Fluffy pumpkin pie spice cinnamon rolls are loaded with real pumpkin, spices, and espresso. A generous lather of cream cheese frosting tops them off for a food version of your Favorite Fall drink!
It is officially the first day of Fall! And there is nothing better than the smell of these pumpkin spice latte cinnamon rolls filling your home with Autumn glory. Oh wait, eating them is even better! These pumpkin spice latte cinnamon rolls have espresso and pumpkin in the pumpkin pie spiced dough. The spiced brown sugar filling caramelizes around each roll for crispness and crackly bits of fall flavor that’s smothered in creamy and cool frosting.
These insanely delicious cinnamon rolls are a tasty way to kick of the holiday season. I love cinnamon rolls and have a lot of variations, like chai spiced, on this blog. But the coffee infused pumpkin spice latte vibe of these babies have a real wow factor! And if you love pumpkin pie spice, check out my punchy homemade blend on Instagram. And use that homemade spice mix in pumpkin pie spice latte cupcakes too!
Fall Is Here!
Do you remember how I was complaining about how hot it was in Wisconsin? Not anymore. It’s freezing. And I’m excited! Our home and mantles are decorated with fall flair and I have the fireplaces raging every morning.
But what I love about this season the most is Fall Baking. Get ready for Spices, bourbon, and dark flavors galore. I live for these next few months. And pumpkin spice lattes are such a huge part of autumn. So I knew these pumpkin pie spice latte cinnamon rolls would be a huge hit for all you coffee lovers!
I don’t know about your area, but there was a canned pumpkin shortage going on around here and some other towns. You can easily make your own pumpkin puree, if needed. Just make sure to use pie pumpkins for recipes like these pumpkin cinnamon rolls and other sweet bakes. I have linked some online canned pure pumpkin as well.
Pumpkin Spice Latte Cinnamon Rolls
Tilly and I made these pumpkin cinnamon rolls and they were gone by the next morning. Hence my lack of photo options for you. They were just that good. The subtle kick of espresso adds a touch of richness that balances out the sweet spices and cool frosting. You can even add a touch of coffee to the frosting to amp up the latte flavor.
What I love about these pumpkin latte cinnamon rolls is the FLAVOR. These are bursting with brown sugar, spices, and real pumpkin in every crevice. The gooey frosting is messy, thick, and finishes these rolls off with oomph.
*These can be made as overnight cinnamon rolls, if desired. This is a great option for busy holiday mornings. To do that, refrigerate the rolls after you slice them up and set them into the baking dish. Then cover with plastic wrap and chill until morning. The next morning, take them out to rise for at least 60 minutes before baking.
I hope you love these pumpkin pie spiced cinnamon rolls! Follow me on Instagram for more free recipes and food pics to drive you wild.
This blog contains affiliate links at no cost to you. Any small commission I receive from purchases made from this site go directly back into providing free recipes for you. Please see disclaimer for more info. Thanks for supporting this blog! Sarita
Pumpkin Spice Latte Cinnamon Rolls
Fluffy pumpkin pie spice cinnamon rolls are loaded with real pumpkin, spices, and espresso. A generous lather of cream cheese frosting tops them off for a food version of your Favorite Fall drink!
Ingredients
Pumpkin Cinnamon Rolls Dough
- 1/2 cup whole milk warmed to 110 degrees F
- 2 ¼ teaspoons active dry yeast
- 3 tablespoons granulated sugar
- 2 tablespoons espresso
- 1/2 teaspoon vanilla extract
- 1/4 cup butter melted
- 2/3 cup pure pumpkin puree
- 3 ⅓- 3½ cups Bread Flour
- 3/4 teaspoon fine sea salt
- 1 tablespoon pumpkin pie spice homemade or store bought
- 1 large egg
Filling
- 2/3 cup dark brown sugar
- 5 tablespoons butter softened1
- 1 tablespoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Frosting
- 4 tablespoons butter softened
- 4 ounces full fat cream cheese softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract or vanilla bean paste
- 2 teaspoons espresso optional, for added coffee kick
Instructions
-
In a small bowl, add warmed milk with 1/2 tsp of the granulated sugar and all yeast. Stir and allow to proof for 15 minutes.
-
Melt butter and set aside. – in bowl of stand mixer fitted with dough hook, add the pumpkin purée with melted butter, espresso, egg, and vanilla. Give it a stir on medium low, streaming in milk.
-
Add yeast mixture.
-
In a separate bowl, whisk together the salt, spice, and flour. Gradually add it to the wet ingredients. *use a spatula to mix, if needed. *This is a wet dough.
-
Turn mixer up to medium high and knead for 10 minutes, until elastic and smooth.
-
Butter up a large bowl. Turn dough in. Cover loosely with plastic wrap and allow to rise for 90 minutes
-
Place filling ingredients into a bowl and whisk up.
-
Lightly flour a surface and roll dough into a 9 x 12 rectangle.
-
Spread on butter. Then sprinkle over spiced sugar, save 2 tab of sugar mixture.
-
Roll it up from the narrow end, and slice into 9 big rolls. *Note that you can also make 12 smaller rolls, but adjust baking time to 23-27 minutes.
-
Butter a square baking dish. Then sprinkle a tablespoon of sugar on the bottom.
-
Cover rolls with plastic wrap and allow to rise an additional 45 minutes.
-
Then pre-heat oven to 350 degrees F.
-
Sprinkle remaining sugar mixture onto rolls. Bake for 28-32 minutes.
-
Make frosting wtih a hand mixer.
-
First, mix together the butter and cream cheese until smooth and no lumps remain.
-
Then add remaining frosting ingredients and beat on low speed to incorporate. Then increase speed to medium for one minute.
-
Allow rolls to cool for 15 minutes before frosting.
You must be logged in to post a comment.