Pumpkin Spice Latte Rolls
It is Pumpkin Spice Latte season! I have been dying to share this recipe with you. Now the weather is getting cooler, and the nights are drawing in I thought it was finally time to share how to make Pumpkin Spice Latte Rolls with you.
These Pumpkin Spice Latte Rolls are similar to my Cinnamon Rolls. Instead of a Cinnamon filling though these are filled with Pumpkin Spice and the rolls are flavoured with coffee.
Reasons to Love This Recipe
Pumpkin Spice is the most delicious spice mix ever. It is an American spice mix commonly used in Pumpkin Pie.
White Icing – I’m not sure if this is the actual name of the icing but it is delicious. It is made using icing sugar and water so isn’t as sweet as buttercream, but it is still delicious, thick and so moreish.
Pumpkin Spice Rolls
Make a cup of coffee and leave it to the side to cool.
To make these I started by mixing together the sugar, flour and yeast in a bowl to make sure it was all evenly distributed.
Next, I added in the butter and mixed using the paddle attachment on my KitchenAid. You could also rub the butter into the mixture until it resembles breadcrumbs.
Before I added the milk to the mixture, I warmed it up in the microwave. For me, it took around 2 and a half minutes. You don’t want the milk to be boiling you want it to be warm and when you remove it from the microwave for it to be steaming.
If you don’t have a microwave, you could also warm the milk up in a saucepan over a low heat.
Add the warm milk to your dry ingredients along with the eggs, vanilla and 2tbsp of coffee and knead the dough.
I used the dough hook on my kitchen aid to knead. The mixture will seem very wet and sticky to begin with but just keep with it. It will come together and become lovely and smooth.
Once your dough is lovely and kneaded put it in your lightly oiled bowl and leave until the dough is doubled in size. Mine took around an hour and a half but it could take up to two hours.
How Do I Make the Pumpkin Spice Filling?
I will say this recipe does make too much Pumpkin Spice filling for just the rolls but you can cover it up or keep it in a container with a lid and use it to make more rolls or you could also use it in a cake or cupcakes.
Making Pumpkin Spice is fairly straightforward all you need to do is add all the spices to a bowl and mix them until they are evenly distributed and leave it to one side. I love the smell of pumpkin spice and it smells even more delicious when your rolls are baking.
How Do I Make the Rolls?
Once your dough has risen, transfer it to a lightly floured surface and roll into a large rectangle measuring roughly 35cm x 25cm. You want to make sure the thickness of your dough is even all the way around your rectangle, so it makes it easier to roll.
Melt the butter and spread this over the dough. Next, add the brown sugar to a bowl and add in the Pumpkin Spice and mix until it is evenly distributed. Now sprinkle over the melted butter helps the filling stick.
You want the pumpkin spice filling to be as even as possible over the top of your dough. There will be enough to completely cover the dough in the mix.
Now it’s time to roll up your dough. You want to roll the dough up from the longest end to the longest end so that you cut into your 12 pieces and make quite thick rolls. If you, do it short end to short end you will end up with small but super thick rolls.
I hope this makes sense. I really wish I had taken a photo it would have made it easier to understand.
Once your rolls are rolled. Cut them into twelve equal pieces.
Place them into your roasting tin. When you place them into your tin make sure there is a gap between all the rolls and cover them with cling film.
Leave to one side to prove for 1 hour or until doubled in size. You will know the rolls are finished proving when they have doubled in size and are now touching.
After 45 minutes preheat the oven. Bake your rolls in the oven for 20-25 minutes or until they are lovely and golden brown and cooked through.
How Do I Know When the Rolls Are Cooked?
If you have made Cinnamon Rolls before these will be a bit darker than them because of the coffee so don’t worry you haven’t left them in the oven for too long and let them catch.
You will know they are ready because they will be a lovely golden colour.
Once your rolls Pumpkin Spice Latte Rolls have cooled down completely you can make your icing.
There are a few different types of icing you can make for the top of your rolls a lot of people love cream cheese icing but I have to admit I’m not the biggest fan to cream cheese icing. I much prefer simple white icing.
As I said above, I’m not 100% sure white icing is what it is actually called but either way it is delicious. To make it add your icing sugar to a bowl, now add the water in 10ml at a time mixing in between each addition until the icing is thick and gloopy. You might not need to use all the water so just keep an eye on your icing.
Once it is thick and gloopy pour it over your Pumpkin Spice Latte Rolls. Now you can either wait until the icing has set or just dig in straight away!
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Pumpkin Spice Latte Rolls
For the Rolls
- 475 g Plain Flour
- 14 g Dried Active Yeast
- 75 g Caster Sugar
- 75 g Unsalted Butter or Stork
- 270 ml Whole Milk
- 1 tsp Vanilla Extract
- 2 tbsp Cold Coffee
- 1 Large Egg
For the Pumpkin Spice
- 2 tbsp Ground Cinnamon
- 2 tsp Ground Ginger
- 2 tsp Ground Nutmeg
- 1 tsp Ground Clove
- 1 tsp All Spice
For the Filling
- 150 g Light Brown Sugar
- 3 tbsp Pumpkin Spice
- 60 g Unsalted Butter or Stork
For the Decoration
- 375 g Icing Sugar
- 70 ml Water
Before You Start Baking
- Make yourself a cup of coffee. Now leave it to the side to cool.
To Make the Dough
- Add the flour to a large bowlalong with the sugar and yeast. Mix together until they are evenly distributed.
- Add the butter to the mixtureand mix again. The mixture will be very dry and shouldn’t ball up. It shouldform bread crumbs. Leave to one side.
- Heat the milk in the microwaveon 20 second bursts until it is warm. You don’t want it to be boiling but it should have steam coming from the bowl. Alternatively you can heat the milk upin a saucepan on a low heat.
- Add the milk, vanilla, cold coffee and eggto the dry ingredients and mix until all combined.
- Knead the dough together untilit is lovely and smooth and springy to touch. The can take 10-15 minutes ifdoing it with a KitchenAid and Dough Hook so don’t worry just stick with it.
- Once you have kneaded yourdough transfer it to a lightly oiled bowl and cover using cling film. You needto leave the dough to rise for 1-2 hours or until it is double in size.
To Make the Pumpkin Spice
- Add all the spices to a large bowl and mix until evenly distributed. Leave to one side.
To Make the Filling
- Add the Pumpkin Spice Mix to a bowl and add in the brown sugar. Whisk until evenly distributed and leave to one side.
To Make the Rolls
- Transfer the dough onto alightly floured surface and roll out to a large rectangle.
- Melt the butter in themicrowave on 20 second bursts until it is completely melted and smooth.Alternatively you can melt it in a saucepan on a low heat.
- Brush the melted butter over the top of your dough.
- Sprinkle over the sugar and pumpkin spice mix. Ensuring that there is an even coating of sugar over your dough.
- Roll the dough from long side to long side. Cut this evenly into 12 pieces.
- Place the rolls into yourpreprepared roasting tray so that they are not touching. Cover in cling filmand leave to rise again. This will take around 1 hour and 30 minutes or untilthe rolls are touching.
- Towards the end of the dough rising preheat the oven to 180C (160C Fan).
- Bake your cinnamon rolls in theoven for 20-25 minutes or until golden brown. Leave to cool fully.
To Make the Icing
- Once your cinnamon rolls are completelycooled in a bowl add the icing sugar, vanilla and 10ml of water and mix. Addthe water 10ml at a time stirring in between each addition you want the icingto be thick.
- Spread the icing over the topof your Pumpkin Spice Rolls.