Enjoy warm, fluffy Homemade Pumpkin Chai Cinnamon Rolls filled with spices! Perfect for breakfast or brunch—try this recipe today!
Author:Patsy
Prep Time:30 minutes
Cook Time:25 minutes
Total Time:55 minutes
Yield:12 servings 1x
Category:Breakfast/Dessert
Method:Baking
Cuisine:American
Ingredients
Scale
1/2 cup Almond milk, unsweetened
2 black tea bags
2 Tbsps pure maple syrup
1 Tbsp chai spice blend
4 cups organic All-purpose flour
2 cups Artisan Bread flour
1 packet Rapid Rise Yeast
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.
1 cup organic pumpkin puree
2 large eggs, room temp.
6 Tbsps unsalted butter, melted + cooled until warm
1 tsp vanilla extract
1/2 cup organic brown sugar for filling
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.
3–4 Tbsps cooled Chai tea mixture
Instructions
In a large bowl, combine warm almond milk and steep black tea bags for 5 minutes. Remove tea bags and add maple syrup and chai spice blend.
In another bowl, mix all-purpose flour, artisan bread flour, yeast, pumpkin spice blend, sea salt, and brown sugar.
Create a well in the dry mix; pour in the wet mixture along with warm water, pumpkin puree, eggs, melted butter, and vanilla extract. Mix until combined.
Knead the dough on a floured surface for 5–10 minutes until smooth. Place in a greased bowl to rise for about 30 minutes.
Roll out the dough into a rectangle and spread softened butter over it; sprinkle with brown sugar and Dessert Lover Blend before rolling it tightly into a log.
Cut into 12 even pieces and place in a greased baking dish; let rise again for 20–30 minutes.
Bake at 350°F (175°C) for 25–30 minutes until golden.
Prepare glaze by mixing powdered sugar with softened cream cheese and cooled chai tea mixture; drizzle over warm rolls.