Pumpkin Chai Cinnamon Rolls
Soft, warm, gooey, and oh, so delicious! These pumpkin chai cinnamon rolls will have you craving more.
Fall is almost here, y’all, and I could not be more excited! Cool, crisp morning air, warm fuzzy blankets, and the coziest sweaters. But the greatest thing about fall is, of course, the food. Soups, chilis, pumpkin spiced lattes.
But my personal favorite are these delicious, delectable pumpkin chai cinnamon rolls (though, to be honest, these are so good, I make them outside the autumn season as well).
Soft pillowy pumpkin dough, warm spiced chai filling, and a silky cream cheese glaze is what makes these the best cinnamon rolls around.
TIPS & SUBSTITUTIONS
Measure the flour carefully.
Too much flour is one of the easiest ways to end up with dry, dense cinnamon rolls. Start with 4 cups and only add more if the dough is too sticky to handle.
Make sure the milk isn’t too hot.
Aim for around 105-110°F. Milk that’s too hot can kill the yeast, while milk that’s too cold can slow down the rise.
Use pumpkin puree, not pumpkin pie filling.
Be sure to grab 100% pure pumpkin puree. Pumpkin pie filling already contains sugar and spices and can throw off the flavor and texture of the dough.
Make them extra gooey.
For especially soft, gooey centers, pour about ¼ cup of slightly warmed heavy cream over the risen rolls just before baking.
FAQ
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Yes. Substitute the active dry yeast with an equal amount of instant yeast. Instant yeast can mixed directly into the dry ingredients, so you don’t technically need to proof it in the warm milk first.
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The most common causes are expired yeast, milk that was too hot and damaged the yeast, or milk that was too cold. Make sure your yeast is fresh and the milk is at the right temperature (110°F).
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You can, but the flavor will be different. Pumpkin pie spice tends to emphasize cinnamon, ginger, nutmeg, and cloves, while chai gets its distinctive warmth from spices such as cardamom and black pepper. If using pumpkin pie spice, substitute it 1:1 for the chai spice blend.
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Because the glaze contains cream cheese, refrigerate glazed leftovers in an airtight container for up to 5 days. Warm an individual roll briefly in the microwave before serving for the fresh from the oven texture.
Ingredients
For the dough
¾ cup warm whole milk (110°F)
2 ¼ teaspoons active dry yeast (1 packet)
¼ cup granulated sugar
¼ cup unsalted butter, melted
½ cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
4 - 4 ½ cups all-purpose flour
For the chai cinnamon filling
½ cup unsalted butter, softened
1 cup brown sugar
2 tablespoons ground cinnamon
2 teaspoons chai spice blend*
¼ teaspoon salt
Chai Spice Blend:
1 teaspoon cardamom
1 teaspoon ginger
½ teaspoon cloves
½ teaspoon allspice
½ teaspoon black pepper
Cream cheese glaze
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk, as needed
Instructions
Make the Dough
In a large bowl, combine the warm milk, yeast, and a pinch of sugar. Let sit for 5-10 minutes until foamy.
Add the remaining sugar, melted butter, pumpkin puree, egg, vanilla, salt, cinnamon, ginger, and nutmeg. Mix until smooth.
Gradually add the flour until a soft dough forms. Knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
Transfer to a lightly greased bowl, cover, and let rise for 1-1 ½ hours, or until doubled in size.
Prepare the Filling
Mix together the softened butter, brown sugar, cinnamon, chai spice blend, and salt until evenly combined.
Assemble the Rolls
Punch down the dough and roll it into a rectangle approximately 16×12 inches.
Spread the filling evenly over the dough, leaving a ½-inch border.
Starting from the long side, roll the dough tightly into a log. Slice into 12 equal rolls using unflavored dental floss or a sharp knife.
Arrange the rolls in a greased 9×13-inch baking dish.
Cover and let rise for another 30-45 minutes until puffy.
Bake
Preheat the oven to 350°F.
Bake for 25-30 minutes, until lightly golden on top and the centers are cooked through.
Allow the rolls to cool for about 10 minutes.
Make the Glaze
Beat together the cream cheese and butter until smooth.
Mix in the powdered sugar, vanilla, and enough milk to create a thick but pourable glaze.
Spread generously over the warm cinnamon rolls.
