It's definitely fall, and you know what that means: the return of pumpkin spice everything! If you can't get enough of this seasonal flavor, baking Pumpkin Spice Latte Cinnamon Rolls is going to be on your must-do list this month. Pair these coffee- and pumpkin spice-flavored pastries with an actual pumpkin spice latte for a divine breakfast or delicious afternoon treat.
Servings: 14
Ingredients
Dough
2 c. warmed whole milk
½ c. unsalted butter, melted
½ c. granulated sugar
1 pack active dry yeast
5 c. flour, divided
1 tsp. baking powder
Pinch of salt, to taste
Filling
¾ c. butter, softened
¾ c. light brown sugar
2 tbsp. pumpkin spice mix
Frosting
1 c. powdered sugar
¼ c. coffee
1 tbsp. whole milk
Preparation
Generously butter 2 cast-iron skillets or disposable foil cake pans.
In a large bowl, whisk together the warm milk, melted butter, and sugar. The mixture should be between 100-110°F. If it is hotter, allow to cool slightly.
Sprinkle the yeast evenly over the warm milk mixture and let sit for 1 minute.
Add 4 cups of flour to the milk mixture and stir until just combined.
Cover the bowl with a towel or plastic wrap and leave on the counter to rise for 1 hour. When the dough has nearly doubled in size, it's ready.
Remove the towel and add baking powder, salt, and an additional ¾ cup of flour. Stir well, then turn out onto a floured surface.
Knead lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
Roll the dough out into a large rectangle, about ½-inch thick. Make corners sharp and even.
In a medium bowl, combine softened butter, brown sugar, and pumpkin spice mix, and stir well.
Spread the filling evenly onto the rolled dough.
Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down.
Cut the log in half, then divide each half into seven evenly sized pieces, about 1½ inches thick.
Place cinnamon rolls in each skillet or cake pan, one in the center, the other six surrounding it. Cover with plastic wrap and place in a warm place to rise again for 30 minutes.
Preheat the oven to 350°F.
In a medium mixing bowl, whisk together powdered sugar, coffee, and milk until smooth.
Remove plastic wrap from the cinnamon rolls and bake for 25-30 minutes, until golden brown.
Drizzle the warm rolls evenly with frosting mixture.
Enjoy!
Recipe provided by Tasty.
