Pumpkin Chai Cinnamon Rolls

A pumpkin chai cinnamon roll on a small plate.

Pumpkin chai cinnamon rolls are the perfect breakfast treat for fall. Fluffy pumpkin rolls are filled with chai spices and served warm with a drizzle of maple icing.

Prep Time 1 45

Cook Time 26

Total Time 2 11

Servings rolls

Author Heather

Ingredients

Dough

3 cups (360 g) all-purpose flour
¼ cup (50 g) granulated sugar
½ teaspoon cinnamon
½ teaspoon salt
½ cup (113 g) whole milk
3 tablespoons unsalted butter
2 ¼ teaspoons dry instant yeast one standard packet
¾ cup (170 g) pumpkin puree

Filling

¼ cup (56 g) unsalted butter room temperature
½ cup (106 g) brown sugar
1 tablespoon chai spice blend

Icing

1 cup (113 g) confectioner's sugar
½ teaspoon maple extract or vanilla
1 tablespoon milk

Instructions

Dough

Lightly grease a 9x9 square baking dish or 9-10 inch round cake or pie pan and set aside.
In a large bowl, add flour, granulated sugar, cinnamon, and salt. Whisk to combine. Set aside.
In a microwave safe bowl, add milk and butter. Microwave in 20 second increments until butter has melted and mixture is warm to the touch, but not hot (about 110 degrees Fahrenheit).
Whisk in yeast and continue whisking until yeast has dissolved. Pour yeast mixture into dry ingredients. Add the pumpkin puree and stir with a sturdy wooden spoon until a soft dough forms.
Turn dough out onto a lightly floured surface. Using floured hands, knead the dough for 3 to 5 minutes, or until dough looks smooth (not sticky).
Transfer dough to a lightly greased bowl, lightly cover, and allow to rise for 10 minutes.

Filling

Roll dough out on a lightly floured surface into a 14x9 rectangle.
Spread room temperature butter evenly across the dough. In a small bowl, combine brown sugar and chai spice blend, then sprinkle evenly over the butter.
Starting at the long 14 inch side, roll dough up into a log. Using a serrated knife, slice into 9 even rolls and place into prepared baking dish.
Lightly cover and allow rolls to rise at room temperature for 60-90 minutes, or until they've doubled in size.
Preheat oven to 350℉.
Transfer dish to the oven and bake, uncovered, for 26-30 minutes, or until golden brown across the top and rolls reach 195-200 degrees Fahrenheit in the center (use an instant read thermometer to test internal temperature). If rolls are browning too quickly, lightly tent with foil for the remaining baking time.
While the rolls bake, preparing the frosting.

Icing

In a medium bowl, add confectioner's sugar, whole milk, and maple extract. Stir until smooth. Add more milk as needed to reach desired consistency.
Drizzle icing over warm cinnamon rolls and serve immediately.

Notes

Chai spice substitute: Chai spice blend can be substituted with cinnamon for a traditional cinnamon roll flavor. Pumpkin pie spice blend also makes a great alternative.
Overnight directions: After assembling the cinnamon rolls, cover and transfer to the refrigerator to rise overnight (this replaces the 60-90 minute rise). In the morning, remove cinnamon rolls from the refrigerator and uncover while the oven preheats. Bake as directed in the recipe card above.
Leftovers: Store leftover cinnamon rolls covered at room temperature for 2 days or in the refrigerator for 4-5 days.
Freezing baked rolls: Baked cinnamon rolls freeze well and keep for up to 3 months.
Freezing unbaked cinnamon rolls: Follow the directions above for assembly and rising, using a disposable foil pan (or other freezer-safe pan you don't mind freezing for a while). Bake your cinnamon rolls at 350F for 10 minutes. They should look risen and par-cooked, but not yet browned. Cool completely, then cover tightly and freeze for up to 3 months. Transfer to the refrigerator to thaw overnight. In the morning, preheat your oven to 350F and bake for the remaining 16-20 minutes.

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