Pumpkin Chai Cinnamon Buns
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It’s August! That means it’s fall time, right? It will feel that way with these ooey, gooey, delicious pumpkin cinnamon buns. Soft, spiced, and topped with a luscious glaze.
These are the beeeest!
Seriously! I’m devouring one right now even as I type this out.
The pumpkin is subtle, leaving the flavor not too overwhelming, even if you don’t like pumpkin too much. The spices give it that classic fall feeling, and just mix so perfectly.
And the glaze, oh my gosh, the glaze! Sweet, creamy, ooey gooey! I could honestly gush about these cinnamon buns all day.
Here’s why you’ll like them:
They’re easy to make (they really are!) Most of this recipe is just waiting for the yeast to foam and the dough to rise, on two separate occasions.
Most of the ingredients will be right in your kitchen already
These are perfect for fall, but honestly, you can enjoy them any time you want something
Some notes that I think are really important:
Having a food thermometer is a must! The milk needs to be at 110°F. Too hot and it will kill the yeast. Too cold and the yeast won’t activate.
Add sugar to the yeast and milk to activate the yeast (I actually didn’t know this one, glad I read the yeast packet lol).
Each oven is different. I baked these cinnamon rolls for only 20 minutes, and they turned out perfectly. The centers were already set while the tops were just starting to turn golden. Adjust the times to how you know your oven works.
Pumpkin Chai Cinnamon
Buns
YEILDS: 12 SERVINGS PREP: 30 MINUTES
RISING: 1 HOUR COOK: 20-25 MINUTES
TOTAL: ~2 HOURS 45 MINUTES
Soft, spiced, and topped with a luscious glaze.
Ingredients
For the dough
3 3/4 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
3/4 cups whole milk, warm (about 110°F)
1/2 cup canned pumpkin puree
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 large egg
1 tsp salt
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp cardamom
For the Chai-Spiced Filling
1/3 cup unsalted butter, softened
1/2 cup brown sugar, packed
1 tbsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
1/2 cup chopped pecans or walnuts (optional)
For the glaze
4 oz cream cheese, softened
1 cup powdered sugar
1-2 tbsp milk
1/2 tsp vanilla extract
Pinch of cinnamon or cardamom (optional)
Instructions
1. Make the Dough:
In a small bowl, dissolve yeast in warm milk. Let sit 5-10 minutes until foamy.
In a large bowl (or stand mixer), mix pumpkin, sugar, butter, egg, vanilla, spices, and salt. Add yeast mixture.
Gradually add flour, mixing until a soft dough forms.
Knead for 8-10 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise in a warm place until doubled - about 1 to 1.5 hours.
2. Make the Filling:
In a small bowl, combine softened butter with brown sugar and spices until it forms a paste.
3. Assemble:
Punch down dough and roll into a 16x12-inch rectangle.
Spread filling evenly over the surface and sprinkles nuts (if using).
Roll tightly from the long edge. Cut into 12 equal slices.
Arrange in a greased 9x13-inch pan. Cover and let rise 30-45 minutes until puffy.
4. Bake:
Preheat oven to 350°F (175°C).
Bake buns for 22-26 minutes, until golden and centers are set.
Let cool slightly.
5. Make the Glaze:
Beat cream cheese until smooth. Add powdered sugar, milk, vanilla, and spice. Mix until drizzly.
Spread or drizzle over warm buns.
NUTRITIONAL FACTS | Serves 12
Calories: 330 kcal
Fat: 14g
Carbohydrates: 47g
Protein: 5g
Sodium: 220mg
Fiber: 2g
Sugar: 21g
