Introduction

These homemade pumpkin chai cinnamon rolls combine the warmth of chai spices with the comforting sweetness of pumpkin for the perfect fall treat. Soft, fluffy, and filled with fragrant cinnamon, they’re an irresistible way to start your morning or enjoy with afternoon tea.

The image shows a close-up of several cinnamon rolls covered with thick, creamy beige icing mixed with tiny dark specks. Each roll has multiple visible layers of soft, golden-brown dough spiraled tightly. The icing generously coats the rolls, pooling in between and around them, creating a smooth, shiny surface. Two rolls are broken open, showing the moist and fluffy yellow inside dough while still covered in the creamy icing. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsweetened almond milk (or whole milk)
2-3 black tea bags, premium (or 1 chai tea bag)
2 tablespoons pure maple syrup
1 tablespoon chai spice blend
5 cups organic all-purpose flour
2 cups artisan bread flour
1 packet rapid rise yeast (2 1/4 teaspoons)
1-2 teaspoons pumpkin pie spice blend
1 teaspoon sea salt
1/4 cup warm water
1/2 cup organic brown sugar + 1 tablespoon
1 1/4 cup unsweetened almond milk, room temperature (or whole milk/heavy cream)
1 cup organic pumpkin puree (not pie filling)
2 large eggs, room temperature
6 tablespoons unsalted butter, melted and warm (not hot)
1 teaspoon vanilla extract
1/2 cup organic brown sugar
1/2 cup unsalted butter, softened at room temperature
1 tablespoon Dessert Lover Blend (or pumpkin pie spice blend)
3 cups organic powdered sugar, sifted
4 ounces organic cream cheese, softened at room temperature (about 1/2 pack)
3-4 tablespoons cooled chai tea mixture

Instructions

Step 1: In the bowl of an electric mixer, combine yeast and 1 tablespoon of brown sugar. Slowly add warm water while stirring and let sit for 10 minutes until yeast activates.
Step 2: Add room temperature milk and warm melted butter to the yeast mixture; whisk to combine. Add eggs one at a time, pumpkin puree, and vanilla extract, whisking until incorporated.
Step 3: In a large bowl, whisk together all-purpose flour, bread flour, remaining brown sugar, pumpkin pie spice blend (or Dessert Lover Blend), and sea salt. Add to wet ingredients and mix on low speed until dough begins to form, about 2-3 minutes.
Step 4: Switch to the kneading attachment and knead on high speed for 5-10 minutes until the dough is smooth, elastic, and springs back when pressed. Add flour tablespoon by tablespoon if dough is too sticky.
Step 5: Lightly grease a large bowl with olive oil, place dough inside, and turn to coat. Cover with plastic wrap or a towel and let rise for 1 hour until doubled in size.
Step 6: Meanwhile, prepare the filling by setting softened butter aside. In another bowl, mix brown sugar with Dessert Lover Blend or pumpkin pie spice.
Step 7: Preheat oven to 350°F and line a 9×13-inch baking dish with parchment paper, letting excess hang over the edges.
Step 8: On a floured surface, roll out the dough into a roughly 9×14-inch rectangle, about ½-inch thick. Trim edges if needed but avoid making it too thin.
Step 9: Spread about ¾ of the softened butter evenly over the dough. Sprinkle the brown sugar-spice mixture evenly on top. Use a pastry brush if possible for even coverage.
Step 10: Roll the dough tightly lengthwise. Using a pastry cutter, slice into 1.5-inch rolls and place cut side down in the prepared baking dish.
Step 11: Cover rolls with plastic wrap, spread remaining softened butter on top, and let rise for another 20 minutes until nearly doubled in size.
Step 12: Bake rolls for 35-40 minutes until golden and cooked through.
Step 13: While baking, make the chai tea mixture: bring 1/2 cup milk to a boil, add tea bags, boil 1-2 minutes, then steep 5-6 minutes. Remove bags and whisk in maple syrup and spices (2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp each ground ginger, allspice, cardamom, 1/8 tsp cloves, and a pinch of black pepper). Let cool completely.
Step 14: For the glaze, beat softened cream cheese until smooth. Add powdered sugar and cooled chai tea mixture; beat until velvety. Adjust thickness by adding more chai tea or powdered sugar as needed.
Step 15: Spread the glaze generously over warm cinnamon rolls and serve.

Tips & Variations

Use a high-quality chai spice blend or customize your own for richer flavor.
If you don’t have artisan bread flour, all-purpose flour can be used but may affect texture slightly.
Letting the dough rise twice ensures soft, fluffy rolls with great structure.
For a dairy-free option, substitute butter and cream cheese with vegan alternatives.
Use a chai tea bag instead of black tea and spice blend for simpler chai flavor.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat gently in the microwave or oven before serving. The glaze may thicken in the fridge; add a splash of milk or warm slightly to loosen before serving.

How to Serve

A single thick cinnamon roll sits on a white plate, showing two main layers: the soft, golden brown dough base with a slightly crumbly texture, and a thick, creamy beige icing with visible cinnamon specks unevenly spread over the top, dripping slightly down the sides. The dough looks moist and fluffy with some darker baked edges near the top. In the blurred background, two more cinnamon rolls on white plates repeat the same layer and texture details. The setting includes scattered light green sage leaves on a brown wooden surface with a folded teal cloth to one side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Bring it back to room temperature before shaping and baking.

Is pumpkin puree necessary in this recipe?

Yes, pumpkin puree adds moisture and a subtle fall flavor. Do not substitute pumpkin pie filling, as it contains added sugars and spices that can alter the texture and taste.