Pumpkin Spice Latte Rolls Recipes

PUMPKIN SPICED LATTE CINNAMON ROLLS RECIPE BY TASTY

Steps:

• 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 just warm, registering between 100-110˚F (37-43˚C). 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 (500g) of flour to the milk mixture and mix with a wooden spoon until just combined.
• Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
• After 1 hour, the dough should have nearly doubled in size.
• Remove the towel and add an additional ¾ cup (95g) of flour, baking powder, and salt. Stir well, then turn out onto a well-floured surface.
• Knead the dough 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 (1 cm) thick. Fix corners to make sure they are sharp and even.
• In a medium bowl, combine softened butter, brown sugar, and pumpkin spice mix, and stir well.
• Spread the mixture onto the rolled dough.
• Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
• Cut the log in half, then divide each half into 7 evenly sized pieces, about 1½ inches (4 cm) thick.
• Place 7 cinnamon rolls in each skillet or cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
• Preheat the oven to 350˚F (180˚C).
• To prepare the frosting, in a medium mixing bowl, whisk together powdered sugar, coffee, and milk until smooth.
• Remove the plastic wrap, then bake the cinnamon rolls for 25-30 minutes, until golden brown.
• While still warm, drizzle evenly with frosting.
• Enjoy!

PUMPKIN SPICE LATTE

Steps:

• Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
• Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.

PUMPKIN SPICE LATTE ROLLS

Steps:

• Preheat oven to 375°. Unroll crescent dough into one long rectangle; press perforations to seal. Combine pumpkin, brown sugar, instant coffee and pie spice. Spread over dough to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place on a parchment-lined baking sheet, cut side down. Bake until lightly browned, 14-16 minutes., Meanwhile, combine icing ingredients. Drizzle over warm rolls. Sprinkle with additional pie spice, if desired.

PUMPKIN SPICE LATTE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking pan with parchment paper, ensuring there is an overhang on both sides.
• Mix graham crackers and butter together in a bowl. Press over the bottom of the lined baking pan to make a crust.
• Beat 8 ounces cream cheese in a bowl with an electric mixer until smooth and creamy. Add 1 egg, 1/4 cup sugar, espresso powder, and 1/2 teaspoon vanilla extract; beat until blended and smooth. Pour latte layer over the graham cracker crust and smooth with a spatula. Clean beaters.
• Beat 8 ounces cream cheese in another bowl until smooth and creamy. Add pumpkin, 1 egg, 1/4 cup sugar, pumpkin pie spice, 1/2 teaspoon vanilla extract, and cinnamon; beat until blended and smooth. Pour over the graham cracker crust and level with a spatula. Pour pumpkin layer over the latte layer and smooth with a spatula.
• Bake in the preheated oven until center is just set, 40 to 45 minutes. Cool for about 30 minutes. Cover loosely with aluminum foil. Refrigerate until firm, 3 to 4 hours.
• Lift bars out of the pan using the parchment paper overhang. Cut into bars using a hot, wet knife.

PUMPKIN SPICE LATTE ROLLS

Steps:

• In a saucepan, heat milk until it just reaches a light simmer. Once it starts to simmer, take it off heat and set aside.
• In a small bowl, mix the yeast with warm water (105-115F). Make sure the water is warm, not hot or you'll kill the yeast! Set aside.
• In the bowl of your stand mixer, add melted butter, pumpkin puree, scalded milk, and salt with the whisk attachment and mix to combine.
• Add in 2 cups of flour and mix until smooth.
• Slowly pour in the yeast mixture and mix until just combined, then remove the whisk attachment and put on the hook attachment.
• With the stand mixer running on low (I run mine on 2-3 on the KitchenAid), add another cup of flour to the bowl and let the hook do its thing. As the flour starts getting incorporated into the dough, add another 1/2 cup and continue to add the rest of the flour until combined. The dough will be very sticky here, but don't keep adding extra flour!
• Continue to allow the mixer to knead the dough for about 8-10 minutes. As the hook kneads the dough, you'll see the dough pull away from the sides of the bowl and becoming smoother. You'll know your dough is ready to go once there is no more dry flour in the bowl and the dough looks smooth. You will be able to touch the dough at this point without it sticking to your fingers.
• Lightly grease a bowl and place your dough ball into it. Cover it lightly with a kitchen towel and place it in a warm spot to double in size, about 1 hour.
• While the dough is rising, create your filling! Mix the softened butter with the brown sugar and ground spices. Make sure the butter is softened, not melted--this will allow you to spread the spice mixture without the mix dripping out. Set this aside until ready for use.
• Now let's make the icing! In a bowl, mix together 1 tbsp of espresso powder with the 1 tbsp of milk and 1/2 tsp vanilla extract. There's a lot of espresso powder so it'll be a little thick but that's okay. The goal here is to allow the powder to start hydrating.
• Add softened cream cheese and softened butter into your bowl with the espresso powder and whip with a hand mixer on high until combined and fluffy.
• Change your mixer speed to medium. Adding a little bit at a time, whip in the powdered sugar. Don't add it all at once or the powdered sugar will all fly up in your face! Continue to whip until you've added all the powdered sugar and the icing is nice and smooth . Set in the fridge until ready for use.
• After about a hour, your dough is ready for more work! Punch it down and take the dough out of the bowl onto a lightly floured surface. Using a rolling pin, roll the dough into a 15″ by 9″ rectangle.
• Grab the filling you made earlier and using a flat spatula, spread the filling evenly to cover the rectangle, leaving about 1" uncovered along the long edge of the rectangle. We're leaving this uncovered because the filling will squish out a little when you start rolling.
• Once you've spread the filling evenly, grab the edge of a long side and carefully roll up the rectangle into a long log. Once you get to the end, pinch the seam of the dough to seal it up.
• Using a sharp knife (or a serrated knife!), cut the log evenly into 1.5" rolls. You should get about 12-15 large rolls.
• Place your rolls into a 9x13" baking pan/dish, cover with some foil and place into the fridge overnight.
• The next morning, take the rolls out of the fridge and preheat your oven to 200F. As your oven is preheating, grab a shallow oven-proof dish or bowl, pour boiling water into it, and place it into your oven on the bottom rack.
• Once the oven is warm, turn OFF the oven and place your pan of rolls (uncovered) on the middle rack (above your water bowl/dish). Let them rise for 30 minutes.
• After 30 minutes, turn your oven on to 350F, keeping the rolls inside the oven as it heats up.
• Bake the rolls for 25-30 minutes, or until the tops start turning a golden brown.
• Take the rolls out of the oven and allow for them to cool for 15 minutes. I know this is hard but wait this time or your icing will just melt right off!
• Once the rolls have cooled down a bit, grab the icing from the fridge and spread a thick even layer across the rolls. As the icing warms up, it'll start softening over the rolls.
• Serve immediately and enjoy!