Chai Cinnamon Rolls Recipe
Get ready to fall head over heels for Chai Cinnamon Rolls—a dreamy twist on classic cinnamon rolls that will make your kitchen smell like a cozy bakery. These pillowy soft rolls are infused with all the warming spices of chai, from cardamom to ginger, then finished with a velvety chai tea glaze that soaks into every swirled bite. Whether you’re craving a comforting weekend breakfast or seeking something special for a brunch spread, you’ll love how every piece is brimming with sweet spice and rich flavor, thanks to a blend of ingredients that’s as inviting as the rolls themselves.
Ingredients You’ll Need
Let’s talk about how wonderfully simple yet essential each ingredient is to build flavor and texture in your Chai Cinnamon Rolls. Each element—from butter to cardamom—plays a role in creating rolls that bake up tender, aromatic, and perfectly spiced.
- Warm Milk (¾ cup, 110°F): The ideal temperature helps the yeast activate and gives your dough that amazing soft, chewy texture.
- Active Dry Yeast (2 ¼ tsp): The magic behind those fluffy, sky-high rolls; make sure it’s fresh for the best rise!
- Granulated Sugar (¼ cup): A touch of sweetness to the dough itself, balancing the chai spices.
- Eggs (2 large, room temp): Keep your dough rich and tender—room temperature eggs blend in seamlessly.
- Unsalted Butter (¼ cup melted for dough, ½ cup softened for filling): Unsalted butter lets you control the seasoning while delivering that melt-in-your-mouth texture and rich taste.
- All-Purpose Flour (3 ¾ cups): The structure-builder; don’t skip measuring carefully for the perfect dough.
- Salt (¾ tsp): Just enough to make all the sweet and spicy flavors pop.
- Brown Sugar (¾ cup, for filling): For deep, caramel-like sweetness in the swirls.
- Ground Cinnamon (1 tbsp, for filling): That classic aromatic warmth every cinnamon roll needs, only better.
- Ground Cardamom (1 tsp, for filling): A signature chai spice—don’t be shy with it, for an authentic flavor.
- Ground Ginger (½ tsp, for filling): Adds a subtle zing and extra warmth to each bite.
- Ground Cloves (¼ tsp, for filling): Intensifies the chai aroma and depth.
- Ground Nutmeg (¼ tsp, for filling): A hint of nutty sweetness to round out the spice mix.
- Powdered Sugar (1 cup, for glaze): Makes the glaze irresistibly smooth and creamy.
- Brewed Chai Tea (2–3 tbsp, cooled, for glaze): The flavorful secret to a fragrant, pourable topping—steep it strong!
- Vanilla Extract (½ tsp, for glaze): Just enough to lace the glaze with classic sweetness.
How to Make Chai Cinnamon Rolls
Step 1: Bloom the Yeast
Start by combining your warm milk and active dry yeast in a small bowl. Let it sit for 5 to 10 minutes until the top looks foamy and bubbly—this means your yeast is alive and ready to work its magic for extra fluffy Chai Cinnamon Rolls. Don’t rush this step; a good bloom is the secret to cloud-like rolls.
Step 2: Mix & Knead the Dough
In a large bowl, whisk together the granulated sugar, eggs, and melted butter until smooth and golden. Pour in the yeast mixture, then gradually add the flour and salt. Mix until a shaggy dough forms, then knead (by hand or mixer) for 6–8 minutes until it’s silky-smooth and elastic. This is where the dough gets its signature chew—don’t skimp on the kneading!
Step 3: Rise & Relax
Gently transfer your dough into a greased bowl, then cover it snugly with a clean towel or plastic wrap. Let it rise in a warm, draft-free spot for about 1 hour or until it’s doubled in size. You’ll know it’s ready to go when your finger leaves an indentation that springs back slowly. It’s hard to wait, but this rise gives Chai Cinnamon Rolls their tender texture.
Step 4: Make the Chai Filling
While your dough is growing, stir together the softened butter, brown sugar, cinnamon, cardamom, ginger, cloves, and nutmeg until a thick, spreadable paste forms. Don’t be afraid to sneak a taste—this chai-spiced filling is unbelievably aromatic and sets these rolls apart from anything store-bought.
Step 5: Roll, Fill, & Slice
Turn out the risen dough onto a floured surface. Roll it into a 16×12-inch rectangle, aiming for even thickness. Spread the chai filling all over, right up to the edges. Roll up the dough tightly, starting from a long side, then slice into 12 beautiful rolls with a sharp knife or dental floss for ultra-clean cuts.
Step 6: Second Rise
Arrange the rolls in a greased 9×13-inch baking dish, leaving just a little space between them. Cover again and let them rise for another 30 to 40 minutes; they’ll puff up and get incredibly soft. This extra rise ensures your Chai Cinnamon Rolls bake with irresistible fluffiness and those signature, pull-apart edges.
Step 7: Bake to Perfection
Preheat your oven to 350°F while the rolls finish rising. Slide the pan onto the middle rack and bake for 20–25 minutes, or until golden brown with a gentle spring when touched. If you like ooey-gooey centers, pull them out on the earlier side. Nothing says “homemade comfort” like warm, just-baked Chai Cinnamon Rolls!
Step 8: Make & Drizzle the Chai Glaze
While the rolls cool slightly, whisk together powdered sugar, freshly brewed chai tea, and a splash of vanilla extract in a medium bowl until smooth and dreamy. Drizzle generously over the warm rolls, letting the glaze seep into every swirl for pure bliss in every bite.
How to Serve Chai Cinnamon Rolls
Garnishes
Take your Chai Cinnamon Rolls to the next level by finishing them with a sprinkle of ground cinnamon or cardamom, or a handful of chopped toasted pecans for extra crunch. If you’re feeling fancy, garnish with a dusting of powdered sugar just before serving for a bakery-style touch.
Side Dishes
These rolls are spectacular on their own, but they make a dream team when served with fresh fruit, vanilla yogurt, or a light seasonal salad. For a true brunch experience, pair with scrambled eggs or a chai latte on the side to highlight the spiced flavors in the rolls.
Creative Ways to Present
You can arrange your Chai Cinnamon Rolls in a circular pattern on a pretty serving platter for a festive centerpiece, or serve individual rolls in parchment cupcake liners for a grab-and-go treat. For an extra special touch, offer little bowls of extra chai glaze for dipping or drizzling at the table.
Make Ahead and Storage
Storing Leftovers
Leftover Chai Cinnamon Rolls can be stored in an airtight container at room temperature for up to two days—though they’re rarely around that long! For longer storage, keep them in the fridge for up to a week, and simply reheat before enjoying for the softest texture.
Freezing
Yes, you can freeze these! After baking and cooling the rolls (skip the glaze), wrap them tightly in plastic wrap and foil. They’ll keep in the freezer for up to 2 months. To serve, thaw overnight in the refrigerator, then warm and glaze as desired. It’s perfect for prepping ahead for holidays or brunch parties.
Reheating
To revive that just-baked magic, warm individual rolls in the microwave for 15–20 seconds or heat a full pan in a 300°F oven for about 10 minutes. Add an extra drizzle of glaze if you like them extra gooey—the spices will fill your kitchen with warmth all over again.
FAQs
Can I make Chai Cinnamon Rolls ahead of time?
Definitely! Assemble your rolls and place them in the baking dish, cover tightly, and refrigerate overnight. In the morning, let them come to room temperature while the oven preheats, then bake and glaze as usual.
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast in the same amount. The dough may rise a bit faster, so keep an eye on it, but everything else stays the same for perfect Chai Cinnamon Rolls.
How can I make these dairy-free?
Substitute plant-based butter for regular butter and use a non-dairy milk (like almond or oat) in the dough and glaze. The results are still beautifully soft and full of spiced flavor.
What’s the best way to get a strong chai flavor in the glaze?
For a bold chai taste, steep your tea bag or loose-leaf chai in boiling water for at least 10 minutes. Let it cool fully before using it in the glaze—this will infuse it with maximum spice and aroma.
Can I add nuts or raisins to the filling?
Absolutely! Chopped pecans, walnuts, or even golden raisins mix beautifully into the chai-spiced filling for extra texture and flavor. Just scatter them over the filling before rolling and slicing.
Final Thoughts
If you’re ready to wow your taste buds and everyone around your table, give these Chai Cinnamon Rolls a try. Every swirl is packed with spiced, pillowy goodness and they’ll turn any ordinary morning into a celebration. Enjoy every warm, aromatic bite—you’ll be glad you baked them from scratch!
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Chai Cinnamon Rolls Recipe
- Total Time: 2 hours
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Indulge in the warm, comforting flavors of chai spices with these delicious Chai Cinnamon Rolls. Soft, fluffy rolls filled with a fragrant chai spice mixture and topped with a chai-infused glaze, these treats are perfect for a cozy breakfast or brunch.
Ingredients
For the Dough:
- ¾ cup warm milk (110°F)
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 2 large eggs (room temperature)
- ¼ cup unsalted butter (melted)
- 3 ¾ cups all-purpose flour
- ¾ teaspoon salt
For the Chai Filling:
- ½ cup unsalted butter (softened)
- ¾ cup brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons brewed chai tea (cooled)
- ½ teaspoon vanilla extract
Instructions
- Dough Preparation: In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy. In a large mixing bowl, whisk together sugar, eggs, and melted butter. Add the yeast mixture, then gradually stir in flour and salt until a dough forms. Knead until smooth and elastic. Let rise for 1 hour.
- Filling and Baking: Mix all filling ingredients. Roll out dough, spread filling, and roll into a log. Slice into rolls and place in a baking dish. Let rise, then bake at 350°F for 20–25 minutes.
- Glaze: Combine powdered sugar, chai tea, and vanilla. Drizzle over warm rolls.
Notes
- For stronger chai flavor, steep the tea for 10 minutes before using in the glaze.
- Prepare the night before—cover and refrigerate after placing rolls in the pan, then bake in the morning.
- Prep Time: 25 minutes (plus rising time)
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
