...

Pumpkin Chai Cinnamon Rolls

Recipe By:
Jesseca
Posted:
Updated:

[grow_share_buttons]

Homemade Pumpkin Chai Cinnamon Rolls are the perfect way to celebrate the flavors of fall. Imagine waking up to the warm, spicy aroma wafting through your kitchen, making each moment feel cozy and inviting. These rolls are not just breakfast; they’re a special treat to enjoy with family on lazy weekends or during festive gatherings. The creamy pumpkin filling and luscious chai-infused glaze make every bite feel indulgent. Plus, whipping them up is easier than you might think! So, grab your apron and let’s dive into this delightful recipe that combines the beloved flavors of pumpkin and chai in a sweet, fluffy roll.

Why This Recipe Works

This Homemade Pumpkin Chai Cinnamon Rolls recipe achieves a perfect blend of flavors and textures. The combination of pumpkin and chai spices creates a warm, comforting experience, while the dough remains soft and pillowy. Utilizing rapid-rise yeast allows for a quick rise, making this indulgent treat accessible for any level of baker.

Why You’ll Love This Homemade Pumpkin Chai Cinnamon Rolls

Not only do these homemade pumpkin chai cinnamon rolls taste incredible, but they also fill your kitchen with an irresistible aroma. From the warmth of the chai spices to the delightful sweetness of the cream cheese glaze, every bite is a celebration of fall flavors, perfect for cozy gatherings or a special breakfast.

Pumpkin Chai Cinnamon Rolls

Ingredients

  • ½ cup unsweetened almond milk (or whole milk)
  • 2 black tea bags (or chai tea bag)
  • 2 Tbsp pure maple syrup
  • 1 Tbsp chai spice blend
  • 4 cups organic all-purpose flour
  • 2 cups artisan bread flour
  • 1 packet rapid rise yeast (2 ¼ tsps)
  • 1-2 tsps pumpkin spice blend
  • 1 tsp sea salt
  • ¼ cup warm water
  • ½ cup + 1 Tbsp organic brown sugar
  • 1 ¼ cup unsweetened almond milk (at room temp)
  • 1 cup organic pumpkin puree (not pie filling)
  • 2 large eggs (room temp)
  • 6 Tbsp unsalted butter (melted and cooled)
  • 1 tsp vanilla extract
  • ½ cup unsalted butter (softened at room temp)
  • 1 Tbsp dessert lover blend
  • 3 cups organic powdered sugar (sifted)
  • 4 oz. organic cream cheese (softened)
  • 3-4 Tbsp cooled chai tea mixture

Preparing the Dough

Pumpkin Chai Cinnamon Rolls

Combine Yeast and Water

In the bowl of an electric mixer, combine yeast and 1 tablespoon brown sugar. Slowly pour in warm water while stirring frequently. Allow to sit for 10 minutes for the yeast to activate.

Mix Wet Ingredients

Add room temperature milk, warm melted butter, and eggs one at a time to the yeast mixture. Whisk in pumpkin puree and vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together all-purpose flour, bread flour, remaining brown sugar, pumpkin spice blend, and sea salt. Gradually mix into the wet ingredients on low speed until a dough forms, about 2-3 minutes.

Knead the Dough

Switch to a kneading attachment, and knead the dough on high speed for 5-10 minutes until smooth and elastic. If the dough is too sticky, add flour one tablespoon at a time. Grease a large bowl with olive oil, place the dough inside, cover with plastic wrap, and let it rise for 1 hour.

Making the Filling

Prepare the Filling

In a bowl, combine softened butter and set aside. In another bowl, mix dessert lover blend with brown sugar.

Preheat Oven

Once the dough has risen, preheat the oven to 350°F and line a large 9×13 baking dish with parchment paper.

Assembly and Baking

Roll the Dough

Lightly flour a surface, then roll out the dough into a rectangle (about 9″x14″ and ½ inch thick). Spread ¾ of the softened butter evenly over the dough, then sprinkle the brown sugar-spice mixture on top.

Shape the Rolls

Tightly roll the dough from the long side, and slice into 1.5-inch rolls. Place each roll cut side down in the prepared baking dish. Cover with plastic wrap, smear tops with remaining butter, and let them rise for another 20 minutes.

Bake the Rolls

Once the rolls have risen, bake for 35-40 minutes, until golden brown.

Making the Chai Tea Mixture

Prepare Chai Tea

In a medium saucepan, heat almond milk until boiling. Add tea bags, boiling for another 1-2 minutes before removing from heat. Steep for 5-6 minutes, then whisk in maple syrup and spices until dissolved.

Making the Chai-Infused Glaze

Prepare the Glaze

In a bowl, cream softened cream cheese until smooth. Gradually incorporate powdered sugar and chai tea mixture until the glaze is velvety. Adjust thickness with more chai or powdered sugar as needed.

Serving Suggestions

Serve warm rolls topped with chai glaze, perfect for sharing at gatherings or enjoying as a decadent breakfast.

Tips for Success

  • Always ensure the butter is warm, not hot, to avoid cooking the yeast.
  • If dough is too sticky, sprinkle additional flour during kneading.
  • Be patient during rising times for the best texture.

Variations

  • Substitute pumpkin puree with sweet potato or butternut squash for a different flavor.
  • Experiment with different types of glaze, such as maple or vanilla.

Storage Tips

Store any leftovers covered at room temperature for up to two days, or freeze for up to a month. Reheat gently in the oven to restore freshness.

Pairing Ideas

Pair these rolls with freshly brewed chai tea or a warm cup of coffee for a delightful treat that enhances their delicious flavors.

Pumpkin Chai Cinnamon Rolls

FAQs

1. Can I use regular milk instead of almond milk?
Yes, whole milk works perfectly in this recipe.

2. How can I make this recipe ahead of time?
You can prepare the dough and filling the night before, refrigerate, and bake in the morning.

3. What spices can I use if I don’t have a chai spice blend?
You can create your own blend with cinnamon, ginger, and cardamom.

4. Can I use a different type of glaze?
Absolutely! A simple icing made from powdered sugar and milk works well too.

5. How do I know when the rolls are fully cooked?
The rolls should be golden brown on top and feel firm to the touch. Use a toothpick inserted into the center to check for doneness.

These Homemade Pumpkin Chai Cinnamon Rolls bring the warmth of the fall season right into your kitchen. The inviting aroma and delectable flavors will make baking them a cherished tradition. Enjoy them fresh out of the oven, share with loved ones, or savor the indulgence all by yourself—no matter the occasion, these rolls are sure to delight.

Print
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
Pumpkin Chai Cinnamon Rolls

Pumpkin Chai Cinnamon Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Pumpkin Chai Cinnamon Rolls combine the rich flavors of pumpkin and chai spices in a fluffy roll, making them perfect for festive gatherings or a delightful breakfast.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 rolls 1x

Ingredients

Scale
  • ½ cup unsweetened almond milk (or whole milk)
  • 2 black tea bags (or chai tea bag)
  • 2 Tbsp pure maple syrup
  • 1 Tbsp chai spice blend
  • 4 cups organic all-purpose flour
  • 2 cups artisan bread flour
  • 1 packet rapid rise yeast (2 ¼ tsps)
  • 12 tsps pumpkin spice blend
  • 1 tsp sea salt
  • ¼ cup warm water
  • ½ cup + 1 Tbsp organic brown sugar
  • 1 ¼ cup unsweetened almond milk (at room temp)
  • 1 cup organic pumpkin puree (not pie filling)
  • 2 large eggs (room temp)
  • 6 Tbsp unsalted butter (melted and cooled)
  • 1 tsp vanilla extract
  • ½ cup unsalted butter (softened at room temp)
  • 1 Tbsp dessert lover blend
  • 3 cups organic powdered sugar (sifted)
  • 4 oz. organic cream cheese (softened)
  • 34 Tbsp cooled chai tea mixture

Instructions

  • Combine yeast and warm water with brown sugar in a bowl and let it sit.
  • Mix wet ingredients including milk, melted butter, eggs, pumpkin puree, and vanilla.
  • Whisk together dry ingredients and combine with wet ingredients until a dough forms.
  • Knead the dough until smooth and let it rise for 1 hour.
  • Prepare filling by combining softened butter and brown sugar-spice mixture.
  • Roll out the dough, spread filling, roll tightly, and slice into rolls.
  • Let rolls rise for 20 minutes, then bake at 350°F for 35-40 minutes.
  • Prepare chai tea mixture by heating almond milk and steeping tea bags.
  • Make glaze by creaming cream cheese and mixing in powdered sugar and chai tea mixture.
  • Serve warm rolls topped with chai glaze.

Notes

Ensure butter is warm, not hot, to activate the yeast properly.
Adjust flour during kneading if the dough feels too sticky.
Allow sufficient time for the dough to rise for the best results.

  • Author: Jesseca
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 320
  • Sugar: 20
  • Sodium: 300
  • Fat: 15
  • Saturated Fat: 9
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 44
  • Fiber: 2
  • Protein: 5
  • Cholesterol: 50

You might also like these recipes

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star