Chai-spiced Cinnamon Rolls Recipe

There's something magical about the scent of Chai-Spiced Cinnamon Rolls drifting through the house on a chilly morning. The warm aroma of cardamom, cinnamon, and cloves mingles with the sweet, yeasty dough to create an irresistible invitation to gather around the breakfast table.

this Recipe

I first whipped these up on a lazy Sunday when I had a half-used bag of chai tea and a craving for something cozy. What started as a twist on a classic cinnamon roll quickly became my go-to for weekend brunches, holiday mornings, and anytime I want to spoil someone with a little homemade comfort.

These rolls have all the gooey, fluffy, cinnamon-swirled goodness you love—with an extra layer of spice that takes them over the top. Let’s dig into what makes them so special.

Why You'll Love These Chai-Spiced Cinnamon Rolls

There’s a lot to love about these spiced-up cinnamon rolls, and once you try them, you’ll wonder why you haven’t been baking them this way all along.

First off, they’re a cozy twist on a classic. The addition of chai spices—think cardamom, ginger, cloves, and allspice—gives the rolls a depth of flavor that feels both nostalgic and new. They taste like your favorite cinnamon roll went on a flavorful vacation.

They’re surprisingly simple to make, especially if you prep the dough the night before. Letting it rest in the fridge overnight not only makes for a more manageable morning bake, but also enhances the flavor and texture of the rolls.

These rolls are perfect for sharing. Whether you’re hosting brunch, celebrating a birthday, or just need something special for Sunday morning, this recipe delivers big results without a lot of stress. They look impressive but come together with pantry staples.

And let’s not forget the frosting. A silky chai-spiced cream cheese glaze melts into every crevice of the warm rolls, tying the whole experience together in one swoon-worthy bite.

Ready to start mixing some magic into your mornings? Let’s talk about the ingredients that make it happen.

Ingredients Notes

The beauty of these Chai-Spiced Cinnamon Rolls is in the blend of cozy, aromatic spices and a fluffy, tender dough. Each ingredient brings its own special role to the table.

The flour forms the foundation of the dough. I recommend using all-purpose flour, which yields a soft yet sturdy structure that can hold all that filling without becoming too dense. If you're comfortable with bread flour, you can swap it in for a chewier result.

Whole milk adds richness and moisture to the dough. Warm it slightly before adding it to activate the yeast properly. If you're dairy-free, unsweetened almond or oat milk will work too, though the rolls may be slightly less rich.

Let’s talk about the chai magic. Instead of brewing a cup of tea, this recipe infuses the filling with a blend of ground cinnamon, cardamom, ginger, cloves, and allspice. You can also add a pinch of black pepper for an extra-authentic kick. Feel free to adjust the spice ratios to suit your taste—or even use a pre-made chai spice blend if you're in a pinch.

Brown sugar is the star of the filling, bringing a molasses-like sweetness that pairs perfectly with the warm spices. It melts into the butter to create that signature gooey swirl.

For the frosting, cream cheese is a must. It balances the sweetness with tang, and when whisked with powdered sugar, vanilla, and a touch more chai spice, it becomes the velvety glaze that takes these rolls from great to unforgettable.

You won’t need any special equipment for this recipe—just a large mixing bowl, rolling pin, and a baking dish. A stand mixer with a dough hook can make kneading easier, but a little elbow grease works just as well.

How To Make These Chai-Spiced Cinnamon Rolls

Making these cinnamon rolls from scratch is easier than you might expect, and the results are worth every minute. Let’s walk through it together.

Start by warming your milk until it's just barely warm to the touch—think bath water. Stir in the yeast and a pinch of sugar, then let it sit for about 5-10 minutes until foamy. That’s your sign the yeast is awake and ready to work its magic.

In a large mixing bowl, combine the flour, sugar, salt, and spices. Add the yeast mixture, along with eggs and softened butter. Mix until a soft dough forms. Knead it for about 8-10 minutes until smooth and elastic. You’ll know it’s ready when it springs back slightly when pressed.

Let the dough rise in a greased bowl, covered, until doubled in size—about 1 to 1.5 hours, depending on your kitchen temperature. Once risen, punch it down gently and roll it out into a large rectangle on a floured surface.

Spread a generous layer of softened butter over the dough, then sprinkle with your chai spice sugar mixture. Roll it up tightly from the long side and slice into 12 even rolls. A piece of unflavored dental floss makes super clean cuts!

Arrange the rolls in a buttered baking dish and let them rise again until puffy—another 30-45 minutes. For a make-ahead option, you can cover and refrigerate them at this stage overnight, then bake fresh in the morning.

Bake at 350°F (175°C) for about 25-30 minutes, or until golden brown and set in the center. While they cool slightly, whip up your chai cream cheese glaze and drizzle it over the warm rolls. The glaze should melt into all the nooks and crannies for the perfect gooey finish.

From start to finish, including rising time, you’ll need about 2.5 to 3 hours—but most of that is hands-off. The payoff? Bakery-level cinnamon rolls straight from your own oven.

Storage Options

If you somehow manage to have leftovers, these rolls store beautifully. Simply let them cool to room temperature, then transfer to an airtight container.

On the counter, they’ll keep for up to 2 days, though they’re best enjoyed fresh. For longer storage, refrigerate for up to 5 days—just be sure they’re tightly sealed so they don’t dry out.

Want to freeze them? Absolutely. Once baked and cooled, wrap individual rolls tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to 3 months. Thaw overnight in the fridge before reheating.

To reheat, a quick zap in the microwave (15-20 seconds) will bring back the gooey texture. Or warm them in a low oven (around 300°F) for 10-15 minutes if you prefer a crispier edge.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak and customize. Whether you're working around dietary needs or just want to mix things up, there’s a variation for you.

For a dairy-free version, swap the milk for plant-based alternatives and use vegan butter and cream cheese. The results are still soft, gooey, and full of flavor.

Not a fan of cream cheese? A simple vanilla glaze made with powdered sugar, milk, and a dash of chai spice will still bring plenty of wow-factor.

Add a bit of texture by sprinkling chopped pecans or walnuts over the filling before rolling. The nutty crunch pairs beautifully with the warm spices.

If you're short on time, use store-bought dough—like crescent roll or pizza dough—as a shortcut. It won’t be quite as fluffy, but the spice and filling will still shine.

Feeling adventurous? Try adding a few tablespoons of brewed chai tea to your glaze for an extra boost of flavor. Just reduce the amount of milk to keep the texture right.

However you decide to make them, these chai-spiced cinnamon rolls are all about comfort, creativity, and that unbeatable just-out-of-the-oven warmth. Don’t be afraid to put your own spin on them—you might just discover a new family favorite.

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