If you adore the warm, comforting scents of spiced chai and the irresistible softness of cinnamon rolls, then you’re in for a treat with this Chai Cinnamon Rolls Recipe. This recipe masterfully blends the aromatic spices of chai tea with the tender, fluffy texture of classic cinnamon rolls. Each bite melts with the perfect harmony of cinnamon, cardamom, ginger, and cloves, making it a delightful twist on a beloved favorite. Whether you’re baking for a special brunch, holiday morning, or cozy weekend, these rolls are guaranteed to bring comfort and joy to your table.
Ingredients You’ll Need
All you need for this Chai Cinnamon Rolls Recipe are simple yet thoughtfully selected ingredients that work together to create layers of flavor, fluffy dough, and that signature chai sparkle. Each component plays a key role, from the creamy milk infused with chai tea to the carefully balanced spices that make these cinnamon rolls truly unforgettable.
- Whole milk, 1 1/4 cups (300 ml): Warmed to just the right temperature to activate the yeast and enhance the dough’s softness.
- Active dry yeast, 2 1/4 tsp: The essential leavening agent that makes your rolls rise to fluffy perfection.
- Granulated white sugar, 1 tsp (plus 2 tbsp): Provides a touch of sweetness to help the yeast flourish and adds subtle sweetness to the dough.
- All-purpose flour, 4 3/4 cups (593 g): Creates the structure of the rolls, giving them a tender yet sturdy crumb.
- Ground cinnamon, 1 1/2 tsp (plus 1 1/2 tsp for filling, plus 1/2 tsp for frosting): The star spice, layering warmth and a deep cinnamon flavor throughout the roll, filling, and frosting.
- Ground ginger, 3/4 tsp (plus 3/4 tsp for filling, plus 1/4 tsp for frosting): Adds zingy warmth that elevates the chai profile beautifully.
- Ground allspice, 1/4 tsp (plus 1/4 tsp for filling): Introduces mild clove-like notes that deepen the chai notes.
- Ground nutmeg, 1/4 tsp (plus 1/4 tsp for filling): Lends a slightly sweet and nutty undertone, perfect for chai.
- Ground cardamom, 1/2 tsp (plus 3/4 tsp for filling): A wonderfully fragrant spice that is integral to the authentic chai essence.
- Ground cloves, 1/8 tsp (plus 1/8 tsp for filling, plus pinch for frosting): Adds a subtle but distinct aromatic kick.
- Salt, 1 1/2 tsp (plus 1/4 tsp for filling): Balances the sweetness and brings out the complex flavors of the spices.
- Eggs, 2 (whisked): Provide richness and structure for a wonderfully tender dough.
- Vanilla extract, 1 tbsp (plus 1 1/2 tsp for filling): Adds a sweet, floral aroma boosting all the other flavors.
- Unsalted butter, 1/2 cup (112 g) for dough and 6 tbsp (84 g) for filling/frosting: Softened to give the dough softness and to enrich the filling and frosting with creamy indulgence.
- Heavy cream, 1/3 cup (80 ml): Adds moisture and richness to the dough.
- Chai tea bags, 2: Infuse the milk with the iconic chai spice blend, key for that unique flavor.
- Light brown sugar, 1 cup (220 g, packed): Sweet and slightly molasses-y, perfect for the filling’s gooey, luscious sweetness.
- Honey, 1/3 cup (116 g): Adds natural floral sweetness and sticky texture to the filling.
- Cream cheese, 6 oz (170 g), softened: Essential for a luscious, tangy frosting that complements the chai spices.
- Powdered sugar, 3/4 cup (97 g): Sweetens and smooths the frosting to a dreamy finish.
How to Make Chai Cinnamon Rolls Recipe
Step 1: Warm and Activate the Yeast
Start by warming your chai-infused milk to about 110°F. To do this, steep the two chai tea bags in the milk until it’s fragrant and warm, but not hot. Then remove the tea bags, and whisk in the yeast and 1 teaspoon of granulated sugar. Let the mixture sit for 5 to 10 minutes until it becomes frothy and bubbly—that means your yeast is happy and ready to work its magic!
Step 2: Mix the Dough
While the yeast mixture is activating, whisk together the flour, all your chai-inspired spices (cinnamon, ginger, allspice, nutmeg, cardamom, and cloves), and salt in a large bowl. These spices will infuse the dough with its signature chai warmth. Once combined, add the yeast mixture, whisked eggs, softened butter, vanilla extract, and heavy cream into the flour mixture. Mix everything until it forms a shaggy dough that’s slightly sticky.
Step 3: Knead and Let Rise
Flour a clean surface and knead the dough for about 8 to 10 minutes until it’s smooth, elastic, and just a little bouncy to the touch. Don’t rush this step—proper kneading is what leads to that perfectly soft, pillowy texture we all crave. Once kneaded, transfer the dough to a lightly oiled bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm spot until doubled in size, roughly 90 minutes.
Step 4: Prepare the Filling and Roll Out
While the dough rises, whisk together the brown sugar, chai spices, honey, vanilla extract, salt, and softened butter for the filling until it’s a rich, paste-like consistency. Once the dough has doubled, punch it down gently and roll it out on a floured surface into a large rectangle, about 16 by 20 inches. Spread the chai filling evenly over the dough, leaving a small border along the edges.
Step 5: Roll, Slice, and Bake
Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or dental floss to slice the log into 12 equal rolls. Place the rolls in a greased baking pan, giving them space to expand. Cover and let them rest for about 30 minutes while your oven preheats to 350°F. Bake for 25 to 30 minutes, or until golden brown and cooked through. Allow the rolls to cool just slightly before frosting.
How to Serve Chai Cinnamon Rolls Recipe
Garnishes
Once frosted, these chai cinnamon rolls are absolutely begging to be garnished with a sprinkle of crushed pistachios or a dusting of extra cinnamon. For an elegant touch, drizzle a thin ribbon of honey or a light caramel sauce over the rolls. These little extras add texture and visual appeal, making every bite even more inviting.
Side Dishes
Pair your chai cinnamon rolls with a warm cup of chai latte or a simple black tea to amplify the spicy-sweet flavors. A fresh fruit salad with oranges and pomegranate seeds adds a bright contrast to the rich rolls. For brunch, serve alongside creamy scrambled eggs or a light yogurt parfait to balance out the indulgence.
Creative Ways to Present
If you want to impress guests, gift-wrap individual rolls in parchment paper tied with twine for a charming treat. Alternatively, assemble mini cinnamon roll stacks on dessert plates layered with fresh berries and whipped cream. You can even twist the dough into braids before cutting to create a festive, braid-style chai roll that’s as gorgeous as it is delicious.
Make Ahead and Storage
Storing Leftovers
Store any leftover chai cinnamon rolls in an airtight container at room temperature for up to 2 days to keep them soft and fresh. If you want to make them last longer, placing them in the refrigerator will extend their life to about 5 days, just be sure to warm them slightly before serving.
Freezing
These rolls freeze beautifully. Wrap them tightly in plastic wrap and then foil, or place them in a freezer-safe airtight container. Frozen, they keep well for up to 3 months. When it’s time to enjoy, thaw them overnight in the fridge before reheating.
Reheating
Warm leftover or thawed cinnamon rolls gently in the microwave for 20 to 30 seconds or in a preheated oven at 300°F for 10 to 15 minutes. Warming them restores their soft texture and brings back all the cozy chai-spiced aromas.
FAQs
Can I make the dough without chai tea bags?
While chai tea bags give these cinnamon rolls their distinct flavor, you could substitute with an equal amount of warm milk infused with a chai spice blend. However, using the tea bags ensures a smooth, well-balanced chai flavor without added grit.
Is it possible to use instant yeast instead of active dry yeast?
Yes! If you use instant yeast, you can mix it directly with the dry ingredients without proofing it in milk first. Just reduce the rising time slightly, as instant yeast works faster.
Can I make the rolls vegan or dairy-free?
Absolutely! Substitute the milk with your favorite plant-based milk, use vegan butter, and swap the eggs for flax eggs or applesauce. The concept stays the same, though the texture may be slightly different but still deliciously satisfying.
How do I keep the cinnamon rolls soft for longer?
Keeping the rolls in an airtight container and storing them at room temperature helps retain moisture. You can also brush the tops with melted butter right after baking to lock in softness.
Can I prepare the rolls the night before baking?
Yes! After rolling and slicing the dough, place the pan in the fridge overnight. The cold slows down the yeast, allowing you to bake fresh rolls in the morning with minimal waiting.
Final Thoughts
This Chai Cinnamon Rolls Recipe is a perfect way to fill your kitchen with cozy spice and sweet warmth while delighting your friends and family. Once you try this recipe, you’ll wonder how you ever enjoyed cinnamon rolls without that enchanting chai twist. So go ahead, gather your ingredients, and bake up these irresistible rolls—that perfect bite of comfort is waiting for you!
Print
Chai Cinnamon Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes plus 90 minutes rising time
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chai Cinnamon Rolls blend the warm, aromatic spices of chai tea with the comforting softness of classic cinnamon rolls. Perfectly spiced with cinnamon, cardamom, ginger, and cloves, these sweet rolls feature a luscious honey-sweetened spiced filling and a creamy chai-infused frosting, making them an irresistible treat for breakfast or dessert.
Ingredients
Dough
- 1 1/4 cups (300 ml) whole milk
- 2 1/4 tsp active dry yeast
- 1 tsp granulated white sugar
- 4 3/4 cups (593 g) all-purpose flour
- 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
Filling
- 1/3 cup (80 ml) heavy cream
- 2 chai tea bags
- 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
- 6 tbsp (84 g) unsalted butter, very softened
Frosting
- 6 oz (170 g) cream cheese, softened
- 3/4 cup (97 g) powdered sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- Pinch of cloves
Instructions
- Activate Yeast: Warm the whole milk to 110°F (43°C) and stir in the active dry yeast and 1 teaspoon of granulated sugar. Let the mixture sit undisturbed for 5 to 10 minutes until it becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour with ground cinnamon, ginger, allspice, nutmeg, cardamom, cloves, salt, and 2 tablespoons of granulated sugar. Stir well to evenly distribute the spices.
- Form Dough: Add the frothy yeast mixture, whisked eggs, vanilla extract, and very softened butter to the dry ingredients. Combine and knead the dough on a floured surface for 8 to 10 minutes until it becomes smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot until doubled in size, about 90 minutes.
- Prepare Chai Filling: Brew the chai tea bags in the heavy cream, letting it steep until the cream is infused with chai flavor, then remove the tea bags. In a bowl, mix the light brown sugar with spices including cinnamon, ginger, allspice, nutmeg, cardamom, cloves, honey, vanilla extract, salt, and softened butter until well blended.
- Shape Rolls: Once the dough has doubled, roll it out on a floured surface into a large rectangle. Spread the chai butter mixture evenly over the dough. Starting from one long side, roll the dough tightly into a log and cut into 12 equal slices.
- Bake: Place the rolls on a greased or parchment-lined baking dish and bake in a preheated oven at 350°F (175°C) for approximately 25 to 30 minutes or until golden brown on top.
- Make Frosting: While the rolls are baking, beat the softened cream cheese with powdered sugar, cinnamon, ginger, and a pinch of cloves until smooth and creamy.
- Cool and Frost: Allow the cinnamon rolls to cool slightly after baking. Spread the chai cream cheese frosting generously over the warm rolls before serving.
Notes
- Make sure the milk is not too hot when activating yeast; temperatures above 115°F can kill yeast.
- Kneading the dough until smooth is crucial for a fluffy texture.
- Letting the rolls cool for a few minutes before frosting prevents the frosting from melting off completely.
- You can brew the chai tea in the heavy cream ahead of time to save time.
- If you prefer a less sweet roll, reduce the brown sugar slightly in the filling.
