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Pumpkin Spice Latte Cinnamon Rolls
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Pumpkin Spice Latte Cinnamon Rolls

3 u 30 minVoor 12Nutri-Score D€€
van @littlebbanghouse14 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

12 personen
  • active dry yeastVoorraadkast5 g
  • whole milk (lukewarm)Zuivel113 ml
  • brown sugarVoorraadkast38 g
  • all-purpose flourGranen450 g
  • saltKruiden en specerijen4 g
  • pumpkin spiceKruiden en specerijen2 g
  • pumpkin puree (patted dry with paper towels)Groente en fruit135 g
  • egg (lightly beaten, at room temperature)Zuivel1 stuk
  • vanilla bean pasteVoorraadkast5 ml
  • unsalted butter (at room temperature)Zuivel90 g
  • heavy cream (for pouring over the rolls before baking)Zuivel60 ml
  • unsalted butter (at room temperature, for the filling)Zuivel87 g
  • brown sugar (light or dark, for the filling)Voorraadkast150 g
  • pumpkin puree (patted dry with paper towels, for the filling)Groente en fruit50 g
  • pumpkin spice (for the filling)Kruiden en specerijen6 g
  • salt (pinch, for the filling)Kruiden en specerijen1 g
  • cream cheese (at room temperature)Zuivel124 g
  • unsalted butter (at room temperature, for the icing)Zuivel57 g
  • powdered sugar (sifted)Voorraadkast207 g
  • hot waterDranken60 ml
  • espresso powderVoorraadkast4 g
  • salt (pinch, for the icing)Kruiden en specerijen1 g
  • vanilla bean paste (for the icing)Voorraadkast3 ml

per portie

Voedingswaarden

312kcal

Koolhydraten
40 g
Eiwitten
5 g
Vetten
15 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Keukenmixer
  • Mengkom
  • Deegroller
  • Ovenschaal
  • Oven
  • Keukenweegschaal

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. First proof

    • Cover the dough and let it proof until doubled in size.
    Stap 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.
    Stap 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.
    Stap 5

  6. Chill and cut

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

  7. Second proof

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

  8. Bake

    • Pour the heavy cream over the proofed rolls.
    • Bake at 350 °F (175 °C) until golden and cooked through.
    Stap 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.
    Stap 9

  10. Finish

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