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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)
- 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
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.
- 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