These Pumpkin Spice Latte Cinnamon Rolls are a big mashup of some of the world’s best things:
Fall flavors. Coffee. Gooey baked treats. Frosting.
I mean…count me in.
Spiraled rolls are filled with a cinnamon sugar filling. They’re baked until tall and fluffy and then drenched in an espresso glaze.
I love this recipe because it’s a fun autumn twist on a classic treat. While the added ingredients bring a lot of flavor, they don’t add a lot of extra work. Pumpkin spice and everything nice!
Ingredient Lineup
Instant Yeast + Warm Water
The warm water activates the yeast. Ideally, you want the water to be between 105° and 115°F. Any colder, and you won’t activate the yeast. But if it’s too hot, you may kill the yeast.
Classic Dough Ingredients
Sugar, butter, milk, eggs, flour, and salt make this classic dough come together. The addition of pumpkin puree brings this pumpkin spice dough to life!
Cinnamon Roll Filling
Butter, cinnamon, and sugar. You can’t go wrong with this warm, cozy filling.
Espresso Glaze ingredients
Whisk espresso powder with powdered sugar, milk, and vanilla extract. It’s the “latte” part of this fall cinnamon roll recipe. ☕
How To Work With Yeast Dough
Use fresh yeast.
There’s nothing worse than doing everything totally right but realizing (too late!) that your yeast is expired and ineffective. Make sure your instant yeast hasn’t been sitting in the back of your fridge or cabinet for too long. Fresh, active yeast is the key!
Activate your yeast properly.
Your warm water should be around 105-115°F when you add the yeast. Check the temperature with a thermometer! You don’t want to kill the yeast with water that’s too hot. But if it’s not warm enough, the yeast won’t activate.
Let the dough rise in a warm location.
For the dough to rise just right, place it in a warm and slightly humid spot. If your home is on the cool side, consider putting the rolls on top of a warm oven, somewhere sunny, or in a bread-proofing drawer. I usually place my dough near the fireplace (but not too close!). Then, I give the bowl a turn every 30 minutes for an even rise.
Let the dough rise twice.
The second rise matters. It makes the cinnamon rolls fluffier before baking. I tend to let them rise again while the oven’s warming up.
Flavorful Filling
The OG
When you stir up the cinnamon sugar filling, use softened butter (not melted butter). This will make the filling less likely to leak when you bake the rolls.
But there’s really no rocket science here. Just a good classic combo of simple ingredients.
Pumpkin Spice Latte Cinnamon Roll FAQ
How do you know when the first rise is over?
The dough should approximately double in size. To check its readiness, lightly press it with your finger. If there’s a slight indentation that slowly disappears, it’s good to go. If the indentation stays and doesn’t bounce back, the dough might be overproofed.
What kind of pumpkin should I use?
Opt for the regular canned pumpkin puree from the store. Avoid pumpkin pie filling, homemade pumpkin puree (as it’s less flavorful and has excess liquid), and organic pumpkin puree (also too watery).
What is the glaze on cinnamon rolls made of?
Typical cinnamon roll glaze uses milk, powdered sugar, and vanilla extract. We’re adding espresso powder to this cinnamon roll glaze for a special “latte” twist.
When do you add the espresso glaze?
If you prefer a melty glaze and gooey rolls, apply it when the rolls are warm. For a denser icing, wait until the rolls have cooled.
Should I knead the dough?
No kneading is necessary for this pumpkin cinnamon roll recipe! Keeping it simple.
What’s the best way to cut the pumpkin spice cinnamon rolls?
Use dental floss or a sharp knife to get a clean cut. Note: since you’re adding a pumpkin spice puree, things are going to get a little messier than normal. That’s ok!
Do the pumpkin cinnamon rolls have to rise twice?
Don’t skip the second rise! It gives the individual rolls their fluffiness before baking. I usually let them rise as the oven heats.
What kind of pan should I use?
Want your cinnamon rolls gooey and close? Go with a 9×13 pan. For individual rolls, give them space on a baking sheet.
Other Cinnamon Roll Recipes
- Not a pumpkin fan? We’ve got you. Try Espresso Glazed Cinnamon Rolls.
- Almond Glazed Cinnamon Rolls are perfect when you want a classic with an elevated flavor.
- Frosted Pumpkin Cinnamon Rolls for that classic pumpkin flavor.
Pumpkin Spice Latte Cinnamon Rolls
- Total Time: 3 hours, 25 minutes
- Yield: 12 rolls 1x
Description
These Pumpkin Spice Latte Cinnamon Rolls are a big mashup of some of the world’s best things:
Fall flavors. Coffee. Gooey baked treats. Frosting.
I mean…count me in.
Spiraled rolls are filled with a cinnamon sugar filling. They’re baked until tall and fluffy and then drenched in an espresso glaze.
I love this recipe because it’s a fun autumn twist on a classic treat. While the added ingredients bring a lot of flavor, they don’t add a lot of extra work. Pumpkin spice and everything nice!
Ingredients
For the pumpkin dough:
- 1 tablespoon instant yeast
- ¼ cup warm water
- ½ cup sugar, plus 1 tablespoon
- 6 tablespoons butter, melted
- ½ cup milk
- ¾ cup pumpkin puree, patted almost completely dry and measured after drying with paper towels (it will have a playdough-like consistency)
- 2 large eggs
- 4 cups flour
- ¾ teaspoon salt
- 1 teaspoon pumpkin pie spice
For the filling:
- 1 stick butter, softened
- ½ cup sugar
- 2 tablespoons cinnamon
For the espresso glaze:
- 3 cups powdered sugar
- 1/4 cup milk, plus 3 tablespoons
- 1 teaspoon vanilla extract
- 2–3 tablespoons espresso powder (depends on how strong you want the coffee flavor)
Instructions
For the pumpkin dough:
- In a small bowl, combine the yeast with the 1 tablespoon of sugar. Whisk in the warm water and set aside.
- Add the melted butter to a large bowl and whisk in the remaining 1/2 cup of sugar until combined. Slowly whisk in the milk. Add in the eggs and patted dry pumpkin puree and whisk until combined. Gently fold in the yeast mixture.
- Add the flour, salt and pumpkin pie spice into the bowl and use a rubber spatula to gently fold together until a dough ball forms. The dough may be slightly sticky at this point. Cover the bowl with plastic wrap or a clean towel and let rise for 2 hours in a warm spot, such as on top of a warm oven, in front of a fireplace, in warm sunlight or a bread-proofing drawer.
- After the dough has risen for 2 hours, gently roll it out onto a well-floured surface into a 1/4 inch thick rectangle.
For the filling:
- In the bowl of an electric mixer, beat together the butter, sugar and cinnamon until fluffy, about a minute or two.
- Use a rubber spatula or an off-set knife to evenly spread the filling mixture over the top of the rectangle of dough.
- Start at one end of the rectangle (long ways) and roll the dough into a log. Use a sharp knife or unflavored dental floss to cut the cinnamon rolls, about 1 1/2 inches thick each.
- Place the cinnamon rolls either onto a baking sheet lined with parchment paper (spacing a few inches apart, about 6 rolls per baking sheet) or in a greased 9×13 pan (spacing an inch or so apart). Cover with a towel and let rise again for 30 minutes in a warm area.
- Preheat your oven to 350 degrees. After the rolls have risen again, bake for about 25 minutes, or until slightly golden brown and the centers have set.
For the espresso glaze:
- In a medium-sized bowl, whisk together the powdered sugar, milk, vanilla and espresso powder. Evenly spoon the glaze over the tops of the cinnamon rolls after they have cooled slightly but are still warm. Enjoy!
Notes
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 3 hours
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Serving Size: 1
- Calories: 695
- Sugar: 35.9g
- Fat: 30.3g
- Protein: 17.8g
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Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
