Chai Cinnamon Rolls

Why You’ll Love This Recipe

I love how these Chai Cinnamon Rolls bring the best of fall flavors into one incredible treat. The warm chai spices mixed with the brown sugar filling and sticky caramel sauce make every bite comforting and indulgent. The cream cheese frosting adds a tangy sweetness that perfectly balances the richness of the rolls. What’s even better is how these rolls fill your kitchen with the most amazing aroma while they bake. Whether you’re hosting a brunch, treating yourself, or sharing them with friends, these rolls are guaranteed to be a hit!

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 ground cloves

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Dough:

Bloom the yeast: In a small bowl, mix the active dry yeast, sugar, and warm milk together. Let it sit for 10 minutes until it becomes foamy on top.

Mix dry ingredients: In the bowl of a stand mixer, combine the flour, chai spices, salt, and sugar. Mix briefly to combine.

Combine wet ingredients: Add the whisked eggs, vanilla, and softened butter to the dry ingredients. Mix briefly.

Add yeast mixture: Pour the bloomed yeast mixture into the dry mixture. Switch to the dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl and is smooth, elastic, and springs back when pressed.

Rise the dough: Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a kitchen towel. Let it rise in a warm place for 1 to 1 ½ hours, or until it doubles in size.

For the Chai Caramel Sauce:

Steep the chai: Heat the heavy cream in a small saucepan over low heat until steaming. Add the chai tea bags and allow them to steep for 10 minutes. Remove the tea bags and let the cream cool to room temperature.

Prepare caramel sauce: In a medium bowl, mix the softened butter, brown sugar, chai spices, honey, vanilla, and salt. Stir in the cooled chai tea cream and mix until combined.

Spread in pan: Grease a 9×13 inch casserole dish and spread the chai caramel sauce evenly over the bottom.

For the Chai Filling:

Mix the filling: In a small bowl, mix the softened butter, brown sugar, chai spices, and salt together until well combined.

Assembling and Baking the Chai Rolls:

Roll out the dough: Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle approximately 18×12 inches, and 1/4 inch thick.

Add the filling: Spread the chai brown sugar filling evenly over the dough with an offset spatula.

Roll the dough: Starting from the edge closest to you, roll the dough tightly into a long log. Trim the ends to make it even. Cut the log into 12 rolls, about 1 1/2 inches wide, using unflavored floss or a sharp knife.

Proof the rolls: Place the rolls in the prepared casserole dish over the chai caramel sauce. Pour the heavy cream between the rolls and cover with plastic wrap. Let them proof for 1 hour, or until they double in size.

Bake: Preheat your oven to 350°F (175°C) about 15 minutes before the rolls are done proofing. Bake the rolls for 29-32 minutes, or until golden brown.

For the Chai Cream Cheese Frosting:

Mix the frosting: While the rolls are baking, beat the softened butter and cream cheese together in a medium bowl on medium-high speed until combined and fluffy.

Add powdered sugar and spices: Add the powdered sugar, vanilla extract, and chai spices to the butter mixture. Mix on low speed until combined, then increase the speed and beat until fluffy.

Frost the rolls: After the rolls have cooled for 10 minutes, cover them with the chai cream cheese frosting. Serve and enjoy!

Servings and Timing

Servings: This recipe yields 12 rolls.

Prep Time: 1 hour

Cook Time: 30 minutes

Proofing Time: 2 hours 30 minutes

Total Time: 4 hours

Variations

Add nuts: Add chopped pecans or walnuts to the chai caramel sauce or filling for a crunchy texture.

Make them spicier: Increase the amount of chai spices in both the dough and the filling for a more intense flavor.

Vegan option: Use a dairy-free butter substitute, non-dairy cream cheese, and milk alternatives to make these rolls vegan-friendly.

Frosting alternatives: Use a simple vanilla glaze instead of the cream cheese frosting if you prefer a lighter topping.

Storage/Reheating

Storage: Store any leftover rolls in an airtight container at room temperature for up to 3 days. Refrigerate them for up to 1 week.

Reheating: To reheat, simply microwave the rolls for 20-30 seconds, or warm them in the oven at 350°F for about 10 minutes.

FAQs

Can I freeze the chai cinnamon rolls before baking?

Yes! After assembling the rolls and before the final proofing, you can freeze them. Once frozen, place them in a plastic bag or airtight container. When ready to bake, let them thaw in the fridge overnight and then allow them to complete their second rise before baking.

Can I make these rolls ahead of time?

Yes, you can prepare the dough and filling the day before, refrigerate overnight, and then let the rolls rise and bake the next day.

Can I skip the chai caramel sauce?

While the chai caramel sauce adds a rich and sticky element to these rolls, you can skip it if you prefer a less decadent treat. The rolls will still be delicious with just the chai filling and frosting.

How do I make the frosting fluffier?

For an even fluffier frosting, ensure that both the butter and cream cheese are fully softened before mixing, and beat the frosting on high speed until light and fluffy.

How do I prevent the rolls from becoming too soggy?

If you prefer a firmer roll, use less heavy cream when proofing the rolls. Also, ensure the rolls are fully baked until golden brown before removing from the oven.

Conclusion

These Chai Cinnamon Rolls are an indulgent treat that will elevate any fall morning or special gathering. With layers of gooey chai-spiced filling, rich chai caramel sauce, and tangy chai cream cheese frosting, they’re the ultimate comfort food. These rolls are perfectly spiced, perfectly sweet, and perfect for sharing with friends and family.

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