If you’re craving a cozy treat that wraps you up in a warm, spiced hug, these Chai Cinnamon Rolls are exactly what you need. Imagine fluffy, tender dough swirled with a blend of cinnamon, cardamom, ginger, and more—all draped in a chai-spiked glaze that makes every bite sing. Whether you’re looking to impress at brunch or just want a day-brightening breakfast, Chai Cinnamon Rolls are a surefire way to make any morning special.
Ingredients You’ll Need
The magic of Chai Cinnamon Rolls comes from a handful of pantry staples, each playing a key role in bringing out the bold, comforting flavors and that irresistible pillowy texture. Here’s what you’ll need, along with why every ingredient matters:
- All-purpose flour: The sturdy base that builds soft, tender rolls with just the right amount of chew.
- Granulated sugar: Adds a hint of sweetness to the dough without overpowering the spices.
- Instant yeast: Makes the rolls rise beautifully, so they’re light and fluffy instead of dense.
- Salt: Enhances flavor and balances the sweetness in every layer.
- Whole milk, warmed: The secret to a rich, tender crumb—plus, it helps activate the yeast.
- Unsalted butter (melted and softened): Essential for both the dough and the filling, it lends richness and that mouthwatering, buttery finish.
- Large egg, room temperature: Binds the dough and adds extra fluffiness.
- Brown sugar, packed: The deep, caramel notes in the filling come from this ingredient—don’t skimp!
- Ground cinnamon: The classic spice that’s front and center in every swirl.
- Ground cardamom: Adds a floral, peppery note essential for chai-inspired flavor.
- Ground ginger: Brings gentle warmth and depth to the spice blend.
- Ground cloves: Just a touch packs a punch, giving the rolls that unmistakable chai aroma.
- Ground nutmeg: For a subtle nutty sweetness that rounds out the spice mix.
- Vanilla extract: Used in both filling and glaze, it ties everything together with a creamy, aromatic note.
- Powdered sugar: The base of the dreamy, drizzly glaze.
- Strong brewed chai tea (cooled): Infuses the glaze with bold chai flavor—use extra-strong for even more punch.
- Pinch of cinnamon: Because you can never have too much cinnamon in your Chai Cinnamon Rolls!
How to Make Chai Cinnamon Rolls
Step 1: Make the Dough
Start by mixing the flour, sugar, instant yeast, and salt in a large bowl. In a separate bowl, whisk together the warmed milk, melted butter, and egg until smooth. Pour the wet ingredients into the dry and mix until you see a shaggy dough form—it will look a little rough, but that’s perfect. Knead by hand or with a stand mixer for 6 to 8 minutes, until the dough is smooth, elastic, and just a bit tacky. Transfer to a greased bowl, cover, and let rise in a warm spot until doubled—about 1 to 1.5 hours. This is where the magic happens and your Chai Cinnamon Rolls start to take shape!
Step 2: Prepare the Filling
While the dough rises, mix up the filling. Combine softened butter, brown sugar, cinnamon, cardamom, ginger, cloves, nutmeg, and vanilla extract in a bowl. Stir until it forms a thick, spiced paste. This blend is what sets these Chai Cinnamon Rolls apart from the classic—you’re layering in all the aromatic flavor of your favorite chai latte.
Step 3: Roll and Fill
Once your dough has puffed up, turn it out onto a floured surface. Roll it into a generous 12×18-inch rectangle. Spread the spiced butter filling all the way to the edges, making sure every square inch is covered. Starting from the long side, roll the dough up tightly into a log. Use a sharp knife or dental floss to slice into 12 even rolls—this way, every bite is a perfect swirl of spiced goodness.
Step 4: Second Rise
Arrange your cut rolls in a greased 9×13-inch baking dish, cover, and let them rise for another 30 to 45 minutes. They should look puffy and fill out the pan. This second rise gives Chai Cinnamon Rolls that signature lightness and helps the layers stay distinct and beautiful.
Step 5: Bake
Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, until they’re golden brown and your kitchen smells like a chai bakery. Let them cool slightly before glazing—patience pays off here, so the glaze doesn’t just melt away.
Step 6: Make the Chai Glaze
Whisk together the powdered sugar, cooled chai tea, vanilla extract, and a pinch of cinnamon until you get a pourable glaze. If you love extra-strong chai flavor, brew your tea with two bags and use that for the glaze. Drizzle generously over the rolls while they’re still warm but not hot, letting it sink into every nook and cranny.
How to Serve Chai Cinnamon Rolls
Garnishes
For an extra flourish, sprinkle your Chai Cinnamon Rolls with a dusting of ground cinnamon, a pinch of cardamom, or even a handful of chopped toasted pecans. If you really want to impress, add a few curls of orange zest or a light drizzle of honey right before serving. It’s all about adding a finishing touch that makes these rolls look as good as they taste.
Side Dishes
Pair your Chai Cinnamon Rolls with a creamy chai latte, a steaming mug of black coffee, or a tall glass of cold milk. For a brunch spread, fresh fruit salad or a simple yogurt parfait balances out the sweetness and spice, making for a satisfying, well-rounded meal.
Creative Ways to Present
Serve the rolls straight from the baking dish for a family-style, help-yourself vibe, or plate them individually with a swirl of extra glaze and a sprinkle of spice. You can even slice them in half and fill with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert twist. Chai Cinnamon Rolls are as versatile as they are delicious!
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, keep your Chai Cinnamon Rolls covered at room temperature for up to two days, or refrigerate for up to five days. Simply wrap them tightly or store in an airtight container to keep them soft and fresh.
Freezing
Chai Cinnamon Rolls freeze beautifully! Once baked and cooled (but before glazing), wrap them individually or as a batch in plastic wrap and foil. Freeze for up to three months. When you’re ready, thaw overnight in the fridge, then warm and glaze just before serving for that fresh-baked taste.
Reheating
To recapture that just-baked magic, reheat individual rolls in the microwave for 15 to 20 seconds, or warm a whole batch in a low oven (around 300°F) for 10 to 15 minutes. Add a little extra glaze if you like—the rolls will soak it right up!
FAQs
Can I make Chai Cinnamon Rolls the night before?
Absolutely! Prepare the rolls up to the second rise, cover tightly, and refrigerate overnight. In the morning, let them come to room temperature and finish rising for about 30 minutes before baking as usual.
How can I make the chai flavor even stronger?
For bold chai flavor, steep two tea bags in just 1/4 cup hot water for the glaze, or even add a pinch of extra ground cardamom and ginger to the filling. You can also sprinkle a bit of chai spice on top before baking.
Can I use non-dairy milk and butter?
Yes, you can swap in your favorite plant-based milk and vegan butter. The rolls will still be soft, fluffy, and rich with chai spices—just make sure your substitutes are unsweetened and unflavored for best results.
What’s the best way to slice the rolls cleanly?
Dental floss is a pro trick! Slide a long piece under the log of dough, cross the ends over the top, and pull to slice. This keeps the rolls perfectly round and prevents the filling from squishing out.
Can I prepare the glaze in advance?
Definitely. Make the chai glaze a day ahead and store in the fridge. Give it a good whisk before drizzling over your Chai Cinnamon Rolls, and add a splash of chai tea if it thickens up too much.
Final Thoughts
Give these Chai Cinnamon Rolls a try the next time you want to fill your kitchen with the cozy aroma of spices and fresh-baked bread. They’re the perfect treat for sharing with friends, spoiling your family, or just savoring with a cup of tea. I can’t wait for you to experience all the warm, spiced goodness in every bite!
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Chai Cinnamon Rolls Recipe
- Prep Time: 30 minutes (plus 1.5 to 2 hours rising time)
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 rolls 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chai Cinnamon Rolls offer a warm, spiced twist on the classic sweet rolls, infused with aromatic chai spices like cardamom, ginger, and cloves in the filling and topped with a luscious chai glaze. Perfect for breakfast or dessert, they bring cozy fall flavors to your table with a soft, fluffy texture and a deliciously sweet finish.
Ingredients
For the Dough:
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 3/4 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
For the Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
For the Chai Glaze:
- 1 1/4 cups powdered sugar
- 2 tablespoons strong brewed chai tea (cooled)
- 1/2 teaspoon vanilla extract
- Pinch of cinnamon
Instructions
- Make the Dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. In a separate bowl, whisk together the warm whole milk, melted unsalted butter, and room temperature egg. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Knead the dough by hand or with a stand mixer for 6 to 8 minutes until it becomes smooth and elastic. Transfer the dough to a greased bowl, cover it, and let it rise in a warm spot for 1 to 1 1/2 hours, or until it doubles in size.
- Prepare the Filling and Shape Rolls: While the dough is rising, prepare the filling by mixing softened unsalted butter, packed brown sugar, ground cinnamon, ground cardamom, ground ginger, ground cloves, ground nutmeg, and vanilla extract in a bowl until well combined. Once the dough has risen, roll it out on a floured surface into a 12×18-inch rectangle. Spread the prepared filling evenly over the rolled dough. Starting at the long edge, tightly roll the dough into a log. Slice the log into 12 even rolls and place them into a greased 9×13-inch baking dish. Cover and let rise for an additional 30 to 45 minutes, or until the rolls are puffy.
- Bake and Glaze: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, or until golden brown on top. While the rolls bake, prepare the chai glaze by whisking together powdered sugar, cooled strong brewed chai tea, vanilla extract, and a pinch of cinnamon until smooth. Once the rolls are slightly cooled, drizzle the glaze generously over them before serving.
Notes
- For a more intense chai flavor, steep 2 tea bags in 1/4 cup boiling water and use this concentrated chai tea for the glaze instead of plain brewed chai.
- You can prepare the cinnamon rolls the night before by completing the shaping step and refrigerating them; then bake fresh in the morning.
- Store leftover cinnamon rolls covered at room temperature for 1 to 2 days or refrigerate for up to 5 days to keep them fresh.
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
