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Make-Ahead Pumpkin Cinnamon Rolls - featured image

Make-Ahead Pumpkin Cinnamon Rolls: Best 4-Week Meal Prep

  • Author: Saly
  • Total Time: 2 hours
  • Yield: 12 servings 1x

Description

Soft, pillowy pumpkin cinnamon rolls with a tangy cream cheese glaze, designed for meal prep. These freezer-friendly rolls allow you to enjoy a comforting, fresh-tasting breakfast all month long with minimal morning effort.

Ingredients

Scale
  • 1 cup warm milk (about 110°F/43°C)
  • 1 tablespoon granulated sugar
  • 2 ¼ teaspoons active dry yeast
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pie filling)
  • 3 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted (for filling)
  • ½ cup granulated sugar (for filling)
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 4 oz cream cheese, softened (for glaze)
  • ½ cup powdered sugar (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 1 tablespoon milk (for glaze)

Instructions

  1. Activate the yeast: In a stand mixer bowl, combine warm milk, 1 tablespoon sugar, and yeast. Let sit for 5-10 minutes until foamy.
  2. Mix the dough: Add softened butter, ½ cup sugar, egg, vanilla, and pumpkin puree to the yeast mixture. Mix on low until combined.
  3. Add flour and salt: Add 3 ½ cups flour and 1 teaspoon salt. Switch to dough hook and mix on medium-low for 5-7 minutes until dough is soft, slightly sticky, and passes the windowpane test.
  4. First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
  5. Shape the rolls: Punch down dough and roll into a 12×16 inch rectangle. Brush with melted butter and sprinkle with ½ cup sugar, cinnamon, and nutmeg. Roll tightly into a log, pinch seam, and cut into 12 even rolls.
  6. Second rise: Place rolls in a greased 9×13 inch baking pan. Cover loosely and let rise for 30 minutes until puffy and touching.
  7. Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown. Cover with foil if browning too fast.
  8. Make glaze: While rolls bake, beat cream cheese, powdered sugar, vanilla, and milk until smooth.
  9. Cool and glaze: Let rolls cool in pan for 10 minutes. Drizzle with glaze and let set for 10 minutes before storing.
  10. Store: Keep in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Notes

Ensure pumpkin puree is 100% pure pumpkin, not pie filling. For best results, freeze baked rolls rather than raw dough to maintain texture. If making by hand, knead for 8-10 minutes. Do not overmix the dough once flour is added to keep rolls tender.

  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 280
  • Sugar: 28
  • Sodium: 180
  • Fat: 12
  • Saturated Fat: 7
  • Carbohydrates: 42
  • Fiber: 2
  • Protein: 5

Keywords: pumpkin cinnamon rolls, meal prep, make-ahead breakfast, freezer friendly, pumpkin recipe, cinnamon rolls, cream cheese glaze, autumn breakfast

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Find it online: https://warmdinnerrecipes.com/make-ahead-pumpkin-cinnamon-rolls-best-4-week-meal-prep/