Description

PSL Cinnamon Rolls combine the warm, cozy flavors of pumpkin spice latte with soft, fluffy cinnamon rolls. These sweet, spiced treats feature a tender pumpkin-spiced dough, a gooey cinnamon and pumpkin spice filling with a hint of espresso, and a luscious cream cheese icing. Perfect for fall mornings or seasonal celebrations, this recipe delivers a comforting and delicious autumn-inspired baked good that’s great for sharing with family and friends.

Ingredients

Scale

Dough Ingredients

1 cup warm milk (about 110°F)
2 1/4 teaspoons active dry yeast (1 packet)
3/4 cup granulated sugar (divided)
1/2 cup pumpkin puree
2 teaspoons pumpkin spice blend (cinnamon, nutmeg, ginger, cloves)
4 cups all-purpose flour
1 teaspoon salt
2 large eggs (room temperature)
1/4 cup unsalted butter, melted

Filling Ingredients

1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 teaspoons ground cinnamon
1 teaspoon pumpkin spice blend
1/4 teaspoon espresso or instant coffee powder

Cream Cheese Icing Ingredients

4 ounces cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons heavy cream

Instructions

Prepare the Dough: Warm the milk to about 110°F, then sprinkle in the active dry yeast with a pinch of sugar. Let it bloom until frothy, about 5 to 10 minutes. In a large bowl, combine 4 cups of flour, 1/2 cup granulated sugar, 2 teaspoons pumpkin spice blend, and salt. Mix in pumpkin puree, eggs, melted butter, and the yeast mixture, kneading until a smooth, slightly sticky dough forms.
Let the Dough Rise: Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm spot until doubled in size, usually 1 to 2 hours.
Prepare the Filling: In a small bowl, blend softened butter, brown sugar, cinnamon, pumpkin spice, and espresso powder. Stir until smooth and set aside.
Roll and Fill: Punch down the risen dough and roll it out on a floured surface into a large rectangle. Spread the filling evenly over the dough, covering all edges.
Shape the Rolls: Starting from a long edge, tightly roll the dough into a log. Slice the log into 12 equal pieces and place them in a greased baking dish with space to expand.
Final Rise and Bake: Cover the rolls and let them rise until puffy, about 45 minutes. Bake in a preheated 350°F oven for 25 to 30 minutes or until golden brown and cooked through.
Make the Cream Cheese Icing: While the rolls bake, whisk together cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth and spreadable.
Ice and Enjoy: Once the rolls are out of the oven, generously spread the cream cheese icing over the warm rolls so it melts into every crevice.

Notes

Ensure milk is warm but not hot for proper yeast activation.
Keep the dough slightly sticky to maintain fluffy texture.
Spread the filling evenly for a consistent cinnamon swirl.
Use room temperature eggs and butter for better mixing and rise.
Allow rolls to cool for 5 minutes before icing to avoid melting icing into a mess.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cinnamon roll
Calories: 350
Sugar: 25g
Sodium: 220mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg

Keywords: pumpkin spice latte, PSL, cinnamon rolls, fall recipe, pumpkin spice, autumn baking, cream cheese icing, cozy breakfast