Chef’s Corner: Overnight Cinnamon Rolls

Prep these cinnamon rolls the night before and bake in the morning. These overnight cinnamon rolls bake up super fluffy and gooey are slathered with cream cheese frosting while still warm! 
yield: 12 ROLLS
prep time: 3 HOURS
cook time: 35 MINUTES
total time: 3 HOURS 35 MINUTES


3/4 cup whole milk (lower fat milk can be substituted)
1 package (0.55 oz) active dry yeast (not instant or rapid rise) (3 tsp if measuring from bulk yeast)
1/2 cup of canned or fresh pumpkin
1/2 cup granulated sugar
 1/3 cup unsalted butter, room temp
2 eggs, room temp
1 tsp salt
4 cups all-purpose flour
1/3 cup unsalted butter, room temp
3 TBSP pumpkin spice
 1 cup brown sugar, packed
1/4 cup unsalted butter, room temp
4 oz cream cheese, room temp
1 tsp vanilla
1 tsp of Maple extract
2 cups powdered sugar
For the Dough and Filling
In a saucepan, heat the milk over medium heat until it just starts to barely bubble. Just under a simmer. Remove the milk from the heat, pour into a bowl, and let cool for 5 minutes add pumpkin.
When the milk is cooled to warm, add the yeast to the milk and stir together. Let sit for 5 minutes to proof. In a large bowl, stir together the sugar, butter, eggs, salt, and flour. Add the milk/yeast mixture and stir together until it forms a dough in mixer with bread hook mix for about 5 minutes until its smooth and elastic.  Place the dough in an oiled bowl, turn to coat, cover with a towel, and let rise in a warm place until doubled in size, about 1 hour.
Deflate the dough by gently pushing your fist in the center and folding the sides over. On a floured surface, pat the dough out to a rectangle. Use a lightly floured rolling pin to roll the dough out to about a 16X12″ rectangle. Combine all of the ingredients for the filling together in a bowl. Spread the filling evenly over the rolled out dough, leaving about a 1/2″ border. Starting on the long end, roll the dough into a log and pinch the seam closed. Using a serrated knife, trim the ends off the roll. Cut the roll in half and then cut each half in half. Cut the roll into 12 pieces by cutting each section in 3 even pieces.
In an oiled 9X13 pan, space the rolls out evenly. Lay a piece of plastic wrap directly on top of the rolls and press down so no rolls are exposed. Refrigerate the rolls overnight. About 2 hours before baking, take the rolls out of the refrigerator, remove the plastic wrap, cover with a towel, and let come to room temp and rise. You can place the pan next to a heating oven to speed up the process. Preheat the oven to 350F. When the rolls are doubled in size, bake for 35 minutes. Frost the rolls while still hot so the frosting seeps into the rolls. For the Frosting With a hand mixer, cream together the butter and cream cheese. Add the vanilla, Maple and powdered sugar and mix until smooth.

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