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Homemade Pumpkin Chai Cinnamon Rolls Recipe

Homemade Pumpkin Chai Cinnamon Rolls Recipe
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★★★★★

5.2 from 28 reviews

Indulge in the warm flavors of fall with these Homemade Pumpkin Chai Cinnamon Rolls. Soft, fluffy dough infused with pumpkin spice and chai flavors, topped with a chai-infused glaze, these rolls are perfect for cozy mornings or festive gatherings.

Ingredients

Scale

Dough:

  • 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

Filling:

  • 1/2 cup organic brown sugar
  • 1/2 cup unsalted butter, softened at room temp.
  • 1 Tbsp Dessert Lover Blend

Glaze:

  • 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!))

Instructions

  1. TO MAKE THE DOUGH: Combine yeast and 1 tablespoon brown sugar in the bowl of an electric mixer and slowly pour in warm water while stirring frequently. Allow 10 minutes for the mixture to sit and for the yeast to activate. Add in the room temperature milk and warm melted butter to the yeast mixture and whisk until well combined. Add in the eggs (one at a time), pumpkin puree, and vanilla, whisking to incorporate. In a large bowl, whisk together the all-purpose flour, bread flour, brown sugar, pumpkin spice blend (or my Dessert Lover Blend) and sea salt and add them to the wet ingredients and mix on low-speed until well combined and everything begins to form into a dough-like consistency, about 2-3 minutes. Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed together with 2 fingers. NOTE: If dough is still too sticky, add 1 tablespoon of flour at a time until texture is achieved! Lightly grease a large bowl with a small amount of olive oil and place the dough ball in the bowl, tossing it around until coated. Cover with plastic wrap (or a towel) and let sit for 1 hour, allowing the dough to rise and double in size. In the meantime, you can work on the filling!
  2. TO MAKE THE FILLING: Add the softened the butter (best if done at room temp. so that it’s more ‘paste-like’ in texture once smeared) in a bowl and set aside. In a separate bowl, combine the Dessert Lover Blend and brown sugar, mixing them together. Set aside. Once the dough has risen fully, preheat the oven to 350 degrees Fahrenheit and line a large 9×13 baking dish with parchment paper, allowing excess to hang from the sides.
  3. ASSEMBLY + BAKE: Add a bit of flour to a surface and place the dough onto it, lightly adding a bit of flour to the top. Using a rolling-pin, roll out the dough into a rectangular shape (approximately 9’x14 and ½-inch thick), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do! Then, generously add ¾ of the softened butter atop dough (spreading it out evenly with a spoon or knife), followed by the brown sugar-spice mixture, ensuring that the top is coated evenly. NOTE: I also use a ‘pastry brush’ to sweep sugar mixture evenly across the dough to ensure that every bite is sweet! Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5′ rolls, placing each roll (cut side down) into a large baking dish (lined with parchment paper!). Then place plastic wrap over the baking dish with rolls, smear the tops with remaining softened butter and let them rise again (for another 20 minutes). Once the rolls have doubled in size (once again!) or have gotten significantly larger, bake them for approximately 35-40 minutes in the preheated oven. While all the baking magic is happening, make the Chai tea mixture and Glaze.
  4. FOR THE CHAI TEA MIXTURE: In a medium saucepan on medium-high heat, add the milk and bring to a boil for 1-2 minutes. Add the tea bags and let it boil for another 1-2 minutes. Remove from heat and let everything steep for 5-6 minutes. Once fully steeped, remove tea bags and whisk in the maple syrup, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon allspice, 1/4 teaspoon cardamom, 1/8 teaspoon ground cloves, and a pinch of black pepper until dissolved and combined. Let it cool completely.
  5. TO MAKE THE CHAI-INFUSED GLAZE: In a bowl, beat (using a hand-mixer) the softened cream cheese until creamy and smooth. Add the powdered sugar and chai tea mixture, beating everything together until the glaze becomes smooth and velvety. NOTE: Add additional chai tea mixture (1 tablespoon at a time) if the glaze is too thick or powdered sugar (1 tablespoon at a time) if too thin. Spread the glaze atop the rolls using a rubber spatula evenly until generously covered. To serve, cut out each roll desired and enjoy. Bon Appetit!

Notes

  • Make sure to use organic and premium quality ingredients for the best results.
  • If you prefer a more intense chai flavor, consider using a chai tea bag in the dough as well.
  • Adjust the sweetness of the glaze to your liking by adding more or less powdered sugar.

Nutrition

Keywords: Pumpkin, Chai, Cinnamon Rolls, Homemade, Fall Baking

Find it online: https://cheframiflavor.com/homemade-pumpkin-chai-cinnamon-rolls-recipe/