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Pumpkin Chai Cinnamon Rolls

Pumpkin Chai Cinnamon Rolls

Delight in the warm, comforting Pumpkin Chai Cinnamon Rolls, perfect for fall mornings or gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 4 cups All-Purpose Flour Use more for dusting if necessary.
  • 2 teaspoons Active Dry Yeast Ensure it's fresh and active.
  • 1 cup Warm Water About 110°F (43°C).
  • 1 cup Pumpkin Puree Can substitute with applesauce.
  • 1/2 cup Whole Milk Alternatives include almond or oat milk.
  • 1/3 cup Unsalted Butter Can substitute with plant-based butter.
  • 1/4 cup Granulated Sugar Brown sugar can be used for deeper flavor.
  • 1 teaspoon Salt Essential for overall taste.
  • 1 large Egg Can use a flax egg for vegan version.
  • 2 teaspoons Chai Spice Mix Substitute with a mix of cinnamon, nutmeg, and ginger if necessary.
For the Filling
  • 1/2 cup Softened Butter
  • 1/2 cup Brown Sugar Can use granulated sugar if needed.
  • 2 tablespoons Cinnamon
  • 1 teaspoon Additional Chai Spice
For the Icing
  • 2 cups Powdered Sugar Adjust for desired sweetness.
  • 4 ounces Cream Cheese Can substitute with dairy-free cream cheese.
  • 2 tablespoons Melted Butter Ensure it's not too hot when mixing.
  • 2 tablespoons Milk Adjust for desired icing consistency.
  • 1 teaspoon Vanilla Extract Pure extract is best for richness.

Equipment

  • Mixing bowl
  • whisk
  • wooden spoon
  • spatula
  • Rolling Pin
  • Baking Dish
  • Oven
  • small bowl
  • Floured Surface

Method
 

Preparation Steps
  1. Activate the Yeast: In a small bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until foamy.
  2. Mix the Wet Ingredients: In a large bowl, combine pumpkin puree, whole milk, melted butter, granulated sugar, salt, egg, and chai spice mix. Whisk until smooth.
  3. Combine Yeast with Mixture: Stir the yeast mixture into the pumpkin mixture until fully incorporated.
  4. Gradually Add Flour: Add flour one cup at a time, stirring until a soft dough forms.
  5. Knead the Dough: Knead the dough on a floured surface for about 8 minutes until smooth.
  6. First Rise: Cover the bowl and let the dough rise in a warm place for 1 to 1.5 hours until doubled in size.
  7. Prepare the Filling: Mix softened butter, brown sugar, cinnamon, and additional chai spice in a small bowl.
  8. Roll Out the Dough: Roll the risen dough into a rectangle (16x12 inches) and spread the filling evenly over it.
  9. Shape the Rolls: Roll the dough tightly into a log and slice into 12 pieces. Arrange in a greased baking dish.
  10. Second Rise: Let the rolls rise for another 30 minutes covered with a towel.
  11. Bake the Rolls: Preheat oven to 375°F (190°C) and bake for 20-25 minutes.
  12. Mix the Icing: While baking, mix powdered sugar, cream cheese, melted butter, milk, and vanilla until smooth.
  13. Drizzle and Serve: Let the rolls cool for 10 minutes before drizzling with icing.

Nutrition

Serving: 1rollCalories: 290kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

Serve these rolls warm alongside a cup of chai or coffee for ultimate enjoyment.

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