Pumpkin spice latte rolls

MAKES 12

For the rolls

475g plain flour

14g dried active yeast

75g caster sugar

75g unsalted butter

270ml whole milk

1tsp vanilla extract

2tbsp cold coffee

1 large free-range egg

For the pumpkin spice

2tbsp ground cinnamon

2tsp ground ginger

2tsp ground nutmeg

1tsp ground clove

1tsp all spice

For the filling

150g light brown sugar

3tbsp pumpkin spice

60g unsalted butter

To decorate

375g icing sugar

1-2tsp vanilla extract

70ml water

1 Before you start baking, make a cup of coffee, then set aside to cool.

2 For the dough, add the flour to a large bowl along with the sugar and yeast. Mix until evenly distributed. Add the butter to the mixture and mix again. It will be very dry should form breadcrumbs. Set aside.

3 Heat the milk in the microwave in 20-second bursts until warm. You don’t want it to be boiling, but it should have steam coming from the bowl. Alternatively, you can heat the milk up in a saucepan on a low heat.

4 Add the milk, vanilla, cold coffee and egg to the dry ingredients and mix until combined. Knead the dough together until it is lovely and smooth and springy to touch. This can take 10-15 minutes if doing it with a Kitchenaid and Dough Hook.

5 Transfer the dough to a lightly oiled bowl, cover with clingfilm and leave to rise for one or two hours until doubled in size.

6 Add all the pumpkin spices to a large bowl and mix until evenly distributed.

7 For the filling, place the pumpkin spice mix in a bowl and add the brown sugar. Whisk until evenly distributed.

8 Transfer the doughnto a lightly floured surface and roll out into a large rectangle.

9 Melt the butter in the microwave in 20-second bursts until completely melted and smooth. Alternatively, you can melt it in a saucepan on a low heat.

10 Brush the melted butter over the top of the dough and sprinkle over the sugar and pumpkin spice mix, ensuring there is an even coating of sugar over your dough. Roll the dough from long side to long side, then cut into 12 evenly sized pieces.

11 Place the rolls into a pre-prepared roasting tray, ensuring they are not touching. Cover in clingfilm and leave to rise again. This will take around one hour and 30 minutes or until the rolls are touching. Towards the end of the risin,g preheat the oven to 180°C/ Gas Mark 4.

12 Bake the rolls in the oven for 20-25 minutes or until golden brown, then leave to cool completely.

13 Once the rolls are completely cooled, add the icing sugar, vanilla and 10ml water to a bowl and mix. Add the water 10ml at a time, stirring in between each addition until the icing is thick.

14 Spread the icing over the top of the pumpkin spice rolls before serving.