Homemade Pumpkin Chai Cinnamon Rolls – The Ultimate Fall Comfort Bake

If there’s one fall treat that wraps up cozy vibes, spiced aromas, and melt-in-your-mouth texture, it’s these Homemade Pumpkin Chai Cinnamon Rolls. With a brioche-style dough, fragrant chai spice glaze, and pumpkin-rich filling, these rolls are the perfect companion to chilly mornings or festive brunches.

These are not your average cinnamon rolls. They’re soft, thick, fluffy, and packed with autumnal flavor. Whether you’re a casual home baker or a seasoned holiday hostess, this recipe will walk you through making a batch so good, they’ll never believe they’re homemade.

Unlike typical recipes, this version includes a game-changing flour combination. Learn why bread flour makes better rolls and how to use it for the ultimate texture. Plus, you can skip the canned stuff and follow this guide on how to make pumpkin puree at home for the freshest, deepest flavor.

Why You’ll Love These Rolls

• Fluffy, brioche-like dough that melts in your mouth
• Pumpkin + chai spice = fall’s most addictive flavor combo
• Easy-to-follow recipe, great for beginners
• Options for vegan, gluten-free, and overnight prep
• Warm, sweet scent while baking will transform your kitchen

What Makes These Rolls Stand Out

It’s all in the details. These pumpkin chai cinnamon rolls are elevated with a blend of:

• Bread flour + all-purpose flour for extra fluff
• A spiced filling with real chai spice
• Cream cheese glaze infused with chai tea concentrate
• Optional vegan and no-yeast adaptations

Want to understand the power of chai? Here’s a helpful guide to chai spice explained so you can tweak your spice mix to perfection.

Ingredients You’ll Need

For the Dough

• All-purpose flour
• Bread flour
• Pumpkin puree (not pie filling!)
• Warm milk or plant-based milk
• Instant yeast (or rapid-rise)
• Pumpkin spice blend (make your own below)
• Eggs
• Melted unsalted butter
• Brown sugar
• Sea salt
• Vanilla extract

For the Filling

• Softened unsalted butter
• Brown sugar
• Ground cinnamon + nutmeg
• Chai spice blend (homemade or store-bought)

For the Glaze

• Powdered sugar
• Cream cheese
• Chai tea concentrate
• Optional: maple syrup for added sweetness

How to Make Pumpkin Spice Blend

Mix the following and store in a small jar:

• 2 tbsp cinnamon
• 1 tsp nutmeg
• 1 tsp ginger
• 1 tsp ground cloves
• ½ tsp allspice

You’ll use this in both the dough and filling. It brings that signature autumn warmth to every bite.

Step-by-Step: How to Make the Dough

1. Activate the yeast: Mix warm water, sugar, and yeast. Let it bubble for 10 minutes.
2. Add wet ingredients: Stir in warm milk, melted butter, eggs, pumpkin puree, and vanilla.
3. Combine dry ingredients: In a separate bowl, whisk the flours, pumpkin spice, and salt.
4. Mix & knead: Slowly add dry mix to wet, kneading until smooth and elastic (10 mins).
5. First rise: Transfer dough to an oiled bowl, cover, and let rise for 1 hour.

Tip: Use a stand mixer if possible, but you can knead by hand too.

Rolling, Filling, and Cutting

1. Roll out the dough on a floured surface to about ½-inch thick.
2. Spread softened butter across the surface.
3. Sprinkle filling mixture evenly.
4. Roll tightly from the long side and slice into 1.5” rolls.
5. Second rise: Place in baking dish, cover, and let rise 30–40 minutes.

Baking Instructions

• Preheat oven to 350°F (175°C)
• Brush rolls with butter before baking
• Bake for 35–40 minutes until golden and puffed
• Cool slightly before glazing

Making the Chai-Infused Glaze

While the rolls are baking, steep black tea or chai tea bags in milk, then stir in:

• Maple syrup
• Cinnamon
• Nutmeg
• Cardamom
• Allspice
• Cloves

Let cool completely. Beat together cream cheese and powdered sugar, then add chai tea until desired consistency. Glaze the warm rolls generously.

Optional Variations & Add-ins

• Vegan option: Swap dairy with plant-based milk, butter, and vegan cream cheese. Omit eggs.
• Gluten-free: Use a 1:1 gluten-free flour blend and reduce flour slightly.
• Nut lovers: Add chopped pecans or walnuts to the filling.
• No yeast: Use 2¼ tsp baking powder instead. Rolls will be denser but still tasty.

Serving Suggestions

Serve these rolls:

• With a warm chai latte or pumpkin spice coffee
• As a festive brunch centerpiece
• At Thanksgiving or a cozy weekend breakfast
• Topped with roasted pecans for extra crunch

Storage and Reheating

• Room temp: 3 days in airtight container
• Fridge: Up to 1 week
• Freezer: Up to 2 months (unglazed is best)

To reheat: Microwave for 10–15 seconds or warm in oven at 350°F for 5–10 minutes.

FAQs

Why pour milk or cream over cinnamon rolls before baking?
It helps them stay moist and soft while baking, creating a luscious texture.

Can I make these vegan or gluten-free?
Yes! Use plant-based milk, vegan butter, and Bob’s Red Mill 1:1 flour.

What if I don’t have bread flour?
You can use all-purpose flour only, but the texture may be slightly less fluffy.

Should I chill the dough overnight?
Absolutely! This enhances flavor and makes it easier to roll.

Are these caffeinated?
Yes, chai tea has caffeine. To go caffeine-free, use decaf chai or herbal spice tea.

Why are my rolls dense?
It’s likely the yeast wasn’t activated properly or the dough didn’t rise enough.

Final Thoughts

These Homemade Pumpkin Chai Cinnamon Rolls are more than just a recipe—they’re a celebration of fall flavors and cozy baking. With a little patience and the right spices, you’ll bake up something so decadent, no store-bought roll could ever compete.

So grab your rolling pin, steep that chai, and enjoy the delicious process. Whether you’re serving a brunch crowd or saving them all for yourself (we won’t judge), these rolls are guaranteed to impress.

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