Long, soft, and brimming with the cozy flavors of fall, these Pumpkin Chai Cinnamon Rolls are a hug in pastry form. The dough is enriched with silky pumpkin puree and a nuanced blend of ginger, cinnamon, nutmeg, and cloves—each bite delivers that classic cinnamon roll experience with an autumnal twist. You’ll love how the pumpkin lends a subtle sweetness and keeps the rolls incredibly moist, while the chai spices add warmth and depth that dance on your palate. This recipe is perfect for weekend brunches, holiday mornings, or any time you crave something comforting and a little indulgent.
Rolls like these bring people together. I still remember the first time I pulled a tray of these golden swirls from the oven—my kitchen was filled with the joy of bubbling dough and creamy icing, and friends kept sneaking bites before I even had a chance to take a photo. If you’re new to enriched doughs, don’t worry: the steps are straightforward, and I’ve sprinkled in tips to help you master each stage, from proofing the yeast to rolling out the perfect log. By the end, you’ll have a batch of fluffy, spice-kissed rolls draped in a luscious chai-spice cream cheese icing that’s simply irresistible.
KEY INGREDIENTS IN PUMPKIN CHAI CINNAMON ROLLS
Before we get our hands delightfully sticky, let’s make sure the countertop is stocked with everything we need. Each component plays an important role: some build structure, others infuse flavor, and a few bring that dreamy richness you expect from a cinnamon roll that’s anything but ordinary.
- Whole milk: Provides the liquid foundation for the dough and creates a tender crumb while helping to activate the yeast.
- Active dry yeast: The magical leavening agent that makes the rolls rise, creating those signature light and airy layers.
- Granulated sugar: Feeds the yeast for a good rise and adds a touch of sweetness to the dough.
- Unsalted butter: Enriches the dough for a soft texture and brings buttery flavor without extra salt.
- Pure pumpkin puree: Offers moisture, natural sweetness, and that vibrant autumnal hue—plus, it keeps the rolls wonderfully tender.
- Salt: Balances sweetness and strengthens the dough structure by tightening gluten strands.
- Ground ginger: Adds a warm, zesty kick that pairs beautifully with pumpkin.
- Ground cinnamon: Provides classic cinnamon roll flavor and aromatic depth.
- Ground nutmeg: Offers a gentle, nutty spice that enhances the chai profile.
- Ground cloves: Brings a bold, earthy warmth that complements the other spices.
- All-purpose flour: The backbone of the dough; it develops gluten to give structure and chew.
- Brown sugar: In the filling, it melts into a rich caramel-like layer that seeps into every swirl.
- Chai spice blend: A mix of warming spices (often cardamom, ginger, cinnamon, cloves) that adds complexity to both filling and icing.
- Cream cheese: Delivers a tangy, creamy base for the icing that cuts through the sweetness.
- Powdered sugar: Sweetens and thickens the icing for a smooth, pipeable finish.
- Vanilla extract: Lends aromatic sweetness to the icing base.
- Milk: Thins the icing to just the right consistency so it drips perfectly over warm rolls.
HOW TO MAKE PUMPKIN CHAI CINNAMON ROLLS
Ready to roll up your sleeves and transform those humble ingredients into a tray of soul-warming rolls? Follow these steps carefully, and you’ll be rewarded with soft, perfectly spiced pastries that are sure to become a seasonal favorite. Pay close attention to proofing times and dough consistency—those small details make all the difference between good and unforgettable.
1. In a small saucepan, gently warm the milk over low heat until it feels just warm to the touch—about 100–110°F. Remove from heat, sprinkle the yeast and a pinch of sugar over the surface, and let it rest for 5 to 10 minutes until it’s bubbly and active.
2. In a large mixing bowl, whisk together the warmed yeast mixture with melted butter, pumpkin puree, granulated sugar, salt, ground ginger, cinnamon, nutmeg, and cloves until everything is well-combined and smooth.
3. Gradually stir in the all-purpose flour, one cup at a time, using a wooden spoon or dough hook until the mixture starts to pull away from the sides of the bowl and feels less sticky.
4. Turn the dough onto a lightly floured surface and knead with the heels of your hands for 6–8 minutes. You’re aiming for a smooth, elastic ball that springs back when poked. Place in a greased bowl, cover, and let it rise in a warm spot for 1 to 1½ hours, or until doubled in size.
5. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
6. Once risen, gently punch down the dough to release excess air. Roll it into a large rectangle about ¼ inch thick on a floured surface.
7. Spread the softened butter evenly over the dough, then sprinkle the brown sugar, ground cinnamon, chai spice blend, and ground ginger over the butter layer. Press the filling gently so it sticks.
8. Starting from the long edge, roll the dough tightly into a log, pinching the seam to seal. Slice into 12–15 even rolls using a sharp knife or dental floss for clean cuts.
9. Arrange the rolls snugly in the prepared baking dish. Cover with a clean towel and let them rise for another 30 minutes until they puff up.
10. Bake for 25–30 minutes until the tops are golden brown and the centers spring back slightly when touched.
11. While they bake, prepare the icing: in a medium bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar, chai spice blend, and vanilla extract, then thin with milk—one tablespoon at a time—until you reach a pourable consistency.
12. Allow the rolls to cool for a few minutes, then drizzle or spread the chai spice icing generously over the warm spirals so it melts into every crevice.
SERVING SUGGESTIONS FOR PUMPKIN CHAI CINNAMON ROLLS
There’s something magical about serving these rolls straight from the oven, their swirls steaming and the icing oozing into each curve. Whether you’re hosting a cozy brunch or surprising family members on a lazy weekend morning, presentation and pairings can elevate the experience even further. Let your creativity shine and adapt these suggestions to your personal style, turning each serving into a moment to savor.
- Serve them warm on a rustic board, allowing guests to pull apart each roll. The contrast between the soft interior and slightly crisp edges is heavenly.
- Pair with a spiced latte or chai tea, mirroring the chai notes in the filling. A sprinkle of extra cinnamon on top ties everything together perfectly.
- Arrange alongside a seasonal fruit salad—think sliced apples, pears, and pomegranate seeds—to balance sweetness with fresh, juicy bites.
- For a decadent touch, drizzle warmed salted caramel over the rolls right before serving, adding a buttery counterpoint to the chai-infused icing.
HOW TO STORE PUMPKIN CHAI CINNAMON ROLLS
Keeping these rolls tasting as fresh as the day they were baked is all about proper wrapping and temperature. Whether you’re planning to enjoy them over several days or want to prepare ahead of time, the right storage method ensures they stay soft, moist, and full of flavor. Avoid drying out the crust and keep those spice notes bright by sealing in every bit of moisture.
- Room temperature: Place cooled rolls in an airtight container or wrap them in plastic wrap. They’ll stay soft for up to two days.
- Refrigeration: For a longer window (up to five days), store rolls in an airtight container in the fridge. Bring to room temperature or reheat briefly before serving to revive their softness.
- Freezing baked rolls: Once fully cooled, wrap each roll individually in plastic wrap and place in a freezer bag. Freeze for up to three months. Thaw overnight in the fridge, then warm in a low oven before icing.
- Preparing ahead: For make-ahead convenience, complete the recipe through step 8, then cover the rolls tightly and refrigerate overnight. Next morning, let them rise for an hour, bake, and enjoy fresh warmth.
CONCLUSION
Baking these Pumpkin Chai Cinnamon Rolls is like inviting fall into your kitchen—every stage of their creation is infused with comforting spices, warm memories, and a touch of anticipation. From the gentle proofing of the yeast to the final swirl of chai spice icing, you’ve guided each roll to its golden potential. These rolls work beautifully for busy holiday mornings, leisurely brunches, or anytime you crave a treat that feels lovingly homemade. Feel free to print this article and save it in your recipe binder so you can revisit these instructions whenever you’re in need of an autumn-inspired pick-me-up. And keep an eye out: you can also find a FAQ below to answer any lingering questions you might have about measurements, substitutions, or troubleshooting.
If you give this recipe a whirl, let me know how it turned out! Did your kitchen fill with the scent of chai and pumpkin? Did you discover a secret baking hack or have a question about rising times? Drop a comment or send feedback—your experiences and questions help shape the next round of recipes and tips. Happy baking, and may your rolls always be soft, your spices perfectly balanced, and your brunch table full of happy faces!
Pumpkin Chai Cinnamon Rolls
Description
Experience a delightful twist on classic cinnamon rolls with rich pumpkin puree and aromatic chai spices. Topped with a creamy chai icing, they’re perfect for cozy gatherings or brunch!
Ingredients
Instructions
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In a small saucepan, warm the milk over low heat until it’s just warm to the touch. Remove from heat and sprinkle the yeast and a pinch of sugar over the milk. Let it sit for 5 to 10 minutes until bubbly.
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In a large mixing bowl, combine the milk and yeast mixture with melted butter, pumpkin puree, sugar, salt, ginger, cinnamon, nutmeg, and cloves. Stir together until well-combined.
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Gradually add the flour, 1 cup at a time, mixing until the dough pulls away from the sides of the bowl and is no longer sticky.
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Turn the dough out onto a floured surface and knead for about 6-8 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise in a warm area for about 1 to 1½ hours or until doubled in size.
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Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
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Punch the dough down, then roll it out on a floured surface into a large rectangle about ¼ inch thick.
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Spread the softened butter over the dough, then evenly sprinkle the brown sugar, cinnamon, chai spice, and ginger over the buttered dough.
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Starting from the long side, roll up the dough tightly into a log. Slice into 12 to 15 evenly sized rolls.
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Place the rolls in the prepared baking dish, cover with a towel, and let them rise for another 30 minutes.
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Bake in the preheated oven for 25-30 minutes, or until golden brown and cooked through.
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While the rolls are baking, make the icing. In a medium bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, chai spice, and vanilla extract. Add milk a little at a time until the icing reaches your desired consistency.
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Let the rolls cool for a few minutes before spreading the icing on top of the warm rolls.
Note
- Pumpkin puree adds moisture, so be cautious not to add too much flour or the rolls may become dry.
- Chai spice blends can vary, feel free to adjust spices to taste.
- These rolls are perfect for autumn gatherings and brunches!
- For an extra twist, add a handful of chopped nuts or raisins to the filling.
- To make ahead, prepare the rolls through step 8 and refrigerate overnight. Let them rise for 1 hour at room temperature before baking.
