Pumpkin Spice Latte cinnamon Rolls
That first slice from a freshly baked cinnamon roll….what could be better than this?
A delicious mash-up of fall's two most iconic treats, this pumpkin spice latte cinnamon roll captures the warm, comforting essence of the season in a single pastry.
This creation takes a classic soft, doughy cinnamon roll and infuses it with the rich flavors of pumpkin puree and a blend of aromatic spices like cinnamon, nutmeg, and ginger. What elevates it to "latte" status is the clever addition of espresso or coffee powder, that is mixed into the decadent cream cheese icing that tops these rolls. The result is a baked good that's both a sweet, gooey cinnamon roll and a slightly bitter, complex coffee drink. It's the perfect treat for a chilly autumn morning, offering a cozy and flavorful start to the day that feels both familiar and indulgent.
I shared this recipe on TikTok first and I did receive a lot of questions on how to make this recipe. The most asked question was…why do you need to pat the pumpkin puree “dry“? And how do you do that? Well. You absolutely must have to dry out your pumpkin puree for this recipe or else there will be too mush moisture in your dough and it will end up being a sticky mess. To dry out your puree, you can simply spread your puree onto a plate. And use a couple pieces of clean disposable paper towels to pat down on your puree. The paper towels do very well with soaking up the excess moisture from the puree. If you wanted a more eco-friendly approach, you can also use a cheesecloth to ring out the excess moisture too.
Pumpkin Spice Latte Cinnamon Rolls
Makes 9 rolls in a 8x8 square pan.
Ingredients
Pumpkin Brioche
1 3/4 tsp active dry yeast
113g whole milk, lukewarm
38g brown sugar
424g all-purpose flour
3/4 tsp salt
1 tsp pumpkin spice
135g pumpkin puree (weight after being patted down dry)
1 egg at room temperature
1 tsp vanilla extract
90g unsalted butter, at room temperature
1/4 cup heavy cream (for pouring over rolls before baking)
Brown Sugar Pumpkin Filling
87g unsalted butter, at room temperature
150g light or dark brown sugar
50g pumpkin puree
1 tbsp pumpkin spice
pinch of salt
Coffee Cream Cheese Icing
124g cream cheese, at room temperature
57g butter, at room temperature
207g powdered sugar, sifted
60g hot water
2 tsp espresso powder
Pinch of salt
1/2 tsp vanilla extract
Instructions
Patting your pumpkin puree dry
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.
PUMPKIN BRIOCHE
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.
In the bowl of a stand mixer fitted with the dough hook, combine the remaining brown sugar, flour, salt, and pumpkin spice. Add the patted down pumpkin puree, egg, 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.
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.
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.
ASSEMBLY AND BAKING
Grease a baking dish (8x8) with pan grease or butter. n a small bowl, combine the butter, brown sugar, reduced pumpkin puree, pumpkin spice and salt. Mix to combine.
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.
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).
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.
Lightly cover the pan with plastic wrap, and leave to rise for 45 minutes to an hour, or until puffy, and a small indentation is left when poked gently with your finger.
While the rolls are rising, preheat the oven to 350°f / 180°c.
Lightly pour 1/4 cup of heavy cream over the cinnamon rolls.
Bake the rolls for 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.
