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