Chai Cinnamon Rolls Recipe

Introduction

These Chai Cinnamon Rolls combine the comforting warmth of classic cinnamon rolls with the aromatic spices of chai tea. Perfect for a cozy breakfast or brunch, they feature a rich chai caramel sauce and a spiced cream cheese frosting that make every bite irresistible.

Ingredients

• 1 1/4 cups (300 ml) whole milk, warmed to about 110°F
• 2 1/4 tsp active dry yeast
• 1 tsp granulated white sugar (to bloom the yeast)
• 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cardamom
• 1/8 tsp ground cloves
• 1 1/2 tsp salt
• 2 tbsp (25 g) granulated white sugar
• 2 eggs, whisked
• 1 tbsp vanilla extract
• 1/2 cup (112 g) unsalted butter, very softened (for dough)
• 1/3 cup (80 ml) heavy cream (for chai caramel sauce)
• 2 chai tea bags
• 1/2 cup (112 g) unsalted butter, very softened (for chai caramel sauce)
• 1 cup (220 g) light brown sugar, packed (for chai caramel sauce)
• 1 1/2 tsp ground cinnamon (for chai caramel sauce)
• 3/4 tsp ground ginger (for chai caramel sauce)
• 1/4 tsp ground allspice (for chai caramel sauce)
• 1/4 tsp ground nutmeg (for chai caramel sauce)
• 3/4 tsp ground cardamom (for chai caramel sauce)
• 1/8 tsp ground cloves (for chai caramel sauce)
• 1/3 cup (116 g) honey
• 1 1/2 tsp vanilla extract (for chai caramel sauce)
• 1/4 tsp salt (for chai caramel sauce)
• 1/2 cup (112 g) unsalted butter, very softened (for filling)
• 1 cup (220 g) light brown sugar, packed (for filling)
• 1 tbsp ground cinnamon (for filling)
• 1 1/2 tsp ground ginger (for filling)
• 1/2 tsp ground allspice (for filling)
• 1/2 tsp ground nutmeg (for filling)
• 1 tsp ground cardamom (for filling)
• 1/4 tsp ground cloves (for filling)
• 1/4 tsp salt (for filling)
• 1/4 cup (60 ml) heavy cream (for pouring between rolls)
• 6 tbsp (84 g) unsalted butter, very softened (for frosting)
• 6 oz (170 g) cream cheese, softened
• 3/4 cup (97 g) powdered sugar
• 1 1/2 tsp vanilla extract (for frosting)
• 1/2 tsp ground cinnamon (for frosting)
• 1/4 tsp ground ginger (for frosting)
• 1/8 tsp ground allspice (for frosting)
• 1/8 tsp ground nutmeg (for frosting)
• 1/4 tsp ground cardamom (for frosting)
• Pinch of cloves (for frosting)

Instructions

1. Step 1: Bloom the yeast by mixing active dry yeast, 1 tsp sugar, and warm milk in a bowl. Let it sit for 10 minutes until foamy on top.
2. Step 2: In a large bowl, combine flour, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), salt, and 2 tbsp sugar.
3. Step 3: Add the whisked eggs, vanilla extract, and softened butter to the dry ingredients and mix well.
4. Step 4: Pour in the yeast mixture and blend until combined. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from bowl edges, forms a ball, and springs back when pressed.
5. Step 5: Shape the dough into a ball and place it in a large greased bowl. Cover with plastic wrap or a towel and let it rise in a warm spot for 1 to 1 ½ hours, until doubled in size.
6. Step 6: While the dough rises, make the chai caramel sauce. Heat heavy cream in a small saucepan over low heat until steaming. Add chai tea bags and steep for 10 minutes, then remove and let cool.
7. Step 7: In a medium bowl, mix softened butter, brown sugar, chai spices, honey, vanilla extract, and salt. Stir in the cooled chai cream mixture.
8. Step 8: Grease a 9×13 inch casserole dish and spread the chai caramel sauce evenly on the bottom.
9. Step 9: Prepare the filling by mixing softened butter, brown sugar, chai spices, and salt in a small bowl.
10. Step 10: After the dough has risen, punch it down and roll it out on a lightly floured surface into an 18 x 12 inch rectangle about 1/4 inch thick.
11. Step 11: Spread the chai brown sugar filling evenly over the rolled dough using a spatula.
12. Step 12: Roll the dough tightly from the closest edge into a log. Trim the ends to even out the log, then cut into 12 rolls approximately 1 1/2 inches wide using unflavored floss or a sharp knife.
13. Step 13: Place the rolls in the casserole dish with the chai caramel sauce. Pour room temperature heavy cream between each roll.
14. Step 14: Cover with plastic wrap and let proof in a warm place for about 1 hour, until doubled in size.
15. Step 15: Preheat oven to 350°F about 15 minutes before the rolls finish proofing.
16. Step 16: Bake the rolls for 29-32 minutes until golden brown, typically about 30 minutes.
17. Step 17: While baking, make the cream cheese frosting by beating softened butter and cream cheese until smooth and fluffy.
18. Step 18: Add powdered sugar, vanilla extract, and chai spices, then mix on medium-low speed until combined. Beat on high until the frosting is fluffy.
19. Step 19: Allow the rolls to cool for 10 minutes after baking, then spread the cream cheese frosting evenly over the warm rolls before serving.

Tips & Variations

• Use a stand mixer with a dough hook to simplify kneading and develop the dough’s gluten properly.
• If you don’t have chai tea bags, substitute with equal parts black tea and chai spice mix.
• For a stronger chai flavor, add an extra pinch of cardamom and cinnamon to the filling.
• Try soaking the chai tea bags longer for a more intense chai caramel sauce.
• These rolls freeze well un-iced; thaw and warm them before adding the cream cheese frosting.

Storage

Store leftover chai cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, warm rolls in the microwave for 20-30 seconds or in a 350°F oven for 10 minutes. Adding frosting after warming preserves the creamy texture best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before. After kneading, let it rise once, then punch down and refrigerate overnight. Bring it to room temperature before rolling and assembling the rolls.

What if I don’t have all the chai spices?

You can use a pre-made chai spice blend or substitute with cinnamon and ginger as the primary flavors. The rolls will still be delicious, though the full chai complexity might be milder.

Chai Cinnamon Rolls Recipe

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★★★★★

4.8 from 126 reviews

These Chai Cinnamon Rolls are a delightful twist on the classic cinnamon roll, infused with warm chai spices like cardamom, ginger, cinnamon, and cloves. Featuring a chai caramel sauce base, a spiced filling, and topped with a creamy chai cream cheese frosting, these rolls offer a perfectly balanced sweet and spicy flavor profile. Ideal for breakfast, brunch, or a special treat, they are soft, buttery, and bursting with fragrant chai aromas.

• Author: Anna
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 1/4 cups (300 ml) whole milk, warmed to about 110 degrees F
• 2 1/4 tsp active dry yeast
• 1 tsp granulated white sugar (to bloom the yeast)
• 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cardamom
• 1/8 tsp ground cloves
• 1 1/2 tsp salt
• 2 tbsp (25 g) granulated white sugar
• 2 eggs, whisked
• 1 tbsp vanilla extract
• 1/2 cup (112 g) unsalted butter, very softened

Chai Caramel Sauce

• 1/3 cup (80 ml) heavy cream
• 2 chai tea bags
• 1/2 cup (112 g) unsalted butter, very softened
• 1 cup (220 g) light brown sugar, packed
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 3/4 tsp ground cardamom
• 1/8 tsp ground cloves
• 1/3 cup (116 g) honey
• 1 1/2 tsp vanilla extract
• 1/4 tsp salt

Chai Filling

• 1/2 cup (112 g) unsalted butter, very softened
• 1 cup (220 g) light brown sugar, packed
• 1 tbsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/4 cup (60 ml) heavy cream (for pouring in between the rolls)

Chai Cream Cheese Frosting

• 6 tbsp (84 g) unsalted butter, very softened
• 6 oz (170 g) cream cheese, softened
• 3/4 cup (97 g) powdered sugar
• 1 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground allspice
• 1/8 tsp ground nutmeg
• 1/4 tsp ground cardamom
• pinch of cloves

Instructions

1. Bloom the yeast: In a small bowl, mix the active dry yeast, 1 tsp sugar, and warm milk (about 110°F). Let it sit for 10 minutes until the surface becomes foamy, indicating the yeast is active.
2. Combine dry ingredients: In the bowl of a stand mixer fitted with a whisk attachment, mix together the flour, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), salt, and 2 tbsp sugar.
3. Add wet ingredients: Add the whisked eggs, vanilla extract, and softened butter to the dry ingredients and mix shortly to combine.
4. Incorporate yeast mixture and knead: Pour in the bloomed yeast mixture and blend until combined. Switch to the dough hook attachment and knead on medium speed for 7-10 minutes until the dough pulls away from the bowl, forms a ball, and springs back when touched.
5. First rise: Shape the dough into a ball and place it in a large greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm spot (such as near the oven light) for 1 to 1 ½ hours, or until doubled in size.
6. Prepare chai caramel sauce: Heat heavy cream in a small saucepan over low heat until steaming. Steep the two chai tea bags for 10 minutes, then remove the bags and let the chai-infused cream cool to room temperature. In a medium bowl, combine softened butter, brown sugar, chai spices, honey, vanilla extract, salt, and then mix in the cooled chai cream. Spread this mixture evenly over the bottom of a greased 9×13 inch casserole dish.
7. Make chai filling: In a small bowl, blend softened butter, brown sugar, chai spices, and salt until combined.
8. Roll out dough and add filling: After the dough has risen, punch it down and roll it out on a floured surface to an 18×12 inch rectangle about 1/4 inch thick. Spread the chai filling evenly over the dough with an offset spatula.
9. Shape rolls and cut: Starting at the closest edge, roll the dough tightly into a log. Trim the ends for evenness and cut into 12 equal rolls approximately 1 ½ inches wide using unflavored floss or a sharp knife.
10. Assemble rolls: Place the rolls in the casserole dish over the chai caramel sauce. Pour room temperature heavy cream between the rolls. Cover with plastic wrap and proof in a warm place for about an hour, or until doubled in size.
11. Preheat oven: Approximately 15 minutes before baking, preheat the oven to 350°F (175°C).
12. Bake: Once proofed, bake the rolls uncovered for 29-32 minutes or until golden brown (around 30 minutes is ideal).
13. Make chai cream cheese frosting: While rolls bake, beat softened butter and cream cheese on medium-high speed until fluffy. Add powdered sugar, vanilla, and chai spices, mixing on medium-low until combined, then on high until light and fluffy.
14. Cool and frost: Let the rolls cool for 10 minutes after baking, then spread the chai cream cheese frosting generously over the warm rolls. Serve immediately for best flavor.

Notes

• Be sure milk is warmed to about 110°F to properly activate the yeast, not too hot to kill it.
• Proofing the dough in a warm environment is key to getting a light, fluffy texture.
• Use unflavored floss or a very sharp knife to cut the rolls cleanly without squashing them.
• The chai caramel sauce can be spread ahead of time for easier assembly.
• Room temperature cream poured between rolls adds moisture and helps caramelize the bottom during baking.
• Allow rolls to cool slightly before frosting to avoid melting the cream cheese icing.
• These rolls are best enjoyed fresh but can be stored wrapped overnight and warmed before serving.

Keywords: chai cinnamon rolls, chai rolls, cinnamon rolls with chai, spiced cinnamon rolls, chai caramel sauce, cream cheese frosting, breakfast rolls