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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.

Ingredients

Scale

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

Find it online: https://annakocht.com/chai-cinnamon-rolls-recipe/