Pumpkin Spice Latte Cinnamon Rolls


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

  1. Generously butter 2 cast-iron skillets or disposable foil cake pans.

  2. 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.

  3. Sprinkle the yeast evenly over the warm milk mixture and let sit for 1 minute.

  4. Add 4 cups of flour to the milk mixture and stir until just combined.

  5. 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.

  6. Remove the towel and add baking powder, salt, and an additional ¾ cup of flour. Stir well, then turn out onto a floured surface.

  7. Knead lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.

  8. Roll the dough out into a large rectangle, about ½-inch thick. Make corners sharp and even.

  9. In a medium bowl, combine softened butter, brown sugar, and pumpkin spice mix, and stir well.

  10. Spread the filling evenly onto the rolled dough.

  11. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down.

  12. Cut the log in half, then divide each half into seven evenly sized pieces, about 1½ inches thick.

  13. 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.

  14. Preheat the oven to 350°F.

  15. In a medium mixing bowl, whisk together powdered sugar, coffee, and milk until smooth.

  16. Remove plastic wrap from the cinnamon rolls and bake for 25-30 minutes, until golden brown.

  17. Drizzle the warm rolls evenly with frosting mixture.

  18. Enjoy!

Recipe provided by Tasty.


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