Oh my goodness, the moment I make these Chai Cinnamon Rolls Recipe, my kitchen instantly feels like a cozy café on a crisp autumn morning. The warm, spicy chai blend infused in every bite alongside the soft, fluffy dough creates this amazing treat that’s perfect for lazy weekend breakfasts or special occasions when you want to impress without too much fuss. You’re going to love how the chai spices dance beautifully with the sweet cinnamon, bringing a little twist to traditional cinnamon rolls that feels both comforting and exciting.

I started making this Chai Cinnamon Rolls Recipe after searching for something a bit different to spice up our brunch routine, and it quickly became a family favorite. The way the chai caramel sauce bubbles up at the bottom as the rolls bake is pure magic, and when you top them off with that creamy chai-spiced frosting? Trust me, you’ll get hooked fast. Whether you’re baking to celebrate or simply because you deserve a little indulgence, these rolls are worth every step—and I’m here to walk you through making them foolproof and delicious every single time.

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Why You’ll Love This Recipe

  • Unique Flavor Fusion: The chai spices add an aromatic depth that transforms classic cinnamon rolls into something special.
  • Perfectly Soft & Fluffy: The dough rises beautifully, giving you tender rolls with the best melt-in-your-mouth texture.
  • Chai Caramel Sauce: A sticky, spiced caramel layer on the bottom that’s both sweet and lightly spiced – such a crowd-pleaser.
  • Cream Cheese Frosting Twist: The frosting is delicately spiced with chai, adding creamy richness without overpowering the rolls.
A cinnamon roll with one large swirl layer of light brown spiced icing on top, showing a soft, fluffy interior with a bite taken out on the left side. The roll is sitting on a white plate with a small puddle of dark brown cinnamon syrup spreading out from under it. The background is a warm brown wooden surface with cinnamon sticks and star anise scattered around and a small bowl filled with cinnamon powder and another with star anise in the back. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Chai Cinnamon Rolls Recipe lies in layering chai spices across the dough, filling, caramel sauce, and frosting. Using fresh, high-quality spices and soft butter will make a world of difference in the final flavor and texture.

  • Whole milk: Warmed just right to help the yeast bloom and activate perfectly.
  • Active dry yeast: The key to light, fluffy rolls; make sure it’s fresh for best rise.
  • All-purpose flour: Spoon and level to avoid dense dough—this helps achieve that tender crumb.
  • Ground chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves): The aromatic blend that makes these rolls unique and cozy.
  • Unsalted butter: Very softened for easy mixing and rich flavor throughout.
  • Brown sugar and honey: For that perfect caramel sweetness in the sauce and filling.
  • Eggs and vanilla extract: Add richness and a subtle vanilla note that rounds out the chai spices.
  • Heavy cream: Used both in the caramel sauce and poured between rolls, adding luscious moisture.
  • Cream cheese and powdered sugar: Essential for a smooth, spiced frosting that melts over warm rolls.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Chai Cinnamon Rolls Recipe is—once you grasp the fundamentals, you can personalize the spice blend or try different toppings to suit your tastes and the season.

  • Spice it up or tone it down: When I want a bolder chai note, I add more cardamom and ginger; for milder flavors, I reduce cloves and allspice.
  • Nut-free version: Swap out the allspice and nutmeg for additional cinnamon and ginger to keep the warm flavor profile intact when avoiding nuts.
  • Vegan twist: Use plant-based butter and cream alternatives, along with flax eggs, and the rolls still come out soft and flavorful.
  • Glaze instead of frosting: If cream cheese isn’t your thing, a simple chai-spiced powdered sugar glaze is a lighter option that’s still delicious.

How to Make Chai Cinnamon Rolls Recipe

Step 1: Bloom Your Yeast Like a Pro

This step sets the stage for perfectly risen dough—warm your milk to about 110°F, stir in the sugar and yeast, and let it sit for 10 minutes until bubbly and foamy on top. If your yeast doesn’t foam, it’s time to grab new packets because active yeast is everything here.

Step 2: Mix the Dry Ingredients for Your Dough

Whisk together the all-purpose flour, chai spices, salt, and sugar in your mixer bowl to evenly distribute all those warming flavors. This is where you can sniff and adjust those spice amounts a bit if you like—trust your nose!

Step 3: Bring Together the Dough

Add your whisked eggs, vanilla, and softened butter into the dry mix, followed by that beautifully foamed yeast mixture. Switch your mixer to a dough hook and knead at medium speed for 7 to 10 minutes, watching for the dough to pull away cleanly from the bowl edges and spring back when poked. This means your gluten is ready to give you those tender, fluffy rolls.

Step 4: Let the Dough Rise Like Magic

Shape the dough into a ball, place it in a greased bowl, and cover it tightly with plastic wrap or a kitchen towel. Then, find a warm spot in your kitchen (I swear by turning the oven light on) and let the dough rise for about 1 to 1 ½ hours until it’s doubled in size. This patience pays off in every bite!

Step 5: Make the Chai Caramel Sauce

While the dough is rising, gently heat the heavy cream with your chai tea bags over low heat until it’s steaming, then steep for 10 minutes. Remove the tea bags and let the fragrant chai-infused cream cool to room temperature. Then mix it with softened butter, brown sugar, honey, vanilla, and spices—spread this sticky mixture evenly in your greased casserole dish. This caramel base is exactly what makes each roll so irresistibly gooey.

Step 6: Prepare the Spiced Filling

Mix together softened butter, brown sugar, chai spices, and a pinch of salt to create the rich, aromatic filling. Keep this close—once your dough is ready to roll out, you’ll spread this heavenly mixture generously over it.

Step 7: Assemble Your Chai Cinnamon Rolls

After your dough has doubled, punch it down to release air, then roll it into an 18×12-inch rectangle about ¼ inch thick. Spread the chai spiced filling evenly on top, then roll it up tightly from the end closest to you. Trim the ends for neatness, and slice into 12 equal rolls with floss or a sharp knife—floss is my secret for perfect clean cuts!

Arrange the rolls snugly in your prepared pan over the chai caramel sauce. Pour the heavy cream in between each roll, then cover with plastic wrap and let them proof for another hour to puff up gorgeously.

Step 8: Bake to Golden Perfection

Preheat your oven to 350°F about 15 minutes before the rolls finish proofing. Bake for 29 to 32 minutes until golden brown on top, and the caramel sauce is bubbling around the edges—this aroma will have your whole house smelling like a dream.

Step 9: Whip Up the Chai Cream Cheese Frosting

While rolls bake, blend softened butter and cream cheese on medium-high speed until smooth and fluffy. Add powdered sugar, vanilla, and chai spices—beat on low first to combine, then high for fluffiness. The frosting’s delicate chai scent perfectly balances the warm spices of the rolls.

Step 10: Frost and Enjoy!

Let your rolls cool just 10 minutes (we want them warm but not too hot!) before spreading that luscious cream cheese frosting all over. Grab a cup of chai or coffee and dig in — trust me, it’s pure happiness.

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Pro Tips for Making Chai Cinnamon Rolls Recipe

  • Use Fresh Spices: I always grind my spices fresh or buy smaller amounts to keep that vibrant chai flavor front and center.
  • Perfect Dough Temperature: Don’t rush warming the milk—too hot kills yeast, too cold slows rising; aim for about 110°F for best results.
  • Roll & Slice With Floss: Using unflavored dental floss for slicing keeps the rolls neat without squishing or tearing the dough.
  • Watch Proofing Closely: Over-proofing can cause the structure to collapse during baking; your dough should double but not go beyond that.

How to Serve Chai Cinnamon Rolls Recipe

A white rectangular dish contains twelve cinnamon rolls arranged in three rows of four. Each cinnamon roll is thickly covered with creamy light brown icing that has a smooth, swirled texture following the spiral shape of the rolls. The cinnamon rolls show hints of golden brown dough beneath the icing. Three star anise pieces are placed on top for decoration. The white marbled surface beneath the dish contrasts with the wooden bowl of cinnamon sticks and star anise in the background. Nearby, a white scalloped plate and a dark metal serving spatula are visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love dusting just a tiny sprinkle of extra cinnamon or a light drizzle of honey on top of the frosting for a little added shine and warmth. Fresh mint leaves or a few cardamom pods make for a pretty garnish when serving guests that adds a subtle hint of spice aroma.

Side Dishes

If you want to round out brunch, these rolls pair beautifully with fresh fruit salad, whipped yogurt, or even the classic crispy bacon for a delightful sweet-savory contrast. A chai latte or spiced tea is the drink match made in heaven for these spiced rolls.

Creative Ways to Present

For holidays or special occasions, I like arranging the rolls in a circular pattern on a round baking dish for a flower-like look. After baking, sprinkle chopped toasted nuts or slivered almonds on top for texture and an inviting crunch. Wrapping individual rolls in pretty parchment with a ribbon make for a lovely homemade gift, too!

Make Ahead and Storage

Storing Leftovers

I store leftover rolls in an airtight container at room temperature for up to 2 days, but honestly, they rarely last that long at my house. For longer storage, I pop them in the fridge covered tightly for up to 4 days; just reheat before serving.

Freezing

These rolls freeze incredibly well! You can freeze them baked (unfrosted) or freeze the assembled, unbaked rolls after the first rise. I wrap them tightly in plastic wrap then foil, freeze for up to 3 months, then thaw overnight in the fridge before baking or reheating.

Reheating

To reheat, warm in a 300°F oven for about 10 minutes covered loosely with foil to prevent drying. If frozen, thaw fully first, then warm gently. You can add a quick extra drizzle of cream cheese frosting or a splash of cream to refresh moisture.

FAQs

  1. Can I make the dough without a stand mixer?

    Absolutely! You can mix and knead the dough by hand. It just requires a bit more elbow grease—knead on a lightly floured surface for about 10-12 minutes until smooth and elastic. Just make sure your techniques for combining ingredients and kneading mimic the texture you’d get from the mixer.

  2. What if I don’t have chai tea bags?

    If you don’t have chai tea bags, you can make your own blend with ground cinnamon, cardamom, cloves, ginger, and black tea leaves. Steep these spices in your cream just like the recipe calls for—or you can omit the tea bags and rely on the ground spices in the recipe to carry the flavor.

  3. Can this recipe be made gluten-free?

    Making gluten-free cinnamon rolls that rise this beautifully is tricky, but you can try a gluten-free all-purpose flour blend designed for baking. Adding xanthan gum might help with texture. However, the dough may be less elastic and tender compared to the original.

  4. Why do my rolls come out dense sometimes?

    Dense rolls usually happen if the yeast isn’t active, the dough was kneaded too little, or it didn’t proof long enough. Also, measuring flour incorrectly by packing it too tightly can dry out the dough—spoon and level your flour for best texture.

Final Thoughts

In all honesty, I absolutely adore this Chai Cinnamon Rolls Recipe because it’s where nostalgia meets a flavor adventure—perfectly cozy but with a fresh twist. I’ve made these countless times, and they just keep bringing smiles to my family’s faces. Whether you’re an experienced baker or a novice looking for a fun project, giving these rolls a go is worth every minute in the kitchen. Trust me, once you’ve tasted that chai caramel sauce and frosting together, these rolls will become your go-to for special mornings and sweet treats.

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Chai Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 106 reviews
  • Author: Stacy
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 4 hours
  • Yield: 12 rolls 1x
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

These Chai Cinnamon Rolls combine the warm, aromatic spices of chai tea with the classic soft and fluffy cinnamon roll texture. Featuring a chai-spiced dough, a rich chai caramel sauce base, spicy chai filling, and a luscious chai cream cheese frosting, these rolls are perfect for cozy breakfasts or special occasions. The unique chai caramel sauce adds a sticky, flavorful depth, while the blend of spices elevates this traditional treat with an exotic twist.

Ingredients

Units Scale

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 cloves

Instructions

  1. Bloom the yeast: In a small bowl, combine the active dry yeast, 1 tsp granulated sugar, and warmed whole milk (about 110°F). Stir gently and let sit for 10 minutes until the mixture becomes foamy, indicating the yeast is active.
  2. Prepare the dry dough ingredients: In a large bowl or the bowl of a stand mixer fitted with a whisk attachment, combine the flour, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), salt, and 2 tbsp sugar. Mix thoroughly to distribute the spices evenly.
  3. Add wet ingredients to dry: Add the whisked eggs, vanilla extract, and softened butter to the dry ingredients. Mix gently to combine.
  4. Incorporate yeast mixture and knead dough: Pour the foamy yeast mixture into the bowl. Replace the whisk with a dough hook and knead on medium speed for 7–10 minutes until a smooth, elastic dough forms that pulls away from the sides of the bowl and springs back when pressed.
  5. First rise: Shape the dough into a ball, place it in a large greased bowl, and cover it with plastic wrap or a towel. Let it rise in a warm spot (like inside an unheated oven with the light on) for 1 to 1 ½ hours, until it doubles in size.
  6. Make chai caramel sauce: While the dough rises, heat heavy cream in a small saucepan over low heat until steaming. Add chai tea bags and steep for 10 minutes. Remove from heat, take out tea bags, and let the chai-infused cream cool to room temperature.
  7. Mix caramel sauce ingredients: In a medium bowl, combine softened butter, brown sugar, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), honey, vanilla extract, and salt. Blend well, then stir in the chai-infused cream until smooth.
  8. Prepare baking dish: Grease a 9×13 inch casserole dish and spread the chai caramel sauce mixture evenly over the bottom.
  9. Make the chai filling: In a small bowl, combine softened butter, brown sugar, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), and salt. Mix until fully incorporated.
  10. Roll out dough: Once risen, punch down the dough to release air. Roll it out on a lightly floured surface into an 18 x 12 inch rectangle, about 1/4 inch thick.
  11. Spread filling: Evenly spread the chai brown sugar filling over the rolled dough using an offset spatula.
  12. Shape rolls: Starting from the closest edge, roll the dough tightly into a log. Trim the ends to even them out. Using unflavored floss or a sharp knife, slice the log into 12 rolls about 1 1/2 inches wide.
  13. Assemble rolls in pan: Arrange the 12 rolls in the prepared casserole dish atop the chai caramel sauce. Pour the room temperature heavy cream between the rolls to add moisture and richness.
  14. Second rise: Cover with plastic wrap and let the rolls proof in a warm spot for about an hour or until doubled in size.
  15. Preheat oven: Heat the oven to 350°F approximately 15 minutes before baking.
  16. Bake: Remove plastic wrap and bake the rolls for 29–32 minutes until golden brown, usually about 30 minutes is perfect.
  17. Make chai cream cheese frosting: While the rolls bake, beat softened butter and cream cheese in a bowl with an electric mixer on medium-high speed until smooth and fluffy.
  18. Add powdered sugar and spices: Mix in powdered sugar, vanilla, and chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves) on medium-low speed until combined, then beat on high until light and fluffy.
  19. Cool and frost: Let the baked rolls cool for 10 minutes, then spread the chai cream cheese frosting generously over warm rolls. Serve immediately for best flavor.

Notes

  • Ensure the milk is not too hot when blooming yeast to avoid killing it; around 110°F is ideal.
  • Using unflavored floss to cut rolls prevents squishing and keeps edges smooth.
  • Proofing in a warm environment helps the dough rise effectively.
  • You can prepare the chai filling and caramel sauce ahead to save time.
  • Adjust spice levels to taste by varying amounts of cinnamon and ginger.
  • For a dairy-free version, substitute butter and cream with suitable plant-based alternatives.
  • Rolls are best enjoyed fresh but can be stored covered at room temperature for 2 days or refrigerated for up to 4 days.
  • Reheat before serving to restore softness, preferably in a warm oven or microwave.

Nutrition

  • Serving Size: 1 roll (approx. 120g)
  • Calories: 410 kcal
  • Sugar: 28 g
  • Sodium: 220 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 54 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 65 mg
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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