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Cozy Overnight Pumpkin Cinnamon Rolls Recipe with Maple Brown Butter Glaze

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These cozy overnight pumpkin cinnamon rolls feature a tender pumpkin-enriched dough with a sweet cinnamon filling and a rich maple brown butter glaze, perfect for fall mornings.

Ingredients

Scale
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • ¼ cup warm whole milk (60 ml, about 110°F/43°C)
  • ⅓ cup granulated sugar (65 g)
  • ⅓ cup pumpkin puree (80 g) – use canned or homemade
  • ¼ cup unsalted butter, melted and cooled (60 g)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 ½ cups all-purpose flour (440 g), plus extra for dusting
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • ½ cup packed brown sugar (100 g)
  • 2 tablespoons ground cinnamon
  • ¼ cup unsalted butter, softened (60 g)
  • ½ cup unsalted butter (113 g)
  • 1 cup powdered sugar (120 g), sifted
  • 2 tablespoons pure maple syrup (30 ml)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast: In a small bowl, stir 2 ¼ teaspoons active dry yeast into ¼ cup warm whole milk (110°F/43°C) with a pinch of sugar. Let it sit for 5–10 minutes until foamy.
  2. Mix wet ingredients: In a large bowl, whisk together ⅓ cup granulated sugar, ⅓ cup pumpkin puree, melted butter, room temperature egg, and vanilla extract until smooth.
  3. Combine dough base: Add the foamy yeast mixture to the pumpkin mixture and stir to combine.
  4. Incorporate dry ingredients: In a separate bowl, mix 3 ½ cups all-purpose flour, salt, ground cinnamon, and nutmeg. Gradually add the dry mix to the wet ingredients, stirring until a shaggy dough forms.
  5. Knead the dough: Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. (If using a stand mixer, knead with dough hook on medium speed for 6–7 minutes.)
  6. First rise overnight: Place dough in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and refrigerate overnight (8-12 hours).
  7. Prepare filling: In a small bowl, mix ½ cup packed brown sugar, 2 tablespoons cinnamon, and softened butter until spreadable.
  8. Roll out dough: Next morning, remove dough from fridge and let it sit 15 minutes to soften slightly. On a floured surface, roll dough into a 16×12 inch rectangle.
  9. Spread filling: Evenly spread the cinnamon sugar butter mixture over the dough, leaving a small border on edges.
  10. Form rolls: Starting from the long side, tightly roll up the dough into a log. Cut into 12 equal pieces (about 1 ½ inches each) with a sharp knife or dental floss.
  11. Second rise: Place rolls cut-side up in a greased 9×13 inch pan. Cover loosely and let rise 45–60 minutes until puffy.
  12. Bake: Preheat oven to 350°F (175°C). Bake rolls 25–30 minutes until golden brown and cooked through.
  13. Make the maple brown butter glaze: While rolls bake, melt ½ cup butter in a small saucepan over medium heat. Swirl pan gently as butter foams and browns (about 5 minutes). Remove from heat, whisk in powdered sugar, maple syrup, vanilla, and a pinch of salt until smooth.
  14. Glaze & serve: Drizzle warm glaze over hot rolls just out of the oven. Serve immediately.

Notes

Keep milk temperature around 110°F to activate yeast without killing it. Use a slightly sticky dough for softer rolls. Slow overnight rise develops better flavor and texture. Use dental floss to cut rolls for clean edges. Watch baking time closely to avoid overbaking. Brown butter carefully to avoid burnt spots.

Nutrition

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

Find it online: https://sagestirs.com/cozy-overnight-pumpkin-cinnamon-rolls-recipe-with-maple-brown-butter-glaze/