The first whiff of toasted cinnamon and nutmeg drifting through freshly baked dough? It’s peak autumn comfort. These pumpkin spice latte cinnamon rolls deliver the cozy charm of your favorite seasonal drink blended with homemade bakery magic all wrapped up in soft, gooey spirals you won’t believe came from your own oven.
Imagine your go-to fall coffee order meets the fluffiest brunch pastry ever. Smooth pumpkin puree enhances tender dough, and warming spices layer deep flavor inside a buttery cinnamon swirl. It’s the perfect fusion of pumpkin spice bread and classic rolls. Best of all? They’re easier than they look, especially with this step-by-step breakdown.
After years of tweaking spice blends and testing variations, I discovered a game-changer: toasting the spices. Just a quick warm-up in a dry pan unlocks bold complexity the result? Rolls bursting with cozy richness in every bite.
Why These Pumpkin Spice Latte Cinnamon Rolls Will Win Your Heart
These rolls bring that feeling of a cozy coffee date right to your kitchen. Pumpkin puree adds moisture and tenderness to the dough, while warm spice blends evoke nostalgic autumn aromas.
What makes them truly irresistible? A silky espresso glaze that gives just the right hint of coffee without overpowering the sweet cinnamon swirl. It’s bakery-quality flavor, with make-ahead simplicity.
- More ease, less stress: While the dough rises, you’re free to relax active time is minimal.
- Plan ahead: Prep everything the night before, then bake fresh in the morning.
- Everyone’s favorite: Even those who say “I’m not into pumpkin” end up going back for seconds.
Key Ingredients That Make the Magic Happen
To get truly outstanding pumpkin spice latte cinnamon rolls, focus on how you treat your ingredients. Drying the pumpkin puree removes excess moisture, preventing heavy or gummy dough.
Instant yeast cuts down on guesswork, giving fast and reliable lift. Softened butter in the filling melts into every crevice, creating rich, buttery spirals. And that espresso powder in the glaze? That’s where the latte meets the roll.
| Ingredient | Why It Matters | Pro Tip |
|---|---|---|
| Pumpkin Puree (dried) | Adds moisture without over-hydrating the dough | Blot with 3–4 paper towels until thick and moldable |
| Instant Yeast | Faster, fuss-free dough rise | Dissolve in warm water with sugar to jump-start activity |
| Espresso Powder | Infuses glaze with subtle coffee depth | Start with 2 tbsp, taste, then adjust to preference |
Step-by-Step: From Dough to Dreamy Rolls
This recipe flows with a natural rhythm mix, rest, shape, and bake. Begin by blooming yeast with warm water and sugar. Fold in dry ingredients to form a soft dough, then let it rise until puffy and doubled.
After 2 hours, roll out the dough and spread cinnamon-butter filling all over. Roll into a tight log and slice cleanly using unflavored dental floss it preserves the swirl better than a knife and prevents collapsing.
- First rise: Keep dough in a warm place for 2 hours; aim for double volume
- Roll-out tip: Use a generously floured surface to prevent sticking
- Clean slicing: Dental floss cuts clean without mashing the spirals
- Second rise: 30 minutes after slicing, then bake at 350°F
Troubleshooting Your Rolls Like a Pro
If the dough feels too sticky after mixing, give it 10 minutes to rest before adding extra flour hydration improves as it sits. When proofing fails, check that your yeast is fresh and water temperature is lukewarm, around 105°F–110°F.
Imperfect glaze? Adjust the texture easily with powdered sugar or milk to achieve your desired consistency.
- Flat rolls: Likely under-proofed dough or expired yeast
- Dry centers: Avoid overbaking. They’re done when just set in the center
- Runny glaze: Stir in extra powdered sugar a tablespoon at a time
- Too thick: Add milk one teaspoon at a time to thin it out
Creative Twists and Flavor Swaps
Once you’ve nailed the foundation, these rolls easily take on new personalities. Want to lean indulgent? Add a swirl of sweetened cream cheese in the filling. Looking for crunch? Toss in toasted pecans.
The espresso glaze is easily swappable try maple cream cheese for a mellow, luxurious finish. Or switch up the spice blend for a more traditional cinnamon-forward flavor with a hint of nutmeg.
| Swap This | For This | Flavor Result |
|---|---|---|
| Espresso glaze | Maple cream cheese frosting | Smooth, sweet finish without the coffee punch |
| Plain cinnamon filling | 1/2 cup toasted pecans | Toasty crunch and nutty depth |
| Pumpkin pie spice | Cinnamon + nutmeg (2:0.5 tsp) | Classic spice profile with cozy warmth |
Serving Suggestions and Storage Tips
Serve these pumpkin spice latte cinnamon rolls warm, just 10 minutes after glazing for peak gooeyness perfect for weekend brunch or a fall-inspired breakfast spread.
To store, cover and keep at room temperature for up to 3 days. Individually wrap and freeze baked rolls for up to 3 months. For best flavor and texture, reheat in a 300°F oven or a microwave on low power.
- Best when warm: Let glaze melt slightly before enjoying
- Overnight prep: Slice rolls, refrigerate overnight, then rise 45 minutes before baking
- Freezer tip: Freeze fully baked rolls and re-glaze after reheating if desired
Expert Insight: The Appeal of Pumpkin Spice Latte Cinnamon Rolls
The blend of cinnamon, clove, and nutmeg creates a sense of nostalgic comfort, especially when paired with pillow-soft dough. Adding espresso enhances the complexity, mimicking a favorite seasonal latte while transforming it into a fully satisfying breakfast indulgence.
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Perfecting Pumpkin Spice Latte Cinnamon Rolls
After testing dozens of batches, I’ve fine-tuned the blend of pumpkin, spice, and glaze into something truly crave-worthy. Early versions were overly sweet or dense, but with tweaks to texture and toasting the spices, this final version delivers perfect fall flavor in every warmly spiced bite.
FAQs ( Pumpkin Spice Latte Cinnamon Rolls )
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before and refrigerate it overnight. Cover it tightly to prevent drying out. When ready, let it come to room temperature before rolling and baking for best results with this recipe.
How do I store leftover rolls?
Store leftover rolls in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week or freeze for up to three months. Reheat gently in the microwave or oven before serving.
What’s the best way to get fluffy rolls?
Use warm liquid ingredients to activate the yeast and allow the dough to rise fully until doubled. Avoid using too much flour when rolling out. A second rise after shaping helps achieve tender, fluffy rolls.
Can I substitute the pumpkin in this recipe?
You can substitute canned pumpkin puree with homemade pumpkin or butternut squash puree. Just make sure it’s smooth and of similar consistency to maintain moisture and texture in the dough and frosting.
How do I make the caramel frosting?
The caramel frosting pairs perfectly with these Pumpkin Maple Cinnamon Rolls. You can make it by combining brown sugar, butter, heavy cream, and a pinch of salt, then mixing with cream cheese once cooled. Spread evenly for a rich, smooth finish.
Your New Favorite Fall Baking Adventure
From start to finish in about 3 hours, these pumpkin spice latte cinnamon rolls hit every note fragrant dough, silky glaze, and layers of autumn spice warmth. Perfectly balanced, not too sweet or too heavy, with a kiss of espresso that adds café-level depth.
Want to take them up a notch? Layer sweetened cream cheese between the dough and cinnamon filling, or stir chopped pecans into the swirl. If you prefer dessert without coffee, just double the pumpkin and skip the espresso for a delicious twist on pumpkin cinnamon rolls. Either way, it’s pure fall bliss with every bite.
Share your cozy creations and tag me I’d love to see your rolls! Here’s to recipes that become part of our seasonal stories, and to finding joy in every swirl of cinnamon and spice.
PrintPumpkin Spice Latte Cinnamon Rolls: Irresistible Recipe Secrets
These Pumpkin Spice Latte Cinnamon Rolls combine fall flavors, coffee, and gooey baked treats for a delicious autumn twist. Enjoy the perfect balance of pumpkin spice and espresso glaze in these fluffy cinnamon rolls. Perfect for fans of Pumpkin Spice Latte Bread and Cinnamon Roll Coffee Latte.
- Prep Time: 3 hours
- Cook Time: 25 minutes
- Total Time: 3 hours, 25 minutes
- Yield: 12 rolls 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
- 1 tablespoon instant yeast
- ¼ cup warm water
- ½ cup sugar plus 1 tablespoon
- 6 tablespoons butter melted
- ½ cup milk
- ¾ cup pumpkin puree patted almost completely dry and measured after drying with paper towels it will have a playdough-like consistency
- 2 large eggs
- 4 cups flour
- ¾ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 stick butter softened
- ½ cup sugar
- 2 tablespoons cinnamon
- 3 cups powdered sugar
- 1/4 cup milk plus 3 tablespoons
- 1 teaspoon vanilla extract
- 2–3 tablespoons espresso powder depends on how strong you want the coffee flavor
Instructions
- Combine yeast with 1 tablespoon sugar and warm water in a small bowl and set aside.
- Whisk melted butter with remaining ½ cup sugar and milk in a large bowl.
- Add eggs and dried pumpkin puree and whisk to combine.
- Fold in yeast mixture gently.
- Add flour salt and pumpkin pie spice and fold until dough ball forms.
- Cover and let dough rise for 2 hours in a warm spot.
- Roll dough out into a ¼ inch thick rectangle on a floured surface.
- Beat softened butter sugar and cinnamon together until fluffy then spread over dough.
- Roll dough into a log and cut into 1 ½ inch thick rolls.
- Place rolls on parchment-lined baking sheet or greased pan spaced apart and let rise for 30 minutes.
- Preheat oven to 350 degrees.
- Bake rolls for about 25 minutes until golden and centers set.
- Whisk powdered sugar milk vanilla and espresso powder to make glaze.
- Spoon glaze evenly over warm rolls and serve.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Serving Size: 1
- Calories: 695
- Sugar: 35.9g
- Fat: 30.3g
- Protein: 17.8g
