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Pumpkin Cinnamon Rolls with Morning Bake Option

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These overnight pumpkin cinnamon rolls are soft, golden, and filled with cozy cinnamon spice. You can prepare them the night before and bake fresh in the morning for the ultimate fall breakfast. The pumpkin dough is rich and fluffy, the filling sweetly spiced, and the cream cheese frosting melts perfectly into every swirl. A true comfort treat for slow, happy mornings.

  • Total Time: 55 minutes (plus overnight rest)
  • Yield: 12 rolls

Ingredients

For the Dough

  • 3 ½ cups all-purpose flour (plus extra for dusting)

  • 1 packet (2 ¼ tsp) instant yeast

  • ½ cup warm milk (110°F / 43°C)

  • ½ cup pumpkin puree

  • ⅓ cup melted butter

  • ¼ cup brown sugar

  • 1 large egg

  • ½ tsp salt

  • 1 tsp vanilla extract

  • 1 tsp cinnamon

  • ¼ tsp nutmeg

For the Filling

  • ½ cup softened butter

  • ½ cup brown sugar

  • 1 tbsp ground cinnamon

  • ¼ tsp cloves

  • ¼ tsp ginger

For the Cream Cheese Frosting

  • 4 oz cream cheese, softened

  • 2 tbsp butter, softened

  • ½ cup powdered sugar

  • ½ tsp vanilla extract

  • 1 tbsp milk (optional for thinner glaze)

Instructions

  • Prepare the Dough:
    In a bowl, mix warm milk, pumpkin puree, melted butter, sugar, egg, and vanilla. In another bowl, combine flour, yeast, salt, cinnamon, and nutmeg. Add wet ingredients to dry and stir until a dough forms. Knead 6–8 minutes until smooth. Cover and let rise 1 hour or until doubled.

  • Roll and Fill:
    Roll dough into a 14×18-inch rectangle. Spread softened butter over it. Mix brown sugar and spices, sprinkle evenly. Roll up tightly from the long edge and slice into 12 rolls.

  • Overnight Rise:
    Place rolls in a greased 9×13-inch baking dish. Cover with plastic wrap and refrigerate overnight (8–12 hours). In the morning, let rest at room temperature for 45–60 minutes.

  • Bake:
    Preheat oven to 350°F (175°C). Bake for 25–30 minutes or until golden. Cool slightly.

  • Frost and Serve:
    Mix cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Spread over warm rolls. Serve immediately.

Notes

  • Use pure pumpkin puree, not pie filling.

  • You can freeze baked rolls; thaw and reheat before serving.

  • For extra flavor, add chopped pecans or a drizzle of caramel.

  • Letting the dough rise naturally ensures the fluffiest texture.

  • Author: INAYA
  • Prep Time: 25 minutes (+ overnight rise)
  • Cook Time: 30 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American (Autumn-Inspired)

Nutrition

  • Serving Size: 1 roll
  • Calories: 290 kcal
  • Sugar: 18 g
  • Sodium: 210 mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 42 g
  • Fiber: 2g
  • Protein: 5 g
  • Cholesterol: 35mg

Find it online: https://www.recipesin.com/pumpkin-cinnamon-rolls-with-morning-bake-option/