Print

PSL Cinnamon Rolls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, fluffy cinnamon rolls infused with pumpkin puree, warm pumpkin spice, and a coffee-kissed cream cheese frosting inspired by a pumpkin spice latte.

Ingredients

Dough:

Cooking spray

1 packet active dry yeast

1/2 cup warm milk

4 1/2 cups all-purpose flour, plus more for dusting

1/2 cup granulated sugar

1/4 cup packed light brown sugar

2 tsp kosher salt

1 tsp pumpkin spice

1 large egg, room temperature

1 cup pumpkin puree

4 Tbsp unsalted butter, softened

Filling:

Cooking spray

1/2 cup butter, softened

1/2 cup packed light brown sugar

2 tsp pumpkin spice

1 tsp ground cinnamon

Frosting:

4 oz cream cheese, softened

4 Tbsp unsalted butter, softened

1 cup confectioners’ sugar

1 Tbsp pumpkin pie spice, plus more for topping

2 tsp instant coffee

2 Tbsp warm milk

Instructions

  1. Grease a large bowl with cooking spray. In a small bowl, sprinkle yeast over warm milk and let stand until foamy, about 5 minutes.
  2. In a stand mixer with a dough hook, combine flour, granulated sugar, brown sugar, salt, and pumpkin spice. With the mixer on low, add the egg, pumpkin puree, and yeast mixture. Mix until combined.
  3. Add the softened butter 1 tablespoon at a time. Increase speed to medium and mix until the dough clings to the sides but pulls away when scraped, about 10 minutes.
  4. Transfer dough to the greased bowl, cover, and let rise until almost doubled, 1 1/2–2 hours.
  5. Grease a 13×9-inch baking dish. Mix the filling ingredients—softened butter, brown sugar, pumpkin pie spice, and cinnamon.
  6. Roll the dough on a lightly floured surface into an 18×14-inch rectangle. Spread filling evenly on top. Roll tightly from the long edge and trim the ends. Cut into 12 rolls.
  7. Place rolls in the prepared dish, cover, and let rise until doubled, about 30 minutes.
  8. Preheat oven to 400°F (205°C). Uncover and bake for about 30 minutes, until lightly golden. Cool for 20 minutes on a rack.
  9. For the frosting, beat cream cheese and butter until smooth. Add confectioners’ sugar and pumpkin pie spice and beat until combined.
  10. Dissolve instant coffee in warm milk and add to frosting. Beat until smooth.
  11. Spread frosting over warm rolls and sprinkle with extra pumpkin pie spice.

Notes

Add chopped pecans to the filling for crunch.

Drizzle caramel over the frosted rolls for extra decadence.

Add vanilla extract to the frosting for warmth.

Use maple sugar in the filling for richer sweetness.

Nutrition

Find it online: https://chocolatecoveredamy.com/psl-cinnamon-rolls/