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