Imagine biting into a soft, fluffy cinnamon roll — but with an exotic twist. These Chai Cinnamon Rolls are swirled with a rich brown sugar–butter filling infused with warming chai spices like cardamom, ginger, cinnamon, and cloves. Topped with a luscious cream cheese glaze, they’re the perfect balance of sweet and spiced.
Perfect for cozy mornings, weekend brunches, or a fall-inspired dessert, these chai rolls are comforting yet elevated. One bite and you’ll never go back to regular cinnamon rolls!
Why You’ll Love This Recipe
- A fun, flavorful twist on classic cinnamon rolls
- Loaded with warm chai spices for depth and aroma
- Soft, pillowy dough made from scratch
- Perfect for holidays, brunches, or gifting
- Freezer-friendly and make-ahead option included
Ingredients (U.S. Standard Measurements – Makes 12 Rolls)
For the Dough:
- ¾ cup warm milk (about 110°F)
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
For the Chai Spice Filling:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- Pinch of black pepper (optional, for authenticity)
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
1. Make the Dough
In a large bowl, mix warm milk and sugar, then sprinkle yeast over the top. Let sit 5–10 minutes until foamy. Add melted butter, egg, egg yolk, and vanilla. Stir in flour and salt until a dough forms.
Knead the dough for 8–10 minutes (by hand or mixer) until soft and smooth. Place in a greased bowl, cover, and let rise for 1–1½ hours or until doubled in size.
2. Make the Filling
In a bowl, combine softened butter, brown sugar, and all chai spices. Mix into a thick paste.
3. Assemble the Rolls
Roll out the dough on a floured surface into a 14×9 inch rectangle. Spread the filling evenly over the dough. Roll up tightly from the long edge and slice into 12 even rolls.
Place rolls into a greased 9×13 inch pan. Cover and let rise again for 30–45 minutes, until puffy.
4. Bake
Preheat oven to 350°F (175°C). Bake rolls for 22–26 minutes, until golden brown and set.
5. Make the Glaze
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk. Mix until creamy and spreadable.
6. Glaze and Serve
Spread the glaze over warm rolls and serve immediately. They’re best fresh but can be reheated beautifully!
Tips & Tricks
- Want a stronger chai flavor? Infuse the milk with whole chai spices before using it in the dough.
- Make-ahead: Prepare the rolls and refrigerate overnight before the second rise. Bake fresh in the morning!
- For extra indulgence, drizzle with spiced caramel sauce or sprinkle with crushed pecans.
- Store leftovers in an airtight container for up to 3 days — reheat in the microwave to soften.
Nutrition Facts (Estimated per roll – serves 12)
- Calories: 340
- Fat: 16g
- Carbohydrates: 45g
- Sugar: 22g
- Protein: 5g
- Sodium: 150mg
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