Pumpkin Spice Latte Cinnamon Rolls

Sweater Weather in a Baking Pan: Pumpkin Spice Latte Cinnamon Rolls

Let’s be honest: no matter what the calendar says, if your heart is stubbornly clinging to fall, there is zero shame in your game. Cozy socks? Essential. Crisp air? Optional, as long as your oven is running.

If you’re currently yearning for crunchy leaves, warm spices, and everything nice, I have the ultimate cure for your autumnal cravings: Pumpkin Spice Latte Cinnamon Rolls.

We’re talking super tender, melt-in-your-mouth pumpkin brioche stuffed with cozy brown sugar and warm spices, then smothered in a rich, velvety Coffee Cream Cheese Icing. It is, without a doubt, the ultimate fall dessert for anyone whose soul is permanently set to October.

Let your cinnamon rolls rest for about 15 minutes fresh out of the oven. While they’re still warm—but not melting hot—slather

Pour yourself a warm drink, pull apart a warm, pillowy roll, and embrace the cozy vibes. Happy baking!

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Pumpkin Spice Latte Cinnamon Rolls

Created by Sue Mun

Makes 12 Cinnamon Rolls

Ingredients

Reduced Pumpkin:

• One 425g can of Pumpkin Puree

Pumpkin Brioche:

• 2 ¼ tsp active dry yeast
• 210g whole milk, lukewarm
• 4 Tbsp (50g) brown sugar
• 565g all-purpose flour
• 1 tsp salt
• 1 tsp pumpkin spice
• 150g pumpkin puree, weighed after removing the excess moisture
• 2 eggs, lightly beaten, at room temperature
• 1 tsp vanilla extract
• 120g unsalted butter, at room temperature

Brown Sugar Cinnamon Filling:

• 140g unsalted butter, at room temperature
• 200g light or dark brown sugar
• 1 Tbsp ground cinnamon
• 1 tsp ground cardamom
• pinch of salt

Coffee Cream Cheese Icing:

• 165g cream cheese, at room temperature
• 75g butter, at room temperature
• 275g powdered sugar, sifted
• 50g hot water
• 2 tsp espresso powder
• 1 /2 tsp vanilla extract
• ¼ tsp kosher salt

Instructions

Prep the Pumpkin Puree:

1. Place the 425g of pumpkin puree in a cheesecloth and squeeze out the excess moisture from the puree into a bowl. Then discard the excess liquid. You should be left with a thick pumpkin puree paste that weighs about 150g. If you do not have a cheesecloth, you can pat your pumpkin puree dry using a couple pieces of clean disposable paper towels. To do this, you can spread your puree onto a plate and use paper towels to dab on top of your puree to soak up all of the excess moisture from the pumpkin puree.

Make the Pumpkin Brioche:

1. In a small bowl, combine the yeast, milk and half of the brown sugar. Mix well, and leave to sit for 5-10 minutes, or until foamy.
2. In the bowl of a stand mixer fitted with the dough hook, combine the remaining brown sugar, flour, salt, and pumpkin spice. Add the pumpkin puree paste, eggs, vanilla extract, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes. It may look slightly dry but do not worry – it will mix together nicely in the next steps.
3. Reduce the mixer speed to low, and add the butter a little at a time, and continue mixing and kneading until the butter is fully incorporated into the dough. Continue to knead for a good 10 minutes until the dough is very soft and smooth. If the dough is still a little sticky, add in a tablespoon or two more of flour until the dough becomes nice and smooth.
4. Transfer to an oiled bowl, and cover tightly with plastic wrap. Let is rise and proof for an hour or until it doubles in size. You can also cover your bowl and place your dough in your fridge to rise overnight if you are wanting to make the next day.

Make the Coffee Cream Cheese Icing:

1. In a small bowl, mix together the hot water and the espresso powder to dissolve the powder.
2. In a medium mixing bowl, cream together the butter and cream cheese until smooth. Then mix in the powdered sugar, coffee mixture, salt, and vanilla extract. Mix until smooth and lump free. Set aside in the fridge.

ASSEMBLY AND BAKING

1. Grease a 9×13 inch baking dish with pan grease or butter.
2. In a small bowl, combine the butter, brown sugar, reduced pumpkin puree, pumpkin spice and salt. Mix to combine.
3. Turn the dough out onto a lightly floured surface, and roll into a rectangle that is 18” x 12”, squaring off the edges often as you roll. Spread with the pumpkin filling mixture, ensuring the filling is spread evenly over the surface.
4. Starting with a long side, roll up into a tight spiral. Lightly cover the dough log with plastic wrap, and transfer to the freezer for 20 minutes in order to firm up slightly (this helps give a neater cut, you can skip this if your dough was chilled).
5. Once the dough logs have chilled, remove from the freezer. Using a sharp knife, slice the log into 9 equal pieces and arrange on the prepared baking sheet or baking dish.
6. Lightly cover the pan with plastic wrap, and leave to rise for 45 minutes to 1 hour, or until puffy, and a small indentation is left when poked gently with your finger.
7. While the rolls are rising, preheat the oven to 350°f / 180°c.
8. Lightly pour 1/4 cup of heavy cream over the cinnamon rolls.
9. Bake the rolls for about 35 to 40 minutes, or until deeply golden brown. Remove from the oven and allow to stand for 15 minutes or so before icing with the Coffee Cream Cheese Icing.