Chai Cinnamon Rolls

These gooey Chai Cinnamon Rolls are incredibly soft and fluffy, filled with a delicious brown sugar chai filling and frosted with a spiced cream cheese icing. Drenched in a decadent and sticky brown sugar chai caramel sauce on the bottom, they are the ultimate indulgent treat for autumn baking. If you love warm spices and plush dough, this recipe will quickly become your favorite seasonal tradition.

Why You Will Love This Recipe

These Chai Cinnamon Rolls are seriously incredible because of how the different elements work together. The bottoms are drenched in a sticky, buttery brown sugar chai caramel sauce, which acts like extra filling all over the base of the rolls. We steep chai tea bags in heavy cream to infuse the sauce with authentic flavor before mixing it with softened butter, honey, and warm spices.

The dough itself is like a little pillow of doughy, buttery goodness. By using active dry yeast bloomed in warm milk and plenty of butter, we achieve a perfectly plush texture that is fun to work with and even better to eat. Finally, the chai flavor is expertly balanced; spices like cinnamon, ginger, cardamom, allspice, nutmeg, and cloves are used in the dough, the filling, the caramel sauce, and the frosting for a burst of flavor in every bite.

Ingredients

• 1 1/4 cups whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast
• 1 tsp granulated white sugar (for blooming yeast)
• 4 3/4 cups all-purpose flour
• 1 1/2 tsp ground cinnamon (for dough)
• 3/4 tsp ground ginger (for dough)
• 1/4 tsp ground allspice (for dough)
• 1/4 tsp ground nutmeg (for dough)
• 1/2 tsp ground cardamom (for dough)
• 1/8 tsp ground cloves (for dough)
• 1 1/2 tsp salt
• 2 tbsp granulated white sugar (for dough)
• 2 eggs, whisked
• 1 tbsp vanilla extract
• 1/2 cup unsalted butter, very softened (for dough)
• 1/3 cup heavy cream (for caramel sauce)
• 2 chai tea bags
• 1/2 cup unsalted butter, very softened (for caramel sauce)
• 1 cup light brown sugar, packed (for caramel sauce)
• 1 1/2 tsp ground cinnamon (for caramel sauce)
• 3/4 tsp ground ginger (for caramel sauce)
• 1/4 tsp ground allspice (for caramel sauce)
• 1/4 tsp ground nutmeg (for caramel sauce)
• 3/4 tsp ground cardamom (for caramel sauce)
• 1/8 tsp ground cloves (for caramel sauce)
• 1/3 cup honey
• 1 1/2 tsp vanilla extract (for caramel sauce)
• 1/4 tsp salt (for caramel sauce)
• 1/2 cup unsalted butter, very softened (for filling)
• 1 cup light brown sugar, packed (for filling)
• 1 tbsp ground cinnamon (for filling)
• 1 1/2 tsp ground ginger (for filling)
• 1/2 tsp ground allspice (for filling)
• 1/2 tsp ground nutmeg (for filling)
• 1 tsp ground cardamom (for filling)
• 1/4 tsp ground cloves (for filling)
• 1/4 tsp salt (for filling)
• 1/4 cup heavy cream (to pour over rolls)
• 6 tbsp unsalted butter, very softened (for frosting)
• 6 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1 1/2 tsp vanilla extract (for frosting)
• 1/2 tsp ground cinnamon (for frosting)
• 1/4 tsp ground ginger (for frosting)
• 1/8 tsp ground allspice (for frosting)
• 1/8 tsp ground nutmeg (for frosting)
• 1/4 tsp ground cardamom (for frosting)
• Pinch of cloves

Step-by-Step Instructions

1. Bloom the Yeast: In a small bowl, mix the warm milk, active dry yeast, and 1 teaspoon of sugar. Let it sit for about 10 minutes until it becomes foamy on top.
2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with a whisk attachment, combine the flour, chai spices, salt, and 2 tablespoons of sugar.
3. Combine: Add the whisked eggs, vanilla, and softened butter to the dry ingredients. Pour in the yeast mixture and mix until blended.
4. Knead: Switch to a dough hook and knead on medium speed for 7-10 minutes. The dough should pull away from the bowl and spring back when touched.
5. First Rise: Place the dough ball in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
6. Prepare Caramel Sauce: Heat 1/3 cup heavy cream until steaming, then steep the tea bags for 10 minutes. Remove bags and let cool. Mix the steeped cream with butter, brown sugar, spices, honey, vanilla, and salt. Spread this evenly on the bottom of a greased 9×13 inch pan.
7. Prepare Filling: In a small bowl, mix the softened butter, brown sugar, chai spices, and salt.
8. Assemble: Roll the dough into an 18×12 inch rectangle. Spread the filling evenly. Roll into a tight log and cut into 12 rolls using unflavored dental floss.
9. Second Rise: Place rolls in the pan over the caramel sauce. Pour 1/4 cup heavy cream between the rolls. Cover and let proof in a warm spot for 1 hour.
10. Bake: Preheat oven to 350°F. Bake for 29-32 minutes until golden brown.
11. Frost: Whip the cream cheese and butter until fluffy. Add powdered sugar, vanilla, and spices. Spread over the warm rolls after they have cooled for 10 minutes.

Expert Tips / Pro Tips

To ensure the best results, always measure your flour with a digital kitchen scale. Scooping a measuring cup directly into the flour often leads to over-packing, which results in dry, heavy rolls. For a clean cut without squishing the dough, use unflavored dental floss rather than a knife. Simply slide the floss under the log, cross it over the top, and pull quickly to slice. Additionally, lightly grease the plastic wrap used during the second proofing so it does not stick to the rising dough.

If you prefer a different spice profile, you can adjust the ratios of cardamom or ginger to suit your taste. For those who enjoy a bit of crunch, try adding chopped pecans or walnuts to the chai caramel sauce at the bottom of the pan. If you do not have honey for the sauce, maple syrup makes an excellent substitute and pairs beautifully with the chai spices.

Serving Suggestions

These rolls are best served warm, shortly after the cream cheese frosting has been applied. The warmth allows the frosting to melt slightly into the swirls. Pair them with a hot cup of coffee, a dirty chai latte, or a cold glass of milk. For a truly decadent dessert experience, serve a roll with a scoop of vanilla bean ice cream.

Store any leftover rolls in an airtight container at room temperature for up to three days. For longer storage, you can freeze the baked rolls for up to two months; just ensure they are wrapped tightly in plastic wrap and foil. To reheat, place a roll in the microwave for 15-20 seconds to restore that “just-baked” soft texture.

Nutrition Information

FAQ

Can the rolls be prepared the day before?

Yes. Follow the recipe up until the second proofing. Cover the rolls and place them in the fridge overnight. The next morning, let them come to room temperature and double in size (this will take longer than an hour) before pouring the cream between them and baking.

Why didn’t my dough rise?

The most common reason is expired yeast. If the yeast doesn’t become foamy during the blooming stage, it is likely dead. Also, ensure your milk isn’t too hot (above 120°F), as high heat can kill the yeast. Lastly, give the dough enough time; in cooler kitchens, it may take up to 90 minutes to double.

How do I store the rolls?

Keep leftover cinnamon rolls in an airtight container for up to three days. They are best when reheated slightly before eating to soften the butter and frosting.

Chai Cinnamon Rolls

These gooey chai cinnamon rolls are soft and fluffy, filled with delicious brown sugar chai filling, frosted with chai cream cheese frosting, and drenched in a decadent sticky brown sugar chai caramel sauce.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 4 hours hrs

Servings: 12 rolls

Course: Breakfast, Dessert

Cuisine: American

Calories: 520

Ingredients Method Notes

Ingredients

  

For the Dough

• 1 1/4 cups (300 ml) warmed to 110°F 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 granulated white sugar
• 2 whisked eggs
• 1 tbsp vanilla extract
• 1/2 cup (112 g) very softened unsalted butter

For the Chai Caramel Sauce

• 1/3 cup (80 ml) heavy cream
• 2 chai tea bags
• 1/2 cup (112 g) very softened unsalted butter
• 1 cup (220 g) packed light brown sugar
• 1/3 cup (116 g) honey

For the Chai Filling

• 1/2 cup (112 g) very softened unsalted butter
• 1 cup (220 g) packed light brown sugar
• 1/4 cup (60 ml) for pouring heavy cream

For the Chai Cream Cheese Frosting

• 6 tbsp (84 g) softened unsalted butter
• 6 oz (170 g) softened cream cheese
• 3/4 cup (97 g) powdered sugar

Method

 

Instructions

1. Bloom the yeast by mixing active dry yeast, 1 tsp sugar, and warm milk. Let sit for 10 minutes until foamy.
2. In a stand mixer, whisk together flour, chai spices, salt, and 2 tbsp sugar. Add whisked eggs, vanilla, and softened butter.
3. Add the yeast mixture and knead with a dough hook for 7-10 minutes until the dough forms a ball and springs back.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
5. Prepare the caramel sauce by steeping tea bags in hot heavy cream for 10 minutes. Mix with butter, brown sugar, spices, honey, and vanilla. Spread on the bottom of a 9×13 inch pan.
6. Punch down the risen dough and roll into an 18×12 inch rectangle. Spread the chai filling evenly over the surface.
7. Roll the dough into a log and cut into 12 rolls using unflavored dental floss. Place in the pan over the caramel sauce.
8. Pour 1/4 cup heavy cream between the rolls. Cover and let proof for 1 hour until doubled.
9. Bake at 350°F for 29-32 minutes. While baking, whip the frosting ingredients together until fluffy.
10. Let rolls cool for 10 minutes before spreading the chai cream cheese frosting over them.

Notes

Use unflavored dental floss to cut the rolls for clean edges. Always measure flour with a digital scale for the best results. Leftovers can be stored in an airtight container for up to 3 days.