Indulge in the ultimate fall comfort food with these Pumpkin Chai Cinnamon Rolls. Infused with warm chai spices and rich pumpkin flavor, these rolls are soft, fluffy, and perfect for a cozy morning or dessert. Topped with a chai-infused glaze, these rolls take the traditional cinnamon roll to the next level by incorporating seasonal spices and creamy pumpkin puree. Each bite is a delightful combination of spiced sweetness and creamy frosting, making them an irresistible treat for any fall gathering or weekend brunch.
Ingredients:
Chai Tea Mixture:
- ½ cup unsweetened almond milk (or whole milk if preferred)
- 2 black tea bags (or 1 chai tea bag to omit the spice blend)
- 2 tablespoons pure maple syrup
- 1 tablespoon chai spice blend (see notes)
Pumpkin Dough:
- 4 cups organic all-purpose flour (Bob’s Red Mill recommended)
- 2 cups artisan bread flour (Bob’s Red Mill recommended)
- 1 packet of rapid rise yeast (equivalent to 2 ¼ teaspoons)
- 1-2 teaspoons pumpkin spice blend (see notes for details)
- 1 teaspoon sea salt
- ¼ cup warm water
- ½ cup organic brown sugar + 1 tablespoon
- 1 ¼ cup unsweetened almond milk, at room temperature (or use whole milk or heavy cream)
- 1 cup of organic pumpkin puree (ensure it’s not pumpkin pie filling)
- 2 large eggs, room temperature
- 6 tablespoons unsalted butter, melted and cooled to warm
- 1 teaspoon vanilla extract
Filling:
- ½ cup organic brown sugar
- ½ cup of unsalted butter, softened to room temperature
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
Chai-Infused Glaze:
- 3 cups organic powdered sugar, sifted
- 4 oz. organic cream cheese, softened to room temperature (half a package)
- 3-4 tablespoons cooled chai tea mixture (from above)
Instructions:
- Prepare the Chai Tea Mixture:
- In a small saucepan, heat the almond milk until warm, but not boiling.
- Add the black tea bags (or chai tea bag), maple syrup, and chai spice blend.
- Let steep for 5-10 minutes, then remove the tea bags and let the mixture cool. Set aside for later use.
- Make the Pumpkin Dough:
- In a large mixing bowl, whisk together the all-purpose flour, artisan bread flour, yeast, pumpkin spice blend, and sea salt.
- In a separate bowl, combine the warm water, brown sugar, almond milk, pumpkin puree, eggs, melted butter, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until a sticky dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Prepare the Filling:
- In a small bowl, mix the brown sugar, softened butter, cinnamon, and nutmeg (if using) until well combined and spreadable.
- Roll and Fill the Dough:
- Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about ¼-inch thick.
- Spread the cinnamon-sugar filling evenly over the dough, leaving a small border around the edges.
- Begin by rolling the dough tightly into a log from the long side.
- Cut the log into 12 equal pieces and arrange them in a greased 9×13-inch baking dish.
- Cover the dish and allow the rolls to rise for an additional 30 to 45 minutes, or until they become puffy.
- Bake the Rolls:
- Preheat your oven to 350°F (175°C). Once the rolls have risen, bake for 25-30 minutes, or until golden brown and cooked through.
- Make the Chai-Infused Glaze:
- In a mixing bowl, beat together the powdered sugar, cream cheese, and 3-4 tablespoons of the cooled chai tea mixture until smooth and creamy.
- Adjust the consistency by adding more chai tea mixture if needed.
- Frost the Rolls:
- Once the rolls have cooled slightly, generously spread the chai-infused glaze over the top.
- Serve warm and enjoy!
Conclusion:
These Pumpkin Chai Cinnamon Rolls are a cozy, spiced indulgence perfect for autumn mornings. The combination of pumpkin, chai spices, and the creamy glaze makes each bite a flavorful delight. Whether for a family brunch or a seasonal dessert, these rolls are sure to impress with their soft texture and warm, comforting flavors.
Pumpkin Chai Cinnamon Rolls: A Cozy Fall Treat
Soft and fluffy pumpkin cinnamon rolls infused withchai spices, topped with a creamy chai glaze. A perfect fall treat forbreakfast or dessert.
Ingredients
Chai Tea Mixture:
- ½ cup unsweetened almond milk or whole milk if preferred
- 2 black tea bags or 1 chai tea bag to omit the spice blend
- 2 tablespoons pure maple syrup
- 1 tablespoon chai spice blend see notes
Pumpkin Dough:
- 4 cups organic all-purpose flour Bob’s Red Mill recommended
- 2 cups artisan bread flour Bob’s Red Mill recommended
- 1 packet of rapid rise yeast equivalent to 2 ¼ teaspoons
- 1-2 teaspoons pumpkin spice blend see notes for details
- 1 teaspoon sea salt
- ¼ cup warm water
- ½ cup organic brown sugar + 1 tablespoon
- 1 ¼ cup unsweetened almond milk at room temperature (or use whole milk or heavy cream)
- 1 cup of organic pumpkin puree ensure it’s not pumpkin pie filling
- 2 large eggs room temperature
- 6 tablespoons unsalted butter melted and cooled to warm
- 1 teaspoon vanilla extract
Filling:
- ½ cup organic brown sugar
- ½ cup of unsalted butter softened to room temperature
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg optional
Chai-Infused Glaze:
- 3 cups organic powdered sugar sifted
- 4 oz. organic cream cheese softened to room temperature (half a package)
- 3-4 tablespoons cooled chai tea mixture from above
Instructions
Prepare the Chai Tea Mixture:
- In a small saucepan, heat the almond milk until warm, but not boiling.
- Add the black tea bags (or chai tea bag), maple syrup, and chai spice blend.
- Let steep for 5-10 minutes, then remove the tea bags and let the mixture cool. Set aside for later use.
Make the Pumpkin Dough:
- In a large mixing bowl, whisk together the all-purpose flour, artisan bread flour, yeast, pumpkin spice blend, and sea salt.
- In a separate bowl, combine the warm water, brown sugar, almond milk, pumpkin puree, eggs, melted butter, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until a sticky dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Prepare the Filling:
- In a small bowl, mix the brown sugar, softened butter, cinnamon, and nutmeg (if using) until well combined and spreadable.
Roll and Fill the Dough:
- Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about ¼-inch thick.
- Spread the cinnamon-sugar filling evenly over the dough, leaving a small border around the edges.
- Begin by rolling the dough tightly into a log from the long side.
- Cut the log into 12 equal pieces and arrange them in a greased 9×13-inch baking dish.
- Cover the dish and allow the rolls to rise for an additional 30 to 45 minutes, or until they become puffy.
Bake the Rolls:
- Preheat your oven to 350°F (175°C). Once the rolls have risen, bake for 25-30 minutes, or until golden brown and cooked through.
Make the Chai-Infused Glaze:
- In a mixing bowl, beat together the powdered sugar, cream cheese, and 3-4 tablespoons of the cooled chai tea mixture until smooth and creamy.
- Adjust the consistency by adding more chai tea mixture if needed.
Frost the Rolls:
- Once the rolls have cooled slightly, generously spread the chai-infused glaze over the top.
- Serve warm and enjoy!