At the start of October a chill comes – a cold, brisk wind knocking you back once you step outside in your wooly hat and oversized scarf. The vibrant leaves fall, children (and adults…) jump into piles of crispy leaves and kick conkers on the ground, the candles are lit, the slow cookers emerge, and Halloween stories are whispered.
Also, the Pumpkin Spice Latte comes out in Starbucks.
I’m not really sure how or why or when the internet obsession with Pumpkin Spice Latte’s came about, but hey ho, if people enjoy it, go for it! I’m not a coffee person, but I definitely understand the obsession with the spices.
Apparently until this year the beloved latte’s didn’t have pumpkin included in its ingredients, so what made them so lovable? The autumnal spices, I think. They’re so fragrant and spicy, and suitable for both sweet and savoury treats, that it’s hard not to like them right?
I’m talking cinnamon, nutmeg, ginger, allspice, graham masala…all the deep, dark brown and orange spices that add a little kick.
Another autumn obsession? Cinnamon rolls. An American bake that I think is also the epitome of autumn baking – delicious rolls of soft dough, stuck together by cinnamon sugar and a slather of sweet icing on top. So. Good.
But the other day I decided I kind of wanted to mix two loves together: autumn spices (reminiscent of pumpkin spice lattes), and cinnamon rolls.
Basically, instead of just cinnamon, it would be a bunch of other autumnal spices too.
And it is so good, guys. I’m so pleased with this one!
They’ve got a bit of a kick, but they’re deliciously sweet too. The dough is incredibly soft and squidgey, and the taste will really make you want to huddle under a duvet with a mug of hot chocolate, an autumn spice roll, multiple candles, and a roaring fireplace too.
Before you bake, make yourself a little pot of autumn spice goodness. All you need is to mix 2tbsp cinnamon, 1 1/2tbsp ginger, 1tsp nutmeg, 1tsp cloves, 1tsp allspice – then smell it and try not to put it into every single bake you make from now on…it’ll be hard though.
The rolls are a pleasure to make too – I found this awesome recipe from Sally (check out her blog, it’s one I turn to a lot) and tweaked it here and there for the different taste. For this very autumnal bake, you will need:
For the rolls:
345g plain flour
3 tbsp granulated sugar
2 1/4tsp instant yeast
For the filling:
45g butter, softened
1 1/2 tbsp of your homemade autumn spice
60g granulated sugar
1 handful of raisins or sultanas
For the icing:
140g icing sugar
1/2 tsp homemade autumn spice
(if you really want a Pumpkin Spice Latte feel, swap a quarter of the milk for cooled coffee – though this can overpower the spices!)
Head over to Sally’s for the recipe, though I did do a few tweaks to add that new autumnal taste:
When you get to step number 4, slather the butter right to the edges of the dough, and then mix 60g sugar with 1 1/2 tbsp of your delicious autumnal mix, and sprinkle that right to the edges too. Then, sprinkle a handful (or more!) of raisins before you roll. I think it’d be nice with cranberries too!
Then for the glaze, I mixed 140g icing sugar, 50ml milk, 1 tsp vanilla and 1/4 tsp of the autumnal spice before drizzling on top. To me, the more icing the better, but that’s your choice! Add more icing sugar if you want it sweeter, but of course add more spice if you want, too.
So there you have it! Sweet ‘n’ spicy Autumn Spice Rolls, inspired by two autumn obsessions on the internet.
Pair with a classic Starbucks Pumpkin Spice Latte and a roaring fire, and you’re all set for a cosy night in!