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.
Servings: 12 Rolls
Ingredients
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
Instructions
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.
