Name: Overnight Pumpkin Cinnamon Rolls: Make-Ahead for Thanksgiving Morning
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 4 cup all-purpose flour, about 500 g; ¼ cup sugar, 50 g; 2 ¼ tsp instant yeast, 1 packet, 7 g; 1 tsp salt; ½ cup milk, warm, 120 ml; ½ cup pumpkin purée, plain, blotted, 120 g; 1 egg, large; 4 tbsp butter, melted, 56 g; ½ cup brown sugar, packed, 100 g; 2 tsp cinnamon, ground; ½ tsp ginger, ground; 4 tbsp butter, very soft, 56 g; 100 g cream cheese, softened; 2 tbsp butter, softened; 1 cup powdered sugar, 120 g; 1 tbsp milk; 1 tsp vanilla extract

Autumn Vegetarian 55 min 12 servings340 Calories

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Thanksgiving morning is busy: the turkey needs attention, guests are arriving, and everyone still wants something warm and sweet at the table. These pumpkin cinnamon rolls solve it. You shape them the evening before, let them rise slowly in the fridge, and simply bake them while the coffee brews. Pumpkin purée keeps the crumb soft and moist for days, and a gentle blend of cinnamon and ginger gives them an autumn character without being heavy.

Why overnight dough works

A slow, cold rise develops more flavour than a quick one, and it moves the hardest work to a calm day. The dough is also easier to handle once chilled, so the rolls cut cleanly and keep their swirl. If you are hosting, this is one dish you can finish completely before the guests arrive and bake at the last moment.

Tips for soft, fluffy rolls

Use plain pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced. Blot it with a paper towel so extra water does not make the dough sticky.
Warm the milk gently. It should feel comfortably warm, about 40°C. Too hot kills the yeast.
Do not add too much flour. The dough should be soft and slightly tacky. Too much flour gives dry rolls.
Cut with unflavoured dental floss or a thread. Slide it under the log, cross the ends and pull. A knife squashes the swirl.
Bake until golden and set, around 25 minutes. Rolls in the centre should reach about 90°C inside.
Glaze while warm, not hot, so the cream cheese frosting melts into a thin sheen rather than running off.

Variations

Add chopped pecans or walnuts to the filling for crunch.
Swap the cream cheese glaze for a simple maple glaze: powdered sugar, maple syrup and a spoon of milk.
Persian twist: sprinkle the filling with a little ground cardamom and top with crushed pistachios and a few dried rose petals.
Use orange zest in the glaze for a brighter flavour.

Serving ideas for the holiday table

Serve the rolls with hot coffee, spiced apple cider or a pot of black tea alongside fresh fruit, such as pomegranate seeds and sliced pears. For a brunch spread, add a savoury dish like cheese omelette squares so guests have both sweet and savoury choices before the big dinner.

Storage and make-ahead

Unbaked rolls keep covered in the fridge for up to 16 hours; let them stand 30 minutes at room temperature before baking. Baked rolls keep in an airtight container for 2 days at room temperature. Reheat each roll for 15 to 20 seconds in the microwave. Because the glaze contains cream cheese, refrigerate leftovers if they will wait longer than a few hours. You can also freeze unglazed baked rolls for up to a month; thaw overnight and glaze before serving.

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