Go Back
Chai Cinnamon Rolls

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
Cook Time 30 minutes
Total Time 4 hours
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 9x13 inch pan.
  6. Punch down the risen dough and roll into an 18x12 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.
QR Code linking back to recipe