Description

Pumpkin Chai Cinnamon Rolls are the perfect autumn treat, combining the warm flavors of pumpkin and chai spices in a soft, gooey roll. With a delightful glaze drizzled on top, these rolls make for an inviting dessert or cozy breakfast option during chilly fall mornings. Easy to prepare and irresistibly delicious, they will surely become a seasonal favorite.

Ingredients

Scale

4 cups all-purpose flour
1 cup canned pumpkin puree
2 chai tea bags (contents only)
½ cup brown sugar
2 tsp ground cinnamon
2 ¼ tsp active dry yeast (1 packet)
1 cup warm milk (110°F)
2 large eggs
½ cup butter (softened) for filling
1 cup powdered sugar for glaze
1 tsp vanilla extract for glaze

Instructions

1. Prepare the dough: Warm milk to about 110°F, combine with yeast, and let sit until foamy.
2. Mix dry ingredients: In a bowl, whisk together flour, brown sugar, cinnamon, and chai spices. Add pumpkin puree and eggs; mix in the yeast mixture until combined.
3. Knead dough: Turn onto a floured surface and knead for about 5 minutes until smooth.
4. Let it rise: Place in a greased bowl covered with a towel; let rise in a warm spot for about 1 hour or until doubled.
5. Roll out & fill: Roll dough into a rectangle, spread softened butter, then sprinkle brown sugar and cinnamon mixture on top.
6. Roll & cut: Roll tightly into a log and slice into equal pieces. Place in a greased baking pan.
7. Bake: Preheat oven to 350°F and bake for about 25 minutes until golden brown.
8. Glaze & serve: Drizzle with glaze made from powdered sugar and vanilla extract before serving warm.

Nutrition

Serving Size: 1 roll (90g)
Calories: 286
Sugar: 13g
Sodium: 175mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 5g
Cholesterol: 50mg

Keywords: You can add chopped nuts or dried cranberries for extra texture. For variations, substitute pumpkin puree with sweet potato or adjust spices to your preference.