If you’ve been waiting for a sign to elevate your fall baking game, this is it. These Pumpkin Chai Cinnamon Rolls are what happens when cozy spices, creamy glaze, and pumpkiny perfection all come together in one unforgettable pumpkin breakfast treat. Swirled with warm chai spice and slathered in a velvety chai cream cheese glaze, they taste like a warm, comforting hug on a crisp morning.

This recipe is built for brunches, weekends with family, or just treating yourself because it’s Tuesday and life is short. Make a batch and prepare to become everyone’s favorite fall baker.

Why You’ll Love These Pumpkin Chai Cinnamon Rolls

These rolls are extra fluffy thanks to a mix of all-purpose and bread flour. The dough is subtly sweet with pumpkin purée and warm chai tea steeped into the mix. Topped with a rich chai cream cheese glaze, they deliver everything you want in fall cinnamon rolls: spice, softness, and serious bakery-level vibes.

Ingredients You’ll Need

Chai Tea Mixture:

½ cup unsweetened almond milk (or whole milk)
2 black or chai tea bags
2 tbsp maple syrup
1 tbsp chai spice blend

Pumpkin Dough:

4 cups all-purpose flour
2 cups bread flour
1 packet (2¼ tsp) rapid-rise yeast
1–2 tsp pumpkin spice blend
1 tsp sea salt
¼ cup warm water
½ cup + 1 tbsp brown sugar
1¼ cups unsweetened almond milk (room temp)
1 cup pumpkin purée
2 large eggs (room temp)
6 tbsp melted unsalted butter
1 tsp vanilla extract

Filling:

½ cup brown sugar
½ cup softened unsalted butter
1 tbsp chai spice blend

Chai Cream Cheese Glaze:

3 cups powdered sugar (sifted)
4 oz cream cheese (room temp)
3–4 tbsp cooled chai tea mixture

How to Make Pumpkin Chai Cinnamon Rolls

Steep and mix: Heat almond milk, steep tea bags, then whisk in maple syrup and chai spice. Cool.
Activate yeast: Combine warm water, 1 tbsp brown sugar, and yeast. Let sit 10 minutes.
Mix dough: Add steeped chai milk, butter, eggs, pumpkin, and vanilla. In a separate bowl, combine dry ingredients.
Knead: Mix wet and dry and knead 5–10 minutes until dough is soft and elastic. Add flour as needed.
First rise: Place in greased bowl, cover, and let rise 1 hour until doubled.
Roll and fill: Mix brown sugar and chai spice. Roll dough into a 9×14-inch rectangle. Spread 3/4 of the butter, sprinkle the sugar-spice mix, and pat it down.
Shape: Roll tightly and slice into 12 rolls. Place in lined 9×13-inch pan. Spread remaining butter on top. Cover and rise 20 minutes.
Bake: Preheat oven to 350°F and bake for 35–40 minutes until golden.
Glaze: Beat cream cheese with powdered sugar and chai tea until smooth. Spread generously over warm rolls.

Fall Cinnamon Roll Tips

Let your chai steep long enough to infuse deep flavor.
Use room temp ingredients for the fluffiest dough.
Don’t skimp on the glaze—it’s fall, go big!

Why I Fell in Love with These Rolls

I made these one blustery weekend when I needed comfort food and a reason to stay in pajamas. The smell alone was worth it. But then I tasted that first warm roll with gooey filling and chai glaze—and just like that, these rolls became a fall tradition.

What to Serve with Pumpkin Chai Cinnamon Rolls

Pair with a spiced latte, a creamy chai, or hot apple cider. Serve with eggs and bacon for a savory contrast, or keep it sweet with fresh fruit. These rolls also shine as a standalone dessert.

How to Store and Reheat

Cover and refrigerate leftovers for up to 4 days. Reheat in the microwave for 20 seconds or in a 300°F oven until warmed through. You can also freeze the rolls (unfrosted), then glaze after reheating.

Pumpkin Chai Cinnamon Roll FAQs

Can I use regular milk instead of almond?

Yes! Whole or 2% milk works perfectly.

Can I make these ahead?

Yes, refrigerate shaped rolls overnight, then bake fresh in the morning.

What if I don’t have chai spice?

Mix cinnamon, cardamom, ginger, and a pinch of clove or allspice.

Cinnamon Rolls Worth Savoring

These Pumpkin Chai Cinnamon Rolls are a celebration of everything fall. Soft, spiced, and slathered in creamy glaze, they transform any morning into a moment of indulgence. Whether you’re brunching, gifting, or simply craving a pumpkin breakfast treat, this is the recipe that makes autumn taste even sweeter.

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Pumpkin Chai Cinnamon Rolls

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Author: Olivia Hartwellen
Total Time: 2 hours 30 minutes
Yield: 12 cinnamon rolls 1x
Diet: Vegetarian

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Description

These Pumpkin Chai Cinnamon Rolls combine soft pumpkin-infused dough with warming chai spices and a luscious chai cream cheese glaze. Baked to golden perfection and ideal for autumn brunches, they’re the ultimate fall comfort food that fills the kitchen with cozy aroma and delivers bakery-style results at home.

Ingredients

Scale

Chai Tea Mixture:

½ cup unsweetened almond milk (or whole milk)
2 black or chai tea bags
2 tbsp maple syrup
1 tbsp chai spice blend

Pumpkin Dough:

4 cups all-purpose flour
2 cups bread flour
1 packet (2¼ tsp) rapid-rise yeast
1–2 tsp pumpkin spice blend
1 tsp sea salt
¼ cup warm water
½ cup + 1 tbsp brown sugar
1¼ cups unsweetened almond milk (room temperature)
1 cup pumpkin purée
2 large eggs (room temperature)
6 tbsp melted unsalted butter
1 tsp vanilla extract

Filling:

½ cup brown sugar
½ cup softened unsalted butter
1 tbsp chai spice blend

Chai Cream Cheese Glaze:

3 cups powdered sugar (sifted)
4 oz cream cheese (room temperature)
3–4 tbsp cooled chai tea mixture

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Instructions

Steep & Flavor the Milk: Heat almond milk and steep tea bags. Stir in maple syrup and chai spice. Let cool.
Activate Yeast: Mix warm water, 1 tbsp brown sugar, and yeast. Let sit 10 minutes until foamy.
Mix Dough: Combine steeped chai milk, butter, eggs, pumpkin purée, and vanilla. In another bowl, mix flour, pumpkin spice, salt, and sugar.
Knead: Combine wet and dry ingredients. Knead for 5–10 minutes until soft and elastic.
First Rise: Place dough in greased bowl, cover, and let rise 1 hour or until doubled.
Roll & Fill: Mix brown sugar and chai spice. Roll dough into a 9×14-inch rectangle. Spread ¾ of the butter, sprinkle filling, and gently pat.
Shape Rolls: Roll tightly from long edge and slice into 12 rolls. Place in a lined 9×13-inch pan. Spread remaining butter on top. Let rise 20 minutes.
Bake: Preheat oven to 350°F and bake for 35–40 minutes until golden brown.
Glaze: Beat cream cheese, powdered sugar, and chai tea mixture until smooth. Spread over warm rolls.

Notes

For best flavor, steep chai tea for at least 10 minutes.

Make ahead by refrigerating shaped rolls overnight before baking.

Glaze can be adjusted in thickness by adding more or less tea mixture.

Store leftovers in the fridge for up to 4 days or freeze unfrosted rolls.

Prep Time: 30 minutes (plus 1 hour 20 minutes rising)
Cook Time: 40 minutes
Category: Breakfast, Desserts
Method: Baking
Cuisine: American

Pumpkin Chai Cinnamon Rolls: The Ultimate Fall Breakfast Treat