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Pumpkin Spice Latte Cinnamon Rolls
Pieczywo

Pumpkin Spice Latte Cinnamon Rolls

3 godz. 30 minPorcje: 12Nutri-Score D€€
od @littlebbanghouse14 importówugotowano 0 razy
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Składniki

12 osób
  • active dry yeastSpiżarnia5 g
  • whole milk (lukewarm)Nabiał113 ml
  • brown sugarSpiżarnia38 g
  • all-purpose flourProdukty zbożowe450 g
  • saltPrzyprawy4 g
  • pumpkin spicePrzyprawy2 g
  • pumpkin puree (patted dry with paper towels)Warzywa i owoce135 g
  • egg (lightly beaten, at room temperature)Nabiał1 kawałek
  • vanilla bean pasteSpiżarnia5 ml
  • unsalted butter (at room temperature)Nabiał90 g
  • heavy cream (for pouring over the rolls before baking)Nabiał60 ml
  • unsalted butter (at room temperature, for the filling)Nabiał87 g
  • brown sugar (light or dark, for the filling)Spiżarnia150 g
  • pumpkin puree (patted dry with paper towels, for the filling)Warzywa i owoce50 g
  • pumpkin spice (for the filling)Przyprawy6 g
  • salt (pinch, for the filling)Przyprawy1 g
  • cream cheese (at room temperature)Nabiał124 g
  • unsalted butter (at room temperature, for the icing)Nabiał57 g
  • powdered sugar (sifted)Spiżarnia207 g
  • hot waterNapoje60 ml
  • espresso powderSpiżarnia4 g
  • salt (pinch, for the icing)Przyprawy1 g
  • vanilla bean paste (for the icing)Spiżarnia3 ml

na porcję

Wartości odżywcze

312kcal

Węglowodany
40 g
Białko
5 g
Tłuszcz
15 g
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Przybory

  • Mikser planetarny
  • Miska
  • Wałek do ciasta
  • Naczynie żaroodporne
  • Piekarnik
  • Waga kuchenna

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2

  3. First proof

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

  6. Chill and cut

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

  7. Second proof

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

  8. Bake

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

  10. Finish

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