Introduction

Oh, friends. There are some things in life that just feel like home, aren’t there? For me, a warm, gooey cinnamon roll, fresh from the oven, is absolutely one of them. But what if we could take that classic comfort and wrap it up in the spiced, soothing embrace of chai tea? That’s exactly what we’re doing today, and let me tell you, these Chai Cinnamon Rolls are about to become your new favorite obsession.

Forget those sad, dry rolls you might have had before. These are soft, fluffy, packed with incredible flavor, and surprisingly simple to make at home. The aroma alone will fill your kitchen with pure bliss, making any day feel a little cozier. Get ready to bake up some serious happiness!

Why You’ll Love This Recipe

Fast(ish): While yeast baking takes a little time, the active work isn’t overwhelming, and the payoff is SO worth it!
Easy: If you’re new to baking with yeast, this is a great recipe to start with. We’ll walk through it together!
Giftable: Wrap these up for friends, family, or neighbors. They make the perfect edible gift!
Crowd-pleasing: Seriously, who doesn’t love a warm, frosting-covered cinnamon roll? Adding chai takes it to a whole new level of deliciousness.

Ingredients

Gather ’round, sweet bakers! Here’s what you’ll need to whip up this magic. Don’t worry if the spice list looks long; they’re what give these rolls their incredible chai kick!

For the Dough:
1 ¼ cups Whole milk: Warmed just right to wake up our yeast.
2 Chai tea bags: For infusing that lovely chai flavor into the milk.
2 ¼ tsp Active dry yeast: Our little leavening friends! Make sure it’s fresh.
7 tsp Granulated white sugar: Feeds the yeast and sweetens the dough just a touch.
1/3 cup Honey: Adds moisture and a subtle sweetness.
2 Eggs: Room temperature is best for a tender dough.
4 ¾ cups All-purpose flour: The base of our fluffy rolls.
2 tsp Salt: Essential for balancing sweetness and enhancing flavor.
½ cup Unsalted butter (melted): Makes the dough rich and soft.
½ tsp Ground ginger, ½ tsp Ground allspice, ½ tsp Ground cardamom, ½ tsp Ground cinnamon, ½ tsp Ground clove, ½ tsp Ground nutmeg: A blend of warm spices right in the dough!
1 tbsp Vanilla extract: Adds another layer of comforting flavor.
For the Chai-Spiced Filling:
1 cup Unsalted butter (softened): Needs to be nice and soft so you can mix it easily.
2 cups Lightly packed brown sugar: Gives that classic gooey, caramel-like texture.
6 tsp Ground cinnamon, 2 ¾ tsp Ground ginger, ¾ tsp Ground allspice, 2 tsp Ground cardamom, a pinch Ground cloves, ¾ tsp Ground nutmeg: Our major flavor contributors!
½ tbsp Vanilla extract: Enhances all those warm spices.
For the Cream Cheese Frosting:
6 oz Cream cheese (softened): Tangy and creamy goodness.
¾ cup Unsalted butter (softened): The other half of our dreamy frosting base.
3/4 cup Powdered sugar: For sweetness and smooth texture.
½ cup Heavy cream: Makes the frosting extra luscious and spreadable.
½ tsp Vanilla extract: A final touch in the frosting.

How to Make It

Let’s get baking! Follow these steps, and you’ll have incredible Chai Cinnamon Rolls in no time.

Infuse the Milk: Gently warm the whole milk in a small saucepan over medium heat until it’s warm to the touch but not simmering (around 105-115°F or 40-46°C). Remove from the heat, add the chai tea bags, and let them steep for about 10-15 minutes. Squeeze out the tea bags and discard them.
Activate the Yeast: In a large mixing bowl (or the bowl of your stand mixer), combine the warmed, infused chai milk, granulated sugar, and honey. Sprinkle the active dry yeast over the top. Give it a gentle stir and let it sit for 5-10 minutes. You’ll know it’s ready when it gets foamy and bubbly – that means your yeast is alive and happy!
Make the Dough: Add the eggs, flour, salt, melted butter, vanilla extract, and all the dough spices (ground ginger, allspice, cardamom, cinnamon, clove, nutmeg) to the yeast mixture. If using a stand mixer, attach the dough hook. Mix on low speed until everything comes together, then increase speed to medium and knead for 8-10 minutes, or until the dough is smooth and elastic. If mixing by hand, stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 10-12 minutes. The dough should be slightly sticky but pull away from your hands.
First Rise: Lightly grease a clean bowl with oil or cooking spray. Place the dough in the bowl, turning it to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm spot until doubled in size, about 1-1.5 hours. I often like to put it in a slightly warm (turned off) oven.
Make the Filling: While the dough is rising, make the filling. In a medium bowl, cream together the softened butter and brown sugar until smooth. Stir in the cinnamon, ginger, allspice, cardamom, cloves, nutmeg, and vanilla extract until well combined. Set aside.
Roll & Fill: Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, roughly 12×18 inches (or as close as you can get!). Spread the chai-spiced filling evenly over the dough rectangle, leaving a small border along one of the long edges.
Roll & Slice: Starting from the long edge opposite the border you left plain, tightly roll up the dough into a log. Use a sharp knife or dental floss (my favorite trick!) to cut the log into 12-15 equal-sized rolls.
Second Rise: Arrange the cut rolls in a greased 9×13 inch baking pan or two smaller pans, leaving a little space between each roll. Cover the pan(s) with plastic wrap or a towel and let them rise again in a warm spot for another 30-45 minutes, or until they are puffy and nearly touching.
Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown and baked through. They should be slightly gooey in the center, but not raw dough.
Make the Frosting: While the rolls are baking or cooling slightly, make the frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the powdered sugar, mixing until combined. Beat in the heavy cream and vanilla extract until the frosting is smooth and spreadable. If it’s too thick, add another splash of cream; too thin, add a little more powdered sugar.
Frost & Serve: Let the cinnamon rolls cool in the pan for about 10-15 minutes before frosting. Spread that glorious cream cheese frosting generously over the warm rolls. Serve immediately and watch them disappear!

Substitutions & Additions

Want to play around with the recipe? Go for it! Here are a few ideas:

Gluten-Free: You can try a 1:1 gluten-free flour blend, though results may vary depending on the blend. You might need a little less liquid.
Dairy-Free: Use plant-based milk (almond or soy would work), vegan butter sticks, and dairy-free cream cheese alternative.
Less Sweet: Reduce the sugar slightly in the filling or frosting, but remember sugar helps create that gooey texture!
Add Nuts: Sprinkle chopped pecans or walnuts over the filling before rolling.
Extra Chai Kick: Add a tablespoon of strong brewed chai tea (cooled) to the frosting.
Different Glaze: If you prefer a simple glaze, mix powdered sugar with a little milk (or brewed chai!) and vanilla until you get a drizzling consistency.

Tips for Success

A few little pointers to help you nail these rolls every time:

Check Your Yeast: Make sure your milk isn’t too hot (it’ll kill the yeast!) or too cold (it won’t activate it). The bubbly step in the beginning is crucial.
Don’t Skimp on Kneading: Proper kneading develops the gluten, which gives you light and fluffy rolls, not dense bricks.
Warm Spot for Rising: Yeast loves warmth. A slightly warm oven (turned off!), a draft-free counter, or even on top of a warm appliance works well.
Don’t Overbake: Rolls should be golden, but still look slightly soft in the center of the pan. They’ll continue to cook slightly as they cool. Overbaking leads to dry rolls.
Use Dental Floss to Cut: It makes cleaner cuts than a knife and doesn’t squish the rolls as much. Slide it under the log, cross the ends over the top, and pull.
Soften Ingredients Properly: Softened butter and cream cheese are key for smooth filling and frosting.

How to Store It

Honestly, they are best enjoyed warm, right out of the oven! But if you happen to have leftovers (lucky you!), here’s how to keep them fresh:

Store cooled cinnamon rolls in an airtight container at room temperature for 1-2 days. For longer storage, keep them in the refrigerator for up to 5 days. You can also freeze unfrosted rolls (baked and cooled) or frosted rolls in a single layer in an airtight container for up to 2-3 months. Thaw overnight in the fridge.

To reheat, pop a roll in the microwave for 15-30 seconds or warm in a low oven (300°F/150°C) for 5-10 minutes until heated through.

FAQs

Got questions? I’ve got (brief!) answers!

Q: Can I make the dough ahead of time?
A: Yes! After the first rise, you can punch down the dough, wrap it tightly, and refrigerate for up to 24 hours. Let it sit at room temp for about 30-60 mins before rolling and filling.

Q: Why aren’t my rolls soft?
A: This is usually due to over-measuring flour, under-kneading, or overbaking. Make sure to measure flour correctly (spoon into the cup and level) and check for that elastic dough after kneading. Also, pull them out of the oven when they are just golden.

Q: Can I use instant yeast?
A: Yes, you can usually substitute instant yeast for active dry yeast 1:1. You don’t strictly need to proof it first, but I still recommend adding it to the warm liquid with a pinch of sugar to ensure it’s active.

Q: Can I add ginger or other spices to the frosting?
A: Absolutely! A tiny pinch of ground ginger or cardamom in the frosting can be delicious if you want an even stronger chai flavor kick.

I hope you love these Chai Cinnamon Rolls as much as I do. They truly are a little bit of spiced, sweet heaven! Happy Baking!

Chai Cinnamon Rolls

These soft, fluffy Chai Cinnamon Rolls take classic comfort food and infuse it with the warm, spiced embrace of chai tea. Surprisingly simple to make at home, they are packed with incredible flavor and topped with a dreamy cream cheese frosting.

Print Recipe Pin Recipe

Cook Time 20

Servings 12 rolls

Equipment

Saucepan small
Mixing bowl large
Stand Mixer with dough hook (optional)
Rolling Pin
Knife OR Dental floss for cutting rolls
Baking pan 9x13 inch or two smaller
Covering plastic wrap or clean kitchen towel

Ingredients

For the Dough

1.25 cup Whole milk warmed
2 Chai tea bags
2.25 tsp Active dry yeast
7 tsp Granulated white sugar
0.33 cup Honey
2 Eggs room temperature
4.75 cup All-purpose flour
2 tsp Salt
0.5 cup Unsalted butter melted
0.5 tsp Ground ginger for dough
0.5 tsp Ground allspice for dough
0.5 tsp Ground cardamom for dough
0.5 tsp Ground cinnamon for dough
0.5 tsp Ground clove for dough
0.5 tsp Ground nutmeg for dough
1 tbsp Vanilla extract for dough

For the Chai-Spiced Filling

1 cup Unsalted butter softened, for filling
2 cup Lightly packed brown sugar
6 tsp Ground cinnamon for filling
2.75 tsp Ground ginger for filling
0.75 tsp Ground allspice for filling
2 tsp Ground cardamom for filling
pinch Ground cloves for filling
0.75 tsp Ground nutmeg for filling
0.5 tbsp Vanilla extract for filling

For the Cream Cheese Frosting

6 oz Cream cheese softened
0.75 cup Unsalted butter softened, for frosting
0.75 cup Powdered sugar
0.5 cup Heavy cream
0.5 tsp Vanilla extract for frosting

Instructions

Gently warm the whole milk in a small saucepan over medium heat until it's warm to the touch but not simmering (around 105-115°F or 40-46°C). Remove from the heat, add the chai tea bags, and let them steep for about 10-15 minutes. Squeeze out the tea bags and discard them.
In a large mixing bowl (or the bowl of your stand mixer), combine the warmed, infused chai milk, granulated sugar, and honey. Sprinkle the active dry yeast over the top. Give it a gentle stir and let it sit for 5-10 minutes. You'll know it's ready when it gets foamy and bubbly – that means your yeast is alive and happy!
Add the eggs, flour, salt, melted butter, vanilla extract, and all the dough spices (ground ginger, allspice, cardamom, cinnamon, clove, nutmeg) to the yeast mixture. If using a stand mixer, attach the dough hook. Mix on low speed until everything comes together, then increase speed to medium and knead for 8-10 minutes, or until the dough is smooth and elastic. If mixing by hand, stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 10-12 minutes. The dough should be slightly sticky but pull away from your hands.
Lightly grease a clean bowl with oil or cooking spray. Place the dough in the bowl, turning it to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm spot until doubled in size, about 1-1.5 hours. I often like to put it in a slightly warm (turned off) oven.
While the dough is rising, make the filling. In a medium bowl, cream together the softened butter and brown sugar until smooth. Stir in the cinnamon, ginger, allspice, cardamom, cloves, nutmeg, and vanilla extract until well combined. Set aside.
Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, roughly 12x18 inches (or as close as you can get!). Spread the chai-spiced filling evenly over the dough rectangle, leaving a small border along one of the long edges.
Starting from the long edge opposite the border you left plain, tightly roll up the dough into a log. Use a sharp knife or dental floss to cut the log into 12-15 equal-sized rolls.
Arrange the cut rolls in a greased 9x13 inch baking pan or two smaller pans, leaving a little space between each roll. Cover the pan(s) with plastic wrap or a towel and let them rise again in a warm spot for another 30-45 minutes, or until they are puffy and nearly touching.
Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown and baked through. They should be slightly gooey in the center, but not raw dough.
While the rolls are baking or cooling slightly, make the frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the powdered sugar, mixing until combined. Beat in the heavy cream and vanilla extract until the frosting is smooth and spreadable. If it's too thick, add another splash of cream; too thin, add a little more powdered sugar.
Let the cinnamon rolls cool in the pan for about 10-15 minutes before frosting. Spread that glorious cream cheese frosting generously over the warm rolls. Serve immediately and watch them disappear!

Notes

These rolls are best enjoyed warm! Store cooled rolls in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 5 days. Baked and cooled unfrosted or frosted rolls can be frozen for 2-3 months; thaw overnight in the fridge. Reheat in the microwave (15-30 seconds) or low oven (300°F/150°C) for 5-10 minutes.