Description
These Chai Cinnamon Rolls combine traditional cinnamon rolls with warm chai spices for a comforting and aromatic twist. Featuring a soft, fluffy dough enriched with chai-infused caramel sauce, spiced filling, and topped with a creamy chai cream cheese frosting, they’re perfect for a cozy breakfast or dessert treat.
Ingredients
Scale
For the Dough
- 1 1/4 cups whole milk, warmed to about 110 degrees F
- 2 1/4 tsp active dry yeast
- 1 tsp granulated white sugar (to bloom the yeast)
- 4 3/4 cups all-purpose flour, spooned and leveled
- 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 granulated white sugar
- 2 eggs, whisked
- 1 tbsp vanilla extract
- 1/2 cup unsalted butter, very softened
For the Chai Caramel Sauce
- 1/3 cup heavy cream
- 2 chai tea bags
- 1/2 cup unsalted butter, very softened
- 1 cup light brown sugar, packed
- 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 honey
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
For the Chai Filling
- 1/2 cup unsalted butter, very softened
- 1 cup light brown sugar, packed
- 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 heavy cream (for pouring in between the rolls)
For the Chai Cream Cheese Frosting
- 6 tbsp unsalted butter, very softened
- 6 oz cream cheese, softened
- 3/4 cup 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 cloves
Instructions
- Bloom the yeast: Mix active dry yeast, 1 tsp sugar, and warmed milk together in a small bowl. Let it sit for 10 minutes until foamy on top, indicating the yeast is activated.
- Prepare dry ingredients: In a large mixing bowl or stand mixer bowl, combine flour, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), salt, and sugar. Whisk briefly to blend.
- Add wet ingredients: To the dry mixture, add whisked eggs, vanilla extract, and softened butter. Mix until just combined.
- Incorporate yeast mixture and knead: Add the foamy yeast mixture to the dough and mix to combine. Switch to a dough hook attachment and knead on medium speed for 10 minutes until the dough pulls away from the bowl, forms a ball, and springs back when gently pressed.
- First rise: Shape dough into a ball, place it in a greased large bowl, and cover with plastic wrap or kitchen towel. Let it rise in a warm spot for 1 1/2 hours until doubled in size.
- Make chai caramel sauce: Heat heavy cream in a small saucepan over low heat until steaming. Steep chai tea bags in the cream for 10 minutes, then remove tea bags and let the cream cool to room temperature. In a medium bowl, mix softened butter, brown sugar, chai spices, honey, vanilla extract, salt, and the chai-infused cream until smooth. Grease a 9×13 inch casserole dish and spread this caramel sauce evenly on the bottom.
- Prepare chai filling: Mix softened butter, brown sugar, chai spices, and salt in a small bowl until well combined.
- Roll out dough: After the first rise, punch down the dough to release air and turn it onto a floured surface. Roll into an 18 x 12 inch rectangle about 1/4 inch thick.
- Apply filling: Spread the chai brown sugar filling evenly over the rolled dough using an offset spatula.
- Form and cut rolls: Roll the dough tightly from the side closest to you into a long log. Trim the ends to even out the log. Slice into 12 rolls about 1 1/2 inches wide using unflavored floss or a sharp knife.
- Arrange rolls and second rise: Place the rolls into the casserole dish over the caramel sauce. Pour room temperature heavy cream in between each roll. Cover with plastic wrap and let proof in a warm place for 1 hour until doubled in size.
- Preheat oven: Preheat the oven to 350 degrees F about 15 minutes before baking.
- Bake rolls: Bake the rolls for 30 minutes or until golden brown and cooked through.
- Make chai cream cheese frosting: While rolls bake, beat softened butter and cream cheese together in a medium bowl with an electric mixer until fluffy. Add powdered sugar, vanilla extract, and chai spices; mix on medium-low speed until incorporated, then beat on high speed until light and fluffy.
- Finish and serve: Let rolls cool for 10 minutes after baking. Spread the chai cream cheese frosting generously over warm rolls and serve fresh.
Notes
- Make sure the milk is warm but not hot to avoid killing the yeast.
- The chai spices can be adjusted more or less depending on your preference.
- Use room temperature butter for easier mixing and better texture.
- If you don’t have chai tea bags, substitute with black tea bags plus extra chai spices.
- Unflavored floss is recommended for slicing rolls cleanly without squashing.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
- Allow rolls to cool slightly before frosting to prevent the frosting from melting completely.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
