Overnight Pumpkin Spice Rolls With Cream Cheese Icing Recipes

OVERNIGHT PUMPKIN SPICE ROLLS WITH CREAM CHEESE ICING

Steps:

• In small bowl, mix warm milk, yeast and 1 tablespoon of the granulated sugar. Set aside until yeast becomes foamy while you gather remaining ingredients.
• In another small bowl, mix pumpkin, vanilla and egg.
• In large bowl, mix 2 1/2 cups of the flour (reserve the last 1/4 cup to bring together the dough if needed), 1/2 teaspoon salt, 1/2 teaspoon cinnamon and remaining 3 tablespoons sugar. Cut in 1/4 cup butter by pinching it into the flour with your fingers, using a pastry blender, or a fork until mixture is sandy and butter is mostly incorporated.
• Mix yeast mixture and pumpkin mixture into the dough using dough hook on stand mixer or with wooden spoon until wet dough forms. If using mixer, beat dough with dough hook 10 minutes on medium speed until dough starts to pull away from side of bowl and becomes elastic. If dough is still very wet and stringy, add remaining 1/4 cup flour. If you are mixing dough by hand, you will likely need additional flour so you can handle dough enough to knead it. For hand mixing, knead dough about 5 minutes, until it becomes elastic and fairly smooth. Shape dough into a ball and place into oiled bowl; cover with plastic wrap, and set in warm place 1 to 2 hours or until double in size.
• In another small bowl, beat sugar and spices for Filling with whisk. Lightly oil 13x9-inch pan; set aside.
• Place dough on floured work surface. Roll dough with rolling pin to 15x12-inch rectangle. Spread 1/4 cup melted butter over dough, leaving about 1 inch of unbuttered space on each of the longer sides. Sprinkle with sugar-spice mixture. Starting with 1 of the longer sides of the dough, roll it up into a log, and pinch together the seam. Cut dough into 4 equal pieces; cut each piece into 3, for a total of 12 rolls. Arrange evenly in pan with 1 of the cut sides down. Cover pan with plastic wrap, and place in refrigerator overnight.
• In the morning, remove pan from refrigerator, and set on counter for 30 minutes to take off the chill. After 30 minutes, heat oven to 350°F, and place pan on top of oven, where it will be very warm, and cover with towel. Allow oven to heat and the rolls to warm for about 30 minutes or until rolls are puffed, about double in size, and the spaces in between the rolls are nearly filled in.
• Bake 20 to 25 minutes or until rolls are golden. Cool slightly while you make icing.
• In 6-inch skillet, heat 1/4 cup butter over medium heat until it separates into clear butter, foam and milk solids. Continue to cook until milk solids become deep, toffee brown and smell fragrant and nutty. Pour butter into a dish, and set aside.
• In medium bowl, beat cream cheese until soft and creamy. Add powdered sugar, browned butter and 1/8 teaspoon salt. Beat to combine, and spread over warm rolls. Serve warm. Rolls are best the same day they are made.

OVERNIGHT PECAN ROLLS

Steps:

• In large bowl, mix 2 cups of the flour, the granulated sugar, salt and yeast. Add milk, 1/3 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
• On lightly floured surface, gently roll dough in flour to coat. Knead about 5 minutes or until smooth and elastic. Place in greased large bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 hour 30 minutes or until double. (Dough is ready if indentation remains when touched.)
• Grease 13x9-inch pan. In 1-quart saucepan, heat 1 cup brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup; cool 5 minutes. Pour into pan. Sprinkle with pecan halves.
• In small bowl, mix all filling ingredients except 2 tablespoons butter until crumbly. Punch down dough. On floured surface, pat or roll into 15x10-inch rectangle. Spread with 2 tablespoons butter; sprinkle with filling. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal; stretch and shape to make even. Cut into fifteen 1-inch slices. Place slightly apart in pan.
• Cover unbaked rolls tightly; immediately refrigerate at least 12 hours (to allow for rising) but no longer than 48 hours.
• Heat oven to 350°F. Uncover and bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so caramel can drizzle over rolls.