If you love the enchanting aroma of chai spice and the gooey comfort of cinnamon rolls, these Chai Cinnamon Rolls will absolutely sweep you off your feet! Infused with cozy spices throughout every component – tender dough, spiced chai caramel, luscious filling, and a dreamy cream cheese frosting – they’re the ultimate treat for chilly mornings or a decadent brunch with friends.
Why You’ll Love This Recipe
- Spiced to Perfection: Chai Cinnamon Rolls are layered with warming chai spices in every bite, from the pillowy dough to the creamy frosting.
- Sticky Chai Caramel Sauce: The bottom of each roll is drenched in a chai-infused caramel, creating a gooey, fragrant base you’ll want to lick from the pan.
- Make-Ahead Friendly: The rolls can be proofed overnight or prepped in advance, making your brunch stress-free and extra special.
- Impressive and Comforting: These look bakery-worthy but are supremely comforting, perfect for wowing guests or cozying up with a mug of tea.
Ingredients You’ll Need
Don’t be daunted by the ingredient list! Each item here brings something special to the table—whether it’s the creamy richness, the irresistible softness of the dough, or the bold, warming spice. Every spoonful and sprinkle is thoughtfully chosen to make your Chai Cinnamon Rolls utterly unforgettable.
- Whole milk: The key to a soft, tender dough—warm it gently to help activate the yeast without scrambling the eggs!
- Active dry yeast: Gives our rolls the signature pillowy rise and lightness we crave.
- Granulated sugar: Sweetens the dough just enough and helps bloom the yeast at the beginning.
- All-purpose flour: The backbone of our dough, creating structure while keeping it feathery soft.
- Cinnamon, ginger, allspice, nutmeg, cardamom, cloves: The aromatic magic behind that classic chai flavor—don’t skimp on these!
- Salt: Essential for balancing out the sweetness and making all those spices pop.
- Eggs: Keep the dough enriched and give a beautiful golden color and flavor.
- Vanilla extract: Adds warmth and sweetness that enhances every other spice.
- Unsalted butter: Provides richness, keeping the dough soft, the filling lush, and the frosting silky-smooth.
- Heavy cream: For both the caramel sauce and to pour between the rolls for extra gooeyness.
- Chai tea bags: Infuse the caramel with that unmistakable chai aroma and flavor—it’s a secret twist you’ll love.
- Light brown sugar: Used in both filling and caramel, it brings deep, molasses-rich sweetness.
- Honey: Adds floral, sticky notes to the caramel, pairing beautifully with the spices.
- Cream cheese: The base of our frosting—perfectly tangy and creamy to balance all the sweetness and spice.
- Powdered sugar: Makes the frosting billowy and smooth without any graininess.
Variations
Part of the beauty of these Chai Cinnamon Rolls is how adaptable they are—whether you want to play with spice levels, switch up the sweetener, or cater to dietary needs, it’s truly simple to personalize this recipe just for you.
- Vegan Chai Cinnamon Rolls: Swap the dairy (milk, butter, cream, cream cheese) for plant-based alternatives and use a flax egg instead of regular eggs for a 100% vegan version.
- Extra Nutty: Add finely chopped pecans or walnuts to the filling for an irresistible crunch and nutty depth.
- Less Sweet: Reduce the sugar in the filling or frosting if you want the chai spices to really shine through without too much sweetness.
- Gluten-Free: Try a quality 1:1 gluten-free flour blend in place of all-purpose flour—just check the dough consistency as you go and knead carefully.
How to Make Chai Cinnamon Rolls
Step 1: Bloom the Yeast
Start by mixing your active dry yeast with a pinch of sugar and warm milk. Wait about 10 minutes until it turns frothy—this is the secret to super fluffy, cloud-like rolls! If your yeast doesn’t foam, check your milk temperature (too hot can kill it, too cold won’t activate it).
Step 2: Make the Dough
In your stand mixer, whisk the flour, all your dreamy chai spices, salt, and sugar. Stir in eggs, vanilla, and softened butter, then pour in your yeast mixture. Knead with the dough hook for 7–10 minutes—you want dough that’s soft, slightly tacky, but doesn’t stick to your fingers. Let it rise until doubled (hello, patience, it’s worth it!).
Step 3: Make the Chai Caramel Sauce
While your dough puffs up, it’s time to prep the glorious sticky base! Steep chai tea bags in hot cream, then blend together softened butter, brown sugar, all your chai spices, honey, vanilla, a pinch of salt, and finally the chai-infused cream. Smear this luscious mixture all over the base of your greased baking dish.
Step 4: Mix the Chai Filling
Combine more butter, brown sugar, even more chai spices, and a little salt to create the ultimate gooey, fragrant filling. It’s like autumn coziness in a bowl, ready to slather onto your rolled-out dough!
Step 5: Roll, Fill, and Slice
After your dough doubles in size, punch out the air and roll it into a big rectangle (about 18×12 inches, ¼-inch thick). Spread the chai filling right to the edges. Roll it up snugly, trim the uneven ends, and slice into 12 gorgeous spirals, using either unflavored floss or a super sharp knife for clean swirls.
Step 6: Proof and Pour the Cream
Nestle the slices in your dish on top of the chai caramel (the more snug, the better!). Pour room temp heavy cream in between the rolls for extra softness and moisture. Cover and let them rise a second time until gloriously puffy—about an hour.
Step 7: Bake to Perfection
Preheat your oven to 350°F while the rolls finish proofing. Bake for 29–32 minutes—look for golden brown tops and gooey, bubbling edges. (That aroma is your clue you’re almost there!)
Step 8: Make the Chai Cream Cheese Frosting
While the rolls bake, beat together softened butter, cream cheese, powdered sugar, vanilla, and—you guessed it—even more chai spices. The result is the fluffiest, most aromatic frosting imaginable. Spread over the rolls while they’re still slightly warm so it melts into all the nooks and crannies.
Step 9: Serve and Savor
Let the rolls cool just barely (about 10 minutes), then slather with your chai cream cheese frosting. Serve warm and marvel at your irresistible, bakery-worthy Chai Cinnamon Rolls!
Pro Tips for Making Chai Cinnamon Rolls
- Chai Spice Balancing Act: Taste your chai spice blend before adding—if you prefer a slightly milder or stronger presence of any spice (especially cardamom or cloves), tweak to suit your palate.
- Heavy Cream Magic: Pouring cream between the rolls right before their final proof creates that signature gooey, rich crumb—don’t skip this step if you crave ultra-moist results!
- Clean Slices Every Time: Use unflavored dental floss to cut your log into rolls—simply slide underneath, cross the ends over, and pull tight for perfect spirals that hold their shape.
- Proofing Patience: Make sure your rolls have doubled in size before baking—the fluffiest Chai Cinnamon Rolls come from a warm, draft-free proof (a closed, off oven with a bowl of hot water inside is my favorite trick!).
How to Serve Chai Cinnamon Rolls
Garnishes
A light sprinkle of freshly ground cinnamon, a drizzle of leftover chai caramel, or a scattering of finely chopped toasted nuts takes these rolls from amazing to showstopping. For a festive touch, try a dusting of powdered sugar right before serving.
Side Dishes
These rolls are pure comfort on their own, but they pair beautifully with a steaming mug of masala chai, rich hot chocolate, or strong coffee. For a brunch spread, add a fresh fruit salad or tangy yogurt to balance out the sweetness.
Creative Ways to Present
Serve stacked high on a cake stand for a stunning centerpiece, tuck them into a lined basket with a linen for cozy, tear-and-share vibes, or portion individually with little flags or cinnamon sticks for a brunch party that feels extra special. For gifting, place a roll in a parchment-lined box tied with a bow – who wouldn’t love that surprise?
Make Ahead and Storage
Storing Leftovers
If you manage to have any Chai Cinnamon Rolls left, store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. The key is keeping them covered so they stay moist and soft!
Freezing
These freeze wonderfully! Let the rolls cool completely, then wrap individually in plastic wrap and freeze up to 2 months. You can freeze just the rolls, or the rolls with frosting—either way, they’ll be a sweet surprise later on.
Reheating
To reheat, pop a roll in the microwave for about 20–25 seconds, or cover with foil and warm in a 300°F oven until soft and gooey. If reheating from frozen, thaw overnight in the fridge, then warm as usual.
FAQs
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Can I make Chai Cinnamon Rolls ahead of time?
Absolutely! Prepare the rolls up to the second rise, cover tightly, and refrigerate overnight. In the morning, let them come to room temperature and finish their second proof before baking as usual for fresh, warm rolls with minimal morning effort.
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What’s the best way to get a strong chai flavor?
Use high-quality chai tea bags for the caramel, and don’t be shy with the spices in both the dough and filling! Taste your spice blend before adding—adjust up or down to match your personal preferences.
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Can these be made dairy-free?
Yes! Substitute plant-based milk, vegan butter, and dairy-free cream cheese wherever called for. Just make sure your chai tea is also dairy-free, and check for a slightly softer dough (add a bit more flour if needed).
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Why do you pour cream between the rolls before baking?
Pouring heavy cream in between the rolls guarantees an extra moist, gooey crumb and a rich bakery-style texture—it’s a simple trick for making your Chai Cinnamon Rolls melt-in-your-mouth perfection!
Final Thoughts
If you’ve made it this far, you’re *so* ready to bake the coziest, most aromatic treat to ever come out of your kitchen! Trust me, these Chai Cinnamon Rolls will become the new favorite at every brunch, holiday, or simply when you need a little self-care with a cup of tea. I hope you love every spiced, melty, perfectly-frosted bite!
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Chai Cinnamon Rolls Recipe
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 4 hours
- Yield: 12 rolls 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich flavors of chai with these delectable Chai Cinnamon Rolls. Perfectly spiced dough filled with a chai brown sugar mixture, topped with a chai caramel sauce and finished off with a luscious chai cream cheese frosting.
Ingredients
For the Dough
- 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
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
- For the Dough To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top. Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, chai spices, salt and sugar together. To the dry ingredients add the whisked eggs, vanilla and softened butter and mix. Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed. Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.
- For the Chai Caramel Sauce While the dough rises make the sticky chai caramel sauce for the bottom of the rolls. Add the heavy cream to a very small sauce pan and heat over low heat until steaming, then add in the teabags. Allow them to steep for 10 minutes, then remove from the heat, remove the teabags and let cool to room temperature. In a medium bowl, mix the butter, brown sugar, chai spices, honey, vanilla and salt together. Then mix in the chai-heavy cream mixture. Grease a 9×13 inch casserole dish. Spread the mixture evenly over the bottom of the pan.
- For the Chai Filling While the dough rises, also make the filling by mixing the butter, brown sugar, chai spices and salt together in a small bowl.
- Assembling & Baking the Chai Rolls Once the dough has had a chance to rise, remove from bowl, punch dough to release the air, and roll out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about 1/4 inch thick. Spoon the chai brown sugar filling over the dough and spread it evenly with an offset spatula. Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 1/2 inches wide using unflavored floss or a very sharp knife. Place the rolls in the prepared casserole dish with the chai caramel sauce mixture and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size. Preheat the oven to 350 degrees F about 15 minutes before the rolls are done proofing. Once the rolls have completed their second rise, bake them for 29-32 minutes until golden brown. (30 minutes is usually perfect!)
- For the Chai Cream Cheese Frosting While they bake, make the cream cheese frosting by adding the softened butter and cream cheese to a medium bowl and mixing it on medium-high speed with an electric mixer until combined and fluffy. Add in the powdered sugar, vanilla extract and chai spices. Mix on medium-low speed until combined, then on high speed until fluffy. Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Then serve!
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
