Chai Cinnamon Rolls

Few things bring as much joy to a kitchen as the scent of freshly baked cinnamon rolls. Now imagine taking that classic indulgence and infusing it with the deep, aromatic warmth of chai spices—cinnamon, ginger, cardamom, cloves, and nutmeg. These Chai Cinnamon Rolls are everything you love about traditional rolls but elevated with an Indian-inspired twist that makes them extra special.

This recipe was born on a chilly morning when I was craving both a hot cup of chai and something warm and sweet from the oven. I combined the two ideas into one decadent bake—and the result? Gooey rolls with spiced brown sugar filling, a sticky chai caramel base, and the most luscious chai cream cheese frosting.

Why You’ll Love These Chai Cinnamon Rolls

• Fluffy & Moist: The enriched dough is soft, pillowy, and full of flavor.
• Rich Chai Spice: Layers of warming spices add depth and aromatic complexity.
• Decadent Topping: Sticky chai caramel sauce on the bottom and creamy chai frosting on top.
• Perfect for Any Season: Cozy enough for winter, spiced enough for fall, and flavorful enough to enjoy year-round.
• Great for Entertaining: Makes 12 generous rolls—ideal for brunches, holidays, or gifting.

Ingredients

For the Dough

• 1 1/4 cups (300 ml) whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast
• 1 tsp granulated sugar (for blooming)
• 4 3/4 cups (593 g) all-purpose flour
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cardamom
• 1/8 tsp ground cloves
• 1 1/2 tsp salt
• 2 tbsp (25 g) granulated sugar
• 2 eggs, whisked
• 1 tbsp vanilla extract
• 1/2 cup (112 g) unsalted butter, very softened

For the Chai Caramel Sauce

• 1/3 cup (80 ml) heavy cream
• 2 chai tea bags
• 1/2 cup (112 g) unsalted butter, very softened
• 1 cup (220 g) light brown sugar
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 3/4 tsp ground cardamom
• 1/8 tsp ground cloves
• 1/3 cup (116 g) honey
• 1 1/2 tsp vanilla extract
• 1/4 tsp salt

For the Chai Filling

• 1/2 cup (112 g) unsalted butter, very softened
• 1 cup (220 g) light brown sugar
• 1 tbsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/4 cup (60 ml) heavy cream (for pouring between the rolls)

For the Chai Cream Cheese Frosting

• 6 tbsp (84 g) unsalted butter, very softened
• 6 oz (170 g) cream cheese, softened
• 3/4 cup (97 g) powdered sugar
• 1 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground allspice
• 1/8 tsp ground nutmeg
• 1/4 tsp ground cardamom
• Pinch of ground cloves

Instructions

Step 1: Prepare the Dough

1. In a small bowl, bloom the yeast by combining warm milk, yeast, and 1 tsp sugar. Let sit for 10 minutes until foamy.
2. In the bowl of a stand mixer, whisk together flour, chai spices, salt, and sugar.
3. Add the whisked eggs, vanilla extract, and softened butter to the dry ingredients. Pour in the bloomed yeast mixture.
4. Mix with a dough hook on medium speed for 7–10 minutes until the dough forms a smooth ball and pulls away from the sides.
5. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 to 1 ½ hours, or until doubled in size.

Step 2: Make the Chai Caramel Sauce

1. Warm the heavy cream in a small saucepan and steep the chai tea bags for 10 minutes. Let cool.
2. In a bowl, mix butter, brown sugar, spices, honey, vanilla, and salt. Stir in the steeped cream.
3. Grease a 9×13-inch baking dish and spread the caramel mixture over the bottom.

Step 3: Prepare the Filling

In a small bowl, mix softened butter, brown sugar, spices, and salt until well combined.

Step 4: Assemble the Rolls

1. Roll out the risen dough on a floured surface into an 18×12-inch rectangle.
2. Spread the chai filling evenly over the dough.
3. Roll the dough tightly from the long end into a log, trimming the ends.
4. Slice into 12 rolls and place them cut side down in the caramel-lined pan.
5. Pour 1/4 cup of room-temperature heavy cream between the rolls.
6. Cover and let rise for about 1 hour, or until doubled.

Step 5: Bake

Preheat the oven to 350°F. Bake the rolls for 29–32 minutes, or until golden and puffy.

Step 6: Make the Frosting

While the rolls bake, beat the butter and cream cheese until smooth. Add powdered sugar, vanilla, and spices, then beat until fluffy.

Step 7: Frost and Serve

Let the rolls cool for 10 minutes, then spread the frosting over the warm rolls. Serve and enjoy!

Tips & Variations

• Make Ahead: Assemble the rolls and refrigerate overnight. Let rise in the morning before baking.
• Use Loose Chai: Instead of tea bags, steep loose chai spice in the cream and strain before using.
• Vegan Option: Use dairy-free milk, butter, and cream cheese substitutes for a plant-based version.
• Spice Adjustments: Tailor the spice blend to your taste—more ginger for zing, or extra cardamom for a traditional chai note.

Storage

These rolls are best fresh but can be stored covered at room temperature for 1 day or refrigerated for up to 4 days. Reheat gently in the microwave or oven before serving.

Join the Conversation

Have you tried these Chai Cinnamon Rolls? I’d love to see your twist on this cozy, spiced treat! Share your creations with #ChaiCinnamonRolls on social media or drop a comment below. What did you serve them with—coffee, chai, or cocoa?