Chai Cinnamon Rolls

There’s something almost magical about waking up to the warm, inviting scent of chai cinnamon rolls baking in the oven. These rolls aren’t your everyday cinnamon buns—they have this beautiful twist of chai spices tangled into every fluffy layer, making them taste like a hug in pastry form. I’ve fallen head over heels with this recipe because it strikes the perfect balance between traditional cinnamon rolls and the aromatic, cozy warmth of chai masala. If you love cinnamon rolls that are soft, gooey, and bursting with spice, these chai cinnamon rolls will become your new weekend obsession.

Chai Cinnamon Rolls: Why This Recipe Works & Ingredients

• 3 ½ cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 cup whole milk, warmed (about 110°F)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted and slightly cooled
• 2 large eggs
• 1 teaspoon salt
• For the chai spice blend:
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground nutmeg
• 1 cup packed brown sugar (for filling)
• ½ cup unsalted butter, softened (for filling)
• For the glaze:
• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

The magic behind chai cinnamon rolls lies in marrying classic cinnamon roll basics with the warm, complex flavor of chai spices. Using whole milk instead of water in the dough adds richness and helps create a soft, tender crumb. Melting the butter and mixing it with the sugar in the filling creates that sticky, gooey texture classic cinnamon rolls are famous for. And the careful blend of spices—ginger for zing, cardamom for floral notes, and black pepper for warmth—turns a simple roll into an unforgettable treat that brings chai to your taste buds in a new way.

Chai Cinnamon Rolls

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Warm up your mornings with soft flavorful Chai Cinnamon Rolls that blend spicy chai and sweet cinnamon for a perfect treat

• Author: molly
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 rolls
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

3 ½ cups all-purpose flour

1 packet (2 ¼ teaspoons) active dry yeast

1 cup whole milk, warmed (about 110°F)

¼ cup granulated sugar

½ cup unsalted butter, melted and slightly cooled

2 large eggs

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

½ teaspoon ground ginger

½ teaspoon ground cloves

¼ teaspoon ground black pepper

¼ teaspoon ground nutmeg

1 cup packed brown sugar (for filling)

½ cup unsalted butter, softened (for filling)

1 cup powdered sugar (for glaze)

2 tablespoons milk (for glaze)

1 teaspoon vanilla extract (for glaze)

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Instructions

In a large bowl, sprinkle the yeast over the warmed milk and let it sit for 5–10 minutes until foamy. This step wakes up the yeast and ensures your dough rises perfectly.

Add the melted butter, sugar, eggs, salt, and 2 cups of flour to the yeast mixture. Stir to combine. It will look curdled at this stage, but don’t panic, keep mixing!

Gradually add the remaining flour, ½ cup at a time, mixing until a smooth, slightly sticky dough forms. You want it tacky but not overly wet.

Turn the dough out onto a floured surface and knead for 7–10 minutes until smooth and elastic. If the dough is too sticky, dust with a bit more flour, but don’t overdo it or the rolls will turn out dense.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1 ½ hours, or until doubled in size.

While the dough rises, mix the chai spices with brown sugar for the filling.

After the dough has risen, roll it out on a floured surface into a 15×12-inch rectangle.

Spread the softened butter evenly over the dough, then sprinkle the chai sugar mixture on top, making sure to cover every inch.

Starting with the longer edge, tightly roll the dough into a log and pinch the seam to seal it.

Cut the log into 12 equal pieces and place them cut-side up in a greased 9"x13" baking dish.

Cover and let the rolls rise again for 30–45 minutes until puffy.

Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes until golden brown and cooked through.

While baking, whisk together powdered sugar, milk, and vanilla for the glaze.

Once the rolls are out of the oven and slightly cooled, drizzle the glaze generously on top.

Serve warm and prepare for compliments!

Notes

Soft, gooey chai cinnamon rolls infused with a warm blend of chai spices like cardamom, ginger, cloves, and black pepper. A cozy twist on traditional cinnamon rolls perfect for weekend baking.

Chai Cinnamon Rolls: Step-by-Step Instructions

1. In a large bowl, sprinkle the yeast over the warmed milk and let it sit for 5–10 minutes until foamy. This step wakes up the yeast and ensures your dough rises perfectly.
2. Add the melted butter, sugar, eggs, salt, and 2 cups of flour to the yeast mixture. Stir to combine. It will look curdled at this stage, but don’t panic, keep mixing!
3. Gradually add the remaining flour, ½ cup at a time, mixing until a smooth, slightly sticky dough forms. You want it tacky but not overly wet.
4. Turn the dough out onto a floured surface and knead for 7–10 minutes until smooth and elastic. If the dough is too sticky, dust with a bit more flour, but don’t overdo it or the rolls will turn out dense.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1 ½ hours, or until doubled in size.
6. While the dough rises, mix the chai spices with brown sugar for the filling.
7. After the dough has risen, roll it out on a floured surface into a 15×12-inch rectangle.
8. Spread the softened butter evenly over the dough, then sprinkle the chai sugar mixture on top, making sure to cover every inch.
9. Starting with the longer edge, tightly roll the dough into a log and pinch the seam to seal it.
10. Cut the log into 12 equal pieces and place them cut-side up in a greased 9″x13″ baking dish.
11. Cover and let the rolls rise again for 30–45 minutes until puffy.
12. Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes until golden brown and cooked through.
13. While baking, whisk together powdered sugar, milk, and vanilla for the glaze.
14. Once the rolls are out of the oven and slightly cooled, drizzle the glaze generously on top.
15. Serve warm and prepare for compliments!

Chai Cinnamon Rolls: Tips for Success

• Keep your yeast happy: Make sure your milk isn’t too hot or too cold when activating yeast. Around 110°F is perfect—too hot and you kill the yeast, too cold and it won’t activate well.
• Don’t skip the double rise: Letting the dough rise twice is key to fluffy, tender rolls that practically melt in your mouth.
• Roll tightly, but be gentle: When rolling out the dough and spreading the filling, don’t press too hard or the spices and sugar might leak out while baking.
• Softened butter makes a difference: For the filling, butter should be soft enough to spread but NOT melted. This helps it create that luscious sticky texture as it bakes.
• Fresh spices are a must: Chai is all about the layers of aroma. Use freshly ground spices if you can, to get the most vibrant flavor.

Chai Cinnamon Rolls: Storage & Reheating

If you happen to have any of these chai cinnamon rolls left (rare, trust me), store them in an airtight container at room temperature for up to two days. They’re best eaten fresh, but they still taste good the next day.

To revive the softness when reheating, pop them in the microwave for about 15–20 seconds or warm them in the oven at 300°F for 5–7 minutes, covered loosely with foil. Avoid microwaving for too long or they’ll dry out. You want that just-baked softness back in full swing.

Chai Cinnamon Rolls: FAQ

Can I make chai cinnamon rolls ahead of time?

Yes! You can prepare the rolls up through the second rise, cover them tightly, and refrigerate overnight. When ready to bake, take them out for 30 minutes to come to room temperature and then bake as usual. This makes morning baking super easy.

Can I use instant yeast instead of active dry yeast?

You can, but you’ll need less and should add it directly to the dry ingredients. Also, skip the initial proofing step with warm milk. Instant yeast works faster, so keep an eye on the rising times.

Is there a dairy-free substitution for the milk and butter?

Absolutely! Use a plant-based milk like almond or oat milk for the dough and filling. For butter, coconut oil or vegan butter spreads work well, but keep in mind the flavor and texture might be slightly different.

Can I freeze chai cinnamon rolls?

Yes, both before and after baking. To freeze before baking, after shaping the rolls, place them on a baking sheet until firm, then transfer to a freezer bag. When ready to bake, thaw overnight and bake as usual. For leftovers, wrap tightly and freeze, then reheat gently.

What makes chai cinnamon rolls different from regular cinnamon rolls?

The spice blend. While regular cinnamon rolls rely mostly on cinnamon, chai cinnamon rolls feature a mix of warming chai spices like cardamom, ginger, cloves, and black pepper, which layer in complex flavors that feel warmly exotic and comforting.

Nutritional Information

Estimated per roll (based on 12 rolls):

• Calories: 320
• Fat: 12g
• Protein: 5g
• Carbohydrates: 48g
• Sugar: 20g

Please note these are rough estimates and can vary based on exact ingredients and portion sizes.

Enjoy Your Chai Cinnamon Rolls

There’s something incredibly satisfying about homemade chai cinnamon rolls—how the warm spice mix unfolds with every bite and the soft, pillowy rolls practically melt your troubles away. I hope this recipe brings that same cozy joy to your kitchen. Give it a try, and let me know how your first batch turns out. Don’t hesitate to leave a comment or rate the recipe—I read every one and love hearing from fellow chai lovers. Happy baking!