These breakfast treats are pure morning indulgence, and they’re as delicious as they are decadent. Just picture soft, fluffy cinnamon rolls brimming with brown sugar and pumpkin spice, crowned with a caramel pumpkin spice latte icing.
If a pumpkin spice latte and a cinnamon roll had a delicious love child, this would be it!
Why sip your pumpkin spice latte when you can devour it in roll form? These mouthwatering rolls harmoniously blend the flavors of pumpkin spice, coffee, and caramel in every delightful bite. As autumn approaches, these rolls are the ultimate companion for those lazy weekend mornings, ideal for snuggling up on your couch with a warm cup of something comforting.
For the Pumpkin Spice Latte Rolls:
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter
- 1 egg
- 7g instant yeast
- 1/4 cup + 4 tablespoons water
- 1/4 cup milk
- 1/2 teaspoon salt
For the Filling:
- 1/4 cup butter
- 1/2 cup light brown sugar
- 4 tablespoons pumpkin spice
For the Pumpkin Spice Latte Cream:
- 1.5 cups heavy cream
- 1 shot of espresso
- 1 tablespoon pumpkin spice
- 1 tablespoon icing sugar
For the Caramel Pumpkin Spice Latte Icing:
- 3/4 cup icing sugar
- 1/2 tablespoon salt
- 2 tablespoons caramel (thick caramel or dulce de leche)
- 1/4 cup heavy cream
- 1 tablespoon coffee granules + 1 tablespoon hot water
- Start by warming up a mix of caster sugar, butter, whole milk, and water in the microwave until the butter almost melts. Set it aside to cool for 5 minutes.
- In a separate bowl, combine instant yeast, plain flour, and salt. Remember not to sprinkle the salt directly over the yeast.
- Once the buttery mixture is finger-safe, pour it into the dry ingredients. Stir until they begin to combine, then transfer the dough to a floured counter for kneading (5-7 minutes), or use a stand mixer.
- Lightly grease a bowl with vegetable oil, place the dough inside, and cover it with cling film. Let it rise for 1 hour in a warm, moist room (aim for the dough to double in size).
- Roll out the dough into a rectangle (24cm x 16cm), then generously spread butter, brown sugar, and pumpkin spice over it.
- Use a pizza cutter to divide the rectangle into 6 strips, roll each strip, and arrange them in a baking dish. Cover with cling film for 30 minutes to let them rise.
- Now, whip up the pumpkin spice latte cream. Combine all the ingredients in a measuring jug, then pour this over the cinnamon rolls. Bake at 170°C for 15 minutes.
- As the rolls bake, prepare the caramel pumpkin spice latte icing. Dissolve the coffee granules in hot water, then mix all the icing ingredients together using an electric beater.
- Drizzle the warm rolls with the luscious caramel pumpkin spice latte icing. Best enjoyed on the same day while they’re still warm.
Get ready for a taste bud delight that’s perfect for cozy mornings! 🍂☕🎃
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