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Pumpkin Chai Cinnamon Rolls

Pumpkin Chai Cinnamon Rolls: Your Ultimate Fall Comfort Food

These Pumpkin Chai Cinnamon Rolls combine sweet pumpkin puree and aromatic chai spices, making them a must-try comfort food for fall.
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Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 12 rolls
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3–4 cups All-purpose flour Can substitute with gluten-free flour blend.
  • 2 tablespoons Active dry yeast Ensure yeast is fresh.
  • 1/2 cup Warm water Approximately 110°F (43°C).
  • 1 cup Pumpkin puree Can substitute with butternut squash puree.
  • 1/2 cup Whole milk Use non-dairy milk for a vegan option.
  • 1/4 cup Unsalted butter Can substitute with plant-based butter.
  • 1/4 cup Granulated sugar Can replace with coconut sugar.
  • 1 teaspoon Salt Essential for flavor.
  • 1 large Egg Can replace with a flax egg for vegan version.
  • 2 teaspoons Chai spice mix Substitute with cinnamon if unavailable.
For the Filling
  • 1/2 cup Unsalted butter Can substitute with plant-based butter.
  • 1/2 cup Brown sugar Can be substituted with coconut sugar.
  • 1 tablespoon Ground cinnamon Essential for classic flavor.
For the Icing
  • 1 cup Powdered sugar
  • 4 ounces Cream cheese Can substitute with non-dairy cream cheese.
  • 1 teaspoon Vanilla extract Use high-quality extract for best results.

Equipment

  • Mixing bowl
  • Spatula
  • Baking dish
  • Oven
  • Floured surface

Method
 

Step-by-Step Instructions
  1. Activate the Yeast: In a small bowl, combine 2 tablespoons of active dry yeast with 1/2 cup of warm water. Let it sit for 5–10 minutes until frothy.
  2. Mix the Wet Ingredients: In a large bowl, whisk together 1 cup of pumpkin puree, 1/2 cup of whole milk, 1/4 cup of melted butter, 1/4 cup of sugar, 1 teaspoon of salt, 1 egg, and 2 teaspoons of chai spice blend until smooth.
  3. Combine Yeast and Wet Mix: Gently fold the yeast mixture into the pumpkin mixture until combined.
  4. Add the Flour: Gradually sprinkle in 3–4 cups of flour while stirring until a soft, slightly sticky dough forms.
  5. Knead the Dough: Knead on a floured surface for about 8 minutes until smooth and elastic. Let it rise in a greased bowl for 1 to 1.5 hours until doubled.
  6. Prepare the Filling: In a small bowl, combine 1/2 cup of softened butter, 1/2 cup of brown sugar, 1 tablespoon of cinnamon, and 1 teaspoon of chai spice mix until smooth.
  7. Roll Out the Dough: Punch down the dough and roll it out into a large rectangle, then spread the filling evenly over it.
  8. Shape the Rolls: Roll the dough tightly into a log, slice into 12 pieces, place in a greased baking dish, and let rise for 30 minutes.
  9. Bake the Rolls: Preheat oven to 375°F and bake for 20–25 minutes until golden brown.
  10. Make the Icing: Whisk together 1 cup of powdered sugar, 4 ounces of cream cheese, and 1 teaspoon of vanilla extract until smooth.
  11. Ice the Rolls: Drizzle the icing over warm rolls and enjoy!

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 2 days, in the fridge for up to a week, or freeze for up to 3 months.

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