Pumpkin Spice Latte Croissant Cinnamon Rolls

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PREP TIME: 95 MIN

COOK TIME: 18 MIN

TOTAL TIME:113 MIN

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The fluff of a cinnamon roll in croissant form just hits different and the addition of espresso makes me even feel the crisp in the air.

Ingredients

• 3/4 Cup Warm Milk (110F)
• 2 1/2 Tsp Active Yeast
• 5 Tbsp Melted Unsalted Butter
• 1/3 Cup Granulated Sugar
• 1/2 Cup Pure Pumpkin
• 1 Large Egg
• 2 Tbsp Vanilla Yogurt
• 1/2 Tbsp Vanilla Extract
• 4 Cups Bread Flour
• 2 Tsp Cinnamon
• 1/2 Tsp Ground Nutmeg
• 1/2 Tsp Ground Ginger
• 1 Tsp Salt
• Separate 3 Tbsp Bread Flour

Cinnamon Butter

8 Tbsp Softened Butter

2/3 Cups Packed Brown Sugar

2 1/2 Tbsp Cinnamon

1 1/4 Tsp Espresso Powder

1/8 Tsp Ground Nutmeg

Icing

6oz Cream Cheese(Softened)

6 Tbsp Unsalted Butter(Softened)

2 Cups Powdered Sugar

1/2 Tsp Cinnamon

1/2 Tsp Espresso Powder

2 Tbsp Milk or Half & Half

Egg Wash

1 Egg

1 Tbsp Heavy Cream

Instructions

All of your wet ingredients should be room temperature.

1. Having your ingredients measured will help get through this recipe with ease.
2. Begin by heating milk in a microwave safe bowl for 35-45 seconds the milk should be warm but not hot. If you have a food thermometer it should read 110F.
3. Add the active yeast and mix and allow it to activate for 5-7 minutes. It will be foamy and have brown foam around.
4. If the yeast did not foam start that process over it means the yeast is dead.
5. Strain the pumpkin puree on a cheesecloth or paper towel until reduced to 1/3 cup. It should still have moisture were just removing some of it so we keep the fluffiness of the roll.
6. Once the yeast is active add the milk to the mixing bowl.
7. Add the pumpkin, butter,yogurt, sugar, egg and vanilla and mix until combined.
8. Add the salt and spices to the flour and mix until combined.
9. Add the flour to the wet mixute and on low speed using a paddle attachment beat for 3 minutes.
10. Allow the mixture to sit for 5 minutes then change to the hook attachment and beat for 5 minutes adding the additional 3 tablespoons of flour little by little.
11. Remove the dough out of the bowl and lightly spray the bowl with non stick spray.
12. Knead the dough by hand for 1-2 more minutes until it more firm and not as sticky.
13. Place the dough back into the bowl and cover it with seran wrap.
14. Allow the dough to rise for 1 hour in a warm place you can place it on an OFF oven.
15. Before you roll the dough make the cinnamon butter by mixing the softened butter, sugar, espresso and spices in a bowl until combined.
16. Prepare a large cookie sheet with parchment paper.
17. Gently push the center of the dough to remove the air.
18. Add flour to your clean counter and roll the dough out to 16x12.
19. Evenly spread the cinnamon butter on top.
20. Cut the dough into 4 even strips then cut each strip diagonally( Can be seen on video) to create 8 rectangles.
21. Make a 1/2" slit on the wide end of each triangle then roll it up continuing forward with the tip of your hands into a croissant shape.
22. Once they're all rolled cover with a kitchen towel and allow them to rise for 25 more minutes while you preheat the oven.
23. Remove the kitchen towel on a small bowl add the egg and milk and whisk until combined. Brush each roll with an egg wash and bake for 18-20 minutes mine are done at 18.
24. Prepare the icing by beating the cream cheese and butter for 2-3 minutes on medium speed.
25. Add the vanilla and beating on low speed add the powdered sugar, cinnamon and espresso powder and beat on low for 2-3 minutes.
26. Add the milk and continue beating for another minute
27. Scrape the sides and bottom of the bowl and beat for another minute.
28. Once the cinnamon rolls are out of the oven allow them to cool for ten minutes and ice the way your heart desires.
29. Enjoy!

Tips

1. Share your pics with me on social media! #sweetmelibakery