Description
Soft, fluffy cinnamon rolls filled with a spiced pumpkin chai mixture, topped with a sweet glaze. A cozy fall-inspired treat that combines all the warmth of cinnamon, chai, and pumpkin in one perfect bite.
Ingredients
For the Dough:
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3 1/2 cups all-purpose flour
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1/4 cup granulated sugar
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1 package (2 1/4 teaspoons) active dry yeast
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1 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/2 cup whole milk, warmed to about 110°F (43°C)
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1/2 cup pumpkin puree
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1/4 cup unsalted butter, softened
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2 large eggs
For the Pumpkin Chai Filling:
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1/2 cup brown sugar, packed
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1 tablespoon ground cinnamon
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1 teaspoon ground ginger
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1/2 teaspoon ground cardamom
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1/4 teaspoon ground cloves
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1/4 teaspoon ground nutmeg
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1/4 cup unsalted butter, softened
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1/2 cup pumpkin puree
For the Cream Cheese Frosting:
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8 ounces cream cheese, softened
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1/4 cup unsalted butter, softened
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1 1/2 cups powdered sugar
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1 teaspoon vanilla extract
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1 tablespoon milk (if needed, to adjust frosting consistency)
Instructions
In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, yeast, salt, cinnamon, ginger, and nutmeg. Mix the dry ingredients together until well combined.
In a separate bowl, combine the warmed milk, pumpkin puree, butter, and eggs. Stir until the butter begins to melt into the mixture. Gradually add this wet mixture to the dry ingredients, stirring until a dough forms.
Knead the dough on a floured surface for about 5-8 minutes until it becomes smooth and elastic. If using a stand mixer, use the dough hook attachment to knead the dough for about 5 minutes.
Once the dough is kneaded, form it into a ball and place it in a lightly greased bowl. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours or until it has doubled in size.
While the dough is rising, prepare the pumpkin chai filling. In a medium-sized bowl, combine the brown sugar, cinnamon, ginger, cardamom, cloves, and nutmeg. Stir to combine.
In a separate small bowl, melt the butter in the microwave or on the stovetop. Add the pumpkin puree to the melted butter and stir until well combined. Set this mixture aside.
Once the dough has finished rising, punch it down to release the air. Turn the dough out onto a floured surface and roll it out into a large rectangle, about 16 inches by 12 inches.
Spread the pumpkin-butter mixture evenly over the dough using a pastry brush or the back of a spoon. Then, sprinkle the spiced sugar mixture evenly on top.
Starting from the long edge of the rectangle, carefully roll the dough tightly into a log. Pinch the seam to seal the dough. Using a sharp knife or dental floss, cut the dough into 12 equal pieces.
Arrange the cinnamon rolls in a 9×13-inch baking dish, placing them close together so they will rise and bake into soft, gooey rolls. Cover the dish with plastic wrap and let the rolls rise again for about 30 minutes.
Preheat your oven to 350°F (175°C). Once the rolls have finished their second rise, place the dish in the oven and bake for 25-30 minutes, or until the rolls are golden brown on top and cooked through. Keep an eye on them to avoid overbaking.
Once done, remove the cinnamon rolls from the oven and let them cool for about 5 minutes in the pan.
While the rolls are cooling, make the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and beat until the frosting is fluffy. If the frosting is too thick, add a tablespoon of milk to reach your desired consistency. Stir in the vanilla extract.
Once the cinnamon rolls have cooled slightly, generously spread the cream cheese frosting over the warm rolls. The frosting will melt slightly and create a deliciously creamy topping. Serve immediately and enjoy!
Nutrition
- Calories: 350-400 kcal
- Fat: 18-20g
- Carbohydrates: 45-50g
- Protein: 4g