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Pumpkin Spiced Latte Cinnamon Rolls

by Rie McClenny featured in 4 Desserts For Coffee Lovers

Inspired by


for 14 servings


  • 2 cups
    whole milk, warm to the touch (480 mL)
  • ½ cup
    unsalted butter, melted (115 g)
  • ½ cup
    granulated sugar (100 g)
  • 1 pack active dry yeast
  • 5 cups
    flour, divided (625 g)
  • 1 teaspoon
    baking powder
  • salt, to taste


  • ¾ cup
    butter, softened (170 g)
  • ¾ cup
    light brown sugar (165 g)
  • 2 tablespoons
    pumpkin spice mix


  • 1 cup
    powdered sugar (120 g)
  • ¼ cup
    coffee (60 mL)
  • 1 tablespoon
    whole milk
    Calories 473
    Fat 21g
    Carbs 63g
    Fiber 1g
    Sugar 24g
    Protein 6g

Estimated values based on one serving size.



  1. Generously butter 2 cast-iron skillets or disposable foil cake pans.
  2. In a large bowl, whisk together the warm milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
  3. Sprinkle the yeast evenly over the warm milk mixture and let sit for 1 minute.
  4. Add 4 cups (500g) of flour to the milk mixture and mix with a wooden spoon until just combined.
  5. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
  6. After 1 hour, the dough should have nearly doubled in size.
  7. Remove the towel and add an additional ¾ cup (95g) of flour, baking powder, and salt. Stir well, then turn out onto a well-floured surface.
  8. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
  9. Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
  10. In a medium bowl, combine softened butter, brown sugar, and pumpkin spice mix, and stir well.
  11. Spread the mixture onto the rolled dough.
  12. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
  13. Cut the log in half, then divide each half into 7 evenly sized pieces, about 1½ inches (4 cm) thick.
  14. Place 7 cinnamon rolls in each skillet or cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
  15. Preheat the oven to 350˚F (180˚C).
  16. To prepare the frosting, in a medium mixing bowl, whisk together powdered sugar, coffee, and milk until smooth.
  17. Remove the plastic wrap, then bake the cinnamon rolls for 25-30 minutes, until golden brown.
  18. While still warm, drizzle evenly with frosting.
  19. Enjoy!