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Homemade Pumpkin Chai Cinnamon Rolls

Homemade pumpkin chai cinnamon roll topped with icing and pumpkin seeds on a blue plate with a fork.
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These homemade pumpkin chai cinnamon rolls are made with sourdough brioche dough, real pumpkin puree, and topped with a spiced chai cream cheese frosting. Soft, fluffy, and perfectly spiced, they’re the ultimate fall treat for breakfast or dessert.

Ingredients

Scale
  • 500g Bread Flour
  • 183g Pumpkin Puree (¾ cup)
  • 120g Whole Milk, scalded and cooled (½ cup)
  • 50g Granulated Sugar (¼ cup)
  • 1 Large Egg
  • 56g Unsalted Butter, softened (4 TBS)
  • 10g Kosher Salt
  • 120g Active Sourdough Starter (or levain made with 40g starter, 40g flour, 40g water)
  • 56g Unsalted Butter (for filling)
  • 150g Dark Brown Sugar
  • 1½ TBS Ground Cinnamon
  • 1 TBS Bread Flour (for filling)
  • 113g Cream Cheese, softened
  • 56g Unsalted Butter, softened
  • 170g Powdered Sugar (1½ cups)
  • 1 tsp Vanilla Extract
  • Pinch of Kosher Salt
  • ½ tsp Cinnamon
  • ¼ tsp Ginger
  • ¼ tsp Cardamom
  • ¼ tsp Allspice
  • ⅛ tsp Clove

Instructions

  1. Prepare the levain by mixing 40g sourdough starter, 40g bread flour, and 40g water. Let sit for 4–5 hours until bubbly.
  2. Scald the milk and let it cool until warm.
  3. Mix together the scalded milk, pumpkin puree, egg, and levain.
  4. Add bread flour, sugar, and salt. Mix to form a dough and let rest for 10 minutes.
  5. Add softened butter one piece at a time while mixing. Knead 10–15 minutes until smooth and passes windowpane test.
  6. Bulk ferment dough for about 6 hours at 78°F until doubled in size.
  7. Refrigerate overnight (12–48 hours).
  8. Roll dough into 12×18″ rectangle. Spread cinnamon sugar filling (butter, brown sugar, cinnamon, flour).
  9. Roll up and slice into 12 rolls. Place in greased 9×13 pan.
  10. Proof rolls for 4 hours at 78°F or refrigerate overnight.
  11. Bake at 350°F (177°C) for 20–25 minutes until filling bubbles and tops are lightly golden.
  12. Cool completely on a wire rack before frosting.
  13. Mix frosting ingredients (cream cheese, butter, powdered sugar, vanilla, salt, chai spices) until smooth. Spread over cooled rolls.

Notes

  • Use dental floss for clean slicing of the dough.
  • Add 1 TBS flour to filling to prevent leakage.
  • Keep dough cool during final proof to avoid butter melting.
  • Can be frozen before or after baking.
  • Substitute chai spice with pumpkin pie spice if needed.

Nutrition

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