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Freshly baked chai cinnamon rolls cooling on a wire rack

Spiced Pumpkin Chai Cinnamon Rolls

These Spiced Pumpkin Chai Cinnamon Rolls are a cozy and delightful treat, perfect for breakfast or dessert. The soft, pillowy dough is infused with pumpkin puree and filled with a fragrant blend of chai spices, all topped with a luscious maple vanilla glaze.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 12 rolls
Calories 380 kcal

Equipment

  • large bowl
  • plastic wrap or kitchen towel
  • stand mixer (optional)
  • rolling pin
  • sharp knife or dental floss
  • 9x13 inch baking dish
  • whisk

Ingredients
  

For the Dough:

  • 3 ½ cups all-purpose flour
  • 2 ¼ teaspoons active dry yeast
  • ¾ cup warm milk
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter
  • large egg at room temperature
  • ½ cup pumpkin puree
  • ½ teaspoon salt

For the Spiced Chai Filling:

  • ½ cup unsalted butter
  • ½ cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 ½ teaspoons ground cardamom
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon black pepper

For the Maple Vanilla Glaze:

  • 2 cups powdered sugar
  • 4 tablespoons milk or cream
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • Pinch chai spice blend optional

Instructions
 

Dough Preparation

  • Activate the yeast by combining warm milk, a pinch of sugar, and yeast in a large bowl and letting it sit until foamy.
  • Add remaining sugar, melted butter, egg, pumpkin puree, and salt to the yeast mixture, then gradually add flour to form a shaggy dough.
  • Knead the dough on a floured surface for 6-8 minutes until smooth and elastic.
  • Grease a bowl, place the dough in it, cover, and let it rise in a warm place for 1.5-2 hours until doubled in size.

Filling and Assembly

  • While the dough rises, combine softened butter, brown sugar, cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper in a small bowl.
  • Punch down the risen dough, roll it into a 12x18 inch rectangle on a floured surface, and spread the chai filling evenly, leaving a small border.
  • Tightly roll the dough into a log starting from the long edge opposite the clean border.
  • Slice the log into 12 even 1.5-inch thick rolls using a sharp knife or dental floss.

Baking and Glazing

  • Arrange the sliced rolls in a greased 9x13 inch baking dish, cover, and let rise for 30-45 minutes until puffy.
  • Preheat oven to 375°F (190°C) and bake rolls for 20-25 minutes until golden brown.
  • Whisk together powdered sugar, milk/cream, maple syrup, vanilla extract, and optional chai spice for the glaze while rolls cool.
  • Drizzle the glaze generously over the warm cinnamon rolls and serve immediately.

Notes

For best results, ensure your yeast is active and your milk and egg are at room temperature. Do not overbake the rolls to keep them soft and tender. The chai spice blend in the glaze is optional but adds an extra layer of flavor.