As soon as August comes to a close, you can catch me at the Starbucks counter begging for my first of many pumpkin spice lattes of the season. I used to think they were the pinnacle of fall treats…until I turned them into these PSL cinnamon rolls.
Based on our tried-and-true pumpkin cinnamon rolls, I upped the ante here by adding pumpkin spice and instant coffee to create an extra-decadent version of everyone’s favorite seasonal latte. It’s basically your favorite fall drink reincarnated as the ultimate breakfast treat, and yes, it’s as every bit as magical as it sounds. Whether you’re hosting brunch, craving a seasonal baking project, or doubling down on your love of pumpkin spice, these rolls will take your fall mornings to the next level.
Like most baked goods, these are best eaten day of, but can be stored in an airtight container for up to 3 days. You can also bake them and freeze them, unglazed, for about 1 month. Looking for cinnamon rolls that can be prepped ahead? Try PSL-ifying Senior Food Editor Makinze Gore’s overnight cinnamon roll recipe—they’re a Delish favorite.
Made these? Let us know how it went in the comments below!
