1 Hour Pumpkin Chai Cinnamon Rolls
The best part is, you don't need to wait for these to rise overnight (unless you choose to)
As the mornings start to cool and the light softens just a little earlier each evening, I find myself craving small rituals that make the season feel intentional. Lighting a candle while the sun rises, pulling out my favorite oversized sweater, and baking something warm in the kitchen—these are the moments that ground me.
Yesterday, I spent the morning making these Pumpkin Chai Cinnamon Rolls, and the entire house smelled like the start of fall. The scent of pumpkin and chai spices filled every corner, wrapping around me like a hug. It was quiet. Peaceful. Just me, the dough, and the gentle hum of a season shifting.
This recipe has quickly become one of my favorite fall traditions. It's the kind of bake that asks you to slow down—steeping chai, kneading by hand, waiting while the dough rises. And when it’s done? You’re left with the softest rolls, full of warmth and flavor, topped with a chai-infused cream cheese glaze that melts right into every swirl.
Whether you’re hosting a fall brunch, baking for loved ones, or simply romanticizing your own Saturday morning, these rolls make it all feel a little more special. This is comfort, made from scratch—and I’m so happy to share it with you.
These smell like the first day of Fall
Shaping & Filling Tips: I cut my rolls using a bench scraper, which worked well, but if you want super clean, defined spirals, you can also use unflavored dental floss or a strong piece of string. Just slide it under the rolled dough, cross the ends over the top, and pull tight—it slices without squishing. My rolls weren’t quite as defined as I’d hoped once baked, and I realized I could’ve added more filling to help exaggerate that swirl. Don’t be afraid to really coat the dough in the cinnamon-sugar mixture—more filling means more flavor and a prettier roll. Just be sure to leave a small border at the edge so the filling doesn’t all spill out as you roll.
The bench scraper was efficient and made for messier rolls. They feel a bit cozier in my opinion!
Baking Tips:If you want your cinnamon rolls to be next-level delicious, here are a few tips I swear by. First, don’t rush the rise—giving the dough enough time to double makes all the difference in that soft, fluffy texture. When rolling, try to keep the dough even so each roll bakes consistently. One of my favorite tricks is adding a layer of brown sugar and melted butter to the bottom of the baking dish before placing the rolls inside. As they bake, it creates this gooey, caramelized layer that makes the bottoms just as crave-worthy as the tops. It’s like a built-in sticky bun moment, and I promise it’s worth the extra step. Let your cinnamon rolls brown a bit in the oven to give them that beautiful color. And finally—let them cool for just a few minutes before glazing so it melts slightly without disappearing completely. Warm, cozy, and perfect every time.
Glazing Tip: Be sure to let the rolls cool just slightly before glazing—about 5 to 10 minutes is perfect. If you add the glaze too soon, it’ll melt completely and slide right off. But if you wait too long, you’ll lose that dreamy, warm, melty texture that soaks into the swirls and makes every bite extra cozy. The sweet spot is when the rolls are still warm to the touch but not piping hot—trust me, it’s worth the timing.
These pumpkin rolls have the most perfect burnt orange color!
For the glaze, I added a little twist—I opened up one of the spiced chai tea bags and whisked the spices right into the frosting. It added a beautiful speckled texture and gave the glaze an extra depth of flavor that felt so cozy and fall-like. I loved the way it subtly tinted the glaze and added just a touch of warmth. If you want to deepen both the color and flavor even more, you can also add an extra pinch of cinnamon. It brings out the spices in the chai and makes the whole thing taste like a warm hug.
Ingredient
Pumpkin Dough
1 ¼ cups warm milk (or milk of choice), room‑temperature
1 packet (2¼ tsp) instant rise yeast
¼ cup brown sugar + 1 teaspoon
¼ warm water
1 teaspoon vanilla extract
1 cup canned pumpkin purée
2 eggs (if making vegan, omit or sub flax egg)
½ cup melted, cooled butter (sub vegan butter if needed)
2 tsp mix of cinnamon, nutmeg, ginger, allspice, optional cardamom/cloves (each seasoning to taste)
1 tsp salt
4 cups all‑purpose flour + 2 cups bread flour
Filling
2 TBSP softened butter
½ cup brown sugar
2 tsp mix of cinnamon, nutmeg, ginger, allspice, optional cardamom/cloves (each seasoning to taste)
Chai‑Infused Cream Cheese Glaze
4 oz cream cheese, softened
3 cup powdered sugar (sifted)
Steeped chai tea mixture (boil 2 teabags with 1/2 cup milk and set aside)
Pinch sea salt
Directions Step by Step
1. Proof the yeast
Combine yeast and 1 tablespoon brown sugar in the bowl of an electric mixer and slowly pour in warm water while stirring frequently. Allow 10 minutes for the mixture to sit and for the yeast to activate.
2. Build the dough
Once yeast is active, stir in warm milk, melted butter, pumpkin purée, eggs, butter, spices, vanilla, 1/4 cup brown sugar and salt. Add flour gradually until dough comes together—it should be slightly tacky but not wet. Knead by hand or mixer for about 5–7 minutes until soft and elastic.
Place dough in an oiled bowl, cover, and let it rise in a warm spot until doubled (~1–1½ hours).
3. Prepare the filling
Mix softened butter, brown sugar, and spice until crumbly and aromatic.
4. Roll, fill, and cut
Once the dough has risen, roll it out into a rectangle (about 9×14”). Spread the filling evenly, roll tightly from the long side, and slice into 8–12 rolls. Using dental floss ensures clean slices without squashing.
Place rolls in a lined baking dish, cover, and let rise an additional 30–45 minutes until puffy.
5. Bake
Preheat oven to 350°F (175 °C). Bake for 25–30 minutes, until golden and cooked through.
6. Make the chai milk (last!)
Heat ½ cup milk until warm. Steep 2 black tea or chai tea bags for 5–10 minutes, stir in maple syrup and cinnamon if desired. Let cool slightly before mixing into glaze—or chill if baking now. This infusion is rich enough that you only need to reserve a small bit for the icing.
7. Whip the glaze
Beat cream cheese until smooth & gradually whisk in powdered sugar, then drizzle in cooled chai milk until glaze reaches desired consistency. Finish with a pinch of salt.
8. Glaze and serve
Once the rolls are warm from the oven, drizzle with chai glaze. Serve immediately while soft, gooey, and fragrant.
1 Hour Pumpkin Chai Cinnamon Rolls
Ingredients
Pumpkin Dough- 1¼ cups warm milk (room temp)
- 1 packet (2¼ tsp) yeast
- ¼ cup brown sugar + 1 tsp
- ¼ cup warm water
- 1 tsp vanilla
- 1 cup pumpkin purée
- 2 eggs (or flax eggs)
- ½ cup melted, cooled butter
- 2 tsp cinnamon/nutmeg/ginger/allspice (cardamom/cloves optional)
- 1 tsp salt
- 4 cups AP flour + 2 cups bread flour
- 2 tbsp softened butter
- ½ cup brown sugar
- 2 tsp warm spice mix (above)
- 4 oz cream cheese, softened
- 3 cup powdered sugar (sifted)
- Chai milk (steep 2 tea bags in ½ cup warm milk; cool)
- Pinch sea salt
Instructions
- Proof yeast: Combine yeast and 1 tablespoon brown sugar in the bowl of an electric mixer and slowly pour in warm water while stirring frequently. Allow 10 minutes for the mixture to sit and for the yeast to activate.
- Make dough Once yeast is active, stir in warm milk, melted butter, pumpkin purée, eggs, butter, spices, vanilla, and salt. Add flour gradually until dough comes together—it should be slightly tacky but not wet. Knead by hand or mixer for about 5–7 minutes until soft and elastic. Place dough in an oiled bowl, cover, and let it rise in a warm spot until doubled (~1–1½ hours).
- Filling: Mix butter, brown sugar, spices.
- Roll & cut: Roll dough to rectangle; spread filling; roll up; slice 8–12. Pan and rise 30–45 min.
- Bake: 350°F for 25–30 min until golden.
- Glaze milk: Steep chai in warm milk; cool.
- Glaze: Beat cream cheese; add sugar; whisk in chai milk + pinch salt. Drizzle on warm rolls & serve.
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