Falling for these Pumpkin Cinnamon Rolls

There is just something about pumpkin, spice, and everything nice during fall time. Pairing these overnight pumpkin cinnamon rolls is just your solution to the best fall morning breakfast, brunch, lunch, dinner, or late night snack...I know I am guilty of all the above!

Try these super easy cinnamon rolls that just taste like fall!

Overnight Pumpkin Cinnamon Rolls

Recipe from Tessa at Style Sweet: https://stylesweet.com/blog/2019/9/15/overnight-pumpkin-cinnamon-rolls

2.5 hours (30 mins for dough making, 30 mins to sit out next day, 30 mins to prep, and 30 to bake)

~24 rolls

Ingredients

Dough:

1/3 cup of warm milk

2 1/4 teaspoon of active yeast (one package)

3 cups flour

1/2 cup brown sugar (light/dark)

1/2 teaspoon salt

2/3 cup pumpkin pie mix or purée

1 egg

3 tablespoons melted unsalted butter

Filling:

1/4 cup brown sugar

3 teaspoons cinnamon

1 and a sprinkle teaspoon of nutmeg (skip if you do not have...just an extra!)

4 tablespoons unsalted butter melted

Icing:

1 1/2 cup of powdered sugar

splash of milk (add until ideal consistency)

2 teaspoons vanilla extract

sprinkle of cinnamon and nutmeg if you have it (again not necessary)

Steps:

Night Before:

Microwave 1/3 cup of milk for 30 seconds or until just warm to touch but not hot. Combine with 2 1/4 teaspoon (one packet) of active yeast and stir once. Let this sit for 5 minutes till froth and bubble

In a large bowl combine 3 cups of flour, 1/2 cup of brown sugar, and 1/2 teaspoon of salt

After 5 minutes combine the yeast and milk mixture into the dry ingredients bowl and stir together

In a smaller/medium size bowl combine the 2/3 cup of pumpkin pie filling or purée, the egg, and 3 tablespoons of melted unsalted butter

Next pour the wet mixture into the larger bowl and mix the dough till a ball starts to form. Slowly add more flour to make the dough less sticky and keeping mixing and adding sprinkles of flour till it not longer sticks to the side of the bowl

Cover the bowl with plastic or a towel and place in the fridge for overnight (about 8-12 hours) depending on our schedule

The Morning:

Take the dough from the fridge and unwrap it. Place it on the counter to come back to room temperature or for about 30 minutes

Once the dough has warmed slightly, on a floured surface roll out the dough into a large rectangle with equal thickness throughout

Melt 4 tablespoons of butter and drizzle over the dough so that the entire rectangle is covered in a layer of the melted butter (this keeps the filling on the dough)

In a small bowl combine 1/4 cup of brown sugar, 3 teaspoons of cinnamon and if you have it, 2 teaspoons of nutmeg

Sprinkle this mixture evenly over the dough, making sure all of it is covered in this filling

Starting from the long side facing you, start rolling the dough into a cylinder so that you are going from long end to long end, basically making a long log. Make sure to keep your rolls tight and even as you go across

Once you have rolled all the dough into a cylinder, pinch the ends of the dough that are along the top of the dough so that it stays together...not the two ends but the seam from when the dough stopped as you were rolling

Using a piece of dental floss or a very, very sharp knife, start cutting the dough into slices, keeping them about 1" thick

Place the rolls into a greased circular or even rectangular pan and place them snuggly against each other

Once all the rolls have been placed in the pan, cover the pan with a towel and let the dough rise for 30 minutes on the counter

Preheat the oven to 350°F

After 30 minutes of the dough proofing, place them into the oven for about 20-25 means or until golden brown and firm to the touch, or until your liking of doughiness

When cooked, let the rolls cool and in a small bowl combine 1 1/2 cup of powdered sugar, about 1-3 tablespoons of milk (the more milk the runnier-so start with 1 tablespoons and go from there) and a sprinkle of cinnamon and nutmeg (only if you have it)

After about 10 minutes of the rolls cooling, drizzle generously the icing on the rolls and coat the entire pan