Pumpkin Chai Cinnamon Rolls

These Pumpkin Chai Cinnamon Rolls are perfect when you want something cozy and special to enjoy on crisp mornings. Each bite is soft and aromatic, filled with all the signature flavors of fall—warm spices, tender pumpkin, a hint of chai, and, of course, a generous swirl of creamy icing.

When autumn hits, my family starts asking for these cinnamon rolls non-stop. I first came up with this version one rainy October morning and have loved it for potlucks and special breakfasts ever since.

Ingredients

• All-purpose flour: gives the dough structure and softness Use unbleached flour for best results
• Active dry yeast: makes the rolls rise high and fluffy Always check the date for freshness
• Warm water: activates the yeast Temperature should feel like a warm bath not hot
• Pumpkin puree: brings earthy sweetness and moisture Look for pure pumpkin not pumpkin pie mix
• Whole milk: adds richness and tender crumb Use full-fat for fluffiest rolls
• Unsalted butter: gives flavor in dough and filling Choose sweet cream if possible
• Granulated sugar: sweetens the dough White or cane sugar both work
• Salt: balances sweetness and enhances flavor Go for fine sea salt for easiest mixing
• Egg: helps bind the dough and adds richness Farm eggs if you have them bring extra color
• Chai spice mix: adds depth and warmth You can make your own with cardamom ginger cinnamon and cloves
• Brown sugar: adds caramel notes to the filling Soft and moist sugar will combine best
• Ground cinnamon: lets that classic cinnamon roll aroma shine Use Saigon or Ceylon for deeper flavor
• Powdered sugar: creates the silky icing Sift if lumpy for smoothest result
• Cream cheese: gives the icing tang and velvety texture Use block-style for ideal consistency
• Vanilla extract: rounds out the icing with warmth Choose pure extract for best flavor
• Whole milk or cream: to loosen the icing Add slowly for your perfect thickness

Step-by-Step Instructions

Bloom the Yeast:

Dissolve the yeast in warm water in a small bowl Wait about five minutes until a frothy top forms which tells you the yeast is alive and ready

Mix Wet Ingredients:

In a large bowl whisk pumpkin puree milk melted butter sugar salt egg and chai spice until everything comes together in a golden orange mix

Add Yeast and Combine:

Pour the yeast mixture into your pumpkin mixture and stir so everything is evenly blended

Add Flour and Form Dough:

Gradually add flour using a spoon or dough hook Mix until a soft slightly sticky dough comes together and pulls away from the bowl sides

Knead the Dough:

Dust a countertop with flour Knead dough for about eight minutes until it feels smooth elastic and slightly tacky Shape it into a ball and place in a greased bowl Turn it once to coat Cover and set aside for one to one and a half hours until doubled

Make the Filling:

In a small bowl mix softened butter with brown sugar cinnamon and chai spice until creamy and spreadable

Shape the Rolls:

Punch down the risen dough and roll out on a generously floured surface Shape into a rectangle about sixteen by twelve inches

Add Filling:

Spread the buttery filling edge to edge across the dough Use an offset spatula or back of a spoon for even coverage

Roll and Slice:

Roll up tightly from the long edge to form a log Pinch the seam to seal Use dental floss or a sharp knife to cut the log into twelve even rolls

Second Rise:

Place rolls spiral-side up in a greased baking dish Arrange with a bit of space between each so they have room to expand Cover and let rest another thirty minutes until puffy

Bake:

Heat your oven to three hundred seventy five degrees Fahrenheit Bake the puffy rolls for twenty to twenty-five minutes until golden and set

Make the Icing:

While rolls bake mix powdered sugar cream cheese melted butter vanilla and just enough milk to create a pourable icing

Finish and Serve:

Let baked rolls cool about ten minutes so icing does not melt off Drizzle icing over the tops and serve while warm

Pin

I always look forward to adding extra chai spice to the filling My son likes to help me roll out the dough and swears he can tell when I use farm-fresh eggs It has become our autumn weekend tradition to make these together

Storage Tips

Store leftover rolls in an airtight container at room temperature for up to two days or in the fridge for four to five days Warm them gently in a low oven or in the microwave to revive their softness If freezing wrap each roll individually to keep them fresh for up to two months and thaw overnight

Ingredient Substitutions

You can swap chai spice for a homemade blend of cardamom ginger cinnamon and clove If you are out of cream cheese a little Greek yogurt plus butter stands in nicely For nondairy options try almond milk and plant-based butter

Serving Suggestions

These rolls are fantastic with a mug of spiced chai or strong coffee For a truly festive breakfast add apple slices granola or baked pears alongside They double as a sweet brunch treat or a showstopper brunch dessert

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Cultural and Historical Notes

Cinnamon rolls have Swedish roots but pumpkin and chai turn this into a new fall classic The warming notes remind me of cozy South Asian masalas and American holiday gatherings A union of old-world comfort and new-world spice

Recipe FAQs

→ Can I use a homemade chai spice blend?

Yes, you can mix ground cardamom, ginger, cinnamon, and cloves to create your own chai spice blend.

→ How do I keep the rolls fluffy and light?

Allowing the dough enough time to rise and kneading until elastic ensures a soft, fluffy texture.

→ Can I prepare these in advance?

You can prepare the dough and filling a day ahead, then shape and bake the next morning for fresh rolls.

→ What can I add for extra texture or flavor?

Chopped nuts or raisins can be scattered over the filling before rolling up for added texture and flavor.

→ How should I store leftovers?

Keep rolls in an airtight container at room temperature for up to two days. Warm briefly before serving for best results.

→ Can I use brown butter in the filling?

Yes, swapping melted butter for brown butter in the filling will add a rich, nutty depth to the flavor.