If you’re a cinnamon roll lover, you’re going to be obsessed with this pumpkin spice latte cinnamon roll recipe.
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Pin ItHow to Make Pumpkin Spice Latte Cinnamon Rolls
- Make the Cinnamon Roll Dough. Combine warm milk, yeast, and a little sugar; let it foam. Mix with flour, sugar, salt, pumpkin spice, pumpkin puree, egg, yolk, and melted butter to form a dough. Knead until smooth, cover, and let rise until doubled (about 1 hour).
- Fill, Roll and Bake. Mix the filling ingredients (butter, brown sugar, cinnamon, pumpkin puree, pumpkin spice, and espresso powder). Roll out the dough, spread filling evenly, slice into strips, roll up, and place in a greased pan. Let rise 30 minutes, pour warm cream over top, and bake at 350°F for 25 minutes until golden.
- Frost and Enjoy. Beat together cream cheese, butter, vanilla, powdered sugar, espresso powder, pumpkin spice, and milk until smooth. Spread over warm rolls and enjoy.
Make-Ahead, Storage and Freezing Instructions
To Make-Ahead: Assemble the cinnamon rolls completely (including the filling and second rise), then cover and refrigerate overnight. Bring to room temperature, pour the warm cream on top, and bake the next day.
To Store: Keep the baked pumpkin spice latte cinnamon rolls in an airtight container at room temperature for 1 day or in the refrigerator for up to 3 days. Warm briefly in the microwave or oven before serving.
To Freeze: Freeze unbaked, assembled cinnamon rolls (before the second rise) tightly wrapped for up to 2 months. Thaw in the refrigerator overnight, let them rise, add the warm cream, and bake as directed. You can also freeze baked, unfrosted rolls and thaw/reheat before adding frosting.
Pumpkin Spice Latte Cinnamon Rolls
Ingredients
For the dough:
- 3/4 cup warm milk
- 2 1/2 tsp active dry yeast
- 3 2/3 cups all-purpose flour
- 7 tbsp sugar
- 1/2 cup pumpkin puree
- 1 egg
- 1 egg yolk
- 4 tbsp butter, melted and cooled
- 1 tsp salt
- 1 tbsp pumpkin spice
For the pumpkin latte filing:
- 1/3 cup softened butter
- 1 cup brown sugar
- 2 tbsp cinnamon
- 1/4 cup pumpkin puree
- 1 tbsp pumpkin spice
- 1 tbsp instant espresso powder
- 1/2 cup heavy cream, warmed
For the frosting:
- 4 oz softened cream cheese
- 3 tbsp butter
- 1 tsp vanilla
- 3/4 cup powdered sugar
- 1 tsp espresso powder
- 1/2 tsp pumpkin spice
- 2 tbsp milk
Instructions
- In a small bowl, mix warm milk, yeast, and 1 tablespoon sugar.
- Let it sit for 10 minutes until foamy.
- In a large bowl, combine flour, remaining sugar, salt, and pumpkin spice.
- Add pumpkin puree, egg, egg yolk, butter, and the yeast mixture.
- Mix until a soft dough forms.
- Knead until smooth and elastic.
- Place in a greased bowl, cover, and let rise for about 1 hour, until doubled in size.
- For the filling, mix butter, brown sugar, cinnamon, pumpkin puree, pumpkin spice, and espresso powder.
- Roll the dough into a 16×12-inch rectangle.
- Spread the filling evenly over the surface.
- Cut into 12 long strips along the 16-inch side.
- Roll each strip into a spiral.
- Arrange the rolls in a greased baking dish.
- Cover and let rise for 30 minutes.
- Pour warm heavy cream over the rolls.
- Bake at 350°F (175°C) for 25 minutes, until golden brown.
- For the frosting, beat cream cheese, butter, and vanilla until smooth.
- Add powdered sugar, espresso powder, pumpkin spice, and milk.
- Mix until creamy.
- Spread over warm rolls and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
