Description

Indulge in the delightful flavors of Homemade Pumpkin Chai Cinnamon Rolls, an irresistible treat that’s perfect for breakfast, brunch, or dessert. These soft rolls are infused with warm spices and a hint of pumpkin, creating a cozy and comforting experience. Topped with a creamy chai glaze, they offer a unique twist on traditional cinnamon rolls that will have everyone coming back for seconds. With their delightful aroma wafting through your kitchen, these rolls are sure to impress at any gathering. Easy to make and visually stunning, they’re an excellent way to celebrate the flavors of fall.

Ingredients

Scale

1/2 cup Almond milk, unsweetened
2 black tea bags, premium
2 Tbsps pure maple syrup
4 cups organic All-purpose flour
2 cups Artisan Bread flour
1 packet Rapid Rise Yeast (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.
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. (for filling)
1 Tbsp Dessert Lover Blend
3 cups organic powdered sugar, sifted (for glaze)
4 oz. organic cream cheese, softened at room temp. (for glaze)
3–4 Tbsps cooled Chai tea mixture (for glaze)

Instructions

Warm almond milk and steep tea bags.
Mix flours, yeast, salt, and spices in a bowl.
Combine wet ingredients and add to dry; mix until incorporated.
Knead dough until smooth; let it rise until doubled in size.
Roll out the dough, spread with butter and sugar mixture, roll tightly, and slice into pieces.
Let rolls rise again before baking at 350°F (175°C) until golden.
Prepare glaze by mixing cream cheese and powdered sugar with cooled chai tea.
Drizzle glaze over warm rolls before serving.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Breakfast/Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll (80g)
Calories: 290
Sugar: 20g
Sodium: 220mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 30mg

Keywords: For vegan options, substitute almond milk with any plant-based milk and use flax eggs instead of regular eggs. Experiment by adding nuts or dried fruits to the filling for added texture.