Description
Soft, fluffy cinnamon rolls swirled with pumpkin and warm chai spices, finished with a simple vanilla-chai glaze—perfect for cozy fall mornings.
Ingredients
4 cups all-purpose flour
2 1/4 tsp active dry yeast
3/4 cup warm milk (105–110°F)
1/2 cup pumpkin puree (dough)
1/4 cup granulated sugar
1 large egg, room temp
1/4 cup unsalted butter, melted
1 tsp fine salt
1/2 cup pumpkin puree (filling)
1/2 cup packed brown sugar
2 tsp ground cinnamon
1 1/2 tsp chai spice blend
3 tbsp unsalted butter, softened
1 cup powdered sugar
2–3 tbsp milk
1/2 tsp vanilla extract
Pinch chai spice for glaze (optional)
Instructions
1. Activate yeast: Stir warm milk, yeast, and a pinch of sugar; rest 5–8 mins until foamy.
2. Mix wet: Whisk pumpkin (dough), sugar, melted butter, egg, and salt in a large bowl.
3. Combine: Add foamy yeast, then flour gradually until a soft, slightly tacky dough forms.
4. Knead: 8–10 mins until smooth and elastic. Place in oiled bowl; cover and rise 60–90 mins.
5. Filling: Mix pumpkin (filling), brown sugar, cinnamon, chai spice, and softened butter.
6. Roll: Punch down dough; roll to a 12×16-in rectangle. Spread filling, leaving a small border.
7. Shape: Roll up from the long side; slice into 12 pieces. Place in greased 9×13-in pan.
8. Second rise: Cover and let rise 30–45 mins until puffy.
9. Bake: 350°F (175°C) for 22–28 mins, until tops are golden and centers set.
10. Glaze: Whisk powdered sugar, milk, vanilla, and a pinch of chai spice to drizzle consistency.
11. Finish: Cool 10 mins. Drizzle glaze over warm rolls and serve.
- Prep Time: 30 mins
- Cook Time: 25 mins