Pumpkin Chai Cinnamon Rolls: A Cozy Fall Treat

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:

  1. 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.
  2. 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.
  3. Prepare the Filling:
    • In a small bowl, mix the brown sugar, softened butter, cinnamon, and nutmeg (if using) until well combined and spreadable.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 2 hours 5 minutes
Total Time 3 hours
Course Breakfast, Dessert
Cuisine American, Fall-Inspired
Servings 4
Calories 400 kcal

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!
Keyword Pumpkin chai cinnamon rolls

Leave a Comment

Recipe Rating