Pumpkin Chai Cinnamon Rolls: A Delicious Fall Treat

Okay, let’s dive into these delicious Pumpkin Chai Cinnamon Rolls! I can practically smell the warm spices already, can’t you?

It’s funny, you know, these Pumpkin Chai Cinnamon Rolls weren’t always a Thanksgiving morning staple. I actually burned my first batch – completely forgot about them while chasing after my youngest who decided the dog needed a bath… with mud.

Let’s just say, the smoke alarm went off, the dog was thrilled, and the Pumpkin Chai Cinnamon Rolls? Rock solid. It’s one of those kitchen memories that still makes me laugh, even though back then, I was ready to cry.

But I’m stubborn, especially when it comes to creating a cozy, yummy breakfast treat. I tweaked the recipe, learned the importance of timers (and maybe keeping the dog away from the garden!), and finally nailed these Pumpkin Chai Cinnamon Rolls.

Now, the smell of these Pumpkin Chai Cinnamon Rolls baking is pure magic in my house. It means family time, cozy sweaters, and the start of the holiday season. I really hope this recipe becomes a treasured tradition in your family too!

INGREDIENTS:

For the Dough:

• 1 cup warm milk (105-115°F)
• 2 ¼ teaspoons (1 packet) active dry yeast
• ¼ cup granulated sugar
• ⅓ cup unsalted butter, melted
• 1 teaspoon salt
• 1 large egg
• 1 large egg yolk
• 1 cup pumpkin puree
• 4-4 ½ cups all-purpose flour, plus more for dusting

For the Filling:

• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• 2 tablespoons pumpkin pie spice
• 1 tablespoon chai spice

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-4 tablespoons milk, to reach desired consistency

You know, finding the right pumpkin puree is key for these Pumpkin Chai Cinnamon Rolls. I always try to get the organic kind; it just seems to have a richer flavor. My grandma always said, “use the best ingredients you can find,” and honestly, it makes a difference!

For the chai spice, I actually make my own blend. It’s so much more fragrant than the store-bought stuff. It’s a game-changer to really elevate your Pumpkin Chai Cinnamon Rolls.

And don’t skimp on the butter! Real butter is a must for the dough and filling – it’s what gives these Pumpkin Chai Cinnamon Rolls that melt-in-your-mouth texture. Plus, if you’re thinking of going dairy-free, coconut oil doesn’t quite deliver the same results in this Pumpkin Chai Cinnamon Rolls recipe.

Sometimes, I add a touch of maple syrup to the frosting for a little extra sweetness. My kids love it! It’s fun to experiment and make these Pumpkin Chai Cinnamon Rolls your own. Consider adding a pinch of sea salt to the frosting to balance the sweetness and enhance the other flavors.

How to Make – Step by Step

1. Activate the Yeast: In a large bowl, combine the warm milk, yeast, and granulated sugar. Let stand for 5-10 minutes, or until foamy. This step is crucial; if your yeast doesn’t foam, it’s no good, and your Pumpkin Chai Cinnamon Rolls won’t rise. I learned that the hard way after a very dense batch! The ideal temperature for activating yeast is between 105-115°F (40-46°C). Using a thermometer ensures accuracy and prevents killing the yeast with excessively hot liquid.
2. Mix the Dough: Add the melted butter, salt, egg, egg yolk, and pumpkin puree to the yeast mixture. Whisk to combine. Gradually add the flour, 1 cup at a time, mixing with a dough hook or by hand until a soft dough forms. The dough should be slightly sticky but not overly so. Pro Tip: Don’t add all the flour at once! You might need a little less or a little more depending on the humidity. These Pumpkin Chai Cinnamon Rolls need just the right dough consistency. High humidity may require slightly more flour, while dry conditions might need less.
3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook for 5 minutes. My mom always said kneading is a labor of love, and it really does make a difference in the texture of these Pumpkin Chai Cinnamon Rolls. Kneading develops the gluten in the flour, which gives the cinnamon rolls their structure and chewiness. A well-kneaded dough will be smooth and springy.
4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. I usually put mine in the oven with the light on, but a warm spot on the counter works too. This is when the magic happens, and you get those light and fluffy Pumpkin Chai Cinnamon Rolls! A stable temperature helps the dough rise consistently. Avoid drafty areas.
5. Prepare the Filling: While the dough is rising, prepare the filling. In a medium bowl, combine the softened butter, brown sugar, pumpkin pie spice, and chai spice. Mix until well combined. I love the smell of these spices! It instantly makes me think of fall and the holidays. Learn how to make Homemade Pumpkin Chai Cinnamon Rolls | Orchids + Sweet Tea, for more delicious recipes!. Using softened butter ensures the filling spreads evenly over the dough, creating a consistent flavor in every bite.
6. Roll Out the Dough: Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches. It doesn’t have to be perfect! I find that a slightly rustic shape adds to the charm of these Pumpkin Chai Cinnamon Rolls. If you mess up and you roll out the dough to thin you can always fold it over and start again. Rolling the dough to an even thickness helps ensure the cinnamon rolls bake uniformly.
7. Add the Filling: Spread the filling evenly over the dough, leaving a small border along one long edge. Roll the dough up tightly from the opposite long edge, jelly-roll style. Now you have a log of future Pumpkin Chai Cinnamon Rolls! A tight roll helps create those beautiful swirls in the finished cinnamon rolls.
8. Slice the Rolls: Use a sharp knife or unflavored dental floss to cut the roll into 12 even slices. I find that dental floss gives a cleaner cut, but a serrated knife works just fine too. See this Pumpkin Cinnamon Rolls recipe. Using dental floss prevents the rolls from being squashed during slicing.
9. Second Rise: Place the rolls in a greased 9×13 inch baking dish. Cover with plastic wrap and let rise for another 30-45 minutes, or until puffy. This second rise is important for extra fluffy Pumpkin Chai Cinnamon Rolls. Don’t skip it! The second rise allows the rolls to become even lighter and more tender.
10. Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown. Keep an eye on them! Ovens vary, and you don’t want to overbake these Pumpkin Chai Cinnamon Rolls. Overbaking can result in dry, tough cinnamon rolls. Check for doneness by inserting a toothpick into the center of a roll; it should come out clean.
11. Make the Frosting: While the rolls are baking, prepare the frosting. In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined. Add milk, 1 tablespoon at a time, until you reach your desired consistency. My family loves a generous amount of cream cheese frosting on these Pumpkin Chai Cinnamon Rolls! Softened cream cheese and butter are essential for a smooth, lump-free frosting.
12. Frost and Serve: Let the rolls cool slightly before frosting. Spread the cream cheese frosting generously over the warm Pumpkin Chai Cinnamon Rolls. Serve immediately and enjoy! Frosting warm cinnamon rolls allows the frosting to melt slightly and seep into all the nooks and crannies.

SERVING & ENJOYING:

Okay, so here’s the best part: actually eating these Pumpkin Chai Cinnamon Rolls! My kids like to peel them apart layer by layer, savoring each bite. My husband? He just dives right in. These Pumpkin Chai Cinnamon Rolls are always the center of attention at our breakfast table.

I love serving these with a hot cup of coffee or a chai latte. The warm spices in the Pumpkin Chai Cinnamon Rolls pair perfectly with the creamy, spiced tea.

We usually make these for Thanksgiving or Christmas morning, but honestly, they’re good any time of year! Sometimes, I’ll whip up a batch on a chilly weekend morning just to make the house feel extra cozy. For the best Chai spiced pumpkin rolls I highly recommend enjoying them warm with a glass of milk.

Presentation-wise, I like to sprinkle a little extra chai spice on top of the frosting for a pretty touch. Sometimes, I’ll even add a few chopped pecans or walnuts. Small things make a difference when enjoying your Pumpkin Chai Cinnamon Rolls.

If you happen to have any leftovers (which is rare!), these Pumpkin Chai Cinnamon Rolls are delicious warmed up in the microwave for a few seconds. You can also try slicing them in half and toasting them in a pan with butter for a crispy, caramelized treat. You can use this technique on other recipes like this Cinnamon Sugar Pizza Made With Crescent Rolls Recipe.

Honestly, the best compliment I ever got was when my neighbor said my Pumpkin Chai Cinnamon Rolls tasted better than the ones from a fancy bakery! That’s when I knew I had really nailed this recipe.

FAQs:

Can I make these ahead of time?

Absolutely! You can assemble the rolls the night before, cover them tightly, and refrigerate them. In the morning, let them sit at room temperature for about 30 minutes before baking. This works great for those busy holiday mornings when you want fresh Pumpkin Chai Cinnamon Rolls without all the fuss.

Can I freeze these?

Yes, you can! Bake the rolls as directed, let them cool completely, and then freeze them unfrosted. When you’re ready to eat them, thaw them overnight in the refrigerator and frost them before serving. This is a great way to have Homemade pumpkin cinnamon rolls on hand for unexpected guests.

Can I use a different kind of flour?

While I haven’t tried it myself, I’ve heard that you can substitute some of the all-purpose flour with whole wheat flour for a slightly healthier version. Just be careful not to add too much, or the Pumpkin Chai Cinnamon Rolls might become dense.

What if my dough isn’t rising?

Make sure your yeast isn’t expired and that your milk is warm, not hot. Hot milk can kill the yeast. Also, a cold room can slow down the rising process. Try placing the dough in a warmer spot, like near a sunny window or in an oven with the light on. These Pumpkin Chai Cinnamon Rolls need the right conditions to rise properly. Proof your yeast by adding it to the warm milk with sugar. If it doesn’t foam after 5-10 minutes, it’s likely inactive and should be replaced.

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, don’t do it! Canned pumpkin pie filling has added sugar and spices that will throw off the balance of the recipe. You want pure pumpkin puree for the best results in these Pumpkin Chai Cinnamon Rolls.

Can I make these vegan?

It’s tricky, but possible! You’ll need to substitute the milk with plant-based milk, the butter with vegan butter, the eggs with flax eggs, and the cream cheese with vegan cream cheese. The texture might be slightly different, but you can still enjoy a delicious vegan version of these Pumpkin Chai Cinnamon Rolls. For more great tips see this Sourdough Pumpkin Cinnamon Rolls with Chai Cream Cheese.

What can I substitute for chai spice?

If you don’t have chai spice on hand, you can use a combination of cinnamon, cardamom, ginger, cloves, and nutmeg. Experiment with the ratios until you find a blend you like. But I really recommend trying the chai spice – it adds a unique flavor to these Pumpkin Chai Cinnamon Rolls.

CLOSING:

These Pumpkin Chai Cinnamon Rolls aren’t just a recipe to me; they’re a symbol of warmth, family, and happy memories. Every time I make them, I think of my grandma and the countless hours we spent baking together in her cozy kitchen.

• My Personal Pumpkin Chai Cinnamon Rolls Tips:
• Don’t overmix the dough: Overmixing can lead to tough cinnamon rolls.
• Use room temperature ingredients: Room temperature ingredients blend together more easily, resulting in a smoother dough and frosting.
• Be patient with the rising process: Don’t rush the rising process! It’s essential for light and fluffy cinnamon rolls.

Over the years, I’ve experimented with different variations of this recipe. My daughter loves it when I add a layer of chopped apples to the filling. My son prefers a simple vanilla glaze instead of cream cheese frosting. Sometimes I make this Pumpkin Chai Cinnamon Rolls into pumpkin cinnamon rolls.

I’ve even tried a Banana Bread Cinnamon Rolls Recipe using overripe bananas in the dough, which was surprisingly delicious!

No matter how you make them, I hope these Pumpkin Chai Cinnamon Rolls bring as much joy to your family as they have to mine. Don’t be afraid to experiment, get creative, and make this recipe your own.

Happy baking, friends! And remember, even if you burn a batch or two along the way, it’s all part of the fun. Enjoy making these Pumpkin Chai Cinnamon Rolls!

Pumpkin Chai Cinnamon Rolls

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Pin Recipe

These Pumpkin Chai Cinnamon Rolls are a delightful autumn treat, combining the warm spices of chai with the cozy flavor of pumpkin. Soft, fluffy, and topped with a creamy glaze, they’re the perfect way to start a crisp fall morning.

• Author: Kiera
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 12 servings
• Category: Dessert
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• For the Dough:
• 1 cup warm milk (105-115°F)
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 3 1/4 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1/2 cup pumpkin puree
• 1 teaspoon chai spice blend (or make your own with cinnamon, ginger, cardamom, cloves, and nutmeg)
• For the Filling:
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 2 tablespoons chai spice blend
• 1/4 cup pumpkin puree
• For the Glaze:
• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

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Instructions

1. Prepare the Dough: In a large bowl, dissolve yeast and sugar in warm milk. Let stand for 5-10 minutes until foamy.
2. Add melted butter, egg, vanilla extract, pumpkin puree, and chai spice to the yeast mixture. Mix well.
3. Gradually add flour and salt, mixing until a soft dough forms.
4. Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
5. Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Make the Filling: In a medium bowl, combine softened butter, brown sugar, chai spice, and pumpkin puree until smooth and creamy.
7. Assemble the Cinnamon Rolls: Punch down the risen dough and roll it out into a large rectangle (about 12×18 inches).
8. Spread the filling evenly over the dough.
9. Tightly roll the dough up from one long end to the other.
10. Cut the roll into 12 equal slices.
11. Place the slices in a greased 9×13 inch baking dish.
12. Cover and let rise for another 30-45 minutes.
13. Bake: Preheat oven to 350°F (175°C).
14. Bake for 25-30 minutes, or until golden brown.
15. Prepare the Glaze: While the rolls are baking, beat together cream cheese and butter until smooth.
16. Gradually add powdered sugar and milk, beating until smooth and creamy. Stir in vanilla extract.
17. Glaze and Serve: Let the cinnamon rolls cool slightly before frosting with the cream cheese glaze. Serve warm.

Notes

For an extra touch of flavor, sprinkle chopped pecans or walnuts on top of the filling before rolling up the dough.