Chai is my favorite flavor as the season transitions from summer to fall. I can’t get enough! So to celebrate, I’m posting a chai lover’s week over on Instagram & TikTok! If you want to see videos for each recipe, including these Chai Pumpkin Rolls, make sure to follow @creatingkaitlin. Now onto the recipe!
These chai pumpkin rolls are perfectly sweet & fluffy, but still a little dense & chewy. Seriously so good. They’re sweetened with pure maple syrup which pairs perfectly with the spices in the chai.
CHAI PUMPKIN ROLLS:
3/4 cup warm whole milk (about 110 degrees F)
1 pack instant yeast (0.25 oz)
1/2 cup pure maple syrup
2 tablespoons butter, melted
1 egg, room temperature
1 teaspoon vanilla
1 tablespoon chai spice, recipe here
1/2 teaspoon salt
3 1/2 cups bread flour
- Add the milk, yeast, maple syrup, butter, egg, & vanilla into a bowl of a stand mixer. Mix with a wooden spoon until incorporated.
- Add the chai spice, salt, & flour to the same bowl & mix with the same spoon until a dough begins to form.
- Once dough begins to form, switch to a dough hook attachment & kneed the dough for 10 minutes. If the dough is sticking to the sides of the bowl, add an additional tablespoon of flour.
- Grease a bowl & using your hands shape the dough into a ball. Place the dough ball into the greased bowl & cover. Let rise for an hour in a warm environment (I put mine in the microwave).
- Once the dough has doubled in size, divide into 12 separate small balls & shape them so they’re smooth balls.
- Use thin string to create a pumpkin shape, looping the string around the dough ball several times & tying it to hold it in place. Let rise for 15 more minutes on a lined baking sheet while you preheat the oven to 350 degrees F.
- Bake rolls for 18-20 minutes or until golden brown. Carefully insert a cinnamon stick into the top of each pumpkin for the stem. Enjoy with whipped chai butter!
Be sure to also check out my whipped chai butter – it pairs perfectly with these rolls!
Can’t get enough chai? Try these recipes!
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