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
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.