These soft and fluffy pumpkin spice latte rolls are made with pumpkin milk bread and filled with a spiced espresso filling. They’re the perfect cozy fall treat and brings the flavors of pumpkin spice lattes right into your kitchen!
It’s time for fall baking and there’s nothing that screams “Fall” like these pumpkin spice latte rolls. Inspired by classic cinnamon rolls and the (in)famous Pumpkin Spice Latte, these sweet and fluffy bread rolls combine the warmth of pumpkin, aromatic spices, and a dash of espresso. Top with whipped cream for even more of that latte experience!
Tips for making pumpkin milk bread
The base of these rolls is a soft and fragrant pumpkin milk bread that uses pumpkin puree that create a soft, moist texture and beautiful color. Like my regular milk bread recipe, the base of these rolls also uses tangzhong to make the rolls extra soft.
The milk bread is an enriched bread – that is, it has butter, milk, and egg added. If you’re new to making enriched bread, I recommend reading my guide to enriched bread.
Here are some tips to make the best pumpkin milk bread:
- Knead until the dough reaches a window pane stage – the dough is very soft and slack due to the extra moisture from the pumpkin puree. You can make it by hand, but I recommend using a stand mixer and kneading on medium high speed for at least 15 minutes. If you’re making by hand, get ready for a workout! I recommend using the slap and fold method to deal with the wet dough.
- Use bread flour – because the dough has a high moisture content, I recommend using bread flour which will be easier to handle and give you a fluffier, fuller rise.
- Add tangzhong the dough – Tangzhong involves creating a water-based roux by cooking a portion of the flour with liquid until it thickens. This gel-like mixture locks in moisture and creates a more stable gluten structure, leading to a fluffier, softer roll with a longer shelf life
How to make a pumpkin spice latte filling
The pumpkin latte filling is made from butter, brown sugar, spices, and instant espresso powder. Make sure your butter is softened and spreadable, then mix with the sugar, cinnamon, all-spice, cloves, ginger, and espresso powder.
If you don’t have cloves, ginger, or all-spice, you can substitute with a tsp of cinnamon. However, the rolls will taste less like pumpkin spice rolls, and more like pumpkin cinnamon rolls.
How to assemble pumpkin spice latte rolls
- Rolling Out the Dough – On a floured surface, roll the dough into a rectangle of about ½ inch thickness and about 12 inches long and 10 inches wide.
- Espresso Spice Sugar Layer – Use a spatula to evenly spread the filling along the dough. Make sure to get right up to the edges for even distribution.
- The Perfect Roll – Gently roll the dough into a log, starting from one of the longer sides. Keep the roll tight
- Clean Slices – Use a knife or thread / floss to cut the log into slices about 1 inch thick. I like to use floss because it creates even slices without squishing the layers
These rolls are the perfect fall treat! If you make this recipe, please let me know! I always love to see what my readers are baking. You can comment below or tag me on Instagram @halicopteraway.
Other pumpkin baking recipes:
Pumpkin spice latte rolls
- Large mixing bowl
- 9 inch round baking pan or 10 x 13 inch rectangular pan
- Rolling Pin
- 2 tbsp (23g) bread flour
- 1/4 cup (60g) water
- 1/4 cup (60g) milk
- 1/4 cup (60g) milk
- 2 tsp (7g) instant or active dry yeast
- 1/4 cup (50g) granulated sugar
- 2 1/2 cups (325g) bread flour
- 1 tsp salt
- 1/2 cup (115g) canned pumpkin puree
- 1 egg
- 1/2 cup tangzhong (see above)
- 2 tbsp (30g) unsalted butter, softened
- 2 tbsp milk or heavy cream, for brushing
Pumpkin spice coffee filling
- 6 tbsp (85g) unsalted butter, softened
- 1/2 cup (100g) light or dark brown sugar
- 1 tbsp cinnamon
- 1/2 tsp all spice
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1 tbsp instant espresso powder
Whipped cream (optional)
- 1/2 cup (120g) heavy whipping cream
- 1 tbsp granulated sugar
Make the tangzhong
- In small skillet or pot, whisk together flour, milk, and water until smooth. Bring to simmer over medium-low heat, whisking frequently, until mixture has thickened but is still pourable. It should take 5 – 10 minutes. Your whisk should leave a mark when dragged along the bottom of the pan.
- Pour into a bowl and cover surface with plastic wrap to prevent a film from forming, and allow to cool to room temperature.
- Mix together yeast, warm milk, and sugar and set aside for 5 minutes. The milk should feel comfortably warm to the touch, but not hot, otherwise it will kill your yeast.
- In a large bowl, mix together the flour, and salt. Add the pumpkin puree, egg, tangzhong, and milk mixture. If using a stand mixer, mix on medium speed using a dough hook attachment until the dough comes together.
- Add the softened butter and mix on medium – high speed until the dough pulls away from the sides of the bowl, and when the dough is smooth and passes the window pane test. This can take 15 minutes and at first the dough will be quite wet and slack.
- Shape into a ball and place into a lightly greased mixing bowl. Cover with plastic wrap and let rise for 40 – 60 minutes until roughly doubled in size.
Make the filling
- Mix together the softened butter, brown sugar, cinnamon, all spice, ginger, cloves, and instant espresso powder.
Assemble the rolls
- Grease your baking pan and set aside
- Punch down the dough and turn out onto a floured countertop. Roll into a 12 inch by 10 inch rectangle. Spread evenly with the filling, make sure to spread all the way to the edges
- Roll tightly from the long side so that you have a 12 inch log. Cut into 12 pieces, each about 1 inch wide
- Place the pieces in the baking pan. Cover with plastic wrap and let rise for another 30 minutes or until the rolls are puffy and have doubled in size.
- Towards the end of the proof, preheat the oven to 350°F. Brush the top of the rolls with milk or heavy cream
- Place in middle rack of the oven and bake for 30 minutes until the tops are golden brown and the buns make a hollow noise when tapped. Check at the halfway mark and tent with foil if the rolls are browning quickly
- Remove from oven and serve warm
Whipped cream topping (optional)
- Pour the heaving whipping cream into a bowl and add the sugar. Whip until stiff peaks form
- After the rolls have cooled somewhat, top with whipped cream. If you top them straight from the oven, the whipped cream will melt
- Baking pan size – I find that a 9 inch round baking pan will fit about 11 rolls. You can either bake the last roll separately or cut the rolls slightly thicker so you only have 11 rolls. A 10 x 13 inch baking pan should be able to fit all 12 rolls
- Pumpkin puree – Be sure to used canned pumpkin puree, and not pumpkin pie filling. I use store bought puree (the Whole Foods 365 store brand and Libby’s pumpkin puree). You may find some variance in moisture content among different brands, or if you are using homemade puree