Chai Cinnamon Rolls

These Chai Cinnamon Rolls are a spiced, cozy twist on the classic breakfast pastry soft, fluffy rolls infused with the warm flavors of chai spices and topped with a creamy chai glaze. Every bite delivers a swirl of buttery sweetness, aromatic spice, and melt-in-your-mouth indulgence.

Perfect for chilly mornings, festive brunches, or holiday gatherings, these rolls fill your kitchen with the comforting aroma of cinnamon, cardamom, and cloves. The secret to their irresistible texture? A splash of cream over the unbaked rolls before baking it gives them that signature gooey, bakery-style richness you’ll crave all season long.

Why You’ll Love This Chai Cinnamon Rolls

Chai Cinnamon Rolls take the comfort of classic cinnamon rolls and weave in the irresistible fragrance of chai spices. They’re pillowy soft, perfectly sweet, and layered with aromatic flavor in every swirl. The cream-pour technique keeps them luxuriously gooey, and the chai glaze adds a delicate spiced finish.

They’re festive, cozy, and guaranteed to impress a timeless treat for holiday mornings or any time you want to turn an ordinary day into something special.

Ingredients

For the Dough

• 1 cup warm milk (115°F), 8 ounces
• 2½ teaspoons instant dry yeast (7 grams)
• 2 large eggs, room temperature
• ½ cup salted butter, very soft (almost melted), 4 ounces
• 1 teaspoon chai spice mix (2 grams)
• ½ cup granulated sugar (100 grams)
• 4 cups bread flour (plus up to ½ cup more if needed), 520 grams
• 1 teaspoon salt (6 grams)

For the Filling

• ¾ cup salted butter, melted (6 ounces)
• 1½ cups packed brown sugar (300 grams)
• 3 tablespoons chai spice mix (24 grams)

For Topping the Unbaked Rolls

• ½ cup heavy cream (4 ounces)

For the Glaze

• 2 cups powdered sugar (260 grams)
• ½ teaspoon vanilla extract (2 grams)
• 3–4 tablespoons strongly brewed chai tea (1–2 ounces)

Step-by-Step Method

Step 1: Prepare the dough

In the bowl of a stand mixer, combine the warm milk and yeast. Let it sit for about 5 minutes until slightly foamy.

Add the eggs, softened butter, sugar, chai spice mix, and salt. Using the dough hook attachment, start mixing on low speed. Gradually add in 4 cups of bread flour until a soft, slightly sticky dough forms.

If the dough feels too wet, add up to ½ cup more flour, a little at a time, until it pulls away cleanly from the sides of the bowl but still feels soft and stretchy.

Knead in the mixer for 6–8 minutes (or by hand for 10 minutes) until smooth and elastic.

Step 2: First rise

Lightly oil or butter a large bowl. Transfer the dough to it, cover loosely with plastic wrap or a damp towel, and let rise in a warm spot for about 1 hour or until doubled in size.

Step 3: Make the filling

In a small bowl, stir together the melted butter, brown sugar, and chai spice mix. The mixture should resemble a thick, sugary paste.

Step 4: Roll out the dough

Once the dough has doubled, punch it down gently to release the air. Roll it out on a lightly floured surface into a large rectangle, roughly 12×18 inches in size.

Step 5: Add the filling

Spread the chai-spiced butter mixture evenly over the rolled-out dough using a spatula or the back of a spoon, making sure to reach all the edges for even coating.

Step 6: Shape the rolls

Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut into 12 even rolls.

Place the rolls into a greased 9×13-inch baking dish, spacing them evenly.

Step 7: Second rise

Cover the dish again and let the rolls rise for 30–45 minutes, until puffy and almost doubled in size.

Step 8: Add cream and bake

Preheat your oven to 350°F (175°C). Just before baking, pour the heavy cream evenly over the tops of the risen rolls. This helps the rolls bake up ultra-soft and gooey in the center.

Bake for 25–30 minutes, until golden brown on top and cooked through in the middle.

Let the rolls cool for 10 minutes while you prepare the glaze.

Step 9: Make the chai glaze

In a mixing bowl, whisk together the powdered sugar, vanilla extract, and 3 tablespoons of brewed chai tea. Add an extra tablespoon of chai tea if needed for a thinner consistency. The glaze should be smooth and pourable, not runny.

Step 10: Glaze and serve

Drizzle the glaze generously over the warm cinnamon rolls. Let it melt into the soft swirls before serving. Enjoy warm with a cup of chai or coffee.

Expert Tips for Success

• Warm, not hot milk: The milk should be around 115°F warm enough to activate yeast but not so hot it kills it.

• Rest for flavor: Let the dough rise slowly for the best texture and flavor. You can even refrigerate overnight after the first rise.

• Don’t skimp on chai spice: This is what gives the rolls their signature aroma and warmth.

• Use bread flour: Its higher protein content gives these rolls their fluffy, bake-shop texture.

• That heavy cream trick: Pouring cream over the rolls before baking ensures the centers stay soft, tender, and irresistibly gooey.

Tasty Variations to Try

• Frosting swap: Replace the glaze with cream cheese frosting for a richer finish.

• Extra spiced: Add ground ginger, nutmeg, or cardamom to the filling for more complexity.

• Maple chai rolls: Replace the glaze with a maple syrup glaze and sprinkle lightly with cinnamon sugar.

• Holiday version: Add dried cranberries or toasted pecans to the filling for extra texture and festive flavor.

• Overnight option: Assemble the rolls, cover tightly, and refrigerate overnight. Let them come to room temperature for 45 minutes before baking in the morning.

Serving Ideas

• Holiday brunch centerpiece: Serve warm from the baking dish with extra chai lattes or spiced coffee.

• Festive breakfast: Pair with scrambled eggs, fruit salad, and mimosas for a full brunch spread.

• Winter treat: Enjoy one warm roll with a generous drizzle of icing on snowy mornings.

• Gift idea: Package a batch in a baking dish tied with ribbon as a homemade holiday gift.

• Dessert twist: Add a scoop of vanilla ice cream for a decadent post-dinner treat.

Frequently Asked Questions

Can I make these without a stand mixer?

Yes! Mix by hand with a wooden spoon, then knead the dough on a floured surface until smooth and elastic about 10 minutes.

What if I only have active dry yeast?

Dissolve it in the warm milk for 10 minutes until foamy before adding the other ingredients.

How can I store leftovers?

Store baked rolls in an airtight container at room temperature for up to 2 days or in the fridge for 4–5 days. Reheat in the microwave for 15 seconds to make them soft again.

Can I freeze them?

Yes! Freeze baked, unglazed rolls for up to 2 months. Warm them up in the oven at 300°F (150°C), then glaze before serving.

What makes these different from regular cinnamon rolls?

The chai spice blend adds layers of cardamom, cinnamon, cloves, and ginger that create a cozy, aromatic twist on the classic recipe. Combined with the cream pour-over technique, you get an intensely flavorful, soft, and gooey result.

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