Pumpkin Chai Cinnamon Rolls
Pumpkin chai cinnamon rolls filled with brown sugar and warm spices, drizzled with caramel and cream, then topped with a caramel cream cheese frosting.
Ingredients
Pumpkin Cinnamon Roll Dough
- 1 cup Whole Milk warmed to 80 to 110F
- 2 teaspoon Yeast
- 1 large Egg
- 1 large Egg Yolk
- ⅓ cup Brown Sugar
- ¾ cup Pumpkin Puree
- 4 cup Bread Flour
- 1 teaspoon Salt
- 6 tbsp Unsalted Butter room temperature
Brown Sugar Cinnamon Chai Filling
- 1 ½ sticks Unsalted Butter room temperature
- 1 ½ cup Dark Brown Sugar
- 1 tablespoon Cinnamon
- 1 ½ tablespoon Chai Spice Blend
Caramel
- 1 cup Granulated Sugar
- ½ cup Water
- ½ cup Heavy Cream
- 4 tablespoon Unsalted Butter
- 1 teaspoon Vanilla Bean Paste
- 1 teaspoon Sea Salt
Caramel Cream Cheese Frosting
- 4 ounces Cream Cheese
- 2 ounces Unsalted Butter
- 1 cup Powdered Sugar
- ¼ cup Caramel
Extra
- ½ cup Heavy cream Drizzle
- Caramel Drizzle on top
Instructions
Pumpkin Cinnamon Roll Dough
- In your stand mixer add your warm the milk (80℉ –110°F). Add the yeast and let it sit for 5 minutes. if using instant just add to dry ingredients.
- Next add eggs, sugar, and pumpkin puree. Mix until combined. Add the bread flour and mix until a shaggy dough forms.
- Add the salt, then gradually add the softened butter. Continue mixing until the dough is smooth, elastic, and no longer has visible clumps.
- Grease a large bowl and place the dough inside. Cover with plastic wrap and let rise until doubled, about 1 hour. For overnight rolls: Cover and refrigerate the dough overnight instead.
The dough is sticky, overnight is recommended for ease but not necessary
Caramel
- Add the sugar and water to a medium saucepan. Stir to dissolve the sugar, then cook over medium-low heat without stirring. Gently swirl the pan as needed for even browning.
- Once the sugar reaches an amber color, remove from the heat. Carefully whisk in the heavy cream. CAUTION it will bubble and foam. Continue whisking until smooth.
- Add the butter, salt and vanilla bean paste. Stir until the butter melts and the caramel is smooth. Set aside to cool.
Brown Sugar Cinnamon Chai Filling
- Add the softened butter, dark brown sugar, cinnamon, and chai spices to a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth and slightly lighter in color.
Shaping:
- Once the pumpkin dough is doubled, turn the dough onto a lightly floured surface and roll into a 12 x 20-inch rectangle.
- Spread the Brown sugar chai filling evenly over the dough. Cut into six 2-inch strips, then tightly roll each strip into a cinnamon roll.
- Line a 9 x 13-inch pan with parchment paper. Drizzle caramel over the bottom and arrange the rolls in the pan.
- Cover and let the rolls rise in a warm spot until doubled, about 45–60 minutes, depending on the temperature of your kitchen.
Proofing tip: Gently poke the side of your cinnamon roll, if the indentation slowly comes back then it is ready.
Bake
- Drizzle caramel over the risen rolls, then pour heavy cream over and around them.
- Cover tightly with aluminum foil and bake at 325°F for 20 minutes.
- Remove the foil and bake for another 30–40 minutes, or until the center of the rolls reaches 200°F.
Caramel Cream Cheese Frosting
- Beat the room temperature cream cheese and butter until smooth. Add the powdered sugar and mix until creamy. Add the cooled caramel and mix until fully incorporated.
Serve and Enjoy!
- Spread the caramel cream cheese frosting over the warm cinnamon rolls. Drizzle with additional caramel and serve.
Tried this recipe?Let us know how it was!