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Halloween Chai Pumpkin Rolls

halloween chai pumpkin rolls

Sweet, spiced, and a little spooky — these fluffy chai cinnamon rolls are a Halloween dream come true! Each roll is infused with our Liquid Chai for that perfect balance of real spices and warmth. Once baked, they’re tied into little pumpkin shapes for a fun, festive twist that’s almost too cute to eat (almost).

The dough is soft and pillowy with a hint of chai in every bite, while the filling is rich with brown sugar and cinnamon. Drizzle over the vanilla icing while they’re still warm so it melts into all the nooks and crannies. Pure Halloween magic.

Halloween Chai Pumpkin Rolls

These soft, spiced chai cinnamon rolls are transformed into adorable pumpkin-shaped buns for Halloween! Infused with our Liquid Chai, they’re rich, fluffy, and full of warming spices — the perfect festive treat for cosy baking.
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Prep Time 20 minutes
Cook Time 30 minutes
Rest Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course: Dessert, Sweet Treat
Cuisine: Dairy Free, Egg Free, Vegan
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 2 cups soy milk (at room temperature)
  • ½ cup coconut oil melted
  • ¼ cup raw sugar
  • 2 tbsp Liquid Chai
  • 1 packet active dry yeast
  • 5 ½ cups plain flour
  • 1 tsp salt
Filling
  • ¾ cup coconut oil or vegan butter softened
  • ¾ cup brown sugar
  • 2 tbsp ground cinnamon
Icing
  • 1 cup powdered sugar
  • 2 tbsp soy milk
  • ½ tsp vanilla extract

Equipment

  • Large baking tray
  • Baking paper
  • large mixing bowl
  • whisk
  • Measuring cups / spoons
  • towel or plastic wrap
  • String (for shaping pumpkins)
  • Cinnamon sticks (for stems)

Method
 

  1. Line a large baking tray with baking paper.
  2. In a large bowl, whisk together soy milk, melted coconut oil, and sugar until just warm. Sprinkle yeast on top and let sit for 1 minute.
  3. Add 5 cups flour, 2 tbsp Liquid Chai, and salt. Mix gently with a wooden spoon until just combined. Do not overmix.
  4. Cover the bowl with a towel or plastic wrap and set aside in a warm place for 1 hour, or until the dough doubles in size.
  5. Once risen, add the remaining ½ cup flour. Turn onto a floured surface and knead lightly until smooth and no longer sticky.
  6. Roll the dough into a large rectangle about 1 cm thick. Spread softened coconut oil evenly over the dough, then sprinkle with brown sugar and cinnamon.
  7. Roll tightly into a log and pinch the seam closed. Trim off uneven ends.
  8. Slice into 6–8 even pieces.
  9. For pumpkin shapes, tie each roll loosely in three directions with kitchen string. Do not pull too tight — the dough will expand as it rises.
  10. Place the tied rolls onto the prepared baking tray, leaving plenty of space between each one to allow for spreading
  11. Cover loosely with a towel or plastic wrap and let rise again for 30 minutes.
  12. Preheat oven to 180°C.
  13. Bake for 25–30 minutes, or until golden brown.
  14. Remove from oven and carefully cut off the strings. Add a small cinnamon stick to the centre of each roll for a pumpkin “stem,” if desired.
  15. To make the icing, whisk together powdered sugar, soy milk, and vanilla until smooth.
  16. Drizzle the icing over the warm rolls so it seeps into the crevices. Serve warm.

Notes

Milk & butter options: You can use any kind of milk or butter in this recipe — soy milk and coconut oil are my favourites, but almond, oat, or regular vegan butter all work beautifully.
Pumpkin stems: Cinnamon sticks look adorable as stems, but if you don’t have any on hand, paddle pop sticks make a cute and easy alternative.
Extra spice: For a stronger chai flavour, add another tablespoon of Liquid Chai to the filling.
Storage: Best enjoyed fresh from the oven, but they’ll keep well in an airtight container for up to 3 days.

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