Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Pumpkin Chai Cinnamon Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Instructions

  1. Heat 1/2 cup almond milk and steep tea bags with maple syrup and chai spice; cool.

  2. Activate yeast in warm water for 5 minutes.

  3. Mix flours, pumpkin spice, and salt in a bowl.

  4. Combine eggs, pumpkin puree, warm melted butter, vanilla extract, almond milk, and chai milk; mix into dry ingredients with yeast.

  5. Knead dough 8–10 minutes until smooth.

  6. Let dough rise 45–60 minutes until doubled.

  7. Prepare filling by mixing brown sugar, butter, and Dessert Lover Blend.

  8. Roll dough into 16×12-inch rectangle, spread filling evenly, roll into a log, and cut into 12 rolls.

  9. Place rolls in a greased 9×13-inch dish; let rise 20–30 minutes.

  10. Bake at 350°F (175°C) for 35–40 minutes until golden.

  11. Make glaze by combining powdered sugar, cream cheese, and cooled chai tea mixture; whisk until smooth.

  12. 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

Find it online: https://easyflavorhaven.com/homemade-pumpkin-chai-cinnamon-rolls/