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Cozy Chai-Spiced Pumpkin Cinnamon Rolls with Creamy Icing

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Soft, pillowy pumpkin cinnamon rolls with a warm chai-spiced filling and creamy cream cheese icing. The perfect fall breakfast or brunch treat that tastes like a hug.

Ingredients

Scale
  • 1 cup (240ml) whole milk, warm (about 110°F)
  • 2 ¼ teaspoons (one packet) active dry yeast
  • 1 tablespoon granulated sugar
  • ¼ cup (60g) unsalted butter, melted and slightly cooled
  • ½ cup (120g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 3 ½ cups (440g) all-purpose flour, plus more for dusting
  • ¼ cup (60g) unsalted butter, softened (for filling)
  • ½ cup (100g) packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1 ½ teaspoons ground cardamom
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon freshly ground black pepper
  • 4 oz (113g) cream cheese, softened (for icing)
  • 2 tablespoons unsalted butter, softened (for icing)
  • 1 cup (120g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1–2 tablespoons heavy cream or milk (for icing)

Instructions

  1. In the bowl of a stand mixer, combine warm milk, yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes until frothy and bubbly.
  2. Add melted butter, pumpkin puree, egg, and salt to the yeast mixture. Mix on low speed with the paddle attachment until combined.
  3. Switch to the dough hook and gradually add flour, one cup at a time. Knead on medium-low speed for 6-8 minutes until smooth, soft, and slightly tacky.
  4. Shape dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot for 1-1.5 hours until doubled in size.
  5. While dough rises, make the filling: In a small bowl, combine brown sugar, cinnamon, cardamom, ginger, cloves, allspice, and black pepper. Stir until well mixed.
  6. Punch down the risen dough and roll it into a 12×18-inch rectangle on a lightly floured surface.
  7. Spread softened butter evenly over the dough, leaving a ½-inch border on the long edges. Sprinkle the chai-spice mixture evenly over the butter.
  8. Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal. Slice into 12 equal rolls (about 1.5 inches thick).
  9. Place rolls in a greased 9×13-inch baking dish, cut side up. Cover and let rise for 30-45 minutes until puffy and touching each other.
  10. Preheat oven to 350°F (175°C). Bake rolls for 22-28 minutes until golden brown and center registers 190°F. Tent with foil after 15 minutes if browning too quickly.
  11. While rolls bake, make the icing: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until creamy. Add heavy cream or milk one tablespoon at a time until smooth and pourable.
  12. Let rolls cool for 5-10 minutes. Pour icing over warm rolls and spread gently to the edges. Serve warm.

Notes

Don’t skip the black pepper in the filling—it adds authentic chai warmth. Use room temperature ingredients for best results. For overnight preparation, assemble rolls, cover, and refrigerate up to 12 hours before baking. Let come to room temperature for 30-45 minutes before baking.

Nutrition

Keywords: pumpkin cinnamon rolls, chai spiced cinnamon rolls, fall breakfast, pumpkin recipes, cinnamon rolls with cream cheese icing, chai spice blend, homemade cinnamon rolls

Find it online: https://flurpchef.com/cozy-chai-spiced-pumpkin-cinnamon-rolls-with-creamy-icing/