Pumpkin Chai Cinnamon Rolls (Print)

Tender rolls bursting with chai spice and pumpkin, crowned with creamy icing. Great for autumn mornings or celebrations.

# Ingredients:

→ Dough

01 - 500 g all-purpose flour, plus extra for dusting
02 - 2 1/4 tsp (7 g) active dry yeast
03 - 240 ml warm water
04 - 240 g pumpkin puree
05 - 240 ml whole milk
06 - 115 g unsalted butter, melted
07 - 200 g granulated sugar
08 - 1 tsp salt
09 - 1 large egg
10 - 1 1/2 tsp chai spice mix

→ Filling

11 - 115 g unsalted butter, softened
12 - 220 g brown sugar, packed
13 - 1 tbsp ground cinnamon
14 - 1 tsp chai spice mix

→ Icing

15 - 120 g powdered sugar
16 - 15 g cream cheese, softened
17 - 15 g unsalted butter, melted
18 - 15–30 ml whole milk
19 - 1 tsp vanilla extract

# Steps:

01 - Dissolve yeast in warm water in a small bowl and let stand for about 5 minutes until foamy.
02 - In a large bowl, combine pumpkin puree, milk, melted butter, sugar, salt, egg, and chai spice mix. Mix until homogenous.
03 - Add the activated yeast mixture to the pumpkin mixture and stir to integrate.
04 - Gradually add flour while mixing with a wooden spoon or dough hook until a soft dough begins to form.
05 - Turn the dough onto a lightly floured surface and knead for approximately 8 minutes until smooth and elastic.
06 - Place dough in a greased bowl, cover, and allow it to rise for 60–90 minutes or until doubled in volume.
07 - Combine softened butter, brown sugar, cinnamon, and chai spice mix in a bowl and mix until smooth.
08 - On a lightly floured surface, roll out the risen dough into a rectangle approximately 40 x 30 cm.
09 - Evenly spread the prepared filling over the rolled-out dough.
10 - From the long edge, tightly roll the dough into a log and then slice into 12 equal pieces.
11 - Arrange rolls in a greased baking dish, cover, and allow them to rise for 30 minutes.
12 - Preheat oven to 190°C. Bake the rolls for 20–25 minutes until golden brown.
13 - While rolls are baking, whisk powdered sugar, cream cheese, melted butter, milk, and vanilla extract until smooth.
14 - Allow rolls to cool for 10 minutes, then drizzle with icing and serve.

# Additional Notes:

01 - Chai spice may be substituted with a blend of ground cardamom, ginger, and clove.
02 - Using brown butter in the filling will add depth of flavor.
03 - Store leftovers in an airtight container and reheat before serving for best texture.
04 - Consider incorporating chopped nuts or raisins into the filling for added texture.
05 - Pair with chai tea for a complementary experience.

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