Pumpkin Chai Rolls (Print Version)

Pillowy rolls full of spiced pumpkin flavor and creamy glaze on top. Autumn mornings or parties just got better.

# Ingredients:

→ Dough

01 - 1 1/2 tsp chai spice mix
02 - 1 large egg
03 - 1 tsp salt
04 - 200 g granulated sugar
05 - 115 g unsalted butter, melted
06 - 240 ml whole milk
07 - 240 g pumpkin puree
08 - 240 ml warm water
09 - 2 1/4 tsp (7 g) active dry yeast
10 - 500 g all-purpose flour, keep some extra for dusting

→ Filling

11 - 1 tsp chai spice mix
12 - 1 tbsp ground cinnamon
13 - 220 g brown sugar, packed
14 - 115 g unsalted butter, softened

→ Icing

15 - 1 tsp vanilla extract
16 - 15–30 ml whole milk
17 - 15 g unsalted butter, melted
18 - 15 g cream cheese, softened
19 - 120 g powdered sugar

# Steps:

01 - Once they’ve had a 10-minute breather out of the oven, pour over your icing and dig in.
02 - Grab a bowl and stir together powdered sugar, cream cheese, melted butter, milk, and vanilla until you get a silky mix.
03 - Slide your tray into a 190°C oven and bake for 20 to 25 minutes till they look golden and tempting.
04 - Snuggle the rolls in a greased baking dish, cover tight, and give them 30 minutes to puff up more.
05 - Take the rectangle, starting with the long side, roll it up tight into a log, then cut into 12 slices.
06 - Coat the entire surface of rolled dough with the filling mixture, making sure you’ve covered every spot.
07 - Roll the risen dough out on a floured counter into a rectangle, about 40 by 30 cm.
08 - Beat softened butter, brown sugar, cinnamon, and chai mix in a bowl until it’s creamy and ready to spread.
09 - Move your dough to a greased bowl, cover, and let it chill for 60 to 90 minutes so it doubles up.
10 - Dust your worktop, then knead the dough for around 8 minutes—it should feel smooth and stretchy.
11 - Toss flour in bit by bit, mix with a spoon or dough hook until a soft dough starts coming together.
12 - Pour the foamy yeast into your pumpkin blend and give it a good mix.
13 - In a big bowl, add pumpkin puree, milk, melted butter, sugar, salt, egg, and chai mix. Stir until everything looks even.
14 - Pop yeast into warm water in a small bowl and let it sit about 5 minutes until it’s nice and bubbly.

# Notes:

01 - If you don’t have chai spice, try mixing cardamom, ginger, and clove instead.
02 - Swapping regular butter for browned butter in the filling really boosts the taste.
03 - Pop any extras in a sealed container and warm them up for that just-baked feel.
04 - Want crunch? Add some chopped nuts or toss in a handful of raisins to the filling.
05 - Enjoy them with a cup of chai tea—it’s a perfect match.

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