Homemade Pumpkin Chai Cinnamon Rolls

Ready in a little over an hour, this Homemade Pumpkin Chai Cinnamon Rolls recipe is the ultimate decadence. Filled with savory pumpkin and warm spices, these rolls paired with a chai cream cheese glaze are perfect for cozy mornings or festive gatherings. Their rich flavor and soft texture make them ideal for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

• Comforting Flavor: The combination of pumpkin and chai spices creates a warm and inviting taste that’s hard to resist.
• Perfect for Any Occasion: Whether it’s a holiday brunch or a simple weekend treat, these rolls fit right in.
• Easy to Make: With straightforward steps, you can whip up these delicious rolls without any fuss.
• Versatile Serving Options: Enjoy them warm with coffee or as a sweet treat after dinner.
• Impressive Presentation: The chai glaze adds a beautiful finish that makes these rolls visually appealing.

Tools and Preparation

Before starting your baking adventure, gather the essential tools to make your Homemade Pumpkin Chai Cinnamon Rolls.

Essential Tools and Equipment

• Mixing bowls
• Measuring cups and spoons
• Rolling pin
• Baking sheet
• Parchment paper
• Whisk

Importance of Each Tool

• Mixing bowls: Essential for combining the dough ingredients thoroughly.
• Rolling pin: Helps achieve the perfect thickness for rolling out the dough.
• Baking sheet: Provides an even surface for baking your cinnamon rolls to perfection.

Ingredients

For the Dough

• 1/2 cup Almond milk, unsweetened (You can use whole milk, if desired)
• 2 black tea bags, premium (You can also use a chai tea bag and omit the spice blend)
• 2 Tbsps pure maple syrup
• 1 Tbsp chai spice blend (See Notes!)
• 4 cups organic All-purpose flour (I love Bob’s Red Mill)
• 2 cups Artisan Bread flour (I love Bob’s Red Mill; See Notes!)
• 1 packet Rapid Rise Yeast (That’s 2 1/4 tsps!)
• 1-2 tsps pumpkin spice blend
• 1 tsp sea salt
• 1/4 cup WARM water
• 1/2 cup organic brown sugar + 1 Tbsp
• 1 1/4 cup Almond milk, unsweetened + at room temp. (You can use whole milk or heavy cream, if desired)
• 1 cup organic pumpkin puree (NOT Pie filling!)
• 2 large eggs, room temp.
• 6 Tbsps unsalted butter, melted + cooled until warm (Make sure that it’s WARM, not hot!)
• 1 tsp vanilla extract

For the Filling

• 1/2 cup organic brown sugar
• 1/2 cup unsalted butter, softened at room temp.
• 1 Tbsp Dessert Lover Blend

For the Glaze

• 3 cups organic powdered sugar, sifted
• 4 oz. organic cream cheese, softened at room temp. (That’s 1/2 a pack!)
• 3-4 Tbsps cooled Chai tea mixture (See Notes!)

How to Make Homemade Pumpkin Chai Cinnamon Rolls

Step 1: Prepare the Dough

Combine warm almond milk and maple syrup in a mixing bowl. Add in the black tea bags and let steep for about 5 minutes. Remove tea bags afterward.

Step 2: Mix Dry Ingredients

In another bowl, whisk together all-purpose flour, Artisan bread flour, yeast, sea salt, pumpkin spice blend, and chai spice blend.

Step 3: Combine Wet Ingredients

Add the pumpkin puree, eggs, melted butter (make sure it’s warm), and vanilla extract into the milk mixture. Stir until well combined.

Step 4: Form the Dough

Gradually add dry ingredients to wet ingredients while mixing. Knead until you form a soft dough. Place in a greased bowl and cover with plastic wrap. Allow to rise for about 30 minutes or until doubled in size.

Step 5: Roll Out Dough

Once risen, punch down the dough and roll it out into a rectangle on a floured surface.

Step 6: Add Filling

Spread softened butter over rolled-out dough. Sprinkle brown sugar and Dessert Lover Blend evenly on top.

Step 7: Roll Up & Cut

Starting from one edge of the rectangle, roll up tightly into a log. Slice into equal pieces and place them on parchment-lined baking sheets.

Step 8: Final Rise & Bake

Cover rolls with a cloth and let rise again for about 20 minutes. Preheat your oven to 350°F (175°C). Bake for around 25–30 minutes until golden brown.

Step 9: Prepare Glaze

While baking, mix powdered sugar with cream cheese and cooled chai tea mixture until smooth. Drizzle over baked cinnamon rolls once they have cooled slightly.

Enjoy your delightful Homemade Pumpkin Chai Cinnamon Rolls!

How to Serve Homemade Pumpkin Chai Cinnamon Rolls

Serving Homemade Pumpkin Chai Cinnamon Rolls is a delightful experience that brings warmth and comfort to any table. These rolls are perfect for breakfast, brunch, or dessert and can be enjoyed in various ways.

Classic Serving

• Serve warm and drizzled with the chai cream cheese glaze for a decadent treat.

With Fresh Fruit

• Pair with sliced apples or pears to add a refreshing contrast to the sweet rolls.

Coffee Companion

• Enjoy alongside a steaming cup of coffee or chai tea to enhance the flavors of the rolls.

Topped with Nuts

• Sprinkle crushed walnuts or pecans on top for added crunch and flavor.

Ice Cream Delight

• Serve with a scoop of vanilla or caramel ice cream for an indulgent dessert option.

How to Perfect Homemade Pumpkin Chai Cinnamon Rolls

Perfecting your Homemade Pumpkin Chai Cinnamon Rolls can elevate your baking game. Here are some helpful tips to ensure success.

• Use Room Temperature Ingredients – Allow ingredients like eggs and milk to reach room temperature for better mixing and texture.

• Knead the Dough Thoroughly – Kneading helps develop gluten, which gives your rolls their fluffy texture; aim for about 5-7 minutes of kneading.

• Let the Dough Rise – Give your dough enough time to rise until it doubles in size; this can take about 1 hour in a warm place.

• Don’t Overbake – Keep an eye on your rolls while baking; they should be golden brown but not overly dark.

• Experiment with Spices – Feel free to adjust the spice levels according to your taste; adding extra cinnamon or nutmeg can enhance flavor.

Best Side Dishes for Homemade Pumpkin Chai Cinnamon Rolls

Complementing your Homemade Pumpkin Chai Cinnamon Rolls with side dishes can create a well-rounded meal. Here are some great options:

1. Fruit Salad – A mix of seasonal fruits adds freshness and balances the sweetness of the rolls.

2. Greek Yogurt Parfait – Layer yogurt with granola and berries for a creamy, crunchy side that pairs wonderfully.

3. Egg Casserole – A savory egg dish offers protein and makes for a hearty breakfast alongside sweet rolls.

4. Crispy Hash Browns – The crispy texture contrasts nicely with the soft rolls, creating a satisfying breakfast spread.

5. Savory Oatmeal – A bowl of savory oatmeal topped with herbs provides a healthy balance to the sweet cinnamon rolls.

6. Chai Tea Latte – This creamy beverage mirrors the chai flavors in the rolls while offering warmth and comfort.

Common Mistakes to Avoid

Making Homemade Pumpkin Chai Cinnamon Rolls can be a delightful experience, but some common mistakes can hinder your success.

• Using cold ingredients: Always ensure that your milk, eggs, and butter are at room temperature. Cold ingredients can prevent proper dough rising.
• Skipping the proofing step: Letting the dough rise is crucial for fluffy rolls. If you skip this step, your rolls may turn out dense and hard.
• Overfilling the rolls: While it’s tempting to add more filling, too much can cause the rolls to burst open during baking. Stick to the recommended amounts for the best results.
• Not measuring flour correctly: Use a spoon to aerate your flour before scooping it into measuring cups. This prevents using too much flour, which can lead to dry rolls.
• Ignoring oven temperature: Baking at the wrong temperature can affect cooking time and texture. Always preheat your oven and use an oven thermometer if necessary.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Place parchment paper between layers to prevent sticking.

Freezing Homemade Pumpkin Chai Cinnamon Rolls

• Wrap tightly in plastic wrap and then foil for up to 2 months.
• Thaw overnight in the refrigerator before reheating.

Reheating Homemade Pumpkin Chai Cinnamon Rolls

• Oven: Preheat to 350°F (175°C) and heat for about 10-15 minutes until warm.
• Microwave: Heat individually on high for about 15-20 seconds.
• Stovetop: Place in a covered skillet over low heat for about 5-7 minutes.

Frequently Asked Questions

Can I use different milk alternatives in Homemade Pumpkin Chai Cinnamon Rolls?

Yes, you can substitute almond milk with any non-dairy milk like soy or oat milk without compromising flavor.

How do I make my Homemade Pumpkin Chai Cinnamon Rolls vegan?

Replace eggs with flaxseed meal mixed with water and use plant-based butter instead of regular butter.

What if I don’t have chai spice blend?

You can easily make your own by mixing cinnamon, ginger, nutmeg, and cardamom together.

Can I make these Homemade Pumpkin Chai Cinnamon Rolls ahead of time?

Absolutely! You can prepare the dough a day earlier and let it rise overnight in the fridge before baking.

Final Thoughts

These Homemade Pumpkin Chai Cinnamon Rolls offer a perfect mix of comfort and flavor. The warm spices combined with pumpkin create a delightful treat that’s versatile enough for breakfast, brunch, or dessert. Feel free to customize them by adding nuts or dried fruits for extra texture!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Homemade Pumpkin Chai Cinnamon Rolls

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• Author: Dian
• Total Time: 1 hour
• Yield: Serves about 12 rolls 1x

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Description

Indulge in the warmth of Homemade Pumpkin Chai Cinnamon Rolls, a delightful treat that brings the cozy flavors of fall right to your kitchen. With a soft, pillowy texture and a luscious chai cream cheese glaze, these rolls are perfect for breakfast, brunch, or dessert. Infused with savory pumpkin and aromatic spices, they create an irresistible aroma while baking. Ideal for festive gatherings or a comforting weekend morning, these cinnamon rolls are sure to impress family and friends alike.

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Ingredients

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• 1/2 cup unsweetened almond milk
• 2 premium black tea bags
• 2 tablespoons pure maple syrup
• 1 tablespoon chai spice blend
• 4 cups organic all-purpose flour
• 2 cups artisan bread flour
• 1 packet rapid rise yeast
• 1–2 teaspoons pumpkin spice blend
• 1 teaspoon sea salt
• 1/4 cup warm water
• 1/2 cup organic brown sugar plus 1 tablespoon
• 1 1/4 cup unsweetened almond milk at room temperature
• 1 cup organic pumpkin puree
• 2 large eggs at room temperature
• 6 tablespoons unsalted butter, melted and cooled until warm
• 1 teaspoon vanilla extract
• 1/2 cup organic brown sugar for filling
• 1/2 cup unsalted butter softened at room temperature for filling
• 1 tablespoon Dessert Lover Blend for filling
• 3 cups organic powdered sugar sifted for glaze
• 4 oz. organic cream cheese softened at room temperature for glaze
• 3–4 tablespoons cooled chai tea mixture for glaze

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Instructions

1. Prepare the dough by combining warm almond milk and maple syrup in a mixing bowl. Steep black tea bags for 5 minutes before removing.
2. In another bowl, mix all-purpose flour, artisan bread flour, yeast, sea salt, pumpkin spice blend, and chai spice blend.
3. Combine wet ingredients: add pumpkin puree, eggs, melted butter (warmed), and vanilla extract to the milk mixture.
4. Gradually incorporate dry ingredients into the wet mixture while mixing to form a soft dough. Cover it in a greased bowl and let rise until doubled in size (about 30 minutes).
5. Punch down the dough and roll it out into a rectangle on a floured surface.
6. Spread softened butter over the dough; sprinkle with brown sugar and Dessert Lover Blend.
7. Roll tightly from one edge into a log and slice into equal pieces; place on parchment-lined baking sheets.
8. Let rise again for 20 minutes then bake at 350°F (175°C) for 25–30 minutes until golden brown.
9. While baking, prepare the glaze by mixing sifted powdered sugar with cream cheese and cooled chai tea mixture until smooth.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 14g
• Sodium: 220mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 40mg