Skip to main content

Giant Pumpkin-Masala Chai Sweet Roll

Giant Pumpkin Masala Chai Sweet Roll 3
This larger-than-life pumpkin sweet roll is light and fluffy, and gets its sweet heat from masala chai.
Yield 1 (9-inch) roll




  • 3 1/3 to 3 2/3 cups (417 to 459g) all-purpose flour (divided)
  • 1/3 cup (73g) firmly packed light brown sugar
  • 1 (0.25oz) package (7g) Platinum Yeast
  • 1 3/4 teaspoons (5.25g) kosher salt (see note)
  • 1/3 cup (80g) whole milk
  • 6 tablespoons (84g) unsalted butter
  • 3/4 cup (183g) canned pumpkin
  • 1 large (50g) egg (room temperature)

Masala Chai Spice Mix

  • Makes about 1/2 cup
  • 4 tablespoons (24g) ground cinnamon
  • 2 tablespoons (12g) ground ginger
  • 1 tablespoon (6g) ground cloves
  • 1 1/2 teaspoons (3g) ground cardamom
  • 1 1/2 teaspoons (3g) ground black pepper


  • 1 tablespoon (5g) Masala Chai Spice Mix
  • 1/3 cup (73g) firmly packed light brown sugar
  • 1/4 cup (57g) unsalted butter (room temperature)

Sugar Glaze

  • 1 cup (120g) confectioners' sugar
  • 2 tablespoons (30g) whole milk


  • Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (125g) flour, brown sugar, yeast, and salt at low speed just until combined.
  • In a small sauce pan, heat milk and butter over medium heat, stirring frequently, until butter is melted and an instant-read thermometer registers 120°F (49°C) to130°F (54°C). Add warm milk mixture to flour mixture; beat at medium speed for 2 minutes. Add pumpkin and egg; beat for 2 minutes. With mixer on low speed, gradually add 2⅓ cups (292g) flour, beating until combined.
  • Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms and starts to pull away from sides, about 8 to 10 minutes, stopping to scrape sides of bowl and dough hook a few times. If dough is too sticky, add up to remaining ⅓ cup (42g) flour, 1 tablespoon (8g) at a time until desired consistency is achieved.
  • Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 45 minutes.
  • Lightly punch dough down; cover and refrigerate for 2 hours or up to overnight.
  • Preheat oven to 375°F (190°C). Spray a 9-inch springform pan with baking spray with flour. Line bottom of pan with parchment paper.
  • Make the Masala Chai spice mix: In a small bowl, whisk together all spices; store in airtight container.
  • Make the filling: Add 1 tablespoon of Masala Chai spice mix and brown sugar to a small bowl; whisk together until combined.
  • On a heavily floured surface, roll dough into a 12×11-inch rectangle. Using a small offset spatula, spread room temperature butter (from filling ingredients) onto dough, completely covering from edge to edge. Sprinkle masala chai mixture evenly over dough, and lightly press mixture into dough using hands. Using a pastry wheel or pizza cutter, cut dough into 4 (11×3-inch) strips.
  • Starting with one short side, gently roll up 1 dough strip, making sure not to roll too tightly. Lay roll on top of next strip, beginning where previous strip ended, and roll to wrap around. Repeat with remaining strips to create one large spiral. Pinch top and bottom of outside edges of dough to help hold roll together. Place roll in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough holds an indentation when pressed, about 30 to 45 minutes.
  • Bake until edges start to brown and an instant-read thermometer inserted in center registers 190°F (88°C), 30 to 35 minutes, loosely covering with foil after 20 minutes of baking to prevent excess browning. Let cool in pan for 10 minutes. Remove sides of springform pan. Transfer roll to a serving dish.
  • Make sugar glaze: In a small bowl, whisk together confectioners’ sugar and whole milk until smooth. Use immediately.
  • Drizzle glaze over roll. Serve warm.


Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
Recipe by Bake From Scratch.

Did you make this recipe?

We want to see it! Tag @redstaryeast and use hashtag #redstaryeast

Review & Comments

Bean | Reply

5 stars
This is an amazing cinnamon roll. The texture of the roll is divine and moist. I divide the dough in 1/2 and make 2 – six inch cinnamon rolls – one for me and one to give away! Highly recommend!

Leave a Reply

Made the recipe? Rate it!