Pumpkin Chai Cinnamon Rolls Recipe
- Cook Time: 2 hours 55 minutes
- Total Time: 2 hours 55 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup warm whole milk (about 110°F)
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 large egg, room temperature
- 1 packet (2.25 tsp) active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened (for filling)
- 3/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 4 oz cream cheese, softened
- 1/4 cup butter, softened (for frosting)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions
- In a large bowl or the bowl of a stand mixer, combine the warm milk, one tablespoon of the sugar, and the active dry yeast. Let it sit for about 5 to 10 minutes until it becomes foamy and bubbles appear on the surface.
- Add the pumpkin puree, melted butter, the remaining sugar, and the egg to the yeast mixture. Whisk until smooth. Gradually add the flour and salt. Mix until a soft dough forms and begins to pull away from the sides of the bowl.
- Knead the dough on a lightly floured surface for about 5-7 minutes, or use the dough hook on your mixer for 5 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky to your fingers.
- Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm, draft-free spot for about 1.5 to 2 hours, or until it has doubled in size.
- While the dough rises, mix the brown sugar, cinnamon, cardamom, ginger, cloves, and black pepper in a small bowl. Set aside. Ensure your filling butter is soft enough to spread easily.
- Punch down the risen dough and turn it out onto a floured surface. Roll it into a large rectangle, roughly 12×18 inches. Spread the softened butter over the dough, then sprinkle the chai sugar mixture evenly over the top.
- Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 even rolls. Place them in a greased 9×13 inch baking pan.
- Cover the pan and let the rolls rise again for 30-45 minutes. They should look puffy and be touching each other. Preheat your oven to 350°F (175°C) during this time.
- Bake for 22-27 minutes, or until the rolls are lightly golden brown on top. Avoid overbaking so they stay soft and tender.
- While the rolls bake, beat the cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Spread the frosting over the rolls while they are still warm so it melts slightly into the centers.