Homemade Pumpkin Chai Cinnamon Rolls (Print)

Pumpkin cinnamon rolls filled with chai spices and topped with maple chai cream cheese glaze. Soft, fragrant, and sweet.

# What You'll Need:

→ CHAI TEA MIXTURE

01 - ½ cup unsweetened almond milk (substitute whole milk or heavy cream if desired)
02 - 2 premium black tea bags (or 1 chai tea bag if omitting spice blend)
03 - 2 tablespoons pure maple syrup
04 - 1 tablespoon chai spice blend (see notes for recipe)

→ PUMPKIN DOUGH

05 - 4 cups organic all-purpose flour
06 - 2 cups artisan bread flour
07 - 1 packet rapid rise yeast (2 ¼ teaspoons)
08 - 1-2 teaspoons pumpkin spice blend (store-bought or homemade)
09 - 1 teaspoon sea salt
10 - ¼ cup warm water
11 - ½ cup organic brown sugar + 1 tablespoon
12 - 1 ¼ cup unsweetened almond milk, room temperature
13 - 1 cup organic pumpkin puree (not pie filling)
14 - 2 large eggs, room temperature
15 - 6 tablespoons unsalted butter, melted and cooled (warm, not hot)
16 - 1 teaspoon vanilla extract

→ FILLING

17 - ½ cup organic brown sugar
18 - ½ cup unsalted butter, softened at room temperature
19 - 1 tablespoon dessert lover blend (see notes for recipe)

→ CHAI-INFUSED GLAZE

20 - 3 cups organic powdered sugar, sifted
21 - 4 ounces organic cream cheese, softened at room temperature
22 - 3-4 tablespoons cooled chai tea mixture

# How to Make It:

01 - Combine yeast and 1 tablespoon brown sugar in a mixer bowl. Slowly pour in warm water while stirring frequently. Allow the mixture to activate for 10 minutes. Add milk and melted butter and whisk until combined. Add eggs, pumpkin puree, and vanilla, whisking to incorporate. In a separate bowl, combine flours, sugar, pumpkin spice, and salt. Gradually add to the wet ingredients, mixing on low speed until a dough forms. Knead for 5-10 minutes on high speed until smooth and elastic, adding extra flour if dough is too sticky. Grease a bowl, place the dough inside, cover, and let rise for 1 hour until doubled in size.
02 - Mix softened butter until paste-like. Combine the dessert lover blend and brown sugar in a separate bowl. Set both aside for assembly.
03 - Preheat oven to 350°F. Line a 9x13 baking dish with parchment paper. Lightly flour a surface and roll the dough into a 9x14 rectangle. Spread ¾ of the softened butter evenly, then sprinkle the sugar-spice mixture over the top. Roll the dough tightly and cut into 1.5-inch rolls. Arrange the rolls in the baking dish, cover, and let rise for 20 minutes. Brush the tops with remaining softened butter.
04 - Bake in a preheated oven for 35-40 minutes until golden brown and cooked thoroughly.
05 - Heat the almond milk in a saucepan until boiling. Add tea bags and let boil for another 1-2 minutes. Remove from heat and steep for 5-6 minutes. Mix in maple syrup and spices (cinnamon, nutmeg, ginger, allspice, cardamom, ground cloves, black pepper) until combined. Let cool.
06 - Beat softened cream cheese until smooth. Add powdered sugar and 3-4 tablespoons of chai tea mixture, beating until velvety. Adjust consistency with additional chai tea or powdered sugar if needed.
07 - Spread the glaze evenly over the warm rolls. Serve immediately and enjoy.

# Additional Notes:

01 - Store baked rolls at room temperature for up to 3 days or refrigerated up to 1 week. Freeze for up to 2 months.
02 - Substitute bread flour entirely with all-purpose flour if needed.
03 - Chai spice blend: 2 tablespoons cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, 1 teaspoon allspice, 1 teaspoon cardamom, ½ teaspoon ground cloves.

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