These Pumpkin Chai Cinnamon Rolls are everything cozy mornings are made for. They’re soft, fluffy, and swirled with a spiced pumpkin-chai filling that smells like autumn in your kitchen. The pumpkin keeps the rolls extra tender, and the chai spices give them a warm, fragrant kick. Topped with a sweet glaze, they’re basically the definition of comfort food.
🧂 What You’ll Need
Dough:
- 3/4 cup warm milk (about 110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup pumpkin puree
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1/2 tsp salt
Filling:
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1 tsp chai spice blend
- 1/4 cup unsalted butter, softened
Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
💛 Why I Love This Recipe
I made these on a rainy fall weekend and the smell alone was worth it. The pumpkin keeps the rolls from drying out, and the chai spice takes them beyond your usual cinnamon roll flavor. The glaze just seals the deal.
- Perfectly soft and fluffy
- Warm chai spices in every bite
- Pumpkin flavor without being overpowering
- Smells incredible while baking
- Great make-ahead option
🍽️ Servings + Time
- Serves: 12
- Prep time: 25 minutes
- Rise time: 1 hour 30 minutes
- Bake time: 25 minutes
- Total time: ~2 hours 20 minutes
📊 Macros (Per roll – approx.)
- Calories: 270
- Protein: 5g
- Carbs: 44g
- Fat: 8g
🔬 Why This Recipe Works (Quick Science)
The warm milk activates the yeast, giving a good rise. Pumpkin puree adds both flavor and moisture, keeping the rolls soft for days. Chai spice deepens the flavor profile beyond cinnamon, making each bite more complex.
⚠️ Common Mistakes
- Using hot milk: Too hot and it kills the yeast.
- Overfilling the rolls: Makes the filling leak out.
- Not letting dough rise enough: Leads to dense rolls.
- Cutting too soon: They need a few minutes after baking to set.
🍴 What to Serve With
- Hot chai latte or coffee
- Vanilla ice cream for dessert
- Fresh fruit on the side
- Whipped cream topping for extra indulgence
❓ FAQ
Can I make these ahead of time?
Yes—assemble, cover, and refrigerate overnight. Bake the next morning.
What if I don’t have chai spice?
Mix cinnamon, ginger, cardamom, nutmeg, and cloves.
Can I freeze them?
Yes—freeze baked rolls (without glaze) for up to 2 months. Glaze after reheating.
Can I make them vegan?
Yes—use plant-based butter, milk, and an egg replacer.
👨🍳 How to Make Pumpkin Chai Cinnamon Rolls
Step 1: Activate the Yeast
In a large mixing bowl, combine 3/4 cup warm milk, 2 1/4 tsp yeast, and 1/4 cup granulated sugar. Let sit for 5–10 minutes until foamy.
Step 2: Make the Dough
Add 1/4 cup melted butter, 1/2 cup pumpkin puree, and 1 egg to the yeast mixture. Stir in 3 1/2 cups flour and 1/2 tsp salt until a dough forms. Knead for 5–7 minutes until smooth.
Step 3: First Rise
Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, until doubled in size.
Step 4: Make the Filling
In a small bowl, mix 1/2 cup pumpkin puree, 1/2 cup brown sugar, 2 tsp cinnamon, 1 tsp chai spice, and 1/4 cup softened butter until smooth.
Step 5: Assemble the Rolls
Roll dough into a rectangle (about 12×16 inches). Spread filling evenly over the dough. Roll up tightly from the long side and slice into 12 rolls.
Step 6: Second Rise
Place rolls into a greased baking dish. Cover and let rise 30 minutes until puffy.
Step 7: Bake
Bake at 350°F for 22–25 minutes until golden brown.
Step 8: Glaze & Serve
Mix 1 cup powdered sugar, 2–3 tbsp milk, and 1/2 tsp vanilla until smooth. Drizzle over warm rolls and serve.
