Chai Cinnamon Rolls

Why You’ll Love This Recipe

I adore these rolls because they’re soft, gooey, and bursting with chai flavor. The bottoms caramelize into a sticky chai sauce, the filling is spiced to warm your senses, and the chai cream cheese frosting finishes them off with tangy sweetness. I find they’re a cozy, irresistible treat that never disappoints.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dough layer

• Whole milk

• Active dry yeast

• Granulated sugar

• All‑purpose flour

• Chai spices: cinnamon, ginger, allspice, nutmeg, cardamom, cloves

• Salt

• Eggs

• Vanilla extract

• Unsalted butter

Chai caramel sauce (for bottoms)

• Heavy cream steeped with chai tea

• Unsalted butter

• Light brown sugar

• Chai spices

• Honey

• Vanilla

• Salt

Chai brown sugar filling

• Unsalted butter

• Light brown sugar

• Chai spices

• Salt

Chai cream cheese frosting

• Unsalted butter

• Cream cheese

• Powdered sugar

• Vanilla

• Chai spices

directions

1. Bloom the yeast & mix dough: I steep yeast in warm milk with sugar until foamy, then mix with flour, spices, salt, eggs, vanilla, and butter. Knead for about 7–10 minutes until smooth.

2. First rise: I place the dough in a greased bowl, cover, and let it rise in a warm spot for 1–1½ hours until doubled.

3. Prepare chai caramel sauce: I steep two chai tea bags in hot heavy cream for 10 minutes. After cooling, I whisk it with butter, brown sugar, honey, vanilla, salt, and spices.

4. Spread in pan: I grease a 9×13‑inch pan and pour the caramel chai sauce over the bottom.

5. Make filling: I mix butter, brown sugar, chai spices, and salt until creamy.

6. Roll the dough: I punch it down, roll into an 18×12‑inch rectangle, and spread the filling evenly.

7. Shape rolls: I tightly roll into a log, trim ends for neat edges, and slice into 12 rolls.

8. Second rise with cream: I arrange rolls atop the caramel sauce, pour room‑temp cream between them, cover, and let rise 1 hour or until doubled.

9. Bake: Preheat oven to 350 °F and bake rolls for 29–32 minutes until golden.

10. Frost: While baking, I whip butter, cream cheese, powdered sugar, vanilla, and spices until fluffy. After rolling cools 10 minutes, I spoon the frosting over the rolls.

Servings and timing

• Makes: 12 rolls

• Prep time: ~1 hour (includes mixing and first proof)

• Proofing time: ~1 hour first rise + ~1 hour second rise ≈ 2 hours

• Bake time: 29–32 minutes

• Total time: ~4 hours

Variations

• Customize spices—boost or reduce any chai spice to suit your taste.

• Use plant‑based milk and butter and vegan cream cheese to make it dairy‑free.

• Double the filling for gooier texture or swirl in chopped nuts for crunch.

• Swap heavy cream for almond or oat milk when pouring between rolls for a lighter base.

storage/reheating

I store leftover rolls in an airtight container in the fridge for up to 3 days. To reheat, I place one on a microwave‑safe plate and warm for about 20 seconds, or warm in a 325 °F oven until heated through. I always add a fresh dab of frosting after reheating for that just‑baked feel.

FAQs

Can I prepare them the day before?

Yes—I often assemble and refrigerate them after slicing and before the second rise. The next morning, I bring them to room temperature, pour in cream, let them proof until doubled, and bake as directed.

Why pour cream between the rolls?

The cream keeps the rolls moist during baking and fosters that gooey caramel bottom—it’s a signature texture element.

What if my dough didn’t rise well?

I check that yeast is fresh, the milk is 110–115 °F, and that the rising spot is draft‑free. Sometimes it simply needs a bit more time—up to 1½ hours.

Can I freeze unbaked or baked rolls?

Absolutely! I freeze either before baking (after shaping) or after baking. When ready, I thaw overnight in the fridge and reheat in the oven.

My caramel bottom hardened after refrigeration—help!

When cold, it firms up—that’s normal. I just warm the reheated roll and drizzle any excess caramel over the top to restore the gooey texture.

Conclusion

These chai cinnamon rolls are a baking ritual I cherish—they’re aromatic, indulgent, and perfect for slow weekend mornings. I love that they can be made ahead and still deliver that warm, spiced, gooey experience that always brings smiles.