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Snuggle up with these soft Pumpkin Chai Cinnamon Rolls whenever you want something warm and special. The rolls are super tender with cozy fall spices, crave-worthy pumpkin, a kiss of chai, and a rich layer of silky icing on top.
My family won’t stop asking for these once fall comes around. I dreamed up this batch on a rainy October, and we’ve been making them for potlucks and fancy breakfasts ever since.
Irresistible Ingredients
- Whole milk: brings creamy texture and makes each roll soft Full-fat gives you the best fluffy bite
- All-purpose flour: keeps your dough soft and helps it form Don’t use bleached for best flavor
- Pumpkin puree: gives sweetness and keeps things moist You want the plain stuff, not pie filling
- Brown sugar: makes the filling gooey and caramel-like Go for the kind that feels a bit sticky
- Granulated sugar: brings a little sweetness into the dough Regular or cane sugar both do the trick
- Active dry yeast: helps your rolls puff up high and light Double-check that expiration date
- Warm water: wakes up the yeast It should feel like warm bathwater, never hot
- Salt: makes the flavors pop Fine sea salt mixes in most easily
- Egg: makes the dough rich and stretchy Bright yolks from farm eggs look pretty
- Chai spice mix: adds that hug-in-a-bite vibe Use a blend with cardamom, ginger, cinnamon, and cloves
- Unsalted butter: bumps up the flavor in every layer Try to snag sweet cream if you can
- Cream cheese: gives the icing tang and lushness Block style is best for spreading
- Ground cinnamon: powers the swirl with a warm kick Choose Saigon or Ceylon for even more punch
- Powdered sugar: whips up the creamiest icing Sift if it looks clumpy
- Vanilla extract: deepens the taste of your frosting Stick to pure extract for yumminess
- Whole milk or cream: makes your icing as runny or thick as you like Add small splashes till it’s just right
Easy Directions
- Finish and Serve:
- Give the baked rolls about ten minutes to cool a bit so the icing doesn’t slide right off Drizzle over the warm tops and dig in
- Make the Icing:
- While the rolls are in the oven, stir together melted butter, cream cheese, powdered sugar, vanilla, and enough milk to get a drizzle-worthy mix
- Bake:
- Set your oven to 375°F and bake the puffed-up rolls for twenty to twenty-five minutes Look for golden tops
- Second Rise:
- Pop your sliced rolls, swirls up, into a buttered dish Space them out so they can grow again Cover and let them rise about half an hour till really puffy
- Roll and Slice:
- Roll the big rectangle of dough into a tight log starting at the long side Pinch the seam closed Slice into twelve thick rounds with floss or a sharp knife
- Add Filling:
- Spread that sweet chai-butter filling all over the dough Go right up to the edges Use your favorite spatula or even the back of a spoon
- Shape the Rolls:
- Knock down the risen dough and gently roll it on a floured counter Stretch it into a sixteen by twelve inch rectangle
- Make the Filling:
- In a small bowl, whip up the softened butter, brown sugar, cinnamon, and chai spice till it’s creamy and ready to spread
- Knead the Dough:
- Sprinkle flour on your counter and knead your dough by hand for about eight minutes until it’s stretchy, smooth, and a little sticky Set it into a greased bowl, turn to coat, cover, and let sit for one to one and a half hours till it doubles
- Add Flour and Form Dough:
- Scoop in the flour little by little with a spoon or dough hook Stir until you get a soft, barely sticky dough that peels away from the bowl
- Add Yeast and Combine:
- Mix in your proofed yeast mixture to the pumpkin base and stir to blend everything super well
- Mix Wet Ingredients:
- Whisk up pumpkin puree, milk, melted butter, sugar, salt, egg, and chai spice in a big bowl Blend till you see a shiny orange batter
- Bloom the Yeast:
- Drop the yeast into warm water in a small bowl Let it rest until you see a bubbly top in about five minutes — that’s your go sign
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I love tossing in an extra hit of chai spice in the middle My kid likes to help roll everything out and swears he notices when I’ve got those good eggs It’s a weekend tradition we both look forward to every fall
Save Them For Later
Keep leftover rolls cozy in a sealed container at room temp two days, or park ’em in the fridge for four or five. For that fresh-baked feel, warm up in the micro or a low oven. Freezing? Wrap each one by itself—they’ll be tasty for two months. Defrost overnight before enjoying.
Swap Options
No chai spice? Stir up cardamom, ginger, cinnamon, and clove to make your own. Cream cheese ran out? Mix some Greek yogurt with butter instead. For dairy-free, swap in almond milk and plant butter—works great!
Fun Ways to Serve
These are just right with a steaming mug of chai or bold coffee. Go big with apple slices, granola, or baked pears on the side. They work as a sweet brunch win or a dazzling dessert centerpiece.
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Story Behind This Treat
Cinnamon rolls started in Sweden, but pumpkin and chai make this version a real autumn favorite. The taste reminds me both of South Asian spice blends and big American holiday spreads. It’s old-school comfort meets cool new flavors.
Recipe FAQs
- → Can I use a homemade chai spice blend?
Totally! Just grab some ground cardamom, ginger, cinnamon, and cloves and mix them up to make your own chai spice blend.
- → How do I keep the rolls fluffy and light?
Give the dough enough time to puff up and knead until it's stretchy. That keeps things light and tender.
- → Can I prepare these in advance?
Yep! Get the dough and filling ready the day before, then shape and bake them in the morning when you want fresh rolls.
- → What can I add for extra texture or flavor?
Try tossing in chopped nuts or raisins over the filling before rolling up for some crunch or sweetness.
- → How should I store leftovers?
Pop the rolls into a container with a lid and leave on the counter up to two days. Heat them up quick before eating for best taste.
- → Can I use brown butter in the filling?
For sure—swap in brown butter instead of plain melted butter and you'll get a rich, toasty flavor boost.