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Homemade Pumpkin Chai Cinnamon Rolls

Homemade Pumpkin Chai Cinnamon Rolls
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Indulge in the warmth of fall with these Homemade Pumpkin Chai Cinnamon Rolls. Perfectly fluffy and filled with savory pumpkin and aromatic chai spices, these rolls are drizzled with a luscious cream cheese glaze that adds the perfect touch of sweetness. Whether served for breakfast, brunch, or dessert, they are sure to impress friends and family alike. Easy to make and versatile enough for any occasion, you can customize the glaze with your favorite spices or enjoy them as is. Bake a batch now and freeze some for later enjoyment!

Ingredients

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  • 1/2 cup Almond milk, unsweetened
  • 1 1/4 cup Almond milk, unsweetened + at room temp.
  • 6 Tbsps unsalted butter, melted + cooled until warm
  • 1/2 cup unsalted butter, softened at room temp.
  • 4 oz. organic cream cheese, softened at room temp.
  • 4 cups organic All-purpose flour
  • 2 cups Artisan Bread flour
  • 1 packet Rapid Rise Yeast
  • 1 tsp sea salt
  • 1/2 cup organic brown sugar + 1 Tbsp
  • 3 cups organic powdered sugar, sifted
  • 2 black tea bags, premium
  • 2 Tbsps pure maple syrup
  • 1 Tbsp chai spice blend
  • 1 tsp vanilla extract
  • 3–4 Tbsps cooled Chai tea mixture
  • 1 cup organic pumpkin puree
  • 2 large eggs, room temp.
  • 1–2 tsps pumpkin spice blend

Instructions

  1. Warm almond milk slightly and steep black tea bags in it for 5 minutes. Remove bags and stir in maple syrup and chai spice blend.
  2. In a large bowl, mix all-purpose flour, artisan bread flour, yeast, sea salt, and brown sugar.
  3. In another bowl, whisk together pumpkin puree, eggs, vanilla extract, melted butter (warm), and cooled chai tea mixture.
  4. Combine wet ingredients into dry ingredients to form a soft dough. Knead on a floured surface for 5 minutes until smooth.
  5. Place dough in a greased bowl, cover, and let rise in a warm place for 30 minutes until doubled in size.
  6. Roll out risen dough into a rectangle about ¼ inch thick; spread softened butter over it.
  7. Sprinkle with brown sugar evenly across the surface before rolling tightly into a log shape.
  8. Cut into 1-inch pieces and place on parchment-lined baking sheet.
  9. Cover rolls again and let rise for 20 minutes while preheating oven to 350°F (175°C).
  10. Bake for 25–30 minutes until golden brown.
  11. While baking, whip cream cheese with powdered sugar; gradually add cooled chai tea mixture until desired consistency is reached.
  12. Drizzle glaze over warm rolls before serving.

Nutrition

Find it online: https://quickrecipelady.com/homemade-pumpkin-chai-cinnamon-rolls/

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