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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!
My secret ingredient, International Delight Pumpkin Pie Spice creamer, gives the dough the perfect flavor addition!
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.
These Chocolate Covered Rosé Champagne Strawberries are really fancy and fun twist on regular chocolate strawberries.
These are like the most fun adult dessert ever. They combine all of the best things, like chocolate and pink and champagne all in one pretty little treat.
They're perfect for a wedding shower or a romantic occasion, or a fun girl's night or special brunch.
The strawberries soak in the Champagne over night to soak up all that sweet rosé. Then we dip them in a silky pink chocolate coating and decorate with sprinkles.
The longer the berries soak in the rosé, the more sweet champagne they absorb, so you can leave these in the fridge for anywhere between 20 and 36 hours, depending on how you like them.
How cute did these turn out? I like to serve them on a glass of champagne, with edible gold stars around the rim, for a fancy touch! Just wet a paper towel with champagne, run it around the edge of the glass to get it sticky and then roll in a plate of edible gold stars, or sprinkles.
I used pink candy melts and gold sprinkles, but you can use regular chocolate, or any color combination you want to match the theme of any event of special occasion, to really customize these.
For this fancy look, drizzle on white and dark pink lines across the berry while the coating is still wet and drag a toothpick down, from the top to the bottom. Then add some edible gold stars or sprinkles to the top corner.
For this gold look, let the pink coating dry and then dab the edge with a paper towel soaked in champagne and add some edible gold dust and edible gold stars or sprinkles.
For this more classic look, drizzle on white diagonal lines across the berry once the pink coating has set. Then add some gold sprinkles on top.
If you love this recipe, you are going to love my Rosé Cupcakes
...or my strawberry chocolate bars, so be sure to check those videos out too!
If you give this a try be sure to tag me in a picture on social media @lindsayannbakes, or share this video with somebody who you know would love these fancy champagne berries!
When you bite into these, the snap of smooth chocolate shell is the perfect coating to the sweet juicy berry that has that kick of bubbly Rosé flavor.
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- ♥ -
Chocolate Covered Champagne Strawberries
Ingredients
- fresh strawberries
- 1 bottle Rosé or Champagne
- 2 cups pink candy melts or color of your choice (may also use chocolate chips or chopped chocolate)
- 1-2 teaspoons vegetable oil or shortening
- 1/2 cup white candy melts or color of your choice, for decorative drizzle
- gold edible stars, optional
- edible gold shimmer/lustre dust, optional
- gold and white sprinkles, for decorating
Directions
Wash strawberries and pat dry. Fill a large jar or bowl with the strawberries. Pour Champagne over the strawberries until they are all covered. Cover with plastic wrap and let sit in the fridge for 24 hours. Remove strawberries and dry fully with paper towels. Make sure they are completely dry on the outside or the chocolate will seize up and ruin the smooth consistency of the chocolate.
Melt chocolate according to package directions. Add vegetable shortening or oil to get a velvety smooth and thin consistency, perfect for dipping.
Pour chocolate into a deep mug or cup. Hold the strawberries at the leaves and dip into melted chocolate until it is fully coated. Pull straight up and out of the chocolate. Use your free hand to tap the wrist of the hand holding the strawberry to help the excess chocolate slide off of the tip of the strawberry and back into your cup. Place dipped strawberries onto wax paper.
Add sprinkles or edible pearls, or snip off a tiny tiny piece from the corner of the bag and gently squeeze on to dried dipped berries, moving your hand from side to side in a quick and steady motion. Add sprinkles if desired or run a toothpick from the top down, to create a fancy design. Let strawberries dry fully, until chocolate has set (speed up the process by placing in the fridge or freezer for a few minutes).
If desired, wet a paper towel with champagne, run it around the edge of a champagne glass to get it sticky and then roll in a plate of edible gold stars, or sprinkles. Add strawberry to the rim by making a slice on the side, so it stay on securly.
Enjoy same day, or refrigerate if not serving immediately. These are best served within 24 hours of dipping.
Note: if you leave the chocolate dipped strawberries in the fridge, condensation might form and you will have water droplets on top of your strawberries or in between the berry and the chocolate, when you remove them from the fridge and they come back to room temperature.
This post is brought to you by Bob’s Red Mill
Sweet, lemon cookies, bursting with bright spring-time flavor. These cookies have the perfect sweet, lemony tang, with a soft chewy center and perfectly crispy edges. These are great for a fun Easter treat, a sweet Mother's Day gift, or a fun spring weekend baking activity.
Bob's Red Mill flours are one of my personal favorites to use in my recipes! Paired with fragrant citrus, creamy butter and sweet sugar, it make the perfect base to hold together these spring time cookies.
Sweet, lemon cookies, bursting with bright spring-time flavor. These cookies have the perfect sweet, lemony tang, with a soft chewy center and perfectly crispy edges. These are great for a fun Easter treat, a sweet Mother's Day gift, or a fun spring weekend baking activity.
Bob's Red Mill flours are one of my personal favorites to use in my recipes! Paired with fragrant citrus, creamy butter and sweet sugar, it make the perfect base to hold together these spring time cookies.
Bob’s Red Mill provides premium baking flours, no matter what kind of diet you follow. They even have gluten-free flour! I usually use they're Organic Unbleached White Flour, because it is freshly milled from Organic hard red wheat and is not enriched with any additives. This is the same high protein flour used by professional bakers and produces the most light, airy, perfectly baked cookies, every time.
Chewy Lemon Sugar Cookies
Yield: 16 cookies
Ingredients
- 1 1/2 cups Bob’s Red Mill Organic Unbleached White Flour (180g), weighed or spooned and leveled
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick/4oz) unsalted butter, softened
- 1 tablespoon finely grated lemon zest (from about 1 medium/large lemon)
- 1/2 cup (96) granulated white sugar
- 1/3 cup (64g) packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
Directions
In a small bowl, whisk together flour, baking soda and salt. In a separate bowl, with an electric mixer, beat the butter, lemon zest and sugars together on medium speed for about 3 minutes until pale and fluffy. Scrape down sides and bottom of bowl. Beat in the egg and vanilla until incorporated. Add flour mixture on low speed just until combine.
Scoop dough into balls (about 2 tablespoons each) and place about 2 inches apart on prepared baking sheets. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight to firm the dough for more flavorful cookies with less spreading.
When ready to bake, preheat the oven to 350° F. Line baking sheet with parchment paper. Remove dough from the refrigerator and bake for about 9-12 minutes, until edges just start to set. Do not over bake. Cool on baking sheet for 10 minutes. Store at room temperature in an air tight container.
Note: If you do not plan on making all of the cookies at once, you can wrap and freeze dough balls for later use. Add a minute or two to baking time when baking frozen cookie dough.
This is a sponsored post written by me on behalf of Bob’s Red Mill.
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