Chai Cinnamon Rolls
These irresistibly soft, spiced chai cinnamon rolls combine traditional cinnamon roll comfort with warming chai spices for a heavenly breakfast or brunch treat. Perfect for cozy weekend mornings or special holiday gatherings!
Easy Chai Cinnamon Rolls Recipe
There’s something magical about the aroma of chai cinnamon rolls baking in your kitchen—the sweet scent of cinnamon mingling with cardamom, ginger, and cloves creates an irresistible fragrance that wraps around you like a warm hug. These homemade chai cinnamon rolls take the classic breakfast treat we all love and elevate it with the complex, warming spices found in traditional chai tea.
Perfect for fall and winter mornings when you crave something special, these rolls connect us to the cozy traditions of sharing freshly baked goods with family and friends. The chai spice blend adds a sophisticated twist that transforms ordinary cinnamon rolls into something truly memorable—without adding any extra difficulty to the baking process.
THIS RECIPE:
- Combines classic cinnamon roll texture with warming chai spices
- Uses basic pantry ingredients with a simple chai spice blend
- Creates pillowy-soft rolls with a rich, gooey filling
- Perfect for holiday mornings or weekend brunches
| Recipe Details | |
|---|---|
| Prep Time | 30 minutes (plus 1 hour 30 minutes rising time) |
| Cook Time | 25-30 minutes |
| Total Time | 2 hours 30 minutes |
| Servings | 12 rolls |
| Yield | One 9×13 inch pan |
These chai cinnamon rolls strike the perfect balance between familiar comfort and exciting flavor. The dough comes together easily and rises to pillowy perfection, while the chai-infused filling adds complexity that will have everyone asking for your secret. Even if you’re new to baking with yeast, this recipe’s straightforward approach ensures success every time.
Ingredients for Chai Cinnamon Rolls
Quality ingredients make all the difference when creating exceptional chai cinnamon rolls. The richness of the dough relies on fresh dairy products, while the distinctive chai flavor comes from a carefully balanced blend of spices. Using fresh spices will provide the most aromatic and flavorful results—ground spices lose potency over time, so consider refreshing your spice cabinet if yours have been sitting around for more than six months.
For the Dough:
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 teaspoon salt
- 1 cup whole milk, warmed to 110°F
- 1/3 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
For the Chai Filling:
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon chai spice blend (see below)
For the Chai Spice Blend:
- 1 1/2 teaspoons ground cardamom
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon chai spice blend
For the best texture in your chai cinnamon rolls, look for unbleached all-purpose flour with a moderate protein content (around 10-12%). Organic milk and farm-fresh eggs will enhance the richness of the dough, while using true Ceylon cinnamon provides a more complex, less aggressive cinnamon flavor than the more common Cassia variety.
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Flour | 4 cups all-purpose | Choose unbleached with moderate protein content |
| Dairy | 1 cup whole milk, 1/3 cup butter (dough), 1/2 cup butter (filling) | Organic milk and European-style butter for richness |
| Sweeteners | 1/3 cup granulated sugar, 1 cup brown sugar | Dark brown sugar adds more molasses notes |
| Spices | 2 Tbsp cinnamon, 1 Tbsp chai spice blend | Use fresh spices; Ceylon cinnamon preferred |
| Leavening | 2 1/4 tsp active dry yeast | Check expiration date for freshness |
How to Make Chai Cinnamon Rolls
Creating homemade chai cinnamon rolls involves a satisfying process of mixing, kneading, filling, and baking that fills your kitchen with incredible aromas. The process is straightforward but does require attention to detail, particularly when working with yeast dough. The reward—pillowy soft rolls with swirls of chai-spiced filling—is well worth the effort.
Prepare the dough:
- In a large bowl, whisk together 3 cups of the flour, sugar, yeast, and salt.
- In a separate bowl, combine warm milk (110°F), melted butter, eggs, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add remaining flour gradually until a soft, slightly sticky dough forms.
- Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
First rise:
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap.
- Let rise in a warm place for about 1 hour, or until doubled in size.
Prepare the chai spice filling:
- While the dough rises, mix together the chai spice blend ingredients in a small bowl.
- In a medium bowl, beat the softened butter until creamy.
- Add brown sugar, cinnamon, and chai spice blend; mix until thoroughly combined.
Shape the rolls:
- After the dough has doubled, punch it down and turn onto a lightly floured surface.
- Roll the dough into a rectangle approximately 18×12 inches.
- Spread the chai-cinnamon filling evenly over the dough, leaving a 1/2-inch border along one long edge.
- Starting from the long edge without the border, tightly roll the dough into a log.
- Pinch the seam to seal and position the log seam-side down.
Cut and arrange:
- Using a sharp knife or unflavored dental floss, cut the log into 12 even pieces (about 1 1/2 inches each).
- Place the rolls in a greased 9×13 inch baking pan, allowing some space between each roll.
Second rise:
- Cover the pan with a towel and let rise in a warm place for 30-45 minutes, until puffy and nearly doubled.
- Preheat your oven to 350°F during the last 15 minutes of rising time.
Bake:
- Bake the rolls for 25-30 minutes, until golden brown and cooked through.
- A thermometer inserted into the center of a roll should read 190°F when done.
Prepare the glaze:
- While the rolls are baking, beat cream cheese until smooth.
- Add powdered sugar, milk, vanilla, and chai spice; beat until creamy and smooth.
Finish and serve:
- Allow the rolls to cool in the pan for 5-10 minutes before glazing.
- Spread or drizzle the cream cheese glaze over the warm rolls.
- Serve while still warm for the best texture and flavor experience.
Tips for Making Chai Cinnamon Rolls
Achieving perfectly soft, flavorful chai cinnamon rolls is within reach when you follow these expert recommendations. The right techniques make all the difference between good and exceptional results.
- Use a digital thermometer to ensure your milk is exactly 110°F—too hot will kill the yeast, too cool won’t activate it properly
- Allow ingredients like eggs and butter to come to room temperature for smoother incorporation
- Don’t rush the rising process—proper fermentation develops both structure and flavor
- When rolling the dough, aim for even thickness throughout for consistent baking
| Technique | Recommendation | Why It Matters |
|---|---|---|
| Kneading | 5-7 minutes by hand, 3-5 minutes by machine | Develops gluten for proper structure |
| Rising | In a draft-free spot at 75-80°F | Optimal temperature for yeast activity |
| Rolling | Use minimal flour on work surface | Too much flour toughens the dough |
| Cutting | Dental floss gives cleanest cuts | Prevents squashing and maintains shape |
For the most evenly baked rolls, position your baking rack in the center of the oven. If your rolls are browning too quickly but aren’t yet done in the center, tent them loosely with aluminum foil for the remaining baking time. The butter in the filling should be soft enough to spread easily but not so melted that it runs out during rolling—the consistency of peanut butter is ideal.
Pro tip: For extra deep chai flavor, steep 2 chai tea bags in the warm milk for 5 minutes before using in the dough. Just be sure to cool the milk back to 110°F before adding the yeast.
Make-Ahead Instructions
Preparing chai cinnamon rolls in advance makes them perfect for stress-free holiday mornings or weekend brunches. With proper planning, you can enjoy fresh-baked rolls without early morning baking.
For overnight preparation:
- Follow the recipe through shaping and placing the rolls in the baking pan.
- Cover the pan tightly with plastic wrap and refrigerate for up to 12 hours.
- Remove from refrigerator 1-1.5 hours before baking to come to room temperature and complete the second rise.
- Bake as directed in the recipe.
You can also prepare components separately in advance:
- The chai spice blend can be mixed and stored in an airtight container for up to 3 months.
- The filling can be prepared and refrigerated up to 2 days ahead; bring to room temperature before spreading.
- The cream cheese glaze can be made up to 3 days in advance and stored in the refrigerator. Bring to room temperature and whisk briefly before using.
For longer-term planning, the unbaked rolls can be frozen after shaping:
- Place cut rolls in a disposable aluminum pan lined with parchment paper.
- Cover tightly with plastic wrap, then aluminum foil.
- Freeze for up to 4 weeks.
- Thaw in the refrigerator overnight, then allow to rise at room temperature for 1-2 hours before baking.
Storing Leftovers
If you’re fortunate enough to have leftover chai cinnamon rolls, proper storage will keep them delicious for several days.
Store completely cooled rolls in an airtight container at room temperature for up to 2 days. The key to maintaining freshness is ensuring they’re protected from air—a tightly sealed container or wrap them individually in plastic wrap. For food safety, if your kitchen is particularly warm (above 75°F) or if your glaze contains more than a small amount of milk, refrigerate leftovers after 12 hours.
Refrigerated chai cinnamon rolls will stay fresh for up to 5 days when properly stored. Place them in a container with a tight-fitting lid, with parchment paper between layers if you need to stack them.
To revive day-old rolls to their original glory:
- Microwave: Place an individual roll on a plate and heat for 15-20 seconds
- Oven: Wrap in foil and heat at 300°F for 5-7 minutes
- Air fryer: 300°F for 2-3 minutes (this creates an amazing slightly crisp exterior!)
Pro tip: For the ultimate revival, spread a tiny bit of butter on top of the roll before reheating—this adds moisture that may have been lost during storage.
Freezing Chai Cinnamon Rolls
Freezing chai cinnamon rolls allows you to enjoy freshly baked flavor whenever the craving strikes. Both baked and unbaked rolls freeze beautifully when properly prepared and wrapped.
For freezing baked rolls:
- Allow rolls to cool completely after baking and glazing.
- Wrap individual rolls tightly in plastic wrap, then place in a freezer-safe zip-top bag or container.
- Alternatively, freeze the entire batch by wrapping the baking dish in plastic wrap followed by aluminum foil.
- Label clearly with the date and freeze for up to 3 months.
When ready to enjoy frozen baked rolls:
- Thaw wrapped rolls at room temperature for about 2 hours.
- Unwrap and reheat in a 300°F oven for 10-15 minutes until warmed through.
- If desired, add a fresh drizzle of glaze after reheating.
For preserving the highest quality in frozen rolls, use a double layer of protection against freezer burn. The rolls’ high fat content helps them maintain good texture even after freezing, but additional moisture can be restored during reheating by placing a small oven-safe dish of water in the oven alongside the rolls.
Serving Suggestions
Transform your chai cinnamon rolls from a delicious treat to a memorable experience with these thoughtful serving ideas. The complex spices in these rolls pair beautifully with both complementary and contrasting flavors.
Enhance your chai cinnamon rolls with:
- A dollop of lightly sweetened whipped cream with a dust of cinnamon
- Fresh berries, particularly blackberries or strawberries, for a bright contrast
- Candied ginger pieces sprinkled on top of the glaze
- A light dusting of chai spice blend over the finished glaze
For an impressive brunch spread, serve chai cinnamon rolls alongside:
- A fresh fruit platter with seasonal varieties
- Crispy bacon or breakfast sausage links
- Savory egg dishes like frittata or quiche
- Fresh-squeezed orange juice or grapefruit juice
Beverage pairings enhance the spiced notes in these special rolls:
- Black tea with a splash of milk echoes the chai spices
- Coffee with cardamom or cinnamon infused in the grounds
- Spiced apple cider, hot or cold depending on the season
- For special occasions, a spiced chai mimosa with prosecco
Serve chai cinnamon rolls slightly warm (around 100°F) for the optimal eating experience—this temperature allows the glaze to remain soft and the spiced filling to release its aromatic compounds, enhancing both flavor and fragrance.
FAQ
Can I make chai cinnamon rolls without a stand mixer?
Absolutely! While a stand mixer makes the process easier, you can mix the dough by hand with a wooden spoon until combined, then knead on a floured surface for 8-10 minutes until smooth and elastic. Many bakers prefer hand-kneading as it gives you a better feel for when the dough is properly developed.
What can I substitute for certain chai spices if I don’t have them all?
If you’re missing specific spices, you can still achieve a good chai flavor. Cardamom is the most essential spice for authentic chai flavor. In a pinch, use 1 tablespoon of pumpkin pie spice plus 1/2 teaspoon of ground cardamom. Alternatively, use 2-3 crushed chai tea bags in place of the chai spice blend.
Why didn’t my dough rise properly?
Several factors affect dough rising:
- Check your yeast’s expiration date
- Ensure milk temperature is around 110°F (too hot kills yeast, too cold won’t activate it)
- Rising environment should be warm (75-80°F) and draft-free
- Dough may need more time in cooler environments—look for visual doubling rather than following strict timing
Can I use active dry yeast instead of instant yeast or vice versa?
Yes, they can be used interchangeably in this recipe with slight modifications. If using active dry yeast instead of instant, dissolve it in the warm milk with a pinch of sugar and let sit for 5-10 minutes until foamy before adding to the dry ingredients. If using instant yeast instead of active dry, you can skip the proofing step and add it directly to the dry ingredients.
How do I know when the chai cinnamon rolls are perfectly baked?
Perfectly baked rolls will be golden brown on top and have an internal temperature of 190°F when tested with an instant-read thermometer. If you don’t have a thermometer, gently press the center of the middle roll—it should feel set and spring back slightly. If it seems doughy or sinks, continue baking for a few more minutes.
