Soft, spiced cinnamon rolls made with pumpkin puree and chai spices, topped with a creamy glaze. Perfect for autumn breakfasts and gatherings.

Scale

1 cup whole milk, warmed to 110°F

2 ¼ teaspoons instant yeast

⅓ cup granulated sugar

⅓ cup unsalted butter, melted

¾ cup pumpkin puree

1 large egg

4 ½ to 5 cups bread flour

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

1 teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

¾ cup packed brown sugar

¼ cup softened butter

4 ounces cream cheese

1 ½ cups powdered sugar

1 teaspoon vanilla extract

2 to 3 tablespoons milk or cream

1. Warm milk to 110°F and whisk with yeast and sugar; let sit until foamy (5–10 minutes).

2. In a stand mixer bowl, combine melted butter, pumpkin puree, egg, spices, and yeast mixture.

3. Gradually add flour and salt, mixing with a dough hook until a soft dough forms, then knead for 5–7 minutes until elastic.

4. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled (1–1.5 hours).

5. Mix brown sugar, softened butter, and 2 teaspoons cinnamon for the filling.

6. Roll out dough to a 14×18-inch rectangle; spread filling evenly and roll into a log. Cut into 12 rolls.

7. Arrange rolls in a greased 9×13-inch pan, cover, and let rise until puffy (30–45 minutes).

8. Preheat oven to 350°F. Bake rolls uncovered until golden brown, 25–28 minutes.

9. Beat cream cheese, powdered sugar, vanilla, and milk until smooth. Spread glaze over warm rolls and serve.