When I first tried making these Homemade Pumpkin Chai Cinnamon Rolls, I knew I had discovered something truly special. The moment I pulled them out of the oven, the warm aroma of pumpkin and chai spices filled my kitchen, making it impossible to wait even a few minutes before tasting. These cinnamon rolls are more than just a treat—they’re a cozy experience wrapped in a soft, fluffy dough, perfect for any time of the day.

What I love most about this recipe is how versatile it is. You can serve these rolls for breakfast with a hot cup of coffee, as a brunch centerpiece for friends and family, or even as a comforting dessert after dinner. The chai cream cheese glaze adds a subtle spice that perfectly complements the sweetness of the pumpkin filling. Even if you’re not usually a fan of spiced pastries, the gentle chai notes make this recipe approachable and irresistible.

Another reason you’ll love this recipe is that it’s surprisingly budget-friendly. Most of the ingredients are pantry staples, and pumpkin puree is affordable and easy to find year-round. Using almond milk keeps the rolls light, but you can easily swap it with whole milk if you prefer a richer texture. The spices and tea add flavor without adding cost, making this recipe an excellent choice for both everyday treats and special occasions.

This recipe is also incredibly versatile in how you can customize it. You can adjust the sweetness to your liking, experiment with different spice blends, or even swap the filling for a more traditional cinnamon-sugar mix if you want a twist. The cream cheese glaze can also be thinned or thickened depending on your preference, allowing you to create either a drizzle or a more decadent coating.

Here are the ingredients you’ll need to make these pumpkin chai cinnamon rolls:

1/2 cup almond milk, unsweetened
2 black tea bags
2 tbsp pure maple syrup
1 tbsp chai spice blend
4 cups all-purpose flour
2 cups bread flour
1 packet rapid rise yeast (2 1/4 tsp)
1-2 tsp pumpkin spice blend
1 tsp sea salt
1/4 cup warm water
1/2 cup brown sugar + 1 tbsp
1 1/4 cup almond milk, room temp
1 cup pumpkin puree
2 large eggs, room temp
6 tbsp unsalted butter, melted and warm
1 tsp vanilla extract
1/2 cup brown sugar
1/2 cup unsalted butter, softened
1 tbsp Dessert Lover Blend
3 cups powdered sugar, sifted
4 oz cream cheese, softened
3-4 tbsp cooled chai tea mixture

With these ingredients, you’re ready to create soft, spiced, pumpkin-filled rolls that everyone will love. The combination of pumpkin, chai, and a creamy glaze makes these cinnamon rolls a comforting treat for any season.

How to Make Homemade Pumpkin Chai Cinnamon Rolls

Making these pumpkin chai cinnamon rolls is a joyful process that fills your kitchen with warm, inviting aromas. I love that this recipe is approachable, even if you haven’t made yeast dough before. By following each step carefully, you’ll get perfectly soft, fluffy rolls every time.

Step-by-Step Instructions for Making

Prepare the Chai Tea Milk: Start by heating 1/2 cup of almond milk in a small saucepan over medium heat until warm but not boiling. Remove from heat, then steep 2 black tea bags for 5–7 minutes. Add 2 tablespoons of maple syrup and 1 tablespoon of chai spice blend, stirring until combined. Let the mixture cool to room temperature. This chai-infused milk will add subtle warmth and spice to your dough.
Activate the Yeast: In a small bowl, combine 1/4 cup of warm water with the rapid rise yeast. Let it sit for 5 minutes until foamy. This step ensures that your yeast is active and ready to make the dough rise beautifully.
Make the Dough: In a large mixing bowl, combine 4 cups of all-purpose flour, 2 cups of bread flour, 1-2 teaspoons of pumpkin spice blend, and 1 teaspoon of sea salt. In a separate bowl, mix 1 1/4 cups of almond milk (room temperature), 1 cup pumpkin puree, 2 large eggs, 6 tablespoons of melted butter, 1 teaspoon vanilla extract, and the chai tea mixture. Gradually pour the wet ingredients into the dry ingredients, adding the foamy yeast mixture. Stir until a sticky dough forms.
Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6–8 minutes. Proper kneading is key to developing the gluten structure, which gives your rolls their soft, airy texture.
First Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm area for 45–60 minutes, or until doubled in size. This step allows the flavors to develop and the dough to become light and fluffy.
Prepare the Filling: In a medium bowl, combine 1/2 cup brown sugar, 1/2 cup softened butter, and 1 tablespoon Dessert Lover Blend. Mix until creamy. This mixture will be spread generously inside each cinnamon roll, giving them a rich, spiced flavor.
Roll Out the Dough: Once risen, punch down the dough and roll it into a rectangle about 16×12 inches. Spread the filling evenly over the surface, leaving a small border along the edges.
Shape the Rolls: Starting from one long edge, carefully roll the dough into a tight log. Use a sharp knife or dental floss to cut 12 even rolls. Place the rolls in a greased 9×13-inch baking dish, leaving a small space between each one.
Second Rise: Cover the rolls loosely with a kitchen towel and let them rise for another 20–30 minutes. This second rise ensures the rolls are light and airy before baking.
Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 35–40 minutes, or until golden brown. Keep an eye on them during the last 10 minutes to avoid over-baking.
Make the Chai Cream Cheese Glaze: While the rolls are baking, prepare the glaze by combining 3 cups powdered sugar, 4 oz cream cheese, softened, and 3–4 tablespoons of the cooled chai tea mixture. Whisk until smooth and creamy.
Glaze and Serve: Once the rolls are out of the oven, let them cool for 5–10 minutes. Drizzle the chai cream cheese glaze generously over the warm rolls. Serve immediately for the ultimate comforting experience.

Quick and Easy Tips

Even though the dough requires rising, the process is straightforward. Using rapid rise yeast reduces waiting time. Also, you can prepare the chai milk and filling in advance to streamline the process.

Customizable Options

Feel free to adjust the spices, sugar levels, or glaze thickness. You can even swap almond milk with whole milk or heavy cream. For a dairy-free version, use vegan cream cheese.

Crowd-Pleasing Factor

These cinnamon rolls are always a hit. Their warm, spiced aroma and soft, tender texture make them perfect for family gatherings, brunch parties, or cozy mornings at home. They can easily become a signature recipe that everyone asks for.

FAQs About Homemade Pumpkin Chai Cinnamon Rolls

1. Can I make these cinnamon rolls dairy-free?
Yes! Simply use almond milk or another plant-based milk and replace the cream cheese with vegan cream cheese. The rolls will still be soft and flavorful.

2. Can I use regular cinnamon instead of chai spice blend?
Absolutely. While the chai spice adds a unique warmth, traditional cinnamon works perfectly if you prefer a simpler flavor.

3. Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the refrigerator overnight. This slow rise develops richer flavors. Bring the dough to room temperature before shaping and baking.

4. Can I freeze the rolls?
Definitely. After shaping, place the rolls on a baking tray, freeze until firm, then transfer to a freezer-safe bag. Bake directly from frozen, adding 5–10 minutes to the baking time.

5. How do I store leftover rolls?
Store baked rolls in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week and reheat gently before serving.

6. Can I adjust the sweetness?
Yes, you can reduce or increase the sugar in the filling or glaze according to your taste. The rolls remain soft and flavorful even with less sugar.

These answers cover the most common questions, ensuring your pumpkin chai cinnamon rolls turn out perfectly every time.

Homemade Pumpkin Chai Cinnamon Rolls

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Print Recipe

These Pumpkin Chai Cinnamon Rolls are soft, fluffy, and filled with a warm, spiced pumpkin mixture. Topped with a creamy chai glaze, they’re perfect for breakfast, brunch, or dessert.

Total Time: 60 minutes
Yield: 12 rolls 1x

Ingredients

Scale

For the Dough:

1/2 cup almond milk, unsweetened
2 black tea bags
2 tbsp pure maple syrup
1 tbsp chai spice blend
4 cups all-purpose flour
2 cups bread flour
1 packet rapid rise yeast (2 1/4 tsp)
1–2 tsp pumpkin spice blend
1 tsp sea salt
1/4 cup warm water
1/2 cup brown sugar + 1 tbsp
1 1/4 cup almond milk, room temp
1 cup pumpkin puree
2 large eggs, room temp
6 tbsp unsalted butter, melted and warm
1 tsp vanilla extract (alcohol-free)

For the Filling:

1/2 cup brown sugar
1/2 cup unsalted butter, softened
1 tbsp Dessert Lover Blend

For the Chai Cream Cheese Glaze:

3 cups powdered sugar, sifted
4 oz cream cheese, softened
3–4 tbsp cooled chai tea mixture

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Instructions

Heat 1/2 cup almond milk and steep tea bags with maple syrup and chai spice; cool.
Activate yeast in warm water for 5 minutes.
Mix flours, pumpkin spice, and salt in a bowl.
Combine eggs, pumpkin puree, warm melted butter, vanilla extract, almond milk, and chai milk; mix into dry ingredients with yeast.
Knead dough 8–10 minutes until smooth.
Let dough rise 45–60 minutes until doubled.
Prepare filling by mixing brown sugar, butter, and Dessert Lover Blend.
Roll dough into 16×12-inch rectangle, spread filling evenly, roll into a log, and cut into 12 rolls.
Place rolls in a greased 9×13-inch dish; let rise 20–30 minutes.
Bake at 350°F (175°C) for 35–40 minutes until golden.
Make glaze by combining powdered sugar, cream cheese, and cooled chai tea mixture; whisk until smooth.
Drizzle glaze over warm rolls and serve.

Notes

Use pumpkin puree, not pie filling.
Almond milk can be replaced with whole milk.
Ensure butter is warm, not hot, when adding to dough.
Adjust sugar in filling or glaze to taste.

Author: Layla
Prep Time: 20 minutes
Cook Time: 40 minutes