I absolutely love how the Chai Cinnamon Rolls Recipe combines the warm, comforting flavors of chai spices with the soft, fluffy goodness of homemade cinnamon rolls. Each bite feels like a cozy hug, with that perfect balance of fragrant cinnamon, cardamom, ginger, and cloves melting into the buttery dough. If you’re a fan of chai tea, you’re going to find these rolls irresistible — they bring that café experience right into your kitchen.
What makes this Chai Cinnamon Rolls Recipe especially worth trying is how the chai spices elevate the traditional cinnamon roll into something a little more exotic and soul-warming. Plus, the chai caramel sauce adds a sticky, luscious layer at the bottom that’s pure magic. I often make these for weekend brunch or holiday mornings when I want to impress friends and family with something a little different yet totally comforting.
Why You’ll Love This Recipe
- Unique Flavor Twist: The chai spices add a warm, complex flavor that sets these rolls apart from your standard cinnamon roll.
- Perfect for Special Occasions: These rolls make any brunch or holiday breakfast feel extra special and festive.
- Hands-On Baking Fun: The process of rolling and assembling is satisfying and perfect for baking with family or friends.
- Versatile and Customizable: You can easily adjust spices or toppings to match your personal taste or dietary needs.
Ingredients You’ll Need
This Chai Cinnamon Rolls Recipe features ingredients that work together in harmony – warm spices, creamy butter, and that soft sweet dough that you’ll want to wrap your hands around. When shopping, fresh spices are key here to really bring out that chai depth.
- Whole Milk: Warming it to about 110°F helps activate the yeast properly.
- Active Dry Yeast: Make sure it’s fresh — you want it nice and foamy after blooming.
- All-Purpose Flour: Spoon and level for accurate measuring, this gives structure to your rolls.
- Chai Spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves): These bring the signature chai flavor; use quality ground spices for best results.
- Unsalted Butter: Very softened for easy mixing and a rich buttery taste.
- Brown Sugar: The light brown sugar adds moisture and a subtle molasses note in the filling and caramel sauce.
- Honey: Used in the chai caramel sauce for natural sweetness and depth.
- Heavy Cream: Adds richness to the chai caramel sauce and moistens the rolls between baking.
- Eggs and Vanilla Extract: Eggs tenderize the dough and vanilla adds a sweet aroma that enhances the spices.
- Cream Cheese: For that classic smooth and tangy frosting that’s perfectly spiced.
Variations
I love to mix things up with this Chai Cinnamon Rolls Recipe depending on the occasion. Feel free to experiment with the spices or switch up the frosting to fit your mood or dietary preferences.
- Spice Level: I sometimes add a pinch of cayenne or black pepper for a subtle kick that really wakes up the chai flavors – my family goes crazy for this twist!
- Dairy-Free Version: Substitute the butter and cream cheese with vegan alternatives; the texture remains delightfully soft.
- Nutty Twist: Adding chopped toasted pecans or walnuts into the filling brings extra crunch and warmth.
- Seasonal Spin: Try incorporating a small amount of pumpkin puree with the filling for a fall-themed chai roll.
How to Make Chai Cinnamon Rolls Recipe
Step 1: Blooming the Yeast and Preparing the Dough
Start by warming your milk to about 110°F — warm to the touch but not hot, which is key to waking your yeast up without killing it. Mix the active dry yeast with a teaspoon of sugar and the warm milk, then let it sit for about 10 minutes until it’s foamy and bubbly on top. This is what I learned after a few failed batches: skipping this step or using water that’s too hot can leave your dough flat and dense.
Step 2: Mixing the Dough
In a large bowl or stand mixer, stir together the flour, chai spices, salt, and sugar. Adding your spices here means every bite gets that chai warmth baked in. Next, add the whisked eggs, vanilla extract, and softened butter. Then pour in the yeast mixture and switch to the dough hook. Knead the dough on medium speed for 7-10 minutes until it pulls away from the bowl, forms a ball, and springs back when you press. You’ll notice the dough feels silky and slightly tacky — that’s perfect.
Step 3: First Rise
Form the kneaded dough into a ball and place it in a large greased bowl. Cover with plastic wrap or a towel and put it somewhere warm to rise for 1 to 1 ½ hours. I usually set mine inside a cold oven with the light on—it’s like a little cozy incubator for your dough! You want it to roughly double in size; don’t rush this step because it makes all the difference in texture.
Step 4: Making the Chai Caramel Sauce
While your dough is rising, heat the heavy cream in a small saucepan until steaming but not boiling. Add the chai tea bags and let steep for 10 minutes to infuse the cream with spicy chai flavors, then remove the bags and allow it to cool. I found this trick really deepened the chai essence in the caramel sauce, making it not just sweet but layered and rich.
Next, mix butter, brown sugar, spices, honey, vanilla, and salt in a bowl, then stir in your chai-infused cream. Pour and spread this sticky sauce evenly in a greased 9×13-inch casserole dish — it’s the base that your rolls will bake on and soak up.
Step 5: Preparing the Chai Filling
The filling is what makes this recipe shine, so don’t skimp here. Mix softened butter, brown sugar, chai spices, and a pinch of salt until smooth and spreadable. This aromatic mixture will layer between the dough’s swirls for that irresistible sweet-spicy flavor inside every roll.
Step 6: Assembling the Rolls
Once your dough has doubled, punch it down gently to release air and roll it out on a floured surface into an 18 x 12-inch rectangle. Spread the chai filling evenly over the dough using an offset spatula — this helps get close to edges without tearing. Roll the dough tightly from the edge closest to you into a log. Trim off the ends for neatness, then slice into 12 equal rolls using unflavored dental floss or a very sharp knife; floss is my secret for clean edges without squishing the dough.
Step 7: Proofing the Rolls
Arrange the rolls cut-side up in your prepared casserole dish with the chai caramel sauce base. Pour room temperature heavy cream in between each roll — it helps keep them moist and adds richness during baking. Cover with plastic wrap and proof for about 1 hour until doubled in size. This second rise is crucial and where patience pays off.
Step 8: Baking
Preheat your oven to 350°F about 15 minutes before your rolls finish proofing. Bake the rolls for 29-32 minutes until they’re fluffy and golden brown on top. I usually check at 30 minutes and love the sight and smell of that golden crust forming — it’s pure kitchen happiness.
Step 9: Chai Cream Cheese Frosting
While the rolls bake, whip softened butter and cream cheese until fluffy with an electric mixer. Add powdered sugar, vanilla, and chai spices, mixing first on low then high until the frosting is light and creamy. When the rolls come out of the oven, let them cool for about 10 minutes so the frosting doesn’t melt completely, then spread it generously over those warm gooey spirals. I honestly could eat this frosting by the spoonful—it’s that good!
Pro Tips for Making Chai Cinnamon Rolls Recipe
- Bloom Your Yeast Properly: I used to rush this step and ended up with dense rolls; letting the yeast foam ensures a light, airy dough.
- Use Fresh Spices: Ground chai spices lose their potency fast; fresh ground spices make the flavor pop every time.
- Don’t Skip the Proofing: The two rises are essential for soft rolls that practically melt in your mouth.
- Floss for Clean Cuts: Using dental floss for slicing prevents the rolls from getting squashed and keeps them perfectly shaped.
How to Serve Chai Cinnamon Rolls Recipe
Garnishes
I like to sprinkle a light dusting of cinnamon or a few toasted cardamom seeds on top of the frosting for a little extra visual flair. Sometimes I drizzle a bit of honey or even a touch of melted white chocolate for a sweeter finish — it always impresses guests!
Side Dishes
Chai cinnamon rolls are perfect alongside a mug of chai latte, coffee, or even spicy hot chocolate. For brunch, I often pair them with fresh fruit salad or simple scrambled eggs to balance out the sweetness.
Creative Ways to Present
To make these rolls even more festive, I’ve tried serving them in individual ramekins lined with the same chai caramel sauce on the bottom. It’s a lovely presentation for holiday brunches, and everyone loves having their own decadent little roll. Another fun idea is to shape them into a wreath for a cozy, shareable centerpiece.
Make Ahead and Storage
Storing Leftovers
I store leftover rolls in an airtight container at room temperature for up to two days. After that, I pop them in the fridge to keep the cream cheese frosting fresh. They stay surprisingly soft — just cover them well to avoid drying out.
Freezing
I’ve found freezing these rolls works wonderfully. I either freeze them unbaked after shaping or freeze fully baked rolls (frosted separately). When freezing unbaked, wrap them tightly and thaw in the fridge overnight before proofing and baking.
Reheating
To reheat, I warm the rolls in the oven at 300°F for about 10 minutes, tented with foil to keep moisture in. Alternatively, reheating in the microwave for 20-30 seconds works in a pinch but can soften the frosting too much. A quick brush of warm milk or honey after reheating brings back that fresh-baked taste.
FAQs
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Can I make the Chai Cinnamon Rolls Recipe vegan?
Yes! You can substitute the dairy butter and cream cheese with plant-based vegan butter and cream cheese alternatives. Use a plant-based milk like almond or oat milk for the dough, warmed just the same. The rolls will still be delicious, though the texture might be slightly different.
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How do I know when the dough has risen enough?
The dough should roughly double in size and look puffed and soft. You can gently press your finger into it; if the indentation springs back slowly but not immediately, it’s ready for the next step.
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Can I prepare the dough the night before?
Absolutely! After kneading, cover the dough tightly and refrigerate overnight. Let it come to room temperature and rise a bit before rolling out the next day for best results.
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What if I don’t have a stand mixer?
No worries! You can knead the dough by hand on a floured surface for about 10-15 minutes until smooth and elastic. It takes a bit more elbow grease but works just as well.
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How long can I keep the chai caramel sauce in advance?
You can make the chai caramel sauce a day ahead and store it in the fridge in an airtight container. Warm it gently before spreading it in the pan to help it soften and spread easily.
Final Thoughts
This Chai Cinnamon Rolls Recipe has truly become a favorite in my house—the kind of recipe I turn to when I want to add something special and comforting to a morning. It’s a little time investment, but trust me, it’s so worth it for the smiles and that delicious aroma filling your kitchen. I hope you’ll give it a try and enjoy every warm, sticky bite as much as I do!
Print
Chai Cinnamon Rolls Recipe
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 4 hours
- Yield: 12 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American with Indian chai spice influences
Description
Delight in these aromatic Chai Cinnamon Rolls, infused with warming chai spices in both the dough and fillings. Soft, fluffy rolls swirled with a spiced brown sugar filling and topped with a rich chai cream cheese frosting make for a cozy, flavorful treat perfect for breakfast or dessert.
Ingredients
For the Dough
- 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 the 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
For the 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)
For the 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
- Bloom the Yeast: In a small bowl, mix the active dry yeast, 1 tsp sugar, and warm whole milk (110°F). Let it sit for about 10 minutes until the mixture becomes foamy on top, indicating the yeast is active.
- Prepare Dry Ingredients: In a large bowl of a stand mixer fitted with a whisk attachment, combine the all-purpose flour, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), salt, and 2 tbsp sugar. Mix well to evenly incorporate all the spices and dry ingredients.
- Add Wet Ingredients to Dry: Add the whisked eggs, vanilla extract, and softened butter to the dry ingredient mixture. Mix to combine thoroughly.
- Incorporate Yeast Mixture and Knead: Pour in the foamy yeast mixture and mix until all ingredients blend. Switch to a dough hook attachment and knead on medium speed for 7-10 minutes until the dough pulls away from the bowl edges, forms a ball, and springs back when pressed.
- First Rise: Form the dough into a smooth ball and place it in a large greased bowl. Cover with plastic wrap or a kitchen towel, then put it in a warm place (like an oven with the light on) to rise for 1 to 1 ½ hours or until it doubles in size.
- Make Chai Caramel Sauce: While the dough rises, heat heavy cream in a small saucepan over low heat until steaming. Add the chai tea bags and steep for 10 minutes. Remove teabags and cool to room temperature. In a medium bowl, combine softened butter, light brown sugar, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), honey, vanilla extract, salt, and the chai-infused cream. Mix well. Grease a 9×13 inch casserole dish and spread this mixture evenly over the bottom.
- Make Chai Filling: Combine softened butter, light brown sugar, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), and salt in a small bowl. Mix until smooth and well combined.
- Roll Out Dough: After the dough has doubled, punch it down to release air. Roll it out on a floured surface into an 18 x 12 inch rectangle about 1/4 inch thick.
- Fill and Roll Dough: Spread the chai brown sugar filling evenly over the rolled-out dough using an offset spatula. Starting from the end closest to you, tightly roll the dough into a log. Trim the ends to straighten the log.
- Cut Rolls: Slice the log into 12 equal rolls, roughly 1 ½ inches wide. Use unflavored floss or a sharp knife for clean cuts.
- Arrange Rolls and Second Rise: Place the rolls cut side up in the prepared casserole dish over the chai caramel sauce. Pour room temperature heavy cream between the rolls. Cover loosely with plastic wrap and proof in a warm place for about 1 hour until doubled in size.
- Preheat Oven: About 15 minutes before baking, preheat the oven to 350°F (175°C).
- Bake Rolls: Bake the rolls for 29-32 minutes until golden brown and cooked through. Usually, 30 minutes is perfect.
- Make Chai Cream Cheese Frosting: While the rolls bake, beat softened butter and cream cheese in a medium bowl with an electric mixer on medium-high speed until fluffy and combined. Add powdered sugar, vanilla extract, and chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves). Mix on medium-low speed until combined, then increase to high speed until frosting is light and fluffy.
- Frost and Serve: Let the baked rolls cool for 10 minutes, then cover them generously with the chai cream cheese frosting. Serve warm and enjoy the fragrant, spiced rolls.
Notes
- Ensure the milk is warmed to about 110°F for optimal yeast activation; too hot can kill the yeast.
- Using unflavored floss to cut the rolls prevents squishing and creates clean edges.
- Proofing in a warm spot like a turned-off oven with the light on helps dough rise evenly.
- The chai caramel sauce should be spread evenly to prevent burning and allow rolls to soak up flavor.
- Let rolls cool slightly before frosting to prevent the icing from melting completely.
- Rolls can be stored covered at room temperature for 2 days or refrigerated for up to 4 days. Reheat gently before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 380 kcal
- Sugar: 24 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
