Overnight Pumpkin Cinnamon Rolls

Overnight Pumpkin Cinnamon Rolls 

Makes 12 cinnamon rolls

For the dough

  • 2 oz/1/4 cup warm milk

  • 2 1/2 tsp instant yeast 

  • 2 tsp. sugar 

  • 6 oz canned unsweetened pumpkin 

  • 3 cups flour plus more if needed (depends a lot on humidity and canned pumpkin)

  • 1 tsp. salt 

  • 3 eggs 

  • 2 tsp. vanilla 

  • 4 oz (1 stick) unsalted butter, at room temperature

For the filling: 

  • 4 oz (1 stick) unsalted butter 

  • 1/2 cup granulated sugar 

  • 1 Tbs. ground cinnamon

  • 1/4 tsp. nutmeg

  • 1 tsp. ground ginger 

  • pinch of ground cloves

  • pinch of salt

For the frosting

  • 4 oz. cream cheese, at room temperature

  • 2 Tbs. unsalted butter

  • 1 cup powdered sugar

  • pinch of salt

  • 1 Tbs. heavy cream or milk

  • 1 tsp. vanilla extract

  • 1 tsp. ground cinnamon

  • 1/4 tsp. ground nutmeg

  • 1/4 tsp. ground ginger

In the bowl of a stand mixer add the milk, yeast, and 1 Tbs. sugar. Mix well and let the mixture sit for about 5 minutes or until frothy and bubbly.

Add the pumpkin, flour, and salt to the bowl and fitted with a dough hook turn the mixer on low. Add in the eggs one at a time followed by the vanilla. Mix until your dough comes together, about 2 to 3 minutes. With the mixer on low, add in the butter, a couple tablespoons at a time, wating until the previous tablespoons are combined before adding more. Add more flour if dough is sticky.

Knead the dough for 3 to 5 minutes or until the dough is smooth. Form the dough into a ball and place into a bowl and cover until it doubles in size, about an hour.

While the dough proofs, make the filling by mixing together the butter, cinnamon, ginger, nutmeg, cloves, and salt in a small bowl or whip it in your stand mixer.

Butter 1 or 2 oven safe baking dishes. (I have made 1 giant batch in a 9x13” tray or 2 batches in smaller 8” oval dishes)

When dough has risen punch it down then place on a clean surface. Roll the dough into rectangle about 12 x 18”. Spread the filling over the rectangle careful to go to the edges but not over the edges.

Roll the dough starting at one of the shortest edges. (If the dough is super soft, place dough on a sheet tray and let cool in the refrigerator for about 10 minutes) Using unflavored dental floss cut the dough into 12 rolls about 2 - 2" 1/2” inches thick. Place the rolls into the tray(s), cover with plastic wrap and freeze.

The night before you want to serve, let the cinnamon rolls defrost overnight in the fridge then 1 to 2 hours before you want to bake the cinnamon rolls, remove from the fridge and place in a warm part of your kitchen. Let the rolls come to room temperature and proof until they have doubled in size (it could take anywhere from 1 to 2 hours depending on how cold your kitchen is, as well as how well your tray holds in temperature. For example cast iron will stay cold a lot longer than a metal tray will)

Preheat oven to 350°F.

Bake the cinnamon rolls for about 20 minutes or until golden brown. Let cool slightly.

While the cinnamon rolls are cooling make the cream cheese frosting by combining the cream cheese, butter, powdered sugar, salt, vanilla extract, and cream. Mix until creamy and smooth.

Spread the cream cheese frosting over the cinnamon rolls and eat immediately.

Makes 12 cinnamon rolls.

Amanda FredericksonComment