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Pumpkin Cinnamon Rolls with Maple glaze

Leslie McMaster TeaChef Level 3

Pumpkin pie cinnamon rolls infused with pumpkin chai tea

3 h 12


  • For the Cinnamon Rolls
  • 1 Cup warm water
  • 1/2 Cup Heavy Cream *may substitute whole milk*
  • 3T Pumpkin Chai tea
  • 4 1/2 Teaspoons instant yeast
  • 1 Cup plus 2 teaspoons sugar divided
  • 1/2 cup buttermilk at room temperature
  • 2 teaspoons fine grain sea salt salt
  • 2 large eggs lightly whisked
  • 1/3 Cup Canola Oil
  • 1/3 Cup Melted Butter We like Land O Lakes
  • 1 1/4 Cups Pumpkin Puree
  • 9-10 Cups all purpose flour We use Lehi Roller Mills or Gold Medal *SEE NOTE
  • 1 1/2 Teaspoons Pumpkin Pie Spice
  • 1/2 Teaspoon Soy Lecithin* optional but see notes
  • For the Filling
  • 3/4 Cup softened butter unsalted
  • 2 Cups Plus 2 Tablespoons packed light brown sugar
  • 1/2 Cup White Sugar
  • 5 tablespoons ground cinnamon
  • Pinch of Nutmeg
  • Pinch of Cloves
  • 4 tablespoons cornstarch
  • For the Glaze
  • 6 Tablespoons Butter softened
  • 2 1/4 Cup Powdered Sugar
  • 3 Tablespoons Heavy Cream
  • 3 Teaspoons Maple Extract
  • 1 Teaspoon Vanilla Extract


For the Cinnamon Rolls

In a glass measuring cup, add the water and cream.

Add the tea leaves, bring water and cream to a boil and let steep until warm.


Add the yeast and 2 teaspoons of sugar.

Allow to foam for 5-10 minutes.

In another measuring cup, add the buttermilk and warm as well.

Making sure it's luke warm, add it to the yeast mixture.

In another measuring cup, add the remaining sugar, salt, oil, butter and eggs, whisking to combine.

Add to the yeast mixture in a standing mixer along with the pumpkin puree.

Stir with a dough hook to combine.

Add the flour over the top, the seasoning and the soy lecithin.

Mix until the dough begins to form a ball then mix for 3 minutes, adding an additional ¼ cup flour if you were too light handed with the first measurement and it needs more. I never do, but everyone measures differently.

Remove the dough hook and place a towel over the bowl to rise for 1-2 hours in a warm spot.

Very lightly flour the counter and roll the dough into a large, even rectangle.

Spread the soft butter all the way to the edges.

In a small bowl, mix the brown sugar, sugar, cinnamon and spices with the corn starch.

Sprinkle liberally over the butter, all the way to the edges.

Roll into a tight log and using floss, slice the rolls by sliding it under the dough, bring it up and make an "x", pull it tight to cut through and set it in the lightly greased cookie sheet.

Repeat until all of the rolls are in the pan and then drape with a towel to rise for 1-2 hours.

Heat the oven to 350 degrees and bake for 20-22 minutes, watching the tops because as soon as they are golden the rolls are done and you DO NOT want to over bake.

Remove from the oven, cool for 2 minutes and top with glaze while hot.

Sneak into another room to enjoy one all alone before the husband and kids find you.

For the Glaze

In a small bowl, beat together the butter, powdered sugar, cream, and extracts.

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