Homemade Pumpkin Chai Cinnamon Rolls

Ready in a little over an hour, this Homemade Pumpkin Chai Cinnamon Rolls recipe is the ultimate decadence. The dough is filled with savory pumpkin and warm spices, and the chai cream cheese glaze is sure to fill your days with comfort! Perfect for brunch gatherings, cozy breakfasts, or even as a delightful dessert, these rolls will impress anyone who takes a bite.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of warm chai spices and pumpkin creates a rich taste that’s perfect for fall.
• Easy to Make: With simple ingredients and straightforward instructions, these rolls are easy enough for bakers of all levels.
• Versatile Treat: Serve them at breakfast, brunch, or dessert; they fit any occasion!
• Comforting Aroma: The smell of baking cinnamon rolls wafting through your kitchen will make everyone feel at home.
• Perfectly Fluffy: Each roll is soft and fluffy, making them irresistible right out of the oven.

Tools and Preparation

To make your Homemade Pumpkin Chai Cinnamon Rolls successfully, you’ll need a few essential tools. Having the right equipment can simplify the process and enhance your baking experience.

Essential Tools and Equipment

• Mixing bowls
• Measuring cups and spoons
• Rolling pin
• Baking sheet
• Parchment paper
• Electric mixer (optional)

Importance of Each Tool

• Mixing bowls: Essential for combining ingredients without spills.
• Baking sheet: Provides even heat distribution for perfect baking results.
• Electric mixer: Makes mixing dough easier and ensures thorough incorporation of ingredients.

Ingredients

For the 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

For the Filling

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

For the 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!)

How to Make Homemade Pumpkin Chai Cinnamon Rolls

Step 1: Prepare the Dough

In a large mixing bowl, combine almond milk and black tea bags. Let it steep for about 5 minutes. Remove tea bags and add maple syrup, chai spice blend, warm water, yeast, brown sugar, pumpkin puree, eggs, melted butter, and vanilla extract. Mix well until combined.

Step 2: Add Flour

Gradually add all-purpose flour and bread flour into the mixture along with sea salt and pumpkin spice blend. Stir until a dough begins to form.

Step 3: Knead the Dough

Transfer dough onto a floured surface. Knead for about 5–10 minutes until smooth and elastic. Place it in a greased bowl and cover with a kitchen towel. Allow it to rise in a warm place for about 30 minutes or until doubled in size.

Step 4: Roll Out the Dough

Once risen, punch down the dough gently to release air. Roll it out into a rectangle about ¼ inch thick on a floured surface.

Step 5: Add Filling

Spread softened butter evenly over the dough rectangle. Then sprinkle brown sugar and Dessert Lover Blend evenly on top.

Step 6: Roll Up & Cut

Starting from one edge of the rectangle, tightly roll up the dough into a log shape. Slice into equal pieces—about 12 rolls—and place them on a lined baking sheet.

Step 7: Second Rise

Cover rolled cinnamon rolls with a kitchen towel again and let them rise for an additional 20–30 minutes.

Step 8: Bake

Preheat your oven to 350°F (175°C). Bake cinnamon rolls for approximately 25–30 minutes or until golden brown.

Step 9: Prepare Glaze

While rolls bake, beat together cream cheese and powdered sugar in a bowl until smooth. Gradually add cooled chai tea mixture until desired consistency is reached.

Step 10: Drizzle & Serve

Once baked rolls have cooled slightly, drizzle with chai glaze before serving warm. Enjoy your Homemade Pumpkin Chai Cinnamon Rolls!

How to Serve Homemade Pumpkin Chai Cinnamon Rolls

Homemade Pumpkin Chai Cinnamon Rolls are perfect for any occasion, whether it’s a cozy breakfast or a festive brunch. Here are some delightful serving suggestions to enhance your experience.

With Fresh Fruit

• Serve alongside a medley of fresh fruits like berries or sliced apples for a refreshing contrast to the warm rolls.

Drizzled with Extra Glaze

• Add an extra drizzle of chai cream cheese glaze on top for an indulgent treat that enhances the cinnamon and pumpkin flavors.

Paired with Coffee or Tea

• Enjoy with a hot cup of coffee or tea, amplifying the warm spices and creating a comforting morning ritual.

Topped with Nuts

• Sprinkle chopped walnuts or pecans on top of the rolls for added crunch and flavor that complements the softness of the dough.

Served Warm

• Always serve your cinnamon rolls warm to enjoy their fluffy texture and enhance their delicious taste.

How to Perfect Homemade Pumpkin Chai Cinnamon Rolls

Making the perfect Homemade Pumpkin Chai Cinnamon Rolls is all about attention to detail. Follow these tips for an exceptional result.

• Use room temperature ingredients: Ensure that your eggs and dairy are at room temperature to help create a smooth batter and fluffy texture.

• Knead thoroughly: Knead the dough until it’s smooth and elastic. This develops gluten, giving your rolls that soft, airy structure.

• Let it rise properly: Allow the dough to rise in a warm environment until it doubles in size. This step is crucial for light and fluffy rolls.

• Don’t skip the chilling: If time allows, refrigerate the dough after shaping it. This helps improve flavor and makes slicing easier.

• Sift your powdered sugar: Sifting avoids lumps in your glaze, ensuring a smooth finish on your cinnamon rolls.

Best Side Dishes for Homemade Pumpkin Chai Cinnamon Rolls

Pairing side dishes with your Homemade Pumpkin Chai Cinnamon Rolls can elevate your meal. Here are some great options:

1. Fruit Salad
   A vibrant mix of seasonal fruits adds freshness and balances out the sweetness of the rolls.

2. Yogurt Parfait
   Layer yogurt with granola and fruit for a creamy, crunchy contrast that pairs well with cinnamon flavors.

3. Scrambled Eggs
   Lightly seasoned scrambled eggs provide protein, making for a satisfying brunch option next to sweet rolls.

4. Chia Seed Pudding
   A nutritious chia pudding offers a unique texture while complementing the spices in your cinnamon rolls.

5. Vegetable Smoothie
   Blend spinach, banana, and almond milk into a smoothie for a healthy beverage that offsets the sweetness of dessert.

6. Herbal Tea
   A warm cup of herbal tea will enhance the chai notes in your cinnamon rolls while providing a calming touch.

Common Mistakes to Avoid

When making Homemade Pumpkin Chai Cinnamon Rolls, it’s easy to run into a few common pitfalls. Here are some mistakes to watch out for:

• Using cold ingredients: Starting with cold milk or eggs can hinder the dough’s rise. Always ensure your ingredients are at room temperature for best results.

• Not measuring flour correctly: Too much flour can lead to dense rolls. Use the spoon-and-level method to measure accurately.

• Skipping the proofing step: Rushing the dough without allowing it to rise fully will result in less fluffy rolls. Be patient and let the dough double in size.

• Overbaking: Keep an eye on your rolls while they bake. Overbaking can dry them out; remove them from the oven when golden brown.

• Ignoring glaze consistency: If your chai cream cheese glaze is too thick, it won’t drizzle nicely. Adjust with a bit of almond milk until you reach your desired consistency.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover rolls in an airtight container.
• They will last up to 3 days in the refrigerator.

Freezing Homemade Pumpkin Chai Cinnamon Rolls

• Wrap each roll tightly in plastic wrap.
• Place them in a freezer-safe bag or container.
• They can be frozen for up to 3 months.

Reheating Homemade Pumpkin Chai Cinnamon Rolls

• Oven: Preheat to 350°F (175°C) and heat rolls for about 10-15 minutes until warm.
• Microwave: Warm individual rolls for about 15-20 seconds on medium power.
• Stovetop: Place a roll covered in a pan over low heat for about 5 minutes, turning occasionally.

Frequently Asked Questions

Here are some frequently asked questions regarding Homemade Pumpkin Chai Cinnamon Rolls:

How do I make my Homemade Pumpkin Chai Cinnamon Rolls even fluffier?

To enhance fluffiness, ensure all ingredients are at room temperature and allow adequate time for dough rising.

Can I substitute almond milk?

Yes, you can use whole milk or any other plant-based milk if preferred.

What spices are essential for this recipe?

The key spices include cinnamon, nutmeg, and ginger. You can adjust the amounts based on your taste preferences.

How long do Homemade Pumpkin Chai Cinnamon Rolls last?

Stored properly, these rolls can last up to 3 days in the refrigerator or 3 months in the freezer.

Can I make these rolls vegan?

Yes! Substitute eggs with flax eggs and use plant-based butter and cream cheese alternatives.

Are there customization options available?

You can add nuts, raisins, or different flavored glazes to tailor your rolls to personal taste.

Final Thoughts

These Homemade Pumpkin Chai Cinnamon Rolls are a delightful treat perfect for breakfast or dessert. Their warm spices and creamy glaze make them comforting and indulgent. Feel free to customize with nuts or different glazes for added flavor!