Description

These Homemade Pumpkin Chai Cinnamon Rolls combine the warm, cozy flavors of pumpkin, chai spices, and cinnamon in a soft, tender roll topped with a luscious chai-infused cream cheese glaze. Perfect for fall mornings or any time you crave a spiced sweet treat, this recipe guides you through making the dough, filling, and glaze from scratch using natural ingredients and chai tea for a unique twist on classic cinnamon rolls.

Ingredients

Scale

Dough Ingredients

1/2 cup unsweetened almond milk (or whole milk if desired)
2–3 black tea bags (premium) or 1 chai tea bag (optional to omit spice blend)
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 cups unsweetened almond milk at room temperature
1 cup organic pumpkin puree (NOT pie filling)
2 large eggs, room temperature
6 tablespoons unsalted butter, melted and warm
1 teaspoon vanilla extract

Filling Ingredients

1/2 cup unsalted butter, softened at room temperature
1/2 cup organic brown sugar
1 tablespoon Dessert Lover Blend or pumpkin pie spice blend

Chai Tea Mixture Ingredients

1 1/4 cups unsweetened almond milk (use milk for boiling)
2–3 black tea bags or 1 chai tea bag
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
Pinch of black pepper
2 tablespoons pure maple syrup

Glaze Ingredients

4 ounces organic cream cheese, softened at room temperature
3 cups organic powdered sugar, sifted
3–4 tablespoons cooled chai tea mixture (from above)

Instructions

Activate Yeast: Combine yeast and 1 tablespoon brown sugar in the bowl of an electric mixer and slowly pour in warm water, stirring frequently. Let sit for 10 minutes until the yeast is activated and bubbly.
Mix Wet Ingredients: Add room temperature almond milk and warm melted butter to the yeast mixture and whisk to combine. Add eggs one at a time, then mix in pumpkin puree and vanilla extract until fully incorporated.
Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, bread flour, 1/2 cup brown sugar, pumpkin pie spice blend (or Dessert Lover Blend), and sea salt.
Form Dough: Gradually add dry ingredients to wet mixture in the mixer on low speed until dough just begins to form, about 2-3 minutes.
Knead Dough: 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. If sticky, add flour tablespoon by tablespoon until the right texture is reached.
First Rise: Lightly grease a large bowl with olive oil, place the dough inside, turn to coat with oil, then cover with plastic wrap or a towel. Let it rise for 1 hour until doubled in size.
Prepare Filling: Soften butter to a paste-like texture. In a separate bowl, combine the remaining brown sugar with the Dessert Lover Blend or pumpkin pie spice.
Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Line a 9×13 baking dish with parchment paper, leaving excess hanging for easy removal.
Roll Out Dough: Lightly flour a surface and roll dough into a 9×14-inch rectangle about 1/2-inch thick. Trim edges if necessary but avoid making dough too thin.
Add Filling: Spread about 3/4 of the softened butter evenly over the dough. Sprinkle the brown sugar and spice mixture on top, using a pastry brush if available to ensure even coverage.
Form Rolls: Roll the dough tightly lengthwise into a log. Cut into approximately 1.5-inch rolls using a pastry cutter.
Arrange in Pan and Second Rise: Place each roll cut side down into the prepared pan. Cover with plastic wrap and spread the remaining softened butter on top. Let rise for another 20 minutes, until noticeably puffed.
Bake Rolls: Bake in preheated oven for 35-40 minutes until golden brown and cooked through.
Make Chai Tea Mixture: Heat the milk in a medium saucepan over medium-high heat until boiling. Add tea bags and boil 1-2 minutes more. Remove from heat and steep 5-6 minutes. Remove tea bags and whisk in maple syrup and the cinnamon, nutmeg, ginger, allspice, cardamom, cloves, and black pepper until combined. Let cool completely.
Prepare Glaze: Beat softened cream cheese until smooth. Gradually add powdered sugar and 3-4 tablespoons cooled chai tea mixture, beating until smooth and velvety. Adjust consistency by adding more chai tea or powdered sugar as needed.
Glaze and Serve: Once rolls are cool enough, spread the chai glaze evenly over the top with a spatula. Cut individual rolls and serve immediately for best flavor.

Notes

You can substitute whole milk or heavy cream for the almond milk if preferred.
The chai spice blend used includes cinnamon, nutmeg, ginger, allspice, cardamom, cloves, and a pinch of black pepper for authentic chai flavor.
Do not use pumpkin pie filling for the pumpkin puree; it should be pure pumpkin.
If dough feels too sticky during kneading, add flour one tablespoon at a time until it reaches a smooth, elastic feel.
Using a pastry brush to apply the brown sugar-spice mixture ensures even sweetness in every bite.
Make sure melted butter used in the dough is warm, not hot, to avoid killing the yeast.
The rapid rise yeast activates quicker but still needs the full rise times to develop flavor properly.
Allow the chai tea mixture to cool completely before adding to the cream cheese glaze to prevent melting it.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Keywords: Pumpkin Cinnamon Rolls, Chai Cinnamon Rolls, Fall Breakfast Recipe, Pumpkin Spiced Rolls, Chai Tea Infused Glaze, Homemade Cinnamon Rolls