Why You’ll Love This Recipe
These cinnamon rolls go beyond the ordinary. The pumpkin purée adds moisture and subtle flavor, while chai-inspired spices like cardamom, cloves, and cinnamon give each bite a deep, aromatic warmth. Topped with a rich cream cheese glaze, these rolls are soft, gooey, and packed with comforting fall flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
- All-purpose flour
- Instant yeast
- Whole milk
- Pumpkin purée
- Granulated sugar
- Unsalted butter, melted
- Egg
- Salt
- Pumpkin pie spice or ground cinnamon
For the filling:
- Brown sugar
- Ground cinnamon
- Ground cardamom
- Ground ginger
- Ground cloves
- Unsalted butter, softened
For the cream cheese glaze:
- Cream cheese, softened
- Powdered sugar
- Vanilla extract
- Milk or heavy cream
- Pinch of salt
Directions
- Warm the milk until lukewarm. In a large mixing bowl, combine warm milk, sugar, melted butter, pumpkin purée, egg, and yeast. Mix until well blended.
- Gradually add flour, pumpkin pie spice, and salt. Mix until a soft dough forms.
- Knead the dough for about 8–10 minutes by hand or 5 minutes in a mixer until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- In a small bowl, mix brown sugar with cinnamon, cardamom, ginger, and cloves. Set aside.
- Roll dough out into a large rectangle (about ¼ inch thick). Spread softened butter over the surface, then sprinkle evenly with the chai sugar mixture.
- Roll the dough up tightly from the long side, then slice into 12 equal pieces.
- Place rolls in a greased 9×13-inch baking dish. Cover and let rise for another 30–45 minutes.
- Preheat oven to 350°F (175°C). Bake for 25–30 minutes until golden and cooked through.
- While rolls bake, whisk together cream cheese, powdered sugar, vanilla, salt, and milk until smooth.
- Spread glaze over warm rolls and serve.
Servings and timing
Serves: 12 rolls
Preparation time: 25 minutes
Rising time: 1 hour 30 minutes
Baking time: 30 minutes
Total time: 2 hours 25 minutes
Variations
- Use maple syrup in the glaze for added fall flavor.
- Add chopped nuts like pecans or walnuts to the filling.
- Replace milk with chai tea for even more spice.
- Use a dairy-free cream cheese and plant milk for a vegan version.
- Add orange zest to the glaze for a citrusy touch.
Storage/Reheating
Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual rolls in the microwave for 20–30 seconds or in a low oven until warm. You can also freeze the unglazed rolls for up to 2 months. Thaw and reheat before glazing and serving.
FAQs
Can I use active dry yeast instead of instant?
Yes, just proof it in warm milk with a bit of sugar before adding to the dough mixture.
What kind of pumpkin should I use?
Use pure pumpkin purée, not pumpkin pie filling, for the best flavor and texture.
Can I make these rolls the night before?
Yes! Assemble the rolls and refrigerate overnight. Let them come to room temperature and rise before baking in the morning.
What if I don’t have pumpkin pie spice?
Use a mix of cinnamon, nutmeg, ginger, and cloves or your favorite chai spice blend.
Can I use store-bought dough?
You can, but homemade dough makes a huge difference in flavor and softness.
How do I get even-sized rolls?
Use a serrated knife or unflavored dental floss to slice the rolled dough cleanly and evenly.
Can I double the recipe?
Absolutely—perfect for serving a larger crowd or freezing extras.
Can I make these vegan?
Yes, use plant-based milk, butter, and cream cheese substitutes, and swap the egg with a flax egg.
Do these taste like pumpkin or chai more?
They’re well balanced—subtle pumpkin flavor with strong chai spice notes throughout.
What if my rolls didn’t rise?
Check that your yeast is fresh and your environment is warm enough for rising.
Conclusion
Pumpkin Chai Cinnamon Rolls are the ultimate cozy treat—perfectly spiced, sweetly glazed, and melt-in-your-mouth soft. Whether you’re baking for a crisp fall morning, a holiday brunch, or simply because you crave something warm and comforting, these rolls deliver flavor, texture, and homemade magic in every bite.
PrintPumpkin Chai Cinnamon Rolls
Pumpkin Chai Cinnamon Rolls are soft, fluffy rolls filled with chai-spiced pumpkin sweetness and topped with a creamy glaze. Perfect for autumn mornings, holidays, or anytime you want a cozy, spiced treat.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 25 minutes (including rising)
- Yield: 12 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups all-purpose flour
- 2 1/4 tsp instant yeast (1 packet)
- 3/4 cup whole milk, warmed
- 3/4 cup pumpkin purée
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp salt
- 2 tsp pumpkin pie spice or ground cinnamon
- 3/4 cup brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 cup unsalted butter, softened (for filling)
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk or heavy cream
- Pinch of salt
Instructions
In a large mixing bowl, combine warm milk, sugar, melted butter, pumpkin purée, egg, and yeast. Mix until blended.
- Gradually add flour, pumpkin pie spice, and salt until a soft dough forms.
- Knead dough for 8–10 minutes by hand or 5 minutes in a mixer until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
- Mix brown sugar with cinnamon, cardamom, ginger, and cloves in a small bowl.
- Roll dough into a large rectangle (1/4 inch thick). Spread softened butter, then sprinkle evenly with spice-sugar mixture.
- Roll dough tightly from the long side, then slice into 12 rolls.
- Place rolls in a greased 9×13-inch dish. Cover and let rise 30–45 minutes.
- Preheat oven to 350°F (175°C). Bake 25–30 minutes until golden.
- For glaze, whisk cream cheese, powdered sugar, vanilla, salt, and milk until smooth.
- Spread glaze over warm rolls and serve.
Notes
- Use chai tea in place of milk for an extra spice boost.
- Unflavored dental floss makes slicing rolls neat and even.
- Add pecans or walnuts to the filling for crunch.
- Rolls can be prepared ahead and refrigerated overnight before baking.
- Freeze unglazed rolls up to 2 months and reheat before glazing.
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 20g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
