Homemade Pumpkin Chai Cinnamon Rolls

Ready in just over an hour, these homemade pumpkin chai cinnamon rolls bring together a soft pumpkin dough swirled with spiced sugar and finished with a dreamy chai cream cheese glaze. Each bite is fluffy, comforting, and spiced just right for cozy mornings or lazy brunches.

My first attempt at making these happened during a fall brunch with friends. The sweet-and-spicy aroma had everyone gathering in the kitchen before they even came out of the oven and now these rolls are my go-to whenever I want to spoil my favorite people.

Ingredients

• Almond milk or whole milk: for richness and moisture in dough and glaze look for creamy and unsweetened for the best texture
• Black tea bags or chai tea bags: infuse the rolls and glaze with spiced warmth I prefer premium brands for full flavor
• Pure maple syrup: adds a gentle sweetness and a touch of earthiness choose pure maple only
• Chai spice blend or homemade: for that classic chai richness make your own with cinnamon cardamom ginger and nutmeg
• All-purpose and bread flours: for a pillowy yet structured dough use high-quality unbleached options
• Rapid rise yeast: for a quick and reliable rise always check freshness
• Pumpkin puree: gives vibrant color and subtle sweetness look for pure pumpkin not pie filling
• Organic brown sugar: keeps the filling gooey and caramelly
• Eggs: for structure and extra richness bring to room temperature
• Unsalted butter: melted and softened as needed use good quality for best taste
• Vanilla extract: deepens the flavor profile
• Sea salt: rounds out and enhances the sweetness opt for fine sea salt
• Cream cheese: for glaze tangy and creamy use organic or full fat for best results
• Powdered sugar: for sweet silky glaze sift for smoothness
• Tips for selecting quality items: go for fresh warm spices real vanilla and unbleached flours for the fluffiest rolls

Step-by-Step Instructions

Make the Yeast Mixture:

Combine yeast and brown sugar in your mixing bowl and slowly add warm water Stir until blended Let sit for ten minutes until the yeast foams and smells bready This ensures your yeast is active for a perfect rise

Prepare the Wet Ingredients:

Pour in room temperature milk and warm melted butter Whisk until mixed Add eggs one at a time followed by pumpkin puree and vanilla Whisk again until incorporated Each addition needs to be fully blended for a tender crumb

Combine Dry and Wet Ingredients:

In a separate bowl whisk flours brown sugar pumpkin spice and salt Then tip the dry mixture into the wet mix With your mixer on low blend until a loose dough forms This combines the ingredients evenly so no pockets of flour remain

Knead the Dough:

Switch to a dough hook and knead on high for five to ten minutes The dough should become smooth elastic and slightly tacky If it is too sticky add a sprinkling of flour Let the dough bounce back when poked so you know it is ready

First Rise:

Lightly oil a large bowl Place your dough ball inside and toss to coat Cover with plastic or a towel Let sit in a warm draft free spot for about one hour until doubled in size Rising time is key for soft puffy rolls

Mix the Filling:

In a bowl stir together softened butter brown sugar and chai spice until paste like in consistency This will help spread the filling evenly later Prepare your pan by lining it with parchment

Shape and Fill the Dough:

Lightly flour your work surface and roll the dough into a wide rectangle about half an inch thick Spread most of the butter mixture evenly over the dough Use a spoon knife or brush to coat from edge to edge Sprinkle the sugar spice blend on top pressing gently so it sticks

Roll Slice and Arrange:

Roll the dough up tightly from the long side Use a sharp knife or pastry cutter to slice into one and a half inch rolls Arrange cut side down in your prepared pan

Second Rise:

Cover the rolls with plastic and let rise about twenty minutes They should look puffy and fill out the pan

Bake:

Preheat oven to three fifty Bake the rolls for about thirty five to forty minutes They should be golden and smell like sweet chai spice

Brew the Chai Mixture:

Simmer almond milk and tea bags for several minutes Let steep off heat Add maple syrup and spice whisking until dissolved Strain and cool completely Full flavor comes from letting it steep well

Make the Glaze:

In a bowl beat the cream cheese until creamy Slowly beat in powdered sugar and just enough chai mixture to make a thick yet pourable glaze It should be velvety and easy to spread

Finish:

Spread glaze generously over warm rolls Let it soak in slightly before serving so every bite is flavorful

Save

My favorite part is sneaking a little extra chai spice into the glaze Giving the first bite of a warm roll to my sister while the house smells like cinnamon is pure comfort in a memory

Storage Tips

Keep your cinnamon rolls tightly wrapped at room temperature for up to three days They last up to a week in the fridge and can be frozen after baking and cooling Just thaw overnight and warm slightly in the oven before serving

Ingredient Substitutions

You can swap almond milk for any plant-based or dairy milk All-purpose flour works for the whole recipe if you do not have bread flour For dairy-free use plant butter and vegan cream cheese The filling is flexible if you want more spice or less sugar

Serving Suggestions

Best enjoyed slightly warm with a cup of chai or coffee You can drizzle a little extra glaze before serving Try topping with toasted pecans or a sprinkle of flaky salt for crunch

Pumpkin Chai Rolls in History

Pumpkin cinnamon rolls put a seasonal spin on classic sweet rolls Adding chai gives a nod to Indian spices and warming fall flavors making these a modern favorite among bakers wanting more than tradition

Recipe FAQs

→ How do I get the dough soft and fluffy?

Use a combination of all-purpose and bread flour, knead until elastic, and allow enough rising time for best texture.

→ Can I use regular milk instead of almond milk?

Yes, whole milk or even heavy cream can substitute for almond milk to enrich the dough’s flavor and softness.

→ What makes the chai flavor stand out?

The chai flavor is built with a blend of cinnamon, cardamom, ginger, nutmeg, allspice, and brewed black tea mixed into both the filling and glaze.

→ How do I store cinnamon rolls to keep them fresh?

Once cooled, tightly wrap or seal the rolls and keep at room temperature for up to 3 days or refrigerate for a week.

→ Is it possible to make these rolls dairy-free?

Use almond milk and vegan butter in the dough and filling, and swap regular cream cheese for a dairy-free alternative in the glaze.