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Delicious apple cinnamon overnight rolls

Maple Pecan Apple Cinnamon Overnight Rolls

These delightful Maple Pecan Apple Cinnamon Overnight Rolls feature a soft, yeasted dough, a sweet and spiced apple-pecan filling, and a luscious maple cream cheese glaze. Prepare them the evening before for a convenient and delicious breakfast or brunch treat.
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Prep Time 55 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12 rolls
Calories 380 kcal

Equipment

  • Small bowl
  • Large bowl
  • Plastic wrap
  • Medium skillet
  • Sharp knife or dental floss
  • 9x13 inch baking dish
  • Whisk

Ingredients
  

For the Rolls

  • 3 ½ cups all-purpose flour plus more for dusting
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ½ cup milk
  • ¼ cup unsalted butter
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Apple Pecan Cinnamon Filling

  • 2 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and finely diced
  • ½ cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • ½ cup chopped pecans
  • 2 tablespoons unsalted butter
  • 1 tablespoon cornstarch

For the Maple Cream Cheese Glaze

  • 4 ounces cream cheese softened
  • 1 ½ cups powdered sugar
  • 2-3 tablespoons maple syrup
  • 1 tablespoon milk or cream
  • ½ teaspoon vanilla extract

Instructions
 

Prepare the Dough (Evening)

  • Warm milk and melt the ¼ cup butter. In a small bowl, combine warm milk, yeast, and a pinch of sugar; let it sit for 5-10 minutes until foamy.
  • In a large bowl, whisk flour, remaining sugar, and salt. Add the activated yeast mixture, egg, and vanilla to form a shaggy dough, then knead for 5-7 minutes until smooth and elastic.
  • Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours until doubled in size.

Assemble the Rolls (Evening)

  • While the dough rises, melt 2 tablespoons butter in a medium skillet. Add diced apples, brown sugar, and cinnamon; sauté for 5-7 minutes until apples soften.
  • Stir in chopped pecans and cornstarch, cooking for another minute until thickened. Remove from heat and let the filling cool slightly.
  • Once the dough has risen, gently punch it down. On a lightly floured surface, roll the dough into a large 12x18 inch rectangle.
  • Evenly spread softened butter over the dough, then sprinkle the cooled apple pecan cinnamon filling over the buttered surface.
  • Starting from one long edge, tightly roll the dough into a log. Using a sharp knife or dental floss, cut the log into 12-15 even slices.
  • Arrange the slices, cut-side up, in a greased 9x13 inch baking dish. Cover tightly with plastic wrap and refrigerate overnight (8-12 hours).

Bake and Glaze (Morning)

  • In the morning, remove the baking dish from the refrigerator and let the rolls sit at room temperature for 30-45 minutes to warm and finish rising.
  • Preheat your oven to 375°F (190°C). Bake the rolls for 25-30 minutes, or until golden brown and cooked through.
  • While the rolls are baking, whisk together softened cream cheese, powdered sugar, maple syrup, milk or cream, and vanilla extract until smooth and creamy for the glaze.
  • Once baked, remove the rolls from the oven and let them cool in the dish for 5-10 minutes before drizzling generously with the prepared Maple Cream Cheese Glaze.

Notes

For best results, ensure your yeast is active and the milk is at the correct temperature. Adjust maple syrup in the glaze to your desired sweetness. You can prepare the filling ahead of time and store it in the refrigerator.