Super fluffy, soft rolls, loaded with gooey, buttery, pumpkin spice filling and smothered in latte glaze.
This fun fall spin on my favorite cinnamon roll recipe ever, is the perfect treat for the holidays.
The best part about these, is you can make them in advance the day before, if you like, then you can just wake up, pop 'em the oven, and you'll have warm, fresh-out-of-the-oven, homemade Pumpkin Spice Latte Cinnamon Rolls, perfect for any fall gathering or brunch.
The dough is so soft and tender from the buttermilk and super moist from using a combo of butter and oil, so the base of these is light and delicate, instead of dense, bread-y. Just look at these rolls, just waiting for the oven!
And the filling is unlike anything you've ever had because of my secret ingredients. To start, instead of a basic cinnamon sugar combo, I used a mixture of both white and brown sugar, to make it gooey yet caramelized with a little hint of sweet vanilla and all the pumpkin pie spices, to give it that little extra something. I also added a little cornstarch, which is the secret to creating that thick, saucy filling.
To finish it all off, my absolute favorite part, the sweet, coffee glaze on top. It's the perfect topping, smothered on top of these cinnamon rolls.
I don't want you to be scared to work with yeast. If you've never done it before, it's not scary and this is the perfect recipe to try, because it is sooo good. The dough is going to be moist and tacky, but you don't want it to be too sticky to work with, so just make sure you start with the minimum amount of flour before you add more, so you don't create a dense, heavy cinnamon roll, the trick is to add just enough flour, so that it's not sticking to the sides of the bowl or the work surface when you knead it, to keep that ultra light and fluffy texture of these rolls.
If you guys give this a try be sure to tag me in a picture on social media @TheLindsayAnn!
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Pumpkin Spice Lattè Cinnamon Rolls
Yield: 12 large rolls
Ingredients
Dough
- 1/4 cup International Delight Pumpkin Spice Creamer + 3/4 cup buttermilk, very warm (about 110 degrees F)
- 1 (.25oz) packet instant/rapidrise dry yeast (2.5 teaspoons)
- 1/2 cup white sugar
- 8 tablespoons unsalted butter, melted, divided
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 2 large egg, room temperature
- 1 teaspoon salt
- 3 3/4 cups all-purpose flour, plus up to 1/3 cup extra if needed
Pumpkin Spice Filling
- 3/4 cup butter, softened
- 1 teaspoon vanilla
- 1 cup packed brown sugar
- 6 tablespoons white sugar
- 2 tablespoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
Lattè Glaze
- 1/4 cup heavy cream, hot/warm
- 1-2 tablespoons instant-coffee or espresso powder
- 2 cups powdered (confectioners) sugar
Directions
In a large bowl or bowl of your stand mixer, whisk together the warm creamer/buttermilk, instant/rapid rise/fast rise dry yeast, sugar, 6 tablespoons of the melted butter, oil, vanilla, eggs and salt. Slowly mix in flour, 1 cup at a time, with a wooden spoon or spatula (or paddle attachment on your stand mixer on low speed) until the flour is incorporated and the dough starts to come together (dough will be tacky to the touch, if it is way too sticky, you may add up to 1/3 cup extra flour, as needed). Then, knead dough, by hand on a lightly floured surface a few times (or on medium speed in your mixer with the dough hook) until it is smooth and and elastic, about 1 minute. Form the dough into a ball and place in a bowl coated with vegetable oil. Roll dough in bowl to coat in oil. Cover with a towel and place it in a warm, draft-free place to rise for about 60-90 minutes, or until doubled in size.
Meanwhile, spray the bottom of a 9x13 inch baking dish with nonstick spray and prepare the filling. Mix together the softened butter, vanilla, brown sugar, white sugar, pumpkin spice, cinnamon and cornstarch.
Once the dough has doubled in size, turn it out onto a lightly floured work surface and, using a rolling pin, roll into a 12x18 inch rectangle. Spread the filling all over the top, so entire surface is fully covered.
Roll the dough up tightly, lengthwise, so you have one long 18" log. Cut dough into 12 equal pieces (~1 1/2" long) by cutting in half, then cut halves into halves, then cut those halves into thirds, to get 12 equal pieces. Arrange them in the prepared baking pan, cut sides up. Brush the remaining 2 tablespoons of butter over the tops.
MAKE TOADAY: Loosely cover and let rise a second time in a warm, draft-free place, until they are puffy and doubled in size, about 60 minutes. (To speed up the dough rising process, heat your oven to 200 F degrees and then, turn off the oven heat and let your rolls rise quickly in the warm oven until puffy and doubled in size.)
OVERNIGHT METHOD: After placing rolls in pan, instead of letting them rise, cover tightly and refrigerate overnight, or up to 16 hours. The next morning, remove from fridge and let the rolls sit in a warm, draft-free place, until they are puffy and doubled in size, about 60 minutes.
Preheat the oven to 350°F. Once the rolls have risen, bake for about 25-30 minutes, until they are golden brown.
While the rolls are baking, prepare the glaze by stirring together the warm cream and coffee powder until dissolved. Stir into powdered sugar, in a large bowl or cup with a spout, until smooth.
Pour the glaze over warm rolls and top with a sprinkle of cinnamon or pumpkin spice. Serve immediately.
If you are not going to eat them all right away, store rolls in an airtight container at room temperature for up to 3 days, or frozen (unglazed) for up to 2 months. Reheat and frost before serving.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
