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pumpkin spice latte rolls

Pumpkin spice latte rolls

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!
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Prep Time 30 minutes
Cook Time 30 minutes
Rest Time 1 hour 30 minutes
Course Breakfast
Cuisine American
Servings 12 rolls

Equipment

  • Large mixing bowl
  • 9 inch round baking pan or 10 x 13 inch rectangular pan
  • Rolling Pin

Ingredients
  

Tangzhong

  • 2 tbsp (23g) bread flour
  • 1/4 cup (60g) water
  • 1/4 cup (60g) milk

Bread dough

  • 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

Instructions
 

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.

Make dough

  • 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

Notes

  1. 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
  2. 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
Keyword coffee, milk bread, pumpkin