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 breakfast, brunch, or dessert, these rolls are a delightful treat for any occasion.

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of pumpkin and chai spices creates a warm, inviting flavor profile that’s perfect for fall.
• Easy to Make: With straightforward steps and common ingredients, you can whip up these cinnamon rolls without hassle.
• Versatile Enjoyment: These rolls are great for breakfast, brunch gatherings, or as a sweet dessert after dinner.
• Comforting Treat: Soft and fluffy, each roll is topped with a creamy chai glaze that adds an extra layer of comfort.
• Unique Twist: Unlike traditional cinnamon rolls, the addition of pumpkin and chai spice makes this recipe stand out.

Tools and Preparation

To create your Homemade Pumpkin Chai Cinnamon Rolls, you’ll need some essential tools. Having the right equipment will make your baking experience smoother and more enjoyable.

Essential Tools and Equipment

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

Importance of Each Tool

• Mixing Bowls: Essential for combining ingredients efficiently; opt for various sizes to mix wet and dry components separately.
• Rolling Pin: This tool helps roll out the dough evenly for perfect cinnamon roll shapes.
• Baking Sheet: A sturdy sheet ensures even baking; using parchment paper also makes cleanup easier.

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Ingredients

For the Dough

• 1/2 cup Almond milk, unsweetened
• 2 black tea bags, premium
• 2 Tbsps pure maple syrup
• 1 Tbsp chai spice blend
• 4 cups organic All-purpose flour
• 2 cups Artisan Bread flour
• 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.
• 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 Chai Cream Cheese 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

How to Make Homemade Pumpkin Chai Cinnamon Rolls

Step 1: Prepare Your Dough

Begin by warming the almond milk in a small saucepan over low heat until it’s just warm to the touch. Then:
1. Add the black tea bags to the warmed almond milk and let steep for about 5 minutes.
2. Remove tea bags and stir in maple syrup.
3. In a large mixing bowl or stand mixer bowl, combine both flours, yeast, pumpkin spice blend, sea salt, brown sugar (reserve 1 tbsp), warm water, room temperature almond milk, pumpkin puree, eggs, melted butter, and vanilla extract.
4. Mix until combined into a soft dough.

Step 2: Knead the Dough

Knead the dough on a floured surface or use a stand mixer with a dough hook attachment for about 5–7 minutes until smooth and elastic. Place it in a greased bowl and cover it with a clean towel. Let it rise in a warm area for about 30 minutes or until doubled in size.

Step 3: Prepare Filling and Roll Out Dough

While dough is rising:
1. In a small bowl mix together softened butter with brown sugar and Dessert Lover Blend.
After rising:
2. Once doubled in size, punch down the dough and transfer it to a floured surface. Roll it into a rectangle about ¼ inch thick.

Step 4: Assemble Rolls

Spread the filling mixture evenly over the rolled-out dough.
Roll tightly from one long side to another into a log shape.
Cut into approximately 12 equal pieces.

Step 5: Bake Your Rolls

Place cut rolls into a greased baking dish lined with parchment paper.
Cover again with a towel and let them rise for another 20 minutes.
Preheat your oven to 350°F (175°C).
Bake for about 25–30 minutes or until golden brown.

Step 6: Make Chai Glaze

While rolls bake:
In another bowl combine softened cream cheese with sifted powdered sugar; gradually add cooled chai tea mixture until smooth.

Step 7: Glaze & Serve

Once baked rolls are cool enough to handle but still warm:
Drizzle glaze generously over each roll before serving!

Enjoy your Homemade Pumpkin Chai Cinnamon Rolls fresh out of the oven!

How to Serve Homemade Pumpkin Chai Cinnamon Rolls

Serving Homemade Pumpkin Chai Cinnamon Rolls can elevate your meals, whether it’s breakfast, brunch, or dessert. These rolls are versatile and can be enjoyed in various delightful ways.

With a Warm Beverage

• Chai Latte – Complement the warm spices in the rolls with a comforting chai latte.
• Coffee – A classic pairing; the richness of coffee balances the sweetness of the rolls.
• Herbal Tea – Choose a soothing herbal tea for a lighter beverage option that enhances the flavors.

Topped with Whipped Cream

• Coconut Whipped Cream – A dairy-free option that adds a light and fluffy texture on top.
• Vanilla Bean Whipped Cream – Infuse your cream with vanilla for an extra layer of flavor.

Accompanied by Fresh Fruit

• Sliced Apples – Fresh apples can provide a crisp contrast to the soft rolls and enhance the fall flavors.
• Berries – Seasonal berries add freshness and tartness to balance sweetness.

How to Perfect Homemade Pumpkin Chai Cinnamon Rolls

Perfecting your Homemade Pumpkin Chai Cinnamon Rolls is all about technique and attention to detail. Here are some tips to ensure they turn out fluffy and flavorful.

• Use Room Temperature Ingredients – Ensure eggs and milk are at room temperature for better mixing and yeast activation.
• Warm Butter, Not Hot – Melt your butter until it’s warm, not hot, to prevent killing the yeast when mixed into the dough.
• Allow Proper Rising Time – Give your dough enough time to rise until it doubles in size for soft, fluffy rolls.
• Sift Your Flour – Sifting helps aerate the flour, making your dough lighter and fluffier.
• Don’t Overbake – Keep an eye on your rolls towards the end of baking; they should be golden but not dry.

Best Side Dishes for Homemade Pumpkin Chai Cinnamon Rolls

Pairing side dishes with your Homemade Pumpkin Chai Cinnamon Rolls enhances their taste and makes for a well-rounded meal. Here are some great options:

1. Fresh Fruit Salad – A mix of seasonal fruits adds brightness and freshness to your meal.
2. Yogurt Parfait – Layer yogurt with granola and fresh fruit for a creamy, crunchy contrast.
3. Scrambled Eggs – Fluffy scrambled eggs offer protein that complements the sweetness of the rolls.
4. Oven-Baked Sweet Potatoes – Sweet potatoes provide additional warmth and earthiness alongside cinnamon flavors.
5. Savory Quiche – A slice of quiche adds savory depth, balancing out the sweet rolls perfectly.
6. Mixed Greens Salad – Lighten up with a salad dressed in vinaigrette to cut through the richness of the cinnamon rolls.

Common Mistakes to Avoid

When making Homemade Pumpkin Chai Cinnamon Rolls, it’s easy to overlook some key details. Here are common mistakes and how to avoid them.

• Boldly skip the warming: Failing to warm your almond milk or butter can lead to poor yeast activation. Always ensure they are warm but not hot.
• Boldly neglecting room temperature ingredients: Using cold eggs or milk can hinder the dough’s rise. Let your eggs and milk sit out for about 30 minutes before using.
• Boldly rushing the rising time: Don’t cut short the dough rising time. Allow it to double in size for the best texture and flavor.
• Boldly overloading with filling: Adding too much pumpkin or sugar filling can make rolling difficult and cause spills during baking. Stick to recommended amounts for a perfect roll.
• Boldly ignoring sifting flour: Not sifting flour can lead to dense rolls. Sift your flour for lighter, fluffier cinnamon rolls.
• Boldly underestimating glaze cooling: Pouring glaze on hot rolls can cause it to melt away. Let the rolls cool slightly before glazing for a beautiful finish.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep the glaze separate until ready to serve.

Freezing Homemade Pumpkin Chai Cinnamon Rolls

• Wrap tightly in plastic wrap and foil before freezing.
• They can be stored in the freezer for up to 2 months.

Reheating Homemade Pumpkin Chai Cinnamon Rolls

• Oven: Preheat to 350°F (175°C) and heat wrapped rolls for about 10-15 minutes.
• Microwave: Heat individual rolls on medium power for about 20-30 seconds.
• Stovetop: Place rolls in a pan with a lid over low heat, adding a splash of water; steam for about 5 minutes.

Frequently Asked Questions

Here are some common questions about making Homemade Pumpkin Chai Cinnamon Rolls.

Can I use gluten-free flour?

Yes, you can substitute with a gluten-free all-purpose flour blend. The texture may vary slightly.

How do I make these cinnamon rolls vegan?

Substitute almond milk with plant-based alternatives, replace eggs with flax eggs, and use vegan butter.

What if I don’t have chai spice blend?

You can create your own by mixing cinnamon, ginger, nutmeg, and cardamom in equal parts.

Can I make these cinnamon rolls ahead of time?

Absolutely! Prepare the dough and fillings beforehand, refrigerate overnight, then bake fresh in the morning.

Final Thoughts

These Homemade Pumpkin Chai Cinnamon Rolls are not only delicious but also versatile enough for any occasion. Feel free to customize with different spices or add-ins like nuts or dried fruits. Give this recipe a try; it’s sure to become a beloved favorite!