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Pumpkin Spice Latte Cinnamon Rolls
Bakery

Pumpkin Spice Latte Cinnamon Rolls

3 h 30 minServes 12Nutri-Score D€€
from @littlebbanghouse14 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • active dry yeastPantry5 g
  • whole milk (lukewarm)Dairy113 ml
  • brown sugarPantry38 g
  • all-purpose flourGrains450 g
  • saltSpices4 g
  • pumpkin spiceSpices2 g
  • pumpkin puree (patted dry with paper towels)Produce135 g
  • egg (lightly beaten, at room temperature)Dairy1 piece
  • vanilla bean pastePantry5 ml
  • unsalted butter (at room temperature)Dairy90 g
  • heavy cream (for pouring over the rolls before baking)Dairy60 ml
  • unsalted butter (at room temperature, for the filling)Dairy87 g
  • brown sugar (light or dark, for the filling)Pantry150 g
  • pumpkin puree (patted dry with paper towels, for the filling)Produce50 g
  • pumpkin spice (for the filling)Spices6 g
  • salt (pinch, for the filling)Spices1 g
  • cream cheese (at room temperature)Dairy124 g
  • unsalted butter (at room temperature, for the icing)Dairy57 g
  • powdered sugar (sifted)Pantry207 g
  • hot waterBeverages60 ml
  • espresso powderPantry4 g
  • salt (pinch, for the icing)Spices1 g
  • vanilla bean paste (for the icing)Pantry3 ml

per serving

Nutrition

312kcal

Carbs
40 g
Proteins
5 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Stand mixer
  • Mixing bowl
  • Rolling pin
  • Baking dish
  • Oven
  • Kitchen scale

step by step

Method

  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.
    Step 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.
    Step 2

  3. First proof

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

  6. Chill and cut

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

  7. Second proof

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

  8. Bake

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

  10. Finish

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