Description
Soft cinnamon rolls flavored with pumpkin puree and chai spices.
Ingredients
Scale
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar plus 1 teaspoon for yeast
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened (for filling)
- 3/4 cup packed brown sugar (for filling)
- 2 tablespoons ground cinnamon (for filling)
- 1 teaspoon ground ginger (for filling)
- 1/2 teaspoon ground cardamom (for filling)
- 1/4 teaspoon ground cloves (for filling)
- 1/4 teaspoon ground nutmeg (for filling)
- 1/2 cup cream cheese, softened (for glaze)
- 1/4 cup unsalted butter, softened (for glaze)
- 1 1/2 cups powdered sugar (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- 1 tablespoon milk or cream (for glaze)
Instructions
- Combine warm milk, yeast, and 1 teaspoon sugar in a bowl. Let stand 5 minutes until foamy.
- In a large bowl, whisk together the remaining sugar, egg, melted butter, pumpkin puree, and vanilla extract.
- Add the yeast mixture to the wet ingredients.
- Gradually add the flour and salt. Mix until a soft dough forms. Knead on a floured surface for 5-7 minutes until smooth.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
- While dough rises, prepare the filling: Mix softened butter, brown sugar, cinnamon, ginger, cardamom, cloves, and nutmeg until combined.
- Punch down the dough. Roll it out on a lightly floured surface into a 12×18 inch rectangle.
- Spread the filling evenly over the dough.
- Roll the dough tightly starting from the long edge. Cut the roll into 12 equal pieces.
- Place rolls in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes.
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Bake for 20-25 minutes, or until golden brown.
- Prepare the glaze: Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and milk until you reach a smooth, spreadable consistency.
- Spread the glaze over the warm rolls.
Notes
- For a stronger chai flavor, add 1/2 teaspoon of black tea leaves to the warm milk when activating the yeast.
- If the dough is too sticky, add flour one tablespoon at a time during kneading.
- You can substitute pumpkin pie spice blend for the individual spices listed in the filling.
- Prep Time: 45 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Keywords: pumpkin, chai, cinnamon rolls, sweet rolls, breakfast pastry, spiced rolls