I don’t know about you, but I start getting the itch for fall baking pretty early on. I begin to dream of the crisp, cool weather and the warm scent of baked goods infusing my home, starting around, oh…July. It takes a lot of willpower to resist smashing open can-after-can of pumpkin, but somehow I manage. But as soon as September rolls around, it is game on!
When it comes to fall baking, pumpkin is king. I brainstorm ways to incorporate the orange squash into anything and everything I can, and one of my favorite ways is in the form of these tender and decadent overnight rolls, frosted with a brown butter cream cheese icing. They’re pillow-y soft, deliciously spiced, buttery, nutty, tangy rolls that beg for a cozy, leisurely morning spent with people you love and a cup of something warm. Here’s how to make them!
To start, we gather together our dough ingredients.
Butter gets cut into the dry ingredients.
Then we add the wet to the dry and knead it until a ball of dough forms. Then let it rest!
Once it’s rested and risen, we turn it out. Check out that pumpkin pillow!
Introduce your butter to some sugar and spice.
And then sprinkle with the sugar and spice mix.
Starting with a long edge, we roll it up and pinch the seam.
Cut the dough roll into fourths.
Then cut again, cut into thirds.
Place the rolls into a dish and let them rest in the fridge overnight.
In the morning, we let them warm up and rise. Puffy and pretty!
We bake them and they come out like this…golden, pillow-y and oh-so-very gooey.
Then, we gild that lily and ice them with our Brown Butter Cream Cheese Icing.