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Pumpkin Spice Latte Cinnamon Rolls
Panadería

Pumpkin Spice Latte Cinnamon Rolls

3 h 30 minPara 12Nutri-Score D€€
de @littlebbanghouse14 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • active dry yeastDespensa5 g
  • whole milk (lukewarm)Lácteos113 ml
  • brown sugarDespensa38 g
  • all-purpose flourCereales450 g
  • saltEspecias4 g
  • pumpkin spiceEspecias2 g
  • pumpkin puree (patted dry with paper towels)Frutas y verduras135 g
  • egg (lightly beaten, at room temperature)Lácteos1 pieza
  • vanilla bean pasteDespensa5 ml
  • unsalted butter (at room temperature)Lácteos90 g
  • heavy cream (for pouring over the rolls before baking)Lácteos60 ml
  • unsalted butter (at room temperature, for the filling)Lácteos87 g
  • brown sugar (light or dark, for the filling)Despensa150 g
  • pumpkin puree (patted dry with paper towels, for the filling)Frutas y verduras50 g
  • pumpkin spice (for the filling)Especias6 g
  • salt (pinch, for the filling)Especias1 g
  • cream cheese (at room temperature)Lácteos124 g
  • unsalted butter (at room temperature, for the icing)Lácteos57 g
  • powdered sugar (sifted)Despensa207 g
  • hot waterBebidas60 ml
  • espresso powderDespensa4 g
  • salt (pinch, for the icing)Especias1 g
  • vanilla bean paste (for the icing)Despensa3 ml

por ración

Nutrición

312kcal

Carbohidratos
40 g
Proteínas
5 g
Grasas
15 g
Adaptar utensilios

lo que usará

Utensilios

  • Batidora amasadora
  • Bol
  • Rodillo
  • Fuente de horno
  • Horno
  • Báscula de cocina

paso a paso

Preparación

  1. Prepare the pumpkin puree

    • Pat the pumpkin puree dry with paper towels to remove excess moisture.
    • Do this for both the dough and the filling puree; it is essential for the recipe.
    Paso 1

  2. Make the brioche dough

    • Dissolve the yeast in the lukewarm milk with the brown sugar.
    • Combine the flour, salt and pumpkin spice, then add the pumpkin puree, egg, vanilla bean paste and the yeast mixture.
    • Knead in the stand mixer, adding the soft butter gradually, until the dough is smooth and elastic.
    Paso 2

  3. First proof

    • Cover the dough and let it proof until doubled in size.
    Paso 3

  4. Make the filling

    • Beat the soft butter with the brown sugar, pumpkin puree, pumpkin spice and a pinch of salt into a spreadable paste.
    Paso 4

  5. Roll and fill the dough

    • Roll the dough into a rectangle about 18x12 inches.
    • Spread the pumpkin spice filling evenly over the dough.
    • Roll the dough up tightly into a log.
    Paso 5

  6. Chill and cut

    • Place the dough log in the freezer to firm up for cleaner cuts.
    • Cut into 12 even pieces.
    Paso 6

  7. Second proof

    • Arrange the rolls in the prepared baking pan.
    • Cover and let them proof until puffy and doubled.
    Paso 7

  8. Bake

    • Pour the heavy cream over the proofed rolls.
    • Bake at 350 °F (175 °C) until golden and cooked through.
    Paso 8

  9. Make the coffee cream cheese icing

    • Dissolve the espresso powder in the hot water.
    • Beat the cream cheese and soft butter until smooth, then add the sifted powdered sugar, salt and vanilla bean paste.
    • Mix in the espresso liquid until the icing is smooth.
    Paso 9

  10. Finish

    • Let the rolls cool slightly, then spread the coffee cream cheese icing over the warm rolls.
    Paso 10
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