Homemade Pumpkin Chai Cinnamon Rolls: The Best Fall Treat to Bake at Home

When the crisp breeze of fall settles in and pumpkin season takes over, there’s no better way to cozy up your kitchen than with a batch of homemade pumpkin chai cinnamon rolls. These rolls go far beyond your average cinnamon bun — they blend the earthy richness of real pumpkin, the tangy depth of sourdough, and a spiced chai cream cheese frosting that elevates each bite. Whether you’re planning a cozy weekend brunch or looking for the ultimate Thanksgiving breakfast treat, this recipe delivers melt-in-your-mouth texture and warm, aromatic flavors that make it unforgettable.

Don’t miss our pumpkin spice waffles recipe if you’re craving more seasonal comfort foods. Now, let’s dive into what makes these rolls so special.

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Why You’ll Fall in Love with These Homemade Pumpkin Chai Cinnamon Rolls

It’s not just about the flavor — it’s the experience. These rolls are a celebration of fall baking, combining beautiful textures, rich ingredients, and aromatic spices to create something truly special. Here’s why they’re a must-try this season.

Perfect balance of warm spices and real pumpkin

Unlike traditional cinnamon rolls that rely solely on sugar and spice, this version incorporates pure canned pumpkin puree into the dough itself. Not only does this add a golden-orange hue, but it infuses a subtly sweet, earthy flavor. The pumpkin keeps the dough soft and moist without needing a heavy amount of butter or eggs.

Plus, instead of overpowering the dough with cinnamon, which can inhibit yeast fermentation, the flavor is strategically layered in the filling and frosting for depth without compromising the rise.

Soft, fluffy sourdough brioche dough texture

This isn’t your ordinary dough. Made with a sourdough starter and enriched brioche base, these rolls develop a naturally pillowy texture and tangy complexity through slow fermentation. The overnight proof gives the rolls a soft, airy structure that pulls apart beautifully.

The added benefit? You can make them ahead and bake them fresh in the morning — ideal for holiday prep or lazy weekend mornings.

Looking for inspiration? Try our soft sourdough sandwich bread for another way to use your starter in baking.

Chai cream cheese frosting twist

Instead of a basic glaze, these cinnamon rolls are finished with a chai-spiced cream cheese frosting that includes notes of cinnamon, ginger, cardamom, and clove. The frosting is tangy, spiced, and not overly sweet — the perfect complement to the rich dough and gooey filling.

This upgrade brings all the cozy vibes of a warm chai latte right to your dessert table. If you’re a chai lover, this frosting alone is worth making a double batch.

Check out pumpkin scones delicious recipe for another bakery-style treat infused with warm spice.

Ingredients You’ll Need for Pumpkin Chai Cinnamon Rolls

Before we get into the how-to, gather your ingredients. This recipe breaks down into three key components: the pumpkin brioche dough, the cinnamon sugar filling, and the chai cream cheese frosting.

For the sourdough brioche dough

Ingredient	Amount
Bread Flour	500g
Pumpkin Puree (canned)	183g (¾ cup)
Whole Milk (scalded)	120g (½ cup)
Granulated Sugar	50g (¼ cup)
Egg	1 large
Unsalted Butter	56g (4 TBS)
Kosher Salt	10g
Active Sourdough Starter	120g

Using sourdough not only enhances the flavor but gives a soft, extended shelf life. You can substitute with sourdough discard and a pinch of instant yeast if needed.

Discover great ideas like pumpkin pie overnight oats recipe if you love pumpkin-forward breakfasts.

Cinnamon sugar filling with a secret ingredient

Ingredient	Amount
Unsalted Butter	56g (softened)
Dark Brown Sugar	150g
Ground Cinnamon	1½ TBS
Bread Flour	1 TBS

The secret? A touch of flour mixed into the filling. This helps reduce leakage and creates that classic sticky, gooey texture without pooling out too much during baking.

Homemade chai spiced cream cheese frosting

Ingredient	Amount
Cream Cheese	113g (softened)
Unsalted Butter	56g
Powdered Sugar	170g
Vanilla Extract	1 tsp
Kosher Salt	Pinch
Chai Spice Blend	1½ tsp total (see breakdown)

Chai spice blend includes:
½ tsp cinnamon, ¼ tsp ginger, ¼ tsp cardamom, ¼ tsp allspice, and ⅛ tsp clove. Swap in pumpkin pie spice if needed.

Don’t miss our easy pumpkin spice poke cake for another spiced dessert to try this fall.

Step-by-Step Guide to Making Pumpkin Chai Cinnamon Rolls

Making these homemade pumpkin chai cinnamon rolls may look complex, but each step can be broken down into manageable phases. With a little patience and planning, you’ll achieve bakery-style results at home — soft, airy rolls with gooey centers and aromatic frosting.

Whether you’re new to sourdough or a seasoned baker, this guide walks you through each phase with clarity and ease.

Building the levain for a sourdough base

To start, you’ll need to make a levain, which is a mixture of active sourdough starter, flour, and water. This acts as the natural leavening agent.

Mix together:

• 40g active sourdough starter
• 40g bread flour
• 40g water (room temperature)

Let it sit covered in a warm place (75-80°F) for 4-5 hours until it doubles and looks bubbly. If you’re short on time, you can skip the levain and substitute with 120g of active sourdough starter.

This step helps develop flavor and rise. For other recipes that use sourdough in creative ways, check out pumpkin baked oatmeal recipe.

Mixing and proofing the brioche pumpkin dough

After the levain is ready, it’s time to mix the dough:

1. Scald 120g whole milk in a small saucepan (bring just below boiling), then let it cool to warm before using. This helps create a softer crumb by altering the milk proteins.
2. In a stand mixer bowl, combine the milk, 183g pumpkin puree, 1 egg, and all of the levain. Mix briefly.
3. Add in dry ingredients: 500g bread flour, 50g sugar, 10g salt. Mix until a shaggy dough forms. Let it rest covered for 10 minutes.
4. Add the 56g of softened butter, one piece at a time, while mixing on medium speed. Wait until fully incorporated before adding the next.

Continue kneading for 10–15 minutes. The dough should be smooth, elastic, and pass the windowpane test (a thin stretch of dough doesn’t tear).

Assembling, shaping, and slicing the rolls

After bulk fermentation, the dough should have doubled in size. Next steps:

1. Chill overnight: Cover and refrigerate the dough for at least 12 hours or up to 48 hours. This enhances flavor and makes shaping easier.
2. On a lightly floured surface, roll the dough into a rectangle (approx. 12×18″).
3. Spread the cinnamon filling evenly, leaving a ½-inch border around the edges.
4. Roll the dough tightly from the long edge into a log and trim the ends.
5. Use dental floss or a serrated knife to cut into 12 equal rolls.

Pro Tip: If the dough gets too warm, pop it into the fridge for 10 minutes before slicing. Cold dough slices cleaner and holds its shape better.

Looking for another fall favorite? Don’t miss our pumpkin bread cinnamon sugar topping that pairs perfectly with a warm drink.

Final proof and baking tips

Place your rolls into a parchment-lined 9×13 baking dish. Cover with foil and proof at 78°F for about 4 hours, or until the rolls are visibly puffy and touching each other.

Alternatively, you can let them proof slowly in the fridge overnight and bake in the morning.

Baking:

• Preheat oven to 350°F (177°C)
• Bake for 20–25 minutes, until the filling bubbles and the tops are just barely golden
• Internal temp should reach 190–200°F

Let the rolls cool completely before frosting. This ensures the frosting stays thick and doesn’t melt.

Frosting and finishing touches

While the rolls bake or cool, make your chai frosting:

In a bowl, combine:

• 113g softened cream cheese
• 56g softened unsalted butter
• 170g powdered sugar
• 1 tsp vanilla extract
• Pinch of kosher salt
• 1½ tsp chai spice blend (or pumpkin pie spice)

Mix until smooth and spreadable. Add a dash of cream or milk if needed. Spread generously over the cooled rolls.

The result? Buttery, spiced, fall-infused cinnamon rolls that hit all the right notes of flavor and texture.

Discover great ideas like crustless pumpkin pie recipe if you want a gluten-free holiday dessert option.

Helpful Tips, Storage, and Make-Ahead Options

Baking homemade pumpkin chai cinnamon rolls isn’t just about taste — it’s about planning ahead and keeping things simple. These tips ensure your rolls turn out perfect every time, whether you’re baking fresh or preparing in advance.

How to avoid cinnamon sugar leaking

Leaky filling is common, especially in long-fermented doughs. Here’s how to prevent it:

• Mix a tablespoon of flour into the cinnamon sugar mixture. It binds excess moisture.
• Ensure your butter is soft but not melted. Warm butter will liquefy too fast during proofing.
• Keep the dough cool during the final proof. Butter melts at around 82°F, so avoid over-warming.

Even if some leaks out, don’t worry — it creates a delicious caramelized bottom on your rolls.

Make-ahead and overnight options

You can make the dough and chill it overnight or up to 48 hours. For true convenience:

• Shape the rolls the night before
• Place them in a baking pan
• Cover and refrigerate overnight
• Let them come to room temp and finish proofing in the morning

Perfect for holidays like Thanksgiving or Christmas morning.

Looking for more make-ahead breakfast ideas? Check out easy pumpkin bread with crumb topping — quick, cozy, and perfect for guests.

Freezing and reheating tips

• Unbaked rolls: Freeze individually after slicing. Thaw in the fridge overnight and proof before baking.
• Baked but unfrosted rolls: Freeze in an airtight container. Reheat at 300°F and frost just before serving.
• Reheat single servings: 10–15 seconds in the microwave makes them soft and gooey again.

Serving Ideas and Seasonal Variations

These pumpkin chai cinnamon rolls are already show-stoppers, but here are ideas to take them up a notch — or customize to your seasonal cravings.

Serving them warm for breakfast or dessert

Serve straight from the pan with hot coffee or a warm chai latte. They’re equally loved at the breakfast table or after-dinner dessert.

Add chopped toasted pecans or a drizzle of maple syrup for extra flair.

Flavor variations: maple glaze, buttermilk frosting, or pumpkin pie spice

Feeling creative? Here are a few fun twists:

• Swap chai for maple cream cheese frosting
• Try a vanilla buttermilk glaze for something lighter
• Use pumpkin pie spice if you don’t have chai spices on hand
• Add orange zest to the frosting for a citrusy lift

These small tweaks allow you to adapt the rolls to your pantry and preferences.

Creative ways to present during fall holidays

• Serve in a cast-iron skillet for a rustic brunch look
• Arrange in a circle for a “cinnamon roll wreath” and dust with powdered sugar
• Package individually with frosting on the side as a holiday gift

Hosting a party? Don’t miss our thanksgiving piecaken recipe — it’s another wow-factor dessert to steal the show.

FAQ – Everything You Need to Know

Conclusion – Why These Pumpkin Chai Cinnamon Rolls Deserve a Spot on Your Table

If you’re craving the ultimate fall comfort food, these homemade pumpkin chai cinnamon rolls check every box — soft, spiced, tangy, and deeply satisfying. Made with real pumpkin and topped with a chai-infused cream cheese frosting, each bite brings warmth, texture, and rich fall flavor.

Perfect for crisp autumn mornings, special holiday brunches, or whenever you want something cozy, these rolls are destined to become your new seasonal favorite.

Don’t miss our pumpkin bundt cake delicious recipe for another decadent fall dessert your guests will love.

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