Chai Cinnamon Rolls Recipe — Introduction to the recipe
These gooey chai cinnamon rolls combine pillowy dough, a spiced brown-sugar filling, sticky chai caramel on the bottom, and a silky chai cream cheese frosting on top. They taste like fall in pastry form—warm, aromatic, and a little bit naughty (in the most delicious way). If you love Recipes With Chai, this is your new obsession.
What makes these rolls so irresistible?
- Bottoms drenched in sticky chai caramel — the rolls sit on a buttery-brown-sugar-chai mixture that melts into a caramel sauce while baking. Yes, the pan will be delightfully sticky.
- Soft, plush dough — lots of butter, whole milk, and a properly bloomed yeast mean the rolls puff up into little clouds. Bold tip: bloom your yeast in warm milk, not hot—too-hot kills the yeast.
- Chai in every layer — chai spices (cinnamon, cardamom, ginger, nutmeg, cloves, allspice) appear in the dough, the filling, the caramel, and the frosting. That’s layered flavor, people.
- Versatile and showy — these fit right into Fancy But Easy Recipes, yet they’re cozy enough to be September Dessert Recipes or weekend treats.
Ingredient list with short descriptions
(Measure per your recipe card; here’s what each component does.)
For the dough
- Active dry yeast — leavens the dough. Bloom it until foamy.
- Warm whole milk — feeds the yeast and gives richness.
- Unsalted butter — for tender, buttery crumb.
- Granulated sugar — feeds yeast a bit and sweetens.
- Eggs — structure and richness.
- All-purpose flour — the backbone; measure carefully.
- Salt — balances sweetness and enhances chai spices.
For the chai caramel (bottom sauce)
- Heavy cream — makes a concentrated chai infusion.
- Brown sugar — the sticky, caramel base.
- Softened butter — adds gloss and flavor.
- Chai spices + vanilla + honey — flavor depth and balance.
For the filling
- Softened butter — spreadable base.
- Brown sugar — sweetness and chew.
- Ground chai spices + pinch of salt — aromatic backbone.
For the chai cream cheese frosting
- Cream cheese — tang and silkiness.
- Powdered sugar — sweetness and structure.
- Heavy cream or milk — to adjust consistency.
- Chai spices and vanilla — signature flavor.
Extras
- Room temperature heavy cream to pour between rolls before proofing (keeps the buns moist).
- Optional: coarse sugar or chopped nuts for topping.
Simple how-to (short and sweet)
- Bloom yeast in warm milk with a pinch of sugar until foamy.
- Make the dough by mixing milk–yeast, butter, sugar, eggs, then flour and salt; knead until smooth. Place in a greased bowl, cover, and let it double. Bold tip: weigh flour for accuracy.
- Prepare chai caramel: steep two chai bags in 1/3 cup cream, then combine with softened butter, brown sugar, chai spices, vanilla, salt, and honey. Spread in a greased 9×13 pan.
- Roll out dough into ~18×12″ rectangle. Spread filling (butter + brown sugar + spices).
- Roll up tightly into a log, trim ends, and slice into 12 equal rolls using unflavored floss or a sharp knife. Place over caramel in pan; pour room-temp cream between them. Cover and proof until doubled.
- Bake at 350°F until golden (about 29–32 minutes).
- Frost with chai cream cheese frosting while rolls are warm. Serve immediately.
The story behind the recipe
I wanted a cinnamon roll that screamed chai—like the cozy latte you sip on a crisp morning, but edible with both hands. We tested yeast temps, spice blends, and caramel ratios until the bottom sauce carried just the right chai punch without being cloying. The caramel idea? Inspired by sticky buns—only we went full chai. These rolls went from “maybe” to “bake-off winning” in our household taste tests; friends called them showstoppers. If you’re into Bake Off Winning Recipes, you’ll get why.
Pro tips for the best outcome of the recipe
- Measure flour by weight. Too much flour = heavy rolls. Bold tip: use a digital scale.
- Bloom yeast properly. If it doesn’t foam, don’t use it. Dead yeast = flat sadness.
- Don’t rush proofing. Let the dough double in a warm spot; it can take 45–90 minutes depending on room temp.
- Lightly oil plastic wrap so it doesn’t stick to the risen rolls.
- Cut with dental floss for clean, pretty spirals—no squashed sides.
- Tent with foil if browning too fast. You want golden, not charcoal.
- Room-temp cream between rolls gives extra moisture and a slightly silkier caramel.
- Cool 10 minutes before frosting so the frosting melts in, not runs off.
Variations to try
- Mini rolls: make Personal Sized Desserts by cutting smaller rolls—perfect for parties.
- Vegan: use plant milk, vegan butter, and a flax-egg for a vegan Dessert With Yeast version (and adjust proofing).
- Maple chai: swap honey for maple syrup in the caramel for a smoky twist.
- Add nuts or raisins to the filling for crunch or chew.
- Limoncello chai: a splash of limoncello in the glaze for a boozy, tangy finish—fancy and delightful.
Best way to serve
Serve warm, straight from the pan, with extra cream cheese frosting on the side. Pair with a chai latte or strong black coffee. Thinking brunch? Plate one roll per guest as part of a Rolled Food Ideas spread: add mini quiches, fruit, and scones. Want to be dramatic? Invert the pan onto a platter so the sticky bottoms become the crown.
Quick tips for storage and leftovers
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerated up to 4 days. Bold tip: reheat gently in the oven or microwave to revive softness.
- Freeze unbaked rolls after the first slice and proof; thaw and proof before baking, or freeze baked rolls and thaw at room temp.
- These rolls keep well because of the buttery dough and sticky caramel—great for meal prep.
Chai cinnamon rolls FAQ
Can I make these the night before?
Yes. Bake to the point before the final proof, cover tightly, and refrigerate overnight. Next morning, remove, let them come to room temp and proof until doubled, then bake.
My dough didn’t rise—what happened?
First, check yeast freshness. Also, confirm your liquid temperature (100–110°F). Too-cold slows activity; too-hot kills it. Give it more time; some doughs take longer.
Can I use instant yeast instead?
Yes—reduce proof time slightly and mix directly into flour per package instructions. Adjust liquid as needed.
How do I prevent soggy bottoms?
Don’t overfill the caramel; pour the room-temp cream between the rolls only—not over the top. Bake until golden and the center sets.
Are these suitable for bake sales?
Absolutely—make the mini version for Personal Sized Desserts and they’ll fly off the table. These rolls rank high among Fancy But Easy Recipes that also sell well.
Final thoughts
These Chai Cinnamon Rolls strike an irresistible balance: elevated yet approachable, spiced but not overpowering, sticky-sweet with plush dough that melts in your mouth. They work as cozy September Dessert Recipes, eye-catching Desserts With Salt (add a sprinkle of flaky sea salt over the caramel), or show-stopping entries in your Rolled Food Ideas lineup. Whether you’re baking for a crowd or indulging in a solo weekend treat, these rolls deliver on comfort and wow-factor.
So—are you ready to make the kitchen smell like pure autumn? Preheat, bloom that yeast, and get rolling. You may never look at a plain cinnamon roll the same way again.
Fancy But Easy Recipes – Chai Cinnamon Rolls Recipe
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 rolls 1x
- Category: Dessert
Description
Pillowy rolls infused with warm chai spices, sitting on a sticky brown-sugar chai caramel, filled with spiced brown sugar, and finished with a chai-spiked cream cheese frosting.
Ingredients
Dough
- 1 1/4 cups (300 ml) whole milk, warmed to about 110°F (43°C)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar (for blooming the yeast)
- 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1 1/2 teaspoons salt
- 2 tablespoons (25 g) granulated sugar
- 2 large eggs, beaten
- 1 tablespoon vanilla extract
- 1/2 cup (112 g) unsalted butter, very soft
Chai Caramel Sauce (for the pan)
- 1/3 cup (80 ml) heavy cream
- 2 chai tea bags
- 1/2 cup (112 g) unsalted butter, very soft
- 1 cup (220 g) light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/3 cup (116 g) honey
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
Chai Filling
- 1/2 cup (112 g) unsalted butter, very soft
- 1 cup (220 g) light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup (60 ml) heavy cream (to pour between rolls before baking)
Chai Cream Cheese Frosting
- 6 tablespoons (84 g) unsalted butter, very soft
- 6 oz (170 g) cream cheese, softened
- 3/4 cup (97 g) powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- Pinch of ground cloves
Instructions
Warm the milk to about 110°F (43°C). In a small bowl combine the warm milk, 1 teaspoon sugar and the yeast. Stir gently and let sit 10 minutes until the surface becomes foamy.
In the bowl of a stand mixer (or a large mixing bowl) whisk together the flour, spices (cinnamon through cloves), salt, and 2 tablespoons sugar. Add the beaten eggs, vanilla and the very soft butter. Pour in the yeast-milky mixture. Attach the dough hook and knead on medium speed 7–10 minutes until the dough pulls away from the bowl, forms a smooth ball and springs back when pressed. If kneading by hand, work the dough until it reaches the same texture.
Form the dough into a ball, transfer it to a greased large bowl, cover with plastic wrap or a towel, and let it rise in a warm place until doubled in volume, about 1 to 1½ hours.
While the dough rises, warm the heavy cream in a small saucepan over low heat until it steams (do not boil). Remove from heat and steep the two chai tea bags in the hot cream for 10 minutes. Remove tea bags and allow the chai-infused cream to cool to room temperature.
In a medium bowl combine the softened butter, brown sugar, chai spices, honey, vanilla and salt. Stir in the cooled chai cream until fully incorporated. Spread this mixture evenly in the bottom of a greased 9×13-inch baking dish.
In a small bowl cream together the softened butter, brown sugar, chai spices and salt until well blended. Set aside.
After the dough has doubled, punch it down to release air and turn it out onto a lightly floured surface. Roll it into an approximately 18 × 12-inch rectangle about 1/4-inch thick. Spread the chai brown sugar filling evenly over the dough using an offset spatula.
Starting from the long edge nearest you, roll the dough tightly into a log. Trim the ends to even the log and cut into twelve 1½-inch pieces. (For neat slices use unflavored dental floss or a sharp knife.)
Arrange the rolls cut-side up over the chai caramel in the prepared pan. Pour room-temperature heavy cream (about 1/4 cup / 60 ml) into the gaps between the rolls to keep them moist and help the caramel bubble up around the bottoms.
Cover the pan loosely with oiled plastic wrap and proof in a warm spot until the rolls double in size, about 45–60 minutes.
Preheat the oven to 350°F (175°C) about 15 minutes before baking. Bake the proofed rolls 29–32 minutes until they are golden brown on top and cooked through (around 30 minutes is typical). If the tops darken too quickly, tent with foil for the final minutes.
Remove the pan from the oven and let the rolls cool 10 minutes.
While the rolls bake, beat the butter and cream cheese in a medium bowl until light and smooth. Add the powdered sugar, vanilla and chai spices and mix on low until combined, then increase speed and whip until the frosting becomes fluffy.
Spread the chai cream cheese frosting over the warm (not piping hot) rolls so it melts slightly into the swirls. Serve warm.
Notes
- Bloom the yeast in the correct temperature milk: 100–110°F (37–43°C). Too hot and the yeast will die.
- Measure flour by weight for consistent results. Too much flour makes dense rolls.
- Lightly oil the plastic wrap covering the rolls during proofing so it won’t stick to the dough.
- Use dental floss to slice for tidy, even rounds.
- If your rolls brown too fast, cover loosely with foil while they finish baking.
- To make ahead: shape the rolls, cover tightly and refrigerate overnight. Remove, let come to room temp and finish the proof before baking.
- Leftovers keep in an airtight container at room temp for a couple of days or refrigerated up to 4 days. Reheat briefly to restore softness.
