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–+ servings

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.
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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 9x13-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!

Nutrition

Calories: 400kcal
Keyword Pumpkin chai cinnamon rolls
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