Soft, spiced, and absolutely irresistible, this chai cinnamon rolls recipe will make your kitchen smell like a dream.
There’s something magical about pulling a tray of warm cinnamon rolls out of the oven, especially when those rolls are infused with the cozy spices of a steaming mug of chai. I still remember the first time I tried chai cinnamon rolls, it was a chilly autumn morning, and the scent of cinnamon, cardamom, and ginger wafting through the kitchen instantly made me feel at home. That’s the kind of comfort food I want to share with you today.
This chai cinnamon rolls recipe fits right into that sweet spot between weekend indulgence and homemade celebration. Whether you’re making brunch extra special, planning a holiday breakfast, or just craving something warm and pillowy on a cold day, these rolls hit the mark. They’re made from a soft yeasted dough, filled with a bold chai spice mix, and topped with a creamy glaze. And yes, they’re as good as they sound.
Table of contents
Why These Cinnamon Rolls Work So Well
What sets these chai cinnamon rolls apart from the classic version is the aromatic blend of chai spices that infuse every swirl with warmth. We’re talking about cinnamon, cardamom, cloves, ginger, and a hint of black pepper, all dancing together to give each bite a depth of flavor that regular cinnamon rolls just don’t have. Think of it as your favorite tea latte turned into a gooey pastry.
Beyond the flavor, this recipe uses a rich, slightly sweet dough that stays soft and tender for days. You can even prepare them the night before and bake them fresh in the morning, perfect for brunch gatherings or special occasions.
The recipe also includes room to play. Want to make them dairy-free? Use coconut oil and plant milk. Prefer less sugar? Cut back on the glaze and boost the spice. I’ll walk you through those tweaks later in the article so you can truly make this chai cinnamon roll recipe your own.
Recipe Card
Chai Cinnamon Rolls
Cuisine: AmericanDifficulty: Medium12
servings20
minutes25
minutes310
kcalThese Chai Cinnamon Rolls combine the sweet, spiced flavors of chai tea with soft, fluffy rolls. Perfect for cozy mornings or indulgent treats, they’re aromatic, warm, and irresistibly delicious.
Ingredients
- Dough
3 1/4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 tsp instant yeast
1/2 cup warm milk
1/4 cup unsalted butter, melted
1 tsp salt
2 large eggs
- Filling
1/4 cup unsalted butter, softened
1/2 cup brown sugar
1 tbsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground cloves
1/2 tsp ground ginger
1/4 tsp ground black pepper
1/4 tsp ground allspice
- Icing
1 cup powdered sugar
2 tbsp chai tea (brewed and cooled)
1/2 tsp vanilla extract
Directions
- Prepare the Dough:
In a mixing bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy.
Add melted butter, eggs, and salt. Gradually mix in flour until a soft dough forms.
Knead for 5-7 minutes until smooth. Cover and let it rise for 1-2 hours, or until doubled in size. - Make the Filling:
Mix brown sugar, cinnamon, cardamom, cloves, ginger, black pepper, and allspice in a bowl. Set aside.
Roll out the dough into a rectangle. Spread softened butter over it, and sprinkle the spice mixture evenly. - Roll and Slice:
Starting from the long side, roll the dough tightly into a log. Cut into 12 equal pieces.
Place rolls in a greased baking dish. Cover and let rise for 30-45 minutes. - Bake:
Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes, or until golden brown. - Make the Icing:
Whisk powdered sugar, chai tea, and vanilla extract until smooth. Drizzle over warm rolls.
Notes
- Chai Spice Variation: Adjust the level of spice based on your taste. Add more cardamom for a stronger chai flavor.
- Make-Ahead Option: Prepare the rolls the night before and let them rise in the fridge overnight. Bake fresh in the morning.
- Dairy-Free: Use almond milk and a dairy-free butter substitute.
How to Nail These Rolls Every Time
- Ensure Proper Rising: Let the dough rise in a warm, draft-free area. This helps create light and fluffy rolls.
- Warm, Not Hot Milk: When proofing the yeast, make sure your milk is just warm to the touch (around 100–110°F or 38–43°C). Too hot, and you risk killing the yeast. Too cold, and the dough won’t rise properly.
- Even Spreading: Spread the filling evenly across the dough to ensure each bite has a consistent flavor.
- Perfect Icing: Brew strong chai tea for the icing to infuse more flavor into the glaze.
- Don’t Overbake: The rolls should be just lightly golden. Overbaking can dry them out. If your oven tends to run hot, check them a couple of minutes early.
Sweet Spins: Recipe Variations
1. Vegan Chai Cinnamon Rolls
Going plant-based? No problem! Swap out the butter for vegan butter or refined coconut oil, use unsweetened almond or oat milk, and opt for a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) instead of a regular egg. The chai cinnamon rolls come out just as fluffy and indulgent, with zero dairy involved.
2. Chai Apple Cinnamon Rolls
For an autumn-inspired twist, finely dice one small apple (I love Honeycrisp or Granny Smith) and sauté it with a pat of butter, cinnamon, and a touch of maple syrup. Spread the mixture over the chai sugar filling before rolling. It adds a burst of juicy sweetness and a cozy apple pie feel.
3. Gluten-Free Chai Cinnamon Rolls
With the right flour blend, gluten-free chai cinnamon rolls can be just as pillowy as the original. Use a high-quality 1-to-1 gluten-free flour blend that contains xanthan gum for structure. Note: the dough will be softer and may require shaping in a baking dish rather than rolling tightly.
4. Chai Pumpkin Cinnamon Rolls
This variation is a fall favorite! Mix ½ cup of pumpkin purée into the dough and slightly reduce the milk to compensate for the extra moisture. The pumpkin adds moisture, color, and a touch of earthiness that pairs beautifully with the chai spice mix.
FAQs for Chai Cinnamon Rolls
Yes! Prepare the dough the night before and let it rise in the refrigerator overnight. In the morning, bring to room temperature, bake, and enjoy.
Store in an airtight container at room temperature for up to 3 days. Reheat in the oven or microwave before serving.
Yeast is key for the soft and fluffy texture. However, you can try a biscuit-style dough as a quick alternative, though the texture will be different, more crumbly than soft.
One Last Bite of Chai Cinnamon Rolls
There’s something magical about chai cinnamon rolls. It’s not just the way they fill your kitchen with that warm, spiced aroma or how the icing melts into those soft spirals fresh from the oven. It’s the comforting moment they bring, the pause, the inhale, the slow, sweet bite. That’s why I love making these as a weekend treat or a thoughtful breakfast for friends and family. They feel special, yet they’re simple enough to make from scratch with ingredients you likely already have.
And the best part? This recipe is endlessly adaptable. You can switch up the spices, go dairy-free, or prep them ahead for an effortless morning bake. Once you’ve made these once, they’ll become a go-to recipe, trust me.
For more sweet and soft recipes, check out this delicious snickerdoodle recipe, Churro Cheesecake Recipe and this easy Carrot Cake Tres Leches Recipe!
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