Name: Pumpkin Chai Cinnamon Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 rolls
Cuisine: American
Ingredients: 3 1/4 cups all-purpose flour; 1/4 cup granulated sugar; 2 1/4 tsp active dry yeast; 3/4 cup canned pumpkin puree; 1/2 cup warm milk; 1/4 cup unsalted butter, melted; 1 large egg; 1 1/2 tsp chai spice blend; 3/4 cup light brown sugar, packed; 2 tsp ground cinnamon; 4 oz cream cheese, softened; 1 cup powdered sugar; 2 tbsp milk

Hey y’all! If you’re on the hunt for something irresistibly cozy and delicious, these Pumpkin Chai Cinnamon Rolls are perfect for breakfast, brunch, or cozy fall gatherings. Imagine pillowy-soft rolls bursting with warm chai spices and earthy pumpkin, smothered in a creamy glaze! They’re just the right mix of sweet, spiced, and comforting—guaranteed to become a seasonal favorite. Let’s get cooking!

Why You’ll Love This Pumpkin Chai Cinnamon Rolls Recipe

Infused with aromatic chai spices and real pumpkin for a unique, warming flavor.
Perfectly soft, fluffy texture thanks to the pumpkin puree and homemade dough.
Easy to prep ahead and bake the next morning for breakfast or holiday brunch.
Satisfies both pumpkin lovers and cinnamon roll fans in one delightful treat.
Great for sharing—everyone will ask for the recipe!

Ingredients for Pumpkin Chai Cinnamon Rolls

For the Dough:
3 ½ cups all-purpose flour, plus more for dusting
1 packet (2 ¼ tsp) active dry yeast
½ cup whole milk, warmed to 110°F
½ cup canned pumpkin puree
¼ cup granulated sugar
¼ cup unsalted butter, melted and slightly cooled
1 large egg, room temperature
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
For the Filling:
½ cup light brown sugar, packed
2 teaspoon ground cinnamon
1 teaspoon ground chai blend (or ½ teaspoon each cardamom, ginger, allspice, nutmeg)
⅛ teaspoon salt
¼ cup unsalted butter, softened
For the Cream Cheese Chai Glaze:
4 oz cream cheese, softened
1 cup powdered sugar
½ teaspoon ground chai blend (or mix as above)
2-3 tablespoon milk
½ teaspoon vanilla extract

How to Make Pumpkin Chai Cinnamon Rolls

Step 1: Make the Pumpkin Cinnamon Roll Dough

In a large bowl or a stand mixer with a dough hook, combine warm milk and sugar. Sprinkle the yeast on top, stir briefly, and let it sit for 5-10 minutes until foamy.
Add pumpkin puree, melted butter, egg, salt, cinnamon, ginger, cardamom, and cloves. Mix to combine.
Gradually add the flour, mixing until a sticky dough forms. Continue kneading (by hand or with mixer) for 6-8 minutes, adding extra flour if needed. The dough should be slightly tacky but not overly sticky.
Transfer the dough to a well-oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.

Step 2: Prepare Chai-Spiced Filling

Mix brown sugar, cinnamon, chai blend, and salt in a bowl.
Set aside softened butter for spreading later.

Step 3: Assemble Pumpkin Chai Cinnamon Rolls

Turn risen dough onto a lightly floured surface. Roll out into a 16×12-inch rectangle, about ½-inch thick.
Spread softened butter almost to the edges. Sprinkle evenly with chai-sugar mixture.
Starting at the long end, roll the dough tightly into a log. Pinch the seam to seal.
Cut the log into 12 equal slices and arrange them, swirl side up, in a greased 9×13-inch baking dish.
Cover and let the rolls rise for another 30-40 minutes, until puffed.

Step 4: Bake the Pumpkin Chai Cinnamon Rolls

Preheat oven to 350°F (175°C). Bake the rolls for 25-30 minutes, until golden on top and cooked through.
Cool in pan on wire rack while you make the glaze.

Step 5: Make the Chai Cream Cheese Glaze

Beat together cream cheese, powdered sugar, chai blend, vanilla, and 2 tablespoons milk until smooth. Add more milk to reach desired consistency.
Spread glaze over warm (not hot) cinnamon rolls before serving.

Notes on Pumpkin Chai Cinnamon Rolls

For the best rise, place the dough in an oven with the light on or near a warm (but not hot) spot in your kitchen.
If you don’t have a chai spice blend, this homemade chai spice recipe works perfectly.
You can make the dough ahead of time and refrigerate overnight after step 3. Bake fresh in the morning!

Variations for Pumpkin Chai Cinnamon Rolls

Pecan Pumpkin Chai Cinnamon Rolls: Sprinkle ½ cup chopped toasted pecans on top of the filling before rolling up.
Vegan Pumpkin Chai Cinnamon Rolls: Substitute dairy-free milk, vegan butter, and vegan cream cheese for all dairy ingredients.
Gluten-Free Pumpkin Chai Cinnamon Rolls: Use a cup-for-cup gluten-free flour blend (like this one from King Arthur Baking).

Required Equipment for Pumpkin Chai Cinnamon Rolls

Mixing bowls
Stand mixer with dough hook (optional but helpful)
Rolling pin
Measuring cups and spoons
9×13-inch baking dish
Knife or dental floss for slicing rolls
Wire rack

Storage Instructions for Pumpkin Chai Cinnamon Rolls

Store leftover Pumpkin Chai Cinnamon Rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, warm briefly in the microwave or oven at 300°F until soft and gooey again. For longer storage, freeze (un-glazed) rolls for up to 2 months; thaw and glaze after warming.

Pairings & Serving Suggestions for Pumpkin Chai Cinnamon Rolls

Pair a warm roll with a cup of creamy chai tea or a pumpkin spice latte for the ultimate cozy breakfast.
Serve as a festive brunch centerpiece alongside scrambled eggs and fresh fruit.
Top with an extra sprinkle of cinnamon or a handful of toasted nuts for crunch.

Pro Tips for Pumpkin Chai Cinnamon Rolls

Use room-temperature ingredients for the dough (especially eggs and butter) to ensure a better rise.
Slice the rolled log with unflavored dental floss for perfect, clean edges—a Sally’s Baking Addiction tried-and-true trick!
Don’t overbake—pull them from the oven as soon as tops are domed and golden for the softest texture.

FAQ: Pumpkin Chai Cinnamon Rolls

Can I use pumpkin pie spice instead of chai blend?
Yes! Pumpkin pie spice makes a great substitute if you don’t have the chai spices on hand—just use an equal amount.
Can I make these rolls ahead of time?
Absolutely. You can prep the rolls through step 3, cover tightly, and refrigerate overnight. Let them come to room temp and rise before baking the next morning.
Do I have to use cream cheese in the glaze?
Nope! You can swap in regular butter or a dairy-free alternative and more powdered sugar for a simple sweet glaze instead.

Prep time: 30 minutes
Rise time: 1 hour 40 minutes
Bake time: 25-30 minutes
Total time: 2 hours 40 minutes

Pumpkin Chai Cinnamon Rolls