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Easy Overnight Pumpkin Cinnamon Rolls with Maple Glaze

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These overnight pumpkin cinnamon rolls are soft, pillowy, and swirled with a brown sugar filling, topped with a real maple glaze. Prep them the night before and bake fresh in the morning for a warm, fall-inspired breakfast.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (440g), plus more for dusting
  • 1 cup pumpkin puree (240g)
  • ½ cup whole milk (120ml), warmed to 110°F
  • ¼ cup granulated sugar (50g)
  • ¼ cup unsalted butter (57g), melted and slightly cooled
  • 1 large egg, room temperature
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 teaspoon fine sea salt
  • 2 tablespoons flour (for tangzhong)
  • ¼ cup water (for tangzhong)
  • ½ cup unsalted butter (113g), very soft but not melted
  • 1 cup packed brown sugar (200g)
  • 2 tablespoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • Pinch of salt
  • 1 ½ cups powdered sugar (180g), sifted
  • 3 tablespoons pure maple syrup
  • 2 tablespoons unsalted butter, melted
  • 1–2 tablespoons milk
  • ¼ teaspoon vanilla extract

Instructions

  1. Make the tangzhong paste: In a small saucepan, whisk together 2 tablespoons flour and ¼ cup water until smooth. Cook over medium heat, stirring constantly, until it forms a thick paste (about 2 minutes). Let cool completely.
  2. Proof the yeast: In the bowl of a stand mixer, combine warm milk, 1 tablespoon of the granulated sugar, and the yeast. Let sit for 5-10 minutes until foamy.
  3. Mix the dough: Add pumpkin puree, melted butter, egg, remaining sugar, salt, and cooled tangzhong to the yeast mixture. Mix on low speed. Add flour one cup at a time, then knead on medium for 6-8 minutes until soft and slightly tacky.
  4. First rise: Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled (60-90 minutes).
  5. Prepare filling: In a bowl, mix softened butter, brown sugar, cinnamon, nutmeg, ginger, and salt until smooth.
  6. Assemble rolls: Roll dough into a 12×18-inch rectangle. Spread filling evenly, leaving a ½-inch border on the far edge. Roll tightly into a log, pinch seam, and cut into 12 equal rolls.
  7. Arrange and refrigerate: Place rolls cut-side up in a greased 9×13-inch dish. Cover and refrigerate overnight (8-12 hours).
  8. Second rise: In the morning, remove rolls from fridge and let rise at room temperature for 60-90 minutes until doubled.
  9. Bake: Preheat oven to 350°F. Bake rolls for 25-30 minutes until golden brown. Let cool in pan for 10 minutes.
  10. Make glaze: Whisk together powdered sugar, maple syrup, melted butter, vanilla, and milk until smooth. Drizzle over warm rolls. Serve immediately.

Notes

Do not skip the tangzhong for extra softness. Use a serrated knife for clean cuts. Glaze while rolls are warm for best texture. For dairy-free, use vegan butter and oat milk. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: pumpkin cinnamon rolls, overnight cinnamon rolls, maple glaze, fall breakfast, pumpkin recipes

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