4. Shape dough into a ball, place in greased bowl, cover with plastic wrap, and refrigerate overnight (8-12 hours) for slow rise.
  5. Prepare filling by mixing softened butter, brown sugar, cinnamon, nutmeg, and salt until spreadable.
  6. Remove dough from fridge and let warm for 20 minutes. Roll out on floured surface into a 15×10 inch (38×25 cm) rectangle.
  7. Spread filling evenly over dough, leaving a ½-inch border on one long edge.
  8. Roll dough tightly from the long edge opposite the border into a log. Pinch seam to seal. Cut into 12 equal rolls.
  9. Place rolls cut side up in greased 9×13-inch pan. Cover loosely and let rise at room temperature for 1 to 1.5 hours until puffed and nearly doubled.
  10. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through. Rolls should spring back lightly when touched.
  11. While baking, whisk powdered sugar, maple syrup, softened butter, and vanilla until smooth. Add milk gradually to reach desired drizzle consistency.
  12. Let rolls cool 10 minutes, then drizzle generously with maple frosting before serving.

Notes

If rolls bake too fast on top but feel doughy inside, tent loosely with foil halfway through baking. Do not skip the slow overnight rise for perfect softness. Use pure pumpkin puree, not pumpkin pie filling. Butter and milk can be swapped with plant-based alternatives for dairy-free version. For gluten-free, use a suitable gluten-free flour blend. Maple frosting can be substituted with cream cheese frosting for tangier flavor.

Nutrition

Keywords: pumpkin cinnamon rolls, overnight cinnamon rolls, maple frosting, fall recipe, cozy breakfast, pumpkin spice, easy cinnamon rolls

Find it online: https://flurpchef.com/ultimate-cozy-overnight-pumpkin-cinnamon-rolls-recipe-with-easy-maple-frosting/