My husband and I decided to have a weekend dedicated to the Fall Season and these Pumpkin Spice Latte (PSL) sweet rolls are the perfect start. These are made with a basic sweet roll dough that I uncovered online because let’s face it, I am still learning and we all need a base to go off of. I honestly have had this idea for PSL sweet rolls in my head for a while and just found the homemade version of a sweet roll dough SO intimidating. So, when I finally gave in I found a base recipe, changed it to my liking, and came up with the filling and glaze! Let’s just say these rolls are absolutly DELICIOUS!
- 4 1/4 cups AP Flour
- 1 tbsp instant active dry yeast
- 1/2 tsp salt
- 2 eggs
- 1/2 cup melted butter
- 1 cup warm milk
- 1/4 cup of sugar
- 1/4 cup of pumpkin puree
- 1/2 brown sugar
- 1/2 cup softened butter
- 2 tbsp pumpkin pie spice
I like a thick glaze and honestly never measure this…maybe one day. However, I generally add these three ingredients and mix until a thick, pouring consistency.
- Powdered sugar-whisk or sift for no lumps
- Brewed coffee
- Instant espresso powder
- I heat up the milk in the microwave until it is very warm to the touch. Add in your yeast right into your measuring cup and let sit and activate while you mix the rest of your wet ingredients.
- In a large bowl add your melted butter, sugar, eggs, salt. Mix until well combined and sugar is dissolved.
- Once combined add in milk and yeast and be sure to scrape every last bit out of your measuring cup
- Slowly add in cups of flour. Stirring to combine after each cup.
- Place dough out on floured surface and knead for five minutes.
- You should end up with a smooth round ball of glory.
- Once done place the dough in a greased bowl and cover it. I slightly dampened a dish cloth. Let sit at room temp for an hour to rise.
- Once risen roll out your dough into a rectangle shape, not too thick, not too thin. You’ll know it when you see it.
1.Mix together all filling ingredients until smooth
2. Spread filling out onto rolled dough all the way to the edges.
3. Carefully roll dough from bottom up horizontally. I cut off the edges once rolled completely
4. Cut at about 1 1/2 inches thick rolls and place in greased round pan.
5. Bake at 375 degrees for about 16-18 minutes.
I made my glaze in a measuring cup so it was super easy to pour!
I made probably about 1 cups’ worth of the espresso glaze, because…ya know…glaze. Once out of the oven slowly pour over the glaze and prepare for the flavors of fall to make you all cozy inside.