Pumpkin Spice Latte Sweet Rolls

The beloved flavor of this iconic seasonal drink tastes right at home in these luscious sweet rolls.

Pumpkin Spice Latte Sweet Rolls
Makes 10
  • 1 cup warm strong-brewed coffee or cold-brew concentrate (105° to 110°)
  • 3 tablespoons granulated sugar
  • 1 (0.25-ounce) package active dry yeast
  • 4¼ cups all-purpose flour
  • 2 tablespoons plus 2½ teaspoons pumpkin pie spice, divided
  • 2 teaspoons kosher salt
  • ¼ cup canned pumpkin
  • 3 tablespoons unsalted butter, melted
  • 1 large egg
  • 2 (8-ounce) packages cream cheese, softened, divided
  • 3 cups confectioners’ sugar, divided
  • 1 tablespoon instant espresso
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • Garnish: pumpkin pie spice
  1. In a medium bowl, stir together warm coffee, granulated sugar, and yeast; let stand until mixture is foamy, about 5 minutes.
  2. In the bowl of a stand mixer fitted with the paddle attachment, stir together flour, 2½ teaspoons pie spice, and salt. Add yeast mixture, pumpkin, melted butter, and egg; beat at low speed until just combined. Switch to the dough hook attachment; beat at medium speed until dough is smooth and elastic, about 15 minutes. (Dough will be slightly sticky, but manageable with lightly floured hands).
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°), until doubled in size, about 1 hour.
  4. In a medium bowl, beat 1 package cream cheese, 1 cup confectioners’ sugar, remaining 2 tablespoons pie spice, and instant expresso with a mixer on medium speed.
  5. Preheat oven to 350°. Spray a 12-inch cast-iron skillet with cooking spray.
  6. Lightly punch down dough. On a lightly floured surface, roll dough into a 20×15-inch rectangle. Spread cream cheese mixture in an even layer over dough, leaving a ½-inch border along one long side. Starting with the long side with no border, roll dough into a log; pinch seam to seal. Using a serrated knife, trim ends and cut into 10 (2-inch) slices. Place slices in prepared skillet. Cover and let rise until puffed, 35 to 45 minutes.
  7. Uncover and bake until golden brown, 35 to 40 minutes.
  8. Whisk together remaining package cream cheese, remaining 2 cups confectioner’s sugar, milk, and vanilla. Spread on warm rolls. Garnish with pie spice, if desired. Serve warm.