Pumpkin Spice Latte Sweet Rolls
These Pumpkin Spice Latte Sweet Rolls are so tender and packed with real pumpkin + fall spices. The latte icing takes it right over the top!
Espresso Icing Turns Pumpkin Spice Sweet Rolls Into an Edible PSL
I’m at it again…another season, another sweet roll! I mean, they’re the perfect vehicle for ushering in the flavors of the season, right?
There are a lot of pumpkin spice cinnamon roll recipes out there — some use pumpkin in the dough, some use pumpkin in the filling, some use NO pumpkin at all! Seriously? Well, kids. That cannot stand.
This recipe uses pumpkin in the dough AND the filling! Let’s be honest…pumpkin by itself does not have a lot of flavor, but something special happens when it’s blended with warm fall spices and it helps to make THE most tender sweet roll dough! (Not to mention a gorgeous orange hue.)
{What goes better with a cozy autumn sweet roll than a homemade pumpkin spice coffee!}
A Word on Ingredients
The complete list of ingredients is in the recipe card below, but here are some key thoughts to keep in mind:
- Bread flour — you can use all-purpose, but I am a true believer in bread flour. With its higher protein content, it makes this dough easy to work with and shape. I have tested a version of this base dough with all-purpose and the results were frustrating.
- Active dry yeast — if all you have is instant yeast, reduce the amount by 25% (roughly, 1.6875 tsp or 1-1/2 tsp plus 1/8 tsp). I have not tested this dough with instant yeast. I purchase active dry yeast in bulk and store it in an airtight container in my fridge.
- Pumpkin pie spice — try this homemade version from Live Well, Bake Often
- Canned pumpkin puree — not pumpkin pie filling. You will use almost one entire 15 oz can of pumpkin between the dough and the filling.
- Instant espresso coffee — I keep a small jar of this on hand for baking. You can use strong brewed coffee instead and I’ll provide a note on that in the recipe card.
How to Make Pumpkin Spice Latte Sweet Rolls
The Yeast Dough
A stand-mixer makes easy work of this, but you can absolutely mix this by hand, too. Just prepare to put some muscle into it.
- Into the bowl of stand mixer, pour 2 cups of flour, yeast and pumpkin pie spice. Use a fork or whisk to evenly disperse the ingredients throughout the flour.
- In a small saucepan over medium heat, warm milk, 1 cup of pumpkin puree, brown sugar, butter, and salt until it reaches 120-130 degrees. A candy thermometer will ensure the wet mixture reaches the right temperature for activating the yeast. Add this to the bowl of flour. Using the dough hook attachment, mix it on low speed for 15-20 seconds.
- Add the 2 eggs. Beat on low for 30 seconds, scrape down the sides and beat on medium for about 3 minutes.
- Add the remaining 2 cups of flour, 1 cup at time. Beat just until each cup is incorporated and scrape down the sides in between. The dough should pull away from the sides of the bowl, but still be a little sticky.
- Dust a work surface with the remaining 2 Tbsp of flour and turn your dough out. Knead by hand for 3 to 5 minutes, incorporating all the flour.
- Shape it into a ball and place it in a lightly greased bowl. Turn it over once to coat, cover and set in a warm, dry spot for about 1 hour. It will double in size.
Quick Tip: If your kitchen is cool or drafty, proof the dough in the oven with just the oven light on. The bulb gives off enough warmth to get those little molecules going.
The Filling
The filling is quite a bit easier! Combine 2/3 cup of the remaining pumpkin puree, brown sugar, pumpkin pie spice and salt in a bowl. Set it aside until ready to use.
Assembly
Because the filling is ‘wet’ and will ooze some when you roll up the dough, leave a 3/4” border when you spread the filling.
- Punch down the dough. Lightly dust a work surface and rolling pin with flour. Roll the dough into a large rectangle, about 12″ by 18″.
- Spread pumpkin filling over the dough to within about 3/4” from the edges. Starting with a long side, roll the dough into a cylinder. Trim about a 1/2” off either end of the cylinder and discard, then cut the dough into 12 equal slices.
- Place the rolls into a lightly greased 9″x13″ baking dish. Cover them and allow to rest for another 30-45 minutes. They will expand to fill the pan.
Quick Tip: Save your butter wrapper from the dough making process! Rub the wrapper over the inside of your baking dish. There’s just enough butter there to lightly grease the dish.
Time to Bake + Finish
While the rolls have their second proof, preheat the oven to 350 degrees. Bake them for 28 to 30 minutes, then remove to a cooling rack.
Prepare the icing by dissolving the instant espresso powder in 2 tbsp warm milk (30 second in the microwave should do the trick). Add vanilla extract and confectioner’s sugar. Mix until its smooth, adding an additional tablespoon of milk as needed.
Drizzle or spread the icing over the baked rolls and enjoy!
Frequently Asked Questions
There are a couple of opportunities to do some work ahead of time:
1) Prepare the dough, place it in a lightly greased bowl, cover with plastic wrap and proof it in the fridge overnight. Complete the remaining steps in the morning.
2) Complete all the recipe steps through assembly and place the sliced rolls in the baking pan. Cover the pan with plastic wrap and store in the refrigerator overnight. Remove it to the counter to rest at room temp while you preheat the oven.
Bake them as instructed, but leave off the icing. Let them cool completely, then wrap well and and freeze for up to 6 weeks. When you’re ready to enjoy, thaw completely, warm them in the oven for a few minutes then drizzle them with icing.
Yes! Substitute the instant espresso powder + milk with 2 to 3 tablespoons of strong, regular brewed coffee instead.
Cover and store in the fridge for a few days. These are the best when warm! Zap one for 45 seconds in the microwave and enjoy!
A Sweet Roll Recipe for Every Season!
- Spiced Cranberry Orange Sweet Rolls
- Orange Carrot Sweet Rolls with Cream Cheese Icing
- Blueberry Lemon Sweet Rolls with Mascarpone Icing
- Cherry Sweet Rolls with Cream Cheese Icing + Toasted Almonds
And, in case you’d like something a little savory, try Prosciutto + Parm Brunch Rolls with Fig Jam Drizzle.
Pumpkin Spice Latte Sweet Rolls
Equipment
- candy thermometer
Ingredients
Yeast Dough
- 4 cups + 2 tbsp bread flour, divided, plus more for rolling
- 2¼ teaspoon active dry yeast, or one envelope
- 1 teaspoon pumpkin pie spice
- ¼ cup 2% milk
- 1 cup canned pumpkin puree, not pumpin pie filling
- ¼ cup brown sugar
- ⅓ cup unsalted butter, room temperature
- ½ teaspoon kosher salt
- 2 large eggs, room temperature
Filling
- ⅔ cup canned pumpkin puree
- ¼ cup brown sugar
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon kosher salt
Icing*
- ½ teaspoon instant espresso powder
- 2-3 tablespoon milk
- 2 cups confectioner's sugar
- ½ teaspoon vanilla extract
Instructions
- Into the bowl of stand mixer, pour 2 cups of flour, yeast and pumpkin pie spice. Use a fork or whisk to evenly disperse the ingredients throughout the flour.
- In a small saucepan over medium heat, warm milk, 1 cup of pumpkin puree, maple syrup sugar, butter, and salt until it reaches 120-130 degrees. Add this to the bowl of flour. Using the dough hook attachment, mix it on low speed for 15-20 seconds.
- Add the 2 eggs. Beat on low for 30 seconds, scrape down the sides and beat on medium for about 3 minutes.
- Add the remaining 2 cups of flour, 1 cup at time. Beat just until each cup is incorporated and scrape down the sides in between. The dough should pull away from the sides of the bowl, but still be a little sticky.
- Dust a work surface with the remaining 2 Tbsp of flour and turn your dough out. Knead by hand for 3 to 5 minutes, incorporating all the flour.
- Shape it into a ball and place it in a lightly greased bowl. Turn it over once to coat, cover and set in a warm, dry spot for about 1 hour. It will double in size.
- Meanwhile, make the pumpkin filling by combining the remaining canned pumpkin puree, maple syrup, brown sugar, pumpkin pie spice and salt in a bowl. Set aside until ready to use.
- Punch down the dough. Lightly dust a work surface and rolling pin with flour. Roll the dough into a large rectangle, about 12" by 18".
- Spread pumpkin filling all over the dough. Starting with a long edge, roll the dough into a cylinder. Use a sharp knife to cut the dough into 12 equal slices.
- Place the rolls into a lightly greased 9"x13" baking dish. Cover them and allow to rest for another 30-45 minutes. They will expand to fill the pan.
- Preheat the oven to 350 degrees. After the rolls have rested, bake them for 28 to 30 minutes, then remove to a cooling rack.
- Prepare the icing by dissolving the instant espresso powder in 2 tbsp warm milk. Add vanilla extract and confectioner's sugar. Mix until smooth, adding an additional tablespoon of milk as needed.
- Drizzle or spread the icing over the baked rolls.
- The rolls can be stored at room temperature in an air tight container for 2-3 days, or in the fridge for up to one week.
Notes
Nutrition
Pin for Later! Pumpkin Spice Latte Sweet Rolls
I was just looking for some new and different recipes to try for next Halloween.
This one seems perfect to me, I can’t wait!
These are perfect for Thanksgiving breakfast!
Oh, my face! How wonderful they look! I so want one roll right now! I just love that you used pumpkin for the filling too!:)