Pumpkin Chai Cinnamon Rolls
Delightful rolls swirled with rich pumpkin and aromatic chai spices, perfect for breakfast or as a sweet afternoon treat.
Ingredients
Main Ingredients
- 4 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar Can substitute with coconut sugar for a lower sugar option.
- 2 tsp instant yeast
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 cup warm milk (110°F) Can substitute with almond or oat milk for dairy-free.
- 1 large egg
- 1/2 cup melted butter Can substitute with coconut oil for a dairy-free option.
For the Glaze
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk Add more if needed to reach desired consistency.
Instructions
Preparation
- In a large mixing bowl, combine warm milk, brown sugar, and instant yeast. Let this mixture sit until foamy, about 5 minutes.
- Add melted butter, pumpkin puree, egg, cinnamon, ginger, and nutmeg. Mix until thoroughly combined.
- Gradually add flour, mixing until a soft dough forms. Knead on a floured surface for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl and let it rise in a warm spot until doubled in size, approximately 1 hour.
Rolling and Baking
- Roll the dough out onto a floured surface into a rectangle. Spread with melted butter and sprinkle with a mixture of brown sugar and cinnamon.
- Tightly roll the dough into a log and slice into equal pieces. Arrange the rolls cut-side up in a greased baking dish.
- Let the rolls rise again for about 30 minutes while preheating the oven to 350°F (175°C).
- Bake for about 25 minutes or until golden brown.
Glazing
- For the glaze, mix powdered sugar with vanilla and just enough milk to reach your desired consistency. Drizzle over the warm rolls.
Notes
To keep your rolls fresh, freeze portions in an airtight container for up to three months. To reheat, thaw overnight in the refrigerator and warm in the oven for about 10 minutes.