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Homemade Pumpkin Chai Cinnamon Rolls

Homemade Pumpkin Chai Cinnamon Rolls

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Enjoy warm, fluffy Homemade Pumpkin Chai Cinnamon Rolls filled with spices! Perfect for breakfast or brunch—try this recipe today!

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
  • 12 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.
  • 34 Tbsps cooled Chai tea mixture

Instructions

  1. 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.
  2. In another bowl, mix all-purpose flour, artisan bread flour, yeast, pumpkin spice blend, sea salt, and brown sugar.
  3. 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.
  4. Knead the dough on a floured surface for 5–10 minutes until smooth. Place in a greased bowl to rise for about 30 minutes.
  5. 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.
  6. Cut into 12 even pieces and place in a greased baking dish; let rise again for 20–30 minutes.
  7. Bake at 350°F (175°C) for 25–30 minutes until golden.
  8. Prepare glaze by mixing powdered sugar with softened cream cheese and cooled chai tea mixture; drizzle over warm rolls.

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