Name: Homemade Pumpkin Chai Cinnamon Rolls Recipe
Prep time: 2 h
Cook time: 40 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 1/2 cup Almond milk, unsweetened ((You can use whole milk, if desired)); 2 black tea bags, premium ((You can also use a chai tea bag and omit the spice blend)); 2 Tbsps pure maple syrup; 1 Tbsp chai spice blend ((See Notes!)); 4 cups organic All-purpose flour ((I love Bob’s Red Mill)); 2 cups Artisan Bread flour ((I love Bob’s Red Mill; See Notes!)); 1 packet Rapid Rise Yeast ((That’s 2 1/4 tsps!)); 1-2 tsps pumpkin spice blend; 1 tsp sea salt; 1/4 cup WARM water; 1/2 cup organic brown sugar + 1 Tbsp; 1 1/4 cup Almond milk, unsweetened + at room temp. ((You can use whole milk or heavy cream, if desired)); 1 cup organic pumpkin puree ((NOT Pie filling!)); 2 large eggs, room temp.; 6 Tbsps unsalted butter, melted + cooled until warm ((Make sure that it’s WARM, not hot!)); 1 tsp vanilla extract; 1/2 cup organic brown sugar; 1/2 cup unsalted butter, softened at room temp.; 1 Tbsp Dessert Lover Blend; 3 cups organic powdered sugar, sifted; 4 oz. organic cream cheese, softened at room temp. ((That’s 1/2 a pack!)); 3-4 Tbsps cooled Chai tea mixture ((See Notes!))

Jump to Recipe

When you’re in the mood for pure autumn coziness, these Homemade Pumpkin Chai Cinnamon Rolls are the only answer. Imagine everything wonderful about fall—warm spices, pumpkin richness, and that unbeatable scent of freshly baked bread—swirled together with a creamy chai glaze that melts right into the rolls. Every bite is soft and gooey, with layers of tender pumpkin dough and a heart of chai-spiced sweetness. Whether they’re the star of your weekend brunch or a sweet treat to share with friends, these rolls deliver comfort and excitement in every swirl. Grab your apron and get ready for a baking experience that truly celebrates the season!

Homemade Pumpkin Chai Cinnamon Rolls Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this recipe is how a handful of simple, wholesome ingredients transform into something absolutely magical. Each component plays a vital role—contributing flavor, texture, or that buttery soft crumb that makes Homemade Pumpkin Chai Cinnamon Rolls so special.

Almond milk (unsweetened): Adds gentle creaminess while keeping the dough light; feel free to swap in whole milk for extra richness.
Black tea bags: These build the chai backbone; try a chai tea bag for extra ease and depth of spice.
Pure maple syrup: Naturally sweet and full of autumn flavor, it blends into the chai glaze for warmth.
Chai spice blend: This is where the magic happens—infusing the dough and glaze with notes of cinnamon, ginger, and cardamom.
All-purpose flour (organic): Provides structure and softness; a kitchen staple you’ll reach for again and again.
Artisan Bread flour: Makes the buns chewy yet delicate; look for a high-quality brand like Bob’s Red Mill.
Rapid Rise Yeast: Helps the dough rise quicker, ensuring those fluffy, bakery-style rolls.
Pumpkin spice blend: Layers of cinnamon, nutmeg, and cloves pack the dough with fall flavor.
Sea salt: Just a pinch sharpens all the flavors and sweet notes.
Warm water: Activates the yeast for that essential rise.
Organic brown sugar: Adds a caramel note to both dough and filling.
Pumpkin puree (not pie filling!): The secret to color, moisture, and authentic pumpkin taste—accept no substitutes.
Large eggs (room temp): Bind everything and add richness to the dough.
Unsalted butter (melted and softened): Makes every swirl melt-in-your-mouth, both in the dough and the spiced filling.
Vanilla extract: Brings that cozy, comforting aroma.
Dessert Lover Blend: Another layer of delicious spice—feel free to use your own favorite cinnamon-sugar spice mix.
Powdered sugar (sifted): Essential for a perfectly smooth glaze.
Cream cheese (softened): Luxuriously creamy, it’s the foundation for your tangy-sweet chai glaze.
Cooled Chai tea mixture: Used in the glaze for that authentic spiced chai flavor right in the icing.

How to Make Homemade Pumpkin Chai Cinnamon Rolls

Step 1: Activate the Yeast

Let’s start by waking up your yeast. Combine the rapid rise yeast and a tablespoon of brown sugar in your mixer bowl, then gradually pour in warm water. Give it a good stir and let it sit for about 10 minutes, until it becomes frothy and bubbly—like magic in a bowl! This step is the secret behind those pillowy-soft rolls.

Step 2: Mix the Wet Ingredients

Once your yeast is lively, whisk in the room temperature almond milk (or regular milk if you prefer) along with the warm, melted butter. Add in the eggs, one at a time, followed by pumpkin puree and a splash of vanilla extract. This mixture brings unbeatable color and fluffiness to your Homemade Pumpkin Chai Cinnamon Rolls.

Step 3: Combine the Dry Ingredients

In a separate large bowl, whisk together the all-purpose flour, artisan bread flour, brown sugar, pumpkin spice blend (or Dessert Lover Blend), and sea salt. Gently add this flour mixture to your wet base and mix everything on low speed. It should come together in just a few minutes, forming a soft, slightly sticky dough.

Step 4: Knead the Dough

Switch to your kneading hook and let the machine knead the dough on high speed for about 5-10 minutes. You’re aiming for a dough ball that’s elastic and springs back when pressed. If your dough is still a bit too sticky, add flour—only a tablespoon at a time—until you reach the perfect consistency.

Step 5: First Rise

Transfer the dough to a lightly greased bowl, toss it around to coat, and cover with plastic wrap (or a clean towel). Set it aside for about an hour so it can double in size. Now’s a great time to prep your rich chai filling and dream about those golden swirls of Pumpkin Chai goodness!

Step 6: Prepare the Chai Filling

For the filling, start by softening the butter until it’s as spreadable as possible (think paste-like!). In a separate bowl, combine the Dessert Lover Blend and brown sugar. This sweet, spicy duo is what sets these rolls apart.

Step 7: Roll Out and Assemble

Once the dough has doubled, scatter a little flour on your work surface and gently press out the dough to a 9×14-inch rectangle, about half an inch thick. Smear three-quarters of your soft butter across the dough, then evenly sprinkle over the brown sugar and spice mix. Use a pastry brush if you want to make sure you don’t miss a spot!

Step 8: Roll, Slice, and Second Rise

Roll up the dough tightly (lengthwise for big, beautiful spirals), then slice into 1.5-inch rolls using a pastry cutter. Place them cut-side down into your lined baking dish. Cover, smear with the remaining butter, and let them rise again for an extra 20 minutes—this helps guarantee that signature puff and tender crumb.

Step 9: Bake to Perfection

Preheat your oven to 350 degrees Fahrenheit. Once your rolls have gotten even bigger and ready to bake, slide them into the oven for 35-40 minutes. Your kitchen will smell like a chai-spiced wonderland—try not to tear into them too soon!

Step 10: Make the Chai Tea Mixture

While the rolls bake, make the chai tea mixture for your glaze. Bring almond milk to a gentle boil, add your tea bags, and let everything steep beautifully. After removing the tea bags, whisk in the maple syrup and all those delicious spices: cinnamon, nutmeg, ginger, allspice, cardamom, cloves, and a pinch of black pepper for that bold chai bite. Let the mixture cool completely—it can’t be hot when you make your glaze.

Step 11: Whip Up the Chai-Infused Glaze

Beat the cream cheese until smooth and fluffy, then add in the powdered sugar and cooled chai tea. Mix until your glaze is silky. Adjust the consistency with more tea if needed, or a little extra powdered sugar. This glaze is what makes Homemade Pumpkin Chai Cinnamon Rolls truly unforgettable!

Step 12: Frost and Serve

When the rolls are still slightly warm, spread the luscious glaze over the top. Watch it melt into every crevice. All that’s left is to cut, serve, and savor (and maybe snap a photo before they disappear!).

How to Serve Homemade Pumpkin Chai Cinnamon Rolls

Garnishes

Dust your rolls with a little extra powdered sugar or a pinch of chai spice just before serving. For a festive touch, add some candied ginger, chopped toasted pecans, or even a few edible flower petals. These simple touches take your Homemade Pumpkin Chai Cinnamon Rolls from cozy to celebration-worthy!

Side Dishes

For a brunch spread, pair these cinnamon rolls with tangy probiotic-rich yogurt, fresh berries, and perhaps a savory egg bake. A hot cup of chai latte or strong coffee is the perfect companion, balancing the sweetness and keeping you cozy through every roll.

Creative Ways to Present

Try serving Homemade Pumpkin Chai Cinnamon Rolls in a cast iron skillet for a rustic, bakery-inspired look. Or layer them on a pretty cake stand, nestled with mini pumpkins or colorful leaves for an autumn brunch table. If you’re giving them as gifts, arrange a couple rolls in a basket wrapped with parchment and tied with twine—guaranteed to delight anyone who receives them.

Make Ahead and Storage

Storing Leftovers

Your Homemade Pumpkin Chai Cinnamon Rolls will stay wonderfully moist for up to 2-3 days at room temperature. Just keep them in an airtight container or tightly wrapped with plastic to lock in all that softness. Pop a piece of parchment paper between layers if you’re stacking them so the glaze doesn’t stick.

Freezing

Yes, you can absolutely freeze these! Freeze them fully baked, unglazed, in a single layer until solid, then transfer to a zip-top bag or airtight container for up to three months. When you’re ready to enjoy, thaw them at room temperature and glaze fresh for the ultimate flavor.

Reheating

The fastest way to recapture that just-baked magic is to cover a roll with a damp paper towel and microwave for 20-30 seconds. For bigger batches, place them in a low oven (about 300 degrees F) for 10-12 minutes, covered with foil, until soft and fragrant again.

FAQs

Can I make Homemade Pumpkin Chai Cinnamon Rolls ahead of time?

Yes! You can assemble the rolls the day before, cover tightly, and let them do their second rise in the fridge overnight. Just bring to room temperature in the morning, then bake and glaze as usual.

What if I don’t have a stand mixer?

No worries! You can mix and knead the dough by hand; it just takes a little more elbow grease. Use a sturdy wooden spoon and your hands to create a smooth, elastic dough. The results will still be fantastic.

Can I substitute gluten-free flour?

You can try a 1:1 gluten-free flour blend for baking, though the texture may be a bit more delicate. Just be sure to check the dough consistency as you go—it should be soft, tacky, but not too sticky.

Is it okay to use canned pumpkin pie filling?

Stick with pure pumpkin puree, not pumpkin pie filling. The latter contains added sugar and spices, which can throw off the flavor and texture balance in these Homemade Pumpkin Chai Cinnamon Rolls.

How spicy are these cinnamon rolls?

They’re warmly spiced, meaning you get all the chai and pumpkin flavor without overwhelming heat. For an extra kick, feel free to add a pinch more ginger or black pepper to your chai spice blend or glaze.

Final Thoughts

If you’re eager to wrap yourself in the flavors of autumn, promise me you’ll bake at least one batch of Homemade Pumpkin Chai Cinnamon Rolls. Each swirl is a celebration of comfort, warmth, and cozy days—just the kind of kitchen magic we all crave! Gather your ingredients, invite a friend, and enjoy every moment (and bite) of this delicious baking adventure.