These Pumpkin Spice Latte Cinnamon Rolls combine the best of both worlds and are filled with sugar and espresso powder and topped with a simple pumpkin glaze.
I can’t decide if this is the most basic or the most extra recipe I’ve ever posted. I mean, they say PSL’s are incredibly basic (but also delicious…), but I’m not sure if the same applies in cinnamon roll form. I also feel like I went from summer to fall in two seconds with my recipes—don’t worry, there will be a few more transitional ones coming! I’m just really excited about these pumpkin spice latte cinnamon rolls.
Typically, I’d make something a little…. lighter…healthier after I return from a trip. But, this idea popped into my head and I was just too excited about it. Speaking of vacation, even though I was only gone for four full days, I still felt exhausted Saturday. I tried to have a full work day to play catch up, but once 4 pm rolled around I felt like I’d been hit by a bus. …which is so dramatic sounding, but please tell me you know the feeling? Traveling is so much fun, but it can also be incredibly tiring.
Nevertheless, I had a great time in San Juan and will be posting a food guide shortly!
These pumpkin spice latte cinnamon rolls basically combine the two best flavors: pumpkin and espresso. I used my vegan cinnamon roll recipe but used sugar, cinnamon and espresso powder for the filling. Note: As always, you can easily sub instant coffee if you don’t have espresso powder. The pumpkin flavor is all in the icing, which is made with pumpkin, cinnamon, a little butter, and powdered sugar. MMMMMM so good.
If you haven’t tried these vegan cinnamon rolls yet, get on it! They’re seriously so easy and taste pretty darn close to the real deal. If you make ‘em, make sure to tag @thealmondeater so I can see it.Print
Pumpkin Spice Latte Cinnamon Rolls (vegan)
These pumpkin spice latte cinnamon rolls combine the best of both worlds! They’re filled with sugar and espresso powder and topped with a simple pumpkin glaze.
- Prep Time: 1 hr 30 mins
- Cook Time: 25 mins
- Total Time: 1 hr 55 mins
- Yield: 1 dozen 1x
- Category: breakfast
- Method: oven
- Cuisine: cinnamon rolls
for the rolls:
- 1 packet dry active yeast
- 1 tbsp brown sugar*
- 1/4 cup warm water
- 6 tbsp dairy free butter
- 1 1/4 cup almond milk
- 3 1/2 cups all purpose flour
- 1/2 tsp salt
for the filling:
- 1/4 cup cane sugar
- 1 1/2 tbsp espresso powder
- 1 tsp cinnamon
- 1 tbsp dairy free butter, melted
for the glaze:
- 1/4 cup pumpkin puree
- 1 tbsp dairy free butter, softened
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1 cup powdered sugar, or more
- Combine yeast and brown sugar in a bowl, then slowly stir in the warm water. Allow 10 minutes or so for the yeast to activate (it should foam up a bit).
- Meanwhile, melt butter and milk together in a saucepan over medium heat, stirring pretty frequently so it doesn’t become too hot. Once butter has melted, set aside.
- Stir 3 1/4 cup flour and salt together in a large bowl.
- Next, combine milk mixture with yeast mixture, then pour everything into the bowl with the flour. Use your hands to knead the dough for 3-4 minutes**.
- Grease a separate bowl with coconut oil, then add dough to that bowl. Cover it, and let it to sit in a warm place for 1 hour, allowing the dough to double in size. NOTE: my dough doesn’t rise at room temp, so typically I preheat my oven to 200°, then turn the oven off and place the bowl with the dough in the oven, covered and that usually does the trick.
- While waiting for the dough to rise, make the filling by melting the butter in a bowl, then combining the sugar, espresso and cinnamon in a separate bowl.
- Once the dough has doubled in size, add the extra 1/4 cup flour, which will make the dough less sticky and easier to work with. Now, use a rolling pin to roll the dough out into a large rectangle, using a knife to trim the edges. Brush butter over the dough, then sprinkle espresso mixture. Use your hands to roll the dough long-ways (into a log), then cut into 1-1 1/2″ cinnamon rolls, placing them into a baking dish.
- Cover the dish with a towel and allow rolls to rise at room temp (or again, in a warm oven) for 30 minutes.
- Heat oven to 350°, brush rolls with a little melted butter and then bake rolls for 20-30 minutes.
- While rolls are baking, make the glaze by whisking all the ingredients together by hand or with an electric mixer. Once rolls are done, pour or brush glaze over top.
*can sub cane sugar
**it WILL be sticky–that’s ok!
Keywords: pumpkin cinnamon rolls, vegan espresso cinnamon rolls, vegan pumpkin cinnamon rolls