Activate yeast in a small bowl with warm almond milk, brown sugar, and warm water for about 10 minutes until frothy.

Whisk together melted unsalted butter, eggs, pumpkin puree, and vanilla extract in a large mixing bowl.

Stir activated yeast mixture into the wet ingredients and combine well.

Mix organic all-purpose flour, artisan bread flour, brown sugar, pumpkin spice blend, and sea salt.

Gradually add the dry mix to the wet ingredients, stirring until a shaggy dough forms.

Knead dough on a floured surface for 5-10 minutes until smooth and elastic.

Place dough in a greased bowl and cover with a damp cloth. Let rise for 1 hour, or until doubled in size.

Mix softened unsalted butter with brown sugar and pumpkin spice blend until creamy.

Punch down risen dough and roll it out into a rectangular shape about ½ inch thick.

Spread the butter-sugar filling evenly across the dough and roll tightly.

Cut the rolled dough into approximately 12 equal pieces.

Place cinnamon rolls in a greased baking dish, leaving space between them.

Cover cut rolls with a towel and let rise for another 20 minutes.

Preheat oven to 350°F (175°C).

Bake for 35-40 minutes until golden brown and puffed.

Brew black tea bags in hot water for about 5 minutes.

Mix softened cream cheese with powdered sugar until smooth, then stir in brewed chai.

Spread chai glaze over warm rolls and allow to soak in.