Directions

Make Your Dough

1Empty the contents of the Large Bag (Dough) into your large bowl. Beat in the egg, very soft butter and warm water until a soft dough forms.

2Knead the dough on a lightly floured surface for about two minutes until slightly elastic-like texture

3Turn dough into a lightly butter greased bowl, cover with a warm and damp towel. Set in a draft free place to double in size, about an hour

Prepare Your Rolls

1When dough has finished rising, remove it and turn onto a lightly floured countertop and knead a few times. Roll it into a large rectangle: 10”x15” / 25 x 40cm

2Spread the softened butter onto the dough. Sprinkle the Small Bag 1 evenly over the buttered dough. Sprinkle 2 packages of your Pumpkin Spice Latte Mix On top

3Roll the dough into a jellyroll, having the longest side towards you when you start and roll from the back towards you, making a roll which is 15” / 40cm in length.

4With a serrated knife, cut into 12 equal pieces, careful not to squash the round shape of the pieces.

5Lightly butter the bottom of a 10x10 or 8 x11 pan.

6Place the rolls on top in the pan. Don’t worry about spaces between them as they will come together when they rise.

7Cover the pan with plastic wrap or a clean non-fluffy tea towel and set in a warm, draft-free place for 1 hour, until they have doubled in size.

8When ready to bake, heat your oven to 350°F (177°C).

Prepare The Frosting

1In the last 10 minutes of baking, prepare the frosting. In a medium bowl, cream the cream cheese and butter until creamy. Gradually add the Small Unlabeled Bag and another package of your Pumpkin Spice Latte Drink Mix and beat on medium until fluffy.

2Remove from the oven and immediately spread the frosting on top. It will melt and drizzle around the rolls as you spread it.

3Enjoy Warm