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. 2Combine flour, brown sugar, pumpkin spice, and salt in a wooden bowl and mix.
  3. 3Combine flour, brown sugar, pumpkin spice, and salt in a wooden bowl and mix.
  4. 4In a glass measuring cup, combine warm milk and yeast and mix.
  5. 5In a glass measuring cup, combine warm milk and yeast and mix.
  6. 6In a glass measuring cup, combine warm milk and yeast and mix.
  7. 7Add the yeast mixture, pumpkin puree, and egg to the flour mixture.
  8. 8Add the yeast mixture, pumpkin puree, and egg to the flour mixture.
  9. 9Add the yeast mixture, pumpkin puree, and egg to the flour mixture.
  10. 10Mix until combined and then knead in butter.
  11. 11Mix until combined and then knead in butter.
  12. 12Mix until combined and then knead in butter.
  13. 13Cover and proof the dough for 1 hour.
  14. 14Cover and proof the dough for 1 hour.
  15. 15Cover and proof the dough for 1 hour.
  16. 16Roll the dough into an 18x12-inch rectangle.
  17. 17Roll the dough into an 18x12-inch rectangle.
  18. 18Roll the dough into an 18x12-inch rectangle.
  19. 19Spread the brown sugar pumpkin filling evenly over the dough.
  20. 20Spread the brown sugar pumpkin filling evenly over the dough.
  21. 21Spread the brown sugar pumpkin filling evenly over the dough.
  22. 22Roll the dough tightly into a log.
  23. 23Roll the dough tightly into a log.
  24. 24Roll the dough tightly into a log.
  25. 25Chill the dough log in the freezer for 30 minutes.
  26. 26Chill the dough log in the freezer for 30 minutes.
  27. 27Chill the dough log in the freezer for 30 minutes.
  28. 28Cut the chilled dough log into 12 even pieces.
  29. 29Cut the chilled dough log into 12 even pieces.
  30. 30Cut the chilled dough log into 12 even pieces.
  31. 31Place the cut rolls in a prepared pan.
  32. 32Place the cut rolls in a prepared pan.
  33. 33Place the cut rolls in a prepared pan.
  34. 34Cover the pan with plastic wrap and proof for 1 to 1.5 hours.
  35. 35Cover the pan with plastic wrap and proof for 1 to 1.5 hours.
  36. 36Cover the pan with plastic wrap and proof for 1 to 1.5 hours.
  37. 37Pour heavy cream on top of the rolls.
  38. 38Pour heavy cream on top of the rolls.
  39. 39Pour heavy cream on top of the rolls.
  40. 40Bake at 350°F (175°C) for 30-35 minutes.
  41. 41Bake at 350°F (175°C) for 30-35 minutes.
  42. 42Bake at 350°F (175°C) for 30-35 minutes.
  43. 43Prepare the coffee cream cheese icing by combining cream cheese, butter, powdered sugar, hot water, espresso powder, salt, and vanilla bean paste.
  44. 44Prepare the coffee cream cheese icing by combining cream cheese, butter, powdered sugar, hot water, espresso powder, salt, and vanilla bean paste.
  45. 45Prepare the coffee cream cheese icing by combining cream cheese, butter, powdered sugar, hot water, espresso powder, salt, and vanilla bean paste.
  46. 46Once baked, spread the coffee cream cheese icing over the warm rolls.
  47. 47Once baked, spread the coffee cream cheese icing over the warm rolls.
  48. 48Once baked, spread the coffee cream cheese icing over the warm rolls.

Ingredients

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