If you love fall flavors, you’ve got to try a pumpkin spice latte cinnamon roll. This recipe combines pumpkin, cinnamon, and a touch of coffee resulting in a hearty treat that’s perfect for those chilly mornings or a laid-back afternoon.
Let’s Cinnamon Roll 😏
Let’s start with the dough. You’ll mix warm milk, pumpkin puree, and eggs to create a soft base. Add in some bread flour and all-purpose flour, along with instant yeast for a good rise. After letting the dough rest and double in size, you’re ready to roll.
Next up, roll out that dough and slather on some melted butter. Here’s where it gets interesting: a filling of brown sugar, cinnamon, and instant coffee. This combination packs a punch and complements the pumpkin perfectly. Roll it all up, slice it into rounds, and let those beauties rise again in a greased pan.
Once they’re golden and baked, it’s time for the finishing touch—a simple vanilla icing that brings it all together. Just drizzle it on top, and you’re in business.
You’ve gotta try them
These pumpkin spice latte cinnamon rolls are perfect for breakfast or as an afternoon snack. They bring the rich flavors of fall straight to your kitchen, and your place will smell incredible while they bake. Honestly, what could be better??
If you’re looking for more cinnamon roll inspiration, check out my Cardamom Cinnamon Rolls.
Pumpkin Spice Latte Cinnamon Rolls
Equipment
- Rolling Pin, 13x9" Pan, Stand Mixer (recommended), Unwaxed Dental Floss (recommended)
Ingredients
Pumpkin Dough
- 1/2 cup Whole Milk warmed to roughly 110 degrees
- 1/3 cup Granulated Sugar
- 2 Tbsp Dark Brown Sugar
- 3/4 cup 100% Pumpkin Puree
- 2 Large Eggs
- 2 Tbsp Unsalted Butter melted
- 2 1/2 cups Bread Flour
- 1 cup + 2 Tbsp All-Purpose Flour divided
- 2 1/4 Tsp Instant Yeast
- 1 Tsp Salt
Filling
- 2/3 cup Light Brown Sugar
- 1 Tbsp Cinnamon
- 1 Tsp Pumpkin Pie Spice
- 2 Tbsp Instant Coffee Granules
- 4 Tbsp Unsalted Butter mostly melted
Icing
- 1 cup Powdered Sugar
- 1 Tbsp Milk
- 1 Tsp Vanilla Extract
- 2 Tbsp Unsalted Butter melted
Instructions
Pumpkin Dough
- Whisk together warmed milk, granulated sugar, brown sugar, and pumpkin puree in the bowl of a stand mixer. Whisk in the eggs, and then slowly whisk in the melted butter.
- Mix together bread flour, 1 cup of AP flour, instant yeast, and salt in a medium bowl. Pour the dry ingredients into the wet ingredients, and stir from the center outward using the handle of a wooden spoon until a shaggy dough forms.
- Place a dough hook on the stand mixer and knead the dough on medium speed for 6 minutes. If it is really sticking to the sides, add 2 Tbsp AP flour and continue kneading on medium speed 2 more minutes.
- Scrape the dough into a large bowl greased with canola or veg oil. Cover with a wet towel, and place in a warm spot. Allow the dough to rise until doubled in size, about 2-2.5 hours. You should be able to gently press your finger into the dough without feeling much tension, but also without the dough collapsing.
Filling:
- Mix sugar, spices and coffee together in a small bowl.
- Generously flour a clean surface, scrape the risen dough onto it, and flour the top of the dough. Roll to about a 10”x14” rectangle—10” side facing you. As you roll, keep adding some flour underneath the dough if it is sticking.
- Evenly apply butter to the dough surface. Evenly sprinkle the filling over the butter, leaving 1/4” space empty at the end farthest from you. Gently rub the mixture into the butter.
- Roll the dough starting with the 10” side closest to you, evenly across, until you reach the side farthest from you. End with the seam side down, bring the dough perpendicular to you for easier slicing.
- Grease a 13”x9” pan (ideal for 12 rolls), or a 9”x9” pan for 9 rolls. I used a 2.5qt rectangular casserole dish to make 8 large rolls.
- Slice the rolls while being careful not to crush the layers. Unflavored, uncoated dental floss is ideal for this--slide it under the dough, leave some floss sticking out on both sides, and cross the lines together over the dough to slice through. Position the rolls in the greased pan and let rise 45-60 more minutes.
- Toward the end of the rise, preheat the oven to 350F / 176C. Bake on the center rack until lightly golden on top, 25-30 minutes. If making 8 rolls using a casserole dish, it can take up to 35 minutes. Set the rolls aside to cool while you make the icing.
Icing:
- Stir sugar, milk, and vanilla together. Stir in melted butter. Once rolls have cooled for 5 minutes, drizzle the icing over the top and let it set. Serve the rolls once the pan is lukewarm to the touch underneath.
