Pumpkin Spice Latte Cinnamon Rolls: Your New Fall Obsession
Hey friends, Jackson here from Food Meld! You know that moment when autumn hits? Crisp air, cozy sweaters, and that undeniable craving for something warm, spiced, and downright comforting? Yeah, we’re living for that vibe right now. And let me tell ya—I’ve got something that’ll make your fall mornings (or afternoons… or midnight snack runs) absolutely legendary. Imagine your favorite cinnamon roll, all soft and gooey, but then it collides headfirst with the rich, soul-warming flavors of a pumpkin spice latte. That’s right: Pumpkin Spice Latte Cinnamon Rolls. We’re talking spiced pumpkin dough swirled with a brown sugar-pumpkin filling, drizzled with cream before baking (trust me, it’s magic), and crowned with an espresso-kissed cream cheese icing that’ll have you licking the bowl. This isn’t just baking—it’s a flavor hug. Whether you’re a weekend warrior or a “scared-of-yeast” newbie, I’ll walk you through every step. Let’s turn your kitchen into the coziest bakery in town!
The Day My Coffee Addiction Saved Breakfast
Okay, story time! Picture this: It’s 6 AM on a rainy October Saturday. I’m half-awake, making my first cup of coffee (extra espresso shot, obviously), and craving cinnamon rolls. But my brain does that thing—you know, the “what if?” spark. What if I mashed up my two fall obsessions? I grabbed leftover pumpkin purée from fridge chaos and a scoop of espresso powder. The first batch? Let’s just say… ambitious. The dough was too dense, the filling too sweet. But then—lightbulb moment! I split the pumpkin between dough AND filling for balanced flavor, and whisked espresso into the icing. The result? Pure magic. My wife took one bite, did a little happy dance, and declared, “This tastes like autumn in a blanket!” Now, it’s our go-to for Friendsgiving, lazy Sundays, or when we need to bribe the neighbors (works every time). It’s proof that the best recipes start with a “why not?” and a strong cup of coffee.
Gather Your Flavor Arsenal
Yields: ~24 Rolls | Prep: 30 mins | Rise: 2 hrs | Bake: 30 mins
For the Dough
- 1 cup (2 sticks) unsalted butter – Melted! Gives richness. Chef tip: Salted butter works too—just reduce added salt by ¼ tsp.
- 2 cups whole milk, warmed (115–120°F) – Warmth wakes up yeast. Sub: 2% milk or almond milk for lighter rolls.
- 1 cup granulated sugar, divided – Half for yeast activation, half for sweetness. Insight: Sugar feeds yeast—don’t skip the first half!
- 4½ tsp (2 packets) active dry or instant yeast – The life of the party! Hack: Instant yeast skips the proofing wait—just mix with flour.
- 2 large eggs + 2 egg yolks – Extra yolks = ultra-tender crumb. Chef move: Save whites for omelets!
- 1½ cups pumpkin purée – NOT pie filling! Adds moisture + subtle earthiness. Must: Squeeze excess water with paper towels.
- 9½–10 cups all-purpose flour, plus extra – Start with 9½! Key: Dough should be tacky but not sticky—add flour gradually.
- 2 tsp kosher salt – Balances sweetness. Note: If using table salt, halve the amount.
- 1 tsp ground nutmeg – My “twist”! Deepens warmth. Fun swap: Cardamom for floral notes.
For the Filling
- 2 cups packed dark brown sugar – Molasses depth > white sugar. Sub: Light brown sugar works too.
- ½ cup pumpkin purée – Doubles down on pumpkin love! Pro tip: Mix with sugar FIRST to avoid lumps.
- 2 tbsp ground cinnamon – Non-negotiable cozy vibes.
- 2 tbsp pumpkin pie spice – Cloves, ginger, allspice—hello, fall! DIY: Mix 1 tbsp cinnamon + 1 tsp each ginger, nutmeg, allspice.
- ½ cup (1 stick) unsalted butter, softened – Spreadability is key! Hack: Microwave 10 sec if cold.
- 1 tsp espresso powder – The “latte” kick! Chef secret: Dissolve in ½ tsp hot water first for even distribution.
- ⅔ cup heavy whipping cream, for drizzling – Post-roll, pre-bake! Creates caramelized goo. Game-changer.
For the Espresso Cream Cheese Icing
- 16 oz full-fat cream cheese, softened – Brick-style, NOT whipped. For tangy luxury.
- ½ cup (1 stick) unsalted butter, softened – Whips into dreamy fluff.
- 4 cups powdered sugar – Sift it! Avoids lumps in your velvet icing.
- 2 tsp vanilla bean paste – Seeds > extract. Sub: 1 tbsp vanilla extract.
- 1 tsp pumpkin pie spice – Echoes the filling beautifully.
- 1 tbsp brewed espresso or strong coffee – Cooled! Chef flex: Use leftover morning coffee.
Let’s Roll! (Step-by-Step)
Step 1: Wake Up That Yeast! In a large bowl, mix warm milk (test temp on your wrist—like baby bottle warm!), ½ cup sugar, and yeast. Let it sit 5–10 minutes until foamy and smelling like bread heaven. No foam? Your milk was too hot/cold or yeast was old. Start over!
Step 2: Pumpkin Powerhouse Whisk in melted butter, eggs, yolks, pumpkin purée, and the remaining ½ cup sugar until smooth. Pro tip: Whisk eggs FIRST before adding—no stray whites!
Step 3: Flour Power Gradually add 9½ cups flour, salt, and nutmeg. Mix with a dough hook (or strong arms!) until it forms a shaggy ball. Knead 8–10 mins on floured surface. Chef test: Poke it—it should bounce back slowly. Too sticky? Add remaining flour 1 tbsp at a time. Hack: Set a timer! Over-kneading = tough rolls.
Step 4: Rise & Shine Place dough in a greased bowl, cover with a damp towel or plastic wrap. Let rise in a warm spot (like an off oven) until doubled—1 to 1.5 hours. Speed trick: Microwave 1 cup water 2 mins, place bowl beside it, and close the door!
Step 5: Filling Frenzy While dough rises, mix filling: Stir brown sugar, pumpkin purée, cinnamon, pumpkin pie spice, and espresso powder (dissolved in hot water!) in a bowl. Mash until no lumps. Chef move: Set butter out early—soft butter spreads like a dream.
Step 6: Roll It Out Punch down risen dough. Divide into 2 equal parts. Roll one part into a 16×12-inch rectangle (~¼ inch thick). Spread half the softened butter, then half the filling, leaving ½-inch border. Prevent leaks! Roll tightly from the long edge into a log. Repeat with second dough half.
Step 7: Slice & Nestle Slice logs into 1½-inch rolls with dental floss (wrap under log, cross, and pull—clean cuts!) or sharp knife. Place rolls in greased 9×13 pans (12 rolls per pan). Space saver: Use round cake pans too!
Step 8: Second Rise & Drizzle Cover rolls, let rise 30 mins until puffy. Drizzle each pan with ⅓ cup heavy cream—this steams the rolls, making them INSANELY moist. Don’t skip!
Step 9: Bake to Golden Bliss Bake at 350°F (175°C) 25–30 mins. Rotate pans halfway! Ready when tops are golden and centers read 190°F. Watch: If tops brown too fast, tent with foil.
Step 10: Icing Glory Beat cream cheese and butter until fluffy. Gradually add powdered sugar, vanilla, pumpkin spice, and espresso. Spread over WARM rolls. Life hack: Warm icing spreads easier—microwave 10 sec if stiff!
Serving: Go Big or Go Home
Slide a spatula under these beauties while they’re still warm—that icing will melt into every nook. Serve ’em stacked high on a rustic board or individual plates. Pair with a hot mug of coffee (duh!) or cold milk. For next-level indulgence? Add candied pecans or a caramel drizzle. These shine at brunches, but honestly? Midnight snack straight from the pan is highly encouraged. Share ’em… or don’t. No judgment here!
Mix It Up! Your Recipe, Your Rules
1. Vegan Vibes: Swap butter for coconut oil, milk for oat milk, eggs for flax eggs (2 tbsp ground flax + 5 tbsp water), cream cheese for Kite Hill vegan cream cheese, and heavy cream for full-fat coconut milk.
2. Gluten-Free Glory: Use 10 cups 1:1 GF flour (like Bob’s Red Mill) + 1 tsp xanthan gum. Roll dough between parchment paper—it’s stickier!
3. Bourbon Caramel Kick: Add 1 tbsp bourbon to the icing + swirl ½ cup caramel into the filling.
4. Choco-Pumpkin Dream: Sprinkle 1 cup mini chocolate chips over filling before rolling.
5. Mini Marvels: Roll dough thinner (⅛ inch), slice into 1-inch rolls. Bake in muffin tins 18–20 mins. Perfect for parties!
Jackson’s Kitchen Confessions
This recipe? It’s my Frankenstein monster—but tastier! Batch #3 was the charm. First attempt, I added espresso to the filling… bitter disaster. Then I tried instant coffee in the dough—nope, tasted like burnt socks. Finally landed on espresso powder IN the filling (just a hint!) and brewed coffee IN the icing. EUREKA! Now, my trick is dissolving the espresso powder first—no gritty surprises. Also? That heavy cream drizzle was a happy accident when I mistook it for milk. Turns out, it creates pockets of saucy goodness! Pro tip: Freeze unbaked rolls after the second rise. Pop ’em straight into the oven for fresh rolls anytime. My neighbors now text me “PSL emergency?” when they smell these baking. The power of pumpkin spice, y’all.
FAQs: Your Questions, Solved!
Q: My dough didn’t rise! Help!
A: Yeast is finicky. Check expiration dates! Milk should be warm (115°F)—too hot kills yeast, too cold won’t wake it. Ensure your rising spot is draft-free (oven with light on works). If all else fails, add ½ tsp sugar to yeast mix next time—it’s yeast fuel!
Q: Why is my filling oozing out everywhere?
A: Two fixes: 1) Leave that ½-inch border when spreading filling—it seals the roll! 2) Don’t overfill. Spread a thin, even layer. If it leaks? No stress—scrape it onto the baked rolls before icing. “Flavor lava,” I call it.
Q: Can I make these ahead?
A: Absolutely! After slicing, cover rolls (unbaked) tightly. Refrigerate overnight. Let sit at room temp 1 hour before baking. OR freeze unbaked rolls 3 months—bake straight from frozen, adding 5–10 mins.
Q: Icing too runny/thick?
A: Runny? Chill it 15 mins + add ¼ cup powdered sugar. Thick? Add cream/milk 1 tsp at a time. Temperature matters—softened butter CREAMED (not melted!) is key.
Pumpkin Spice Latte Cinnamon Rolls
- Total Time: 3 hours
- Yield: 24 Rolls 1x
Description
Classic pumpkin rolls, leveled up! This recipe brings the cozy flavors of a pumpkin spice latte straight into your cinnamon rolls. Think soft, spiced dough, rich pumpkin filling, and a luscious cream cheese glaze kissed with espresso and vanilla. Perfect for crisp mornings, fall gatherings, or when your soul just needs something warm and sweet.
Ingredients
For the Dough:
1 cup (2 sticks) unsalted butter
2 cups whole milk, warmed (115–120°F)
1 cup granulated sugar, divided
4½ tsp (2 packets) active dry or instant yeast
2 large eggs + 2 egg yolks
1½ cups pumpkin purée
9½–10 cups all-purpose flour, plus extra for dusting
2 tsp kosher salt
1 tsp ground nutmeg (twist!)
For the Filling:
2 cups packed dark brown sugar
½ cup pumpkin purée
2 tbsp ground cinnamon
2 tbsp pumpkin pie spice
½ cup (1 stick) unsalted butter, softened
1 tsp espresso powder (twist!)
⅔ cup heavy whipping cream, for drizzling
For the Espresso Cream Cheese Icing:
16 oz full-fat cream cheese, softened
½ cup (1 stick) unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla bean paste
1 tsp pumpkin pie spice
1 tbsp brewed espresso or strong coffee (twist!)
Instructions
In a large bowl, mix warm milk, ½ cup sugar, and yeast. Let sit for 5–10 mins until foamy.
Stir in melted butter, eggs, yolks, pumpkin purée, and remaining sugar. Mix until smooth.
Gradually add flour, salt, and nutmeg. Knead until soft, elastic dough forms (about 8–10 mins).
Place dough in a greased bowl, cover, and rise until doubled (1–1.5 hrs).
Mix all filling ingredients in a bowl.
Roll dough into two large rectangles (about ¼ inch thick). Spread filling evenly.
Roll tightly into logs, slice into 1½-inch rolls. Place in greased pans.
Drizzle with cream and let rise 30 mins.
Bake at 350°F (175°C) for 25–30 mins, until golden.
Mix all icing ingredients until fluffy. Spread over warm rolls.
- Prep Time: 30 minutes
- Rise Time: 2 hrs
- Cook Time: 30 minutes
Nutrition
- Calories: 340 / Roll
- Sugar: 28g / Roll
- Fat: 15g / Roll
- Carbohydrates: 47g / Roll
Nutritional Info (Per Roll)
- Calories: ~340
- Fat: 15g
- Carbs: 47g
- Sugar: 28g
Note: Values are estimates. Icing quantity may vary based on your “generosity” level!
🍂 Final Thoughts: PSL Dreams in Roll Form
These Pumpkin Spice Latte Cinnamon Rolls are fall comfort in every bite—pillowy pumpkin dough, cozy spiced filling, gooey cream drizzle, and that espresso-kissed cream cheese icing tying it all together. They’re the kind of bake that makes your whole house smell like autumn and gathers everyone around the kitchen like moths to a (pumpkin spice–scented) flame.
Whether you’re baking them for a lazy Sunday breakfast, a Friendsgiving centerpiece, or just because a craving strikes, these rolls guarantee smiles and second helpings. Don’t stress about perfection—if the spirals aren’t exact or a little filling escapes, that’s all part of the charm (and flavor lava is delicious). Bake a batch, pour yourself a hot coffee, and savor the cozy joy that only cinnamon rolls—and a little pumpkin spice magic—can bring.
Happy fall baking,
– Jackson
