Pumpkin spice latte cinnamon rolls

Serves 12
tiktok.com

Directions

  1. 1Combine flour, brown sugar, pumpkin spice, and salt in a wooden bowl and mix.
  2. 2In a glass measuring cup, combine warm milk and yeast and mix.
  3. 3Add the yeast mixture, pumpkin puree, and egg to the flour mixture.
  4. 4Mix until combined and then knead in butter.
  5. 5Cover and proof the dough for 1 hour.
  6. 6Roll the dough into an 18x12-inch rectangle.
  7. 7Spread the brown sugar pumpkin filling evenly over the dough.
  8. 8Roll the dough tightly into a log.
  9. 9Chill the dough log in the freezer for 30 minutes.
  10. 10Cut the chilled dough log into 12 even pieces.
  11. 11Place the cut rolls in a prepared pan.
  12. 12Cover the pan with plastic wrap and proof for 1 to 1.5 hours.
  13. 13Pour heavy cream on top of the rolls.
  14. 14Bake at 350°F (175°C) for 30-35 minutes.
  15. 15Prepare the coffee cream cheese icing by combining cream cheese, butter, powdered sugar, hot water, espresso powder, salt, and vanilla bean paste.
  16. 16Once baked, spread the coffee cream cheese icing over the warm rolls.

Ingredients

  • 1.75 tsp active dry yeast
  • 113 g whole milk, lukewarm
  • 38 g brown sugar
  • 450 g all-purpose flour
  • 0.75 tsp salt
  • 1 tsp pumpkin spice
  • 135 g pumpkin puree (patted dry with paper towels)
  • 1 egg, lightly beaten, at room temperature
  • 1 tsp vanilla bean paste
  • 90 g unsalted butter, at room temperature
  • 0.25 cup heavy cream (for pouring over rolls before baking)
  • 87 g unsalted butter, at room temperature
  • 150 g light or dark brown sugar
  • 50 g pumpkin puree (patted dry with paper towels)
  • 1 tbsp pumpkin spice
  • pinch salt
  • 124 g cream cheese, at room temperature
  • 57 g butter, at room temperature
  • 207 g powdered sugar, sifted
  • 60 g hot water
  • 2 tsp espresso powder
  • Pinch salt
  • 0.5 tsp vanilla bean paste

Equipment

wooden bowlglass measuring cupspoonsbaking panplastic wraprolling pinknife

Tips

  • Make sure to pat your pumpkin puree dry with a paper towel; taking the excess moisture out of the pumpkin puree is essential for this recipe.
  • Chill the dough log in the freezer for 30 minutes, this helps make cleaner cuts.