Ingredients
Scale
- For the Dough:
- 1/2 cup warm whole milk (110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup melted unsalted butter
- 1 large egg, room temperature
- 3 1/2 cups all-purpose flour
- 1 tsp salt
- For the Chai Filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 tbsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground black pepper
- For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk or heavy cream
Instructions
- Step 1: Activate the Yeast – Combine the warm milk, one tablespoon of the sugar, and the yeast in the bowl of a stand mixer. Stir gently and let it sit for about 5 to 10 minutes until the mixture becomes foamy. This step ensures your yeast is alive and ready to make the dough rise.
- Step 2: Mix the Pumpkin Dough – Add the remaining sugar, pumpkin puree, melted butter, and egg to the yeast mixture. Use the paddle attachment to mix until combined. Gradually add the flour and salt. Switch to the dough hook and knead on medium-low speed for 5 to 7 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
- Step 3: The First Rise – Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Set it in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size. The pumpkin adds moisture, so the dough might feel heavier than standard dough, but it will still rise beautifully.
- Step 4: Prepare the Chai Spice Filling – While the dough rises, mix the brown sugar, cinnamon, cardamom, ginger, cloves, and black pepper in a small bowl. Ensure the butter for the filling is very soft so it spreads easily without tearing the dough later.
- Step 5: Roll and Shape – Punch down the risen dough to release air. Turn it out onto a floured surface and roll it into a large rectangle, roughly 12×18 inches. Spread the softened butter evenly over the dough, leaving a small border at the edges. Sprinkle the chai spice mixture generously over the butter.
- Step 6: Cut the Rolls – Starting from the long edge, roll the dough tightly into a log. Use a sharp serrated knife or unflavored dental floss to cut the log into 12 even rolls. Place the rolls into a greased 9×13 inch baking dish. Cover and let them rise for another 30 to 45 minutes.
- Step 7: Bake to Perfection – Preheat your oven to 350°F (175°C). Bake the rolls for 22 to 27 minutes until they are lightly golden brown on top. Avoid overbaking to keep the centers soft and gooey.
- Step 8: Glaze and Serve – While the rolls bake, beat the cream cheese, butter, powdered sugar, vanilla, and milk together until smooth. Spread the glaze over the rolls while they are still warm so some of the frosting melts down into the spirals. Serve immediately.
- Cook Time: 2 hours 55 minutes