Pumpkin Cinnamon Rolls with Chai Frosting

Pumpkin cinnamon rolls in a pan with one missing.

5 from 6 votes

Pumpkin Cinnamon Rolls with Chai Frosting

These pumpkin cinnamon rolls with chai frosting are absolutely delicious and perfect for the fall. Perfectly soft and pillowy with an irresistible topping, these are gooey and addictive.

Prep Time35

Cook Time30

Resting time2

Total Time3 5

Course: Breakfast

Cuisine: American

Servings: rolls

Calories: 524kcal

Author: Jocelyn Delk Adams

Equipment

Baking Dish Set

Ingredients

For the Pumpkin Dough:

1/4 oz active dry yeast 2 1/4 tsp total
1 tsp granulated sugar
1/4 cup warm water about 115F
4 cups all-purpose flour plus more for rolling
1/2 cup granulated sugar
3/4 tsp kosher salt
3/4 cup pumpkin puree
1/4 cup whole milk room temperature
6 tbsp unsalted butter melted
1 large egg plus 1 egg yolk room temperature

For the Cinnamon Filling:

3/4 cup dark brown sugar
1 1/2 tbsp ground cinnamon
¼ teaspoon kosher salt
1/4 cup unsalted butter room temperature

For the Maple Chai Spiced Frosting:

8 tbsp unsalted butter
8 tbsp cream cheese very soft
2 cups powdered sugar
½ tsp chai spice mix
1 tsp vanilla extract
1/8 tsp sea salt
2 tbsp maple syrup
1 tbsp milk

US Customary - Metric

Instructions

Make the pumpkin dough:

In a small bowl, combine active dry yeast and sugar. Stir in warm water. Let sit for 10 minutes and a 2-inch head of foam should appear on the top. (This is a good sign that your yeast is active and ready to be used.)
Meanwhile in the bowl of your stand mixer fitted with the dough hook attachment, add 2 cups flour, sugar, salt. Mix on low for 30 seconds until evenly combined.
Add in pumpkin puree, milk, melted butter, yeast mixture, eggs, and mix on low until ingredients start to come together, about 1 minute.
Add in remaining 2 cups flour and mix on medium until all the flour is absorbed and a dough begins to form, about 2 minutes. Turn up the mixer to medium high and mix for 7-8 minutes. A taut ball should form and the sides and bottom of the bowl should be empty.
Remove dough from the mixer, shape into a ball, then place into a glass or metal bowl sprayed with nonstick spray. Cover with a clean kitchen towel or plastic wrap and leave in a warm spot for 1 hour. The dough should double in size.

For the Assembly

While dough is proofing, combine dark brown sugar, cinnamon, and salt in a small bowl.
Prepare a 9x12 pan by spraying the bottom and sides with nonstick baking spray.
Once your dough has doubled in size, chill in the refrigerator for 30 minutes.
At this point, you’ll want to work quickly, so your dough stays chilled and the filling doesn’t become messy as you roll and cut. Once chilled, set dough on a lightly floured work counter and roll into a 14×17 inch rectangle. (Make sure as you roll out your dough, you ensure it’s not sticking to the counter.) The long side of the rectangle should be facing you/even with your countertop.
Using your offset spatula, spread softened butter across the surface of the dough, leaving a 1-inch space at the bottom uncovered.
Sprinkle brown sugar mixture on the surface. Press lightly into the butter so it doesn’t fall out when you roll.
Starting from the top, quickly roll your dough into a log, careful to keep it even as you roll towards the bottom. Once your dough is completely rolled up, pinch the bottom uncovered edge into the dough, so it’s sealed. Position your log so the seal is on the bottom.
Using unflavored dental floss, trim ½ inch dough from both edges of your log. Then cut your log into 9 even pieces and place each piece cut side up in the prepared pan.
Cover the pan with either a clean kitchen towel or plastic wrap and place in a warm spot to rise for 40 minutes. The rolls should be almost doubled in size and look plump. Meanwhile, preheat the oven to 375 F.

For Baking and Glazing

Bake until golden brown and the smell fills the house, 25-30 minutes.
Heat butter in a small saucepan on medium low until it turns chestnut brown and smells nutty, about 6- 8 minutes. Cool slightly.
Place cream cheese in a medium mixing bowl and whisk in the browned butter slowly until well combined.
Next whisk in powdered sugar, chai spice, vanilla, and salt until thick and smooth. Add maple syrup and milk until creamy and smooth. Pour on top of warm rolls and spread with offset spatula.

Notes

STORING LEFTOVER CINNAMON ROLLS
Pumpkin Cinnamon Rolls can be stored at room temperature for 2-3 days. Alternatively, you can refrigerate the rolls for up to 7 days. The key to maintaining freshness is using a reliably air tight container. If you do not plan to eat the leftover rolls within a few days, I’d recommend freezing them.
To Freeze: wrap your cinnamon rolls in saran wrap or foil and place them in a freezer bag. Keep the bag in the freezer for up to 4 months. Thaw overnight in the refrigerator and reheat using your preferred method: microwave, oven, toaster oven, etc.

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