PSL Cinnamon Rolls

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 RECIPE

Pumpkin Spice Latte Cinnamon Rolls




Total Time: 4 hours

Yields: 6 jumbo rolls, or 10-12 standard rolls

Ingredients

Dough:

  • 600 g (4 - 4 ½ cups) all-purpose flour

  • 1 tsp. kosher salt

  • 50 g. (¼ cup) white sugar

  • 50 g.  (¼ cup) light brown sugar

  • 8 oz. (1 cup) warm whole milk (100-110 F)

  • 5 oz. (about ½ compact cup) caramelized pumpkin (made from one 15 oz. can of pumpkin puree)*

  • 2 ¼ tsp. active dry yeast

  • 1 large egg + 1 large egg yolk

  • 30 ml (2.5 TB) neutral oil

  • pure vanilla extract

  • 2 tsp. instant coffee 

  • 2 tsp. ground cinnamon

  • ½ tsp. ground ginger

  • ½ tsp. ground nutmeg

  • 1 TB. pumpkin pie spice

  • ¾  tsp. turmeric (for color, optional)

Filling: 

  • 113 g. (8 TB) softened, salted butter

  • 200 g. (1 cup packed) light brown sugar

  • 1 TB. cinnamon

  • 1 TB. pumpkin pie spice

  • 1 TB. instant coffee or espresso powder

  • 3 TB. caramelized pumpkin

Spiced Coffee Syrup:

  • 2 oz. (¼ cup) water

  • 100 g. (½ cup) granulated sugar

  • 1 TB. instant coffee or espresso

  • pinch of kosher or sea salt

  • 1 tsp. pumpkin pie spice 

Cream Cheese Frosting:

  • 113 g. (8 TB) softened, salted butter

  • 6 oz. softened cream cheese

  • 180 g. (1 ½  cups) powdered sugar

  • 2 oz. (¼ cup) heavy cream

  • 1 tsp. pure vanilla extract

Garnish

  • Pumpkin Pie Spice 


*Caramelized Pumpkin is an easy process that requires no oven, and can be made with canned pumpkin puree. If you do not wish to caramelize the pumpkin, skip the caramelization step and proceed on with the recipe. 

Caramelizing pumpkin before baking ensures a deeper, stronger flavor. You remove all the excess moisture and have nothing but gutsy pumpkin remaining, which is what you want when baking anything pumpkin!

Preparation

Caramelize the Pumpkin

  1. To a saucepan, add 15 oz. of canned pumpkin puree. Make sure there are no additives or spices, just pure pumpkin. 

  2. Cook the pumpkin puree for about 10-12 minutes until most of the moisture has evaporated. Continuously stir so it does not burn. 

  3. The pumpkin will become slightly caramelized, dry and darker in color, but will remain spreadable. It should smell like a strong pumpkin!

  4. Remove from the heat and allow to cool slightly, about 10 minutes.  

  5. You should now have about 7-8 oz. of caramelized pumpkin puree, or close to 1 cup. 

Dough

  1. In a large bowl, combine your flour, sugars, salt, instant coffee and spices. Whisk until combined, and create a well at the center of the flour mixture using your hand. If you are measuring your ingredients using cups, start with 4  cups of flour. Adjust as needed with the remaining ½ cup when you begin the kneading and mixing process. 

  2. To the flour well, add your warm milk, yeast, egg and egg yolk, 5 oz. or a ½ cup of the caramelized pumpkin puree, vanilla and oil. 

  3. Using a spatula or wooden spoon, mix the ingredients together to create a sponge. You want to make sure all the ingredients are well incorporated, and all the flour has been coated and hydrated.  If you plan to knead your dough by hand, allow your mixture to sit covered in a warm place for 15 minutes. If using a stand mixer, begin mixing right away at speed 2 with the dough hook attachment. 

  4. If kneading by hand, move your sponge to a lightly oiled or floured surface. Set aside a  ½  cup of flour in case you need to add more. Be sure to oil your hands, and begin kneading until a soft dough forms. If using a stand mixer, your dough should  come together after 15-20 minutes. You will know it’s ready when it pulls away from the sides, and easily forms into a ball with your hands. It should not be too sticky. 

  5. Be patient when kneading your dough by hand, and take breaks when needed. When kneading by hand, the dough can take about 20 - 30 minutes to come together. The dough will be sticky at first. Continue to oil your surface and your hands to prevent sticking and frustration!

  6. After your dough has come together, gather it into a ball shape and place it in a well oiled bowl. Cover with a tea towel and allow to rise in a warm place until about doubled, 1 - 1.5 hours. 

Prepare Coffee Syrup

  1. To a small saucepan, add the water, sugar, tablespoon of instant coffee, the salt and the pumpkin pie spice. 

  2. Set to medium heat and stir the mixture periodically until the sugar dissolves. This process can take a few minutes. 

  3. Once the sugar has dissolved, continue to cook the syrup until slightly thickened, another 5-7 minutes. 

  4. You’ll know the syrup is ready when it coats the back of a spoon well, and it will be slow to run off the spoon.  Remove the syrup from the heat, and pour into a jar or glass bowl to cool off. Set aside for later. 

Filling

  1. To prepare the filling, combine the softened butter and brown sugar in a medium bowl. Using a spatula or wooden spoon, mix until mostly incorporated. 

  2. Next, add the remaining 2-3 tablespoons of caramelized pumpkin puree and vanilla extract. Mix thoroughly until a soft, spreadable consistency forms. 

  3. Lastly, add the spices and instant coffee. Combine thoroughly until it’s all one even, dark brown color. It should smell heavenly. 

Assembling the Rolls

  1. After your dough has risen, turn it out onto a clean, lightly oiled surface and begin rolling out with a lightly oiled or floured rolling pin. 

  2. As you're rolling, form a rectangle with one of the short ends closest to you. Make the end closest to you a bit thinner (about ¼ inch thick), with the short end opposite of you thicker (about a ½ inch thick). When rolling into a log, you'll be able to create a tight spiral by starting with the thin side, and ending the roll with the slightly thicker side.  

  3. Spread your cinnamon sugar filling all over the dough using a rubber spatula or offset spatula. Try to spread it as evenly as possible, and close to the edges. 

  4. Begin rolling your dough from the edge closest to you. As you roll and tuck, pull the dough towards yourself before you roll again to create a tight spiral. 

  5. After you’ve formed a log, trim the edges. Using unflavored dental floss or a serrated knife, cut 6 jumbo rolls of your preferred size. You can, of course, cut 10-12 small rolls. 

  6.  Place your rolls into a 9 x 13 inch baking pan that has been lightly greased with butter, oil or baking spray. Cover with a tea towel and allow to rise again for 30-45 minutes, or until doubled. 

  7. After the rolls have doubled in size, bake in a 350 Fahrenheit preheated oven for 24-30 minutes or until deep golden brown. If using a thermometer, the most center roll should read 195-200 F. 

  8. Allow the rolls to cool for 20-30 minutes while you prepare the frosting.

 Cream Cheese Frosting

  1. To a mixing bowl or stand mixer bowl, add your softened cream cheese and butter. 

  2. Mix on medium high speed for 3 minutes until pale and fluffy, using a hand mixer or a paddle attachment. 

  3. Next, add your powdered sugar in three separate increments. Mix on medium low speed to incorporate first, and then increase the speed to medium high for another minute. Repeat until all the powdered sugar has been added.

  4. Lastly, add the vanilla extract and the heavy cream. Mix on high for another minute or two. The frosting will increase in volume, and should be light and fluffy, not dense. 

Finishing the Rolls

  1. After allowing the rolls to cool slightly, it is time to decorate. 

  2. Drizzle the spiced coffee syrup all over the cinnamon rolls. Be sure to drizzle the syrup right into the spirals so it can seep through into the filling. You can reserve a bit of the syrup to drizzle on top of the frosted cinnamon rolls as you serve them. 

  3. Next, using a piping bag or a spoon/spatula, spread each cinnamon roll with a comfortable amount of frosting. Comfortable is whatever works for you. 

  4. Dust each roll with pumpkin pie spice and enjoy! Happy Fall!


Enjoy your rolls! I really hope y’all like this recipe! 

Thank you.  -Chanel 

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