Pumpkin Spice Latte Cinnamon Rolls

Pumpkin Spice Lattes: very cliche but very fall! The second pumpkin spice lattes hit the coffee shop menus, it is the unofficial commencement of fall. And it becomes acceptable to drink and eat all the pumpkin spice goodies. In our opinion, these pumpkin spice latte cinnamon rolls are a good way to kick off the pumpkin spice season!

These large batch pumpkin spice cinnamon rolls are sure to be a hit this fall. Pumpkin flavored cinnamon roll dough, filled with pumpkin spice brown sugar filling and a thick layer of coffee flavored cream cheese icing on top. Make these on a slow weekend morning or your next brunch with friends or family for a delicious treat.

Try our classic cinnamon rolls!

What You’ll Need

Recipe Snapshot

1. Make pumpkin cinnamon roll dough.
2. Let dough rise for 1 hour.
3. Make pumpkin pie brown sugar filling.
4. Roll out dough, spread filling. Roll and cut cinnamon rolls.
5. Grease baking dish and let rolls rise for 1 more hour.
6. Bake cinnamon rolls. 
7. Make Icing and spread over warm cinnamon rolls. 
8. Enjoy!

How to make homemade pumpkin pie spice:

Pumpkin pie spice is used in pumpkin spice lattes to give it that fall flavor that tastes so well with pumpkin. You may have everything in your pantry you need to make homemade pumpkin pie spice. It is made with a blend of ground cinnamon, nutmeg, all spice, ginger and cloves. 

If you have a pumpkin pie spice blend already in your pantry feel free to use that too!

Slice cinnamon rolls perfectly every time:

You just need one thing…dental floss! We know, it sounds strange but it works like a charm. We found that when we sliced cinnamon rolls with a knife, it “pinched” the dough together rolls together and they didn’t come out in perfect circle swirls. Follow these steps to make perfect dough rolls. 

1. Using a pastry cutter or knife, make light, even marks in the dough to indicate where you should cut each slice. Each slice should be about 1 1/2 inches thick.
2. Cut a piece of floss about 10 inches long. Grab the floss on either end with your fingers. 
3. Shimmy the floss underneath the dough where you want to cut the roll.
4. Cross the floss over the top and pull the ends of the floss to make a cut. 
5. Repeat steps 1-4 for cutting the rest of the rolls.

How to store leftover cinnamon rolls:

Cinnamon rolls will stay fresh in an airtight container at room temperature for 2-3 days or in the fridge for 5-7 days.

How to reheat cinnamon rolls:

Quick reheat in the microwave: Reheat in the microwave for 10-20 seconds. 

If you have time, try reheating in the oven or toaster oven: Heat oven for 350ºF for 5-10 minutes until warm.

Pumpkin Spice Latte Cinnamon Rolls

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• Author: Mozie

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Description

Pumpkin flavored cinnamon roll dough, filled with pumpkin spice brown sugar filling and a thick layer of coffee flavored cream cheese icing on top.

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Ingredients

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Pumpkin Dough

1/2 cup pumpkin (not pumpkin pie filling)

3/4 cup milk

1/2 cup sugar

1 1/4 tsp salt

1/2 cup butter

2 packets dry yeast

1/3 cup warm water

3 eggs (room temp)

6 1/2 cups flour

1 tbsp pumpkin pie spice (homemade pumpkin spice)

Pumpkin Spice Brown Sugar Filling

1 cup brown sugar

1 cup sugar

1/2 cup butter

1/4 cup flour

1 1/2 tbsp pumpkin pie spice

8 oz cream cheese (softened)

Coffee Cream Cheese Icing

6 tbsp butter (softened)

1 1/2 cups powdered sugar

1 tsp vanilla

1/4 tsp salt

2 tsp Espresso powder/ instant coffee

Homemade Pumpkin Pie Spice

1 tbsp ground cinnamon

1/2 tsp ginger

2 tsp nutmeg

1 tsp cloves

1 tsp all spice

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Instructions

Sweet Dough

1. Combine milk, sugar, salt, and butter in a small saucepan. Heat over low heat until the butter and sugar dissolve. Cool to lukewarm.
2. Dissolve yeast in warm water in a warmed bowl (make sure the temperature does not exceed 110ºF). Add milk mixture, pumpkin purée, eggs, pumpkin pie spice and 5 cups of flour. Beat with a dough hook on speed 2 for 3 minutes.
3. Continuing at speed 2, add the rest of the flour, 1/2 cup at a time, until the dough clings to the hook and cleans the sides of the bowl. Knead on speed 2 for 5 more minutes.
4. Place dough in a greased bowl. Cover and let rise in a warm place until it’s doubled in size (about 1 hour).
5. After 1 hour, punch the dough down and shape into a 10 x 30 x 1 inch rectangle.

Cinnamon Pumpkin Butter Filling

1. Place brown sugar, sugar, butter, flour and pumpkin spice in a mixer bowl. Mix with a flat beater on speed 2 for 1 minute.
2. Spread the cinnamon sugar filling evenly over the dough. Then spread a layer of the pumpkin butter over the cinnamon sugar mixture. Roll the dough tightly from long side to form a 30 inch roll, pinching seams together. Cut into 18 1 1/2 inch slices.
3. Place rolls in a greased cake pans, cover and let rise in a warm space for 1 hour.
4. Bake at 350ºF for about 20-25 minutes.

Coffee Cream Cheese Icing

1. In a stand mixing bowl, mix cream cheese, butter, powdered sugar, espresso powder and vanilla until it’s completely combined.
2. Once the rolls have cooled for 10 minutes, smear the icing over the top.
3. Enjoy with a drink of choice…dare we say, a pumpkin spice latte.