I still remember the moment I realized Chai Cinnamon Rolls could be my go-to treat without any guilt trip attached. It was a lazy Sunday afternoon, and my kitchen smelled like a cozy café thanks to chai spices filling the air. I was craving something sweet but didn’t want to toss all my good intentions out the window. So, I set out to create a cinnamon roll recipe with chai that felt like a warm hug – comforting yet nourishing.
What makes these Chai Cinnamon Rolls special is how they blend familiar cinnamon swirl goodness with that magical chai spice mix we all love: cardamom, cloves, cinnamon, and a hint of ginger. I often make this recipe for friends who expect indulgent bakery treats, and they’re always amazed at how these chai tea cinnamon pastries taste rich but don’t leave you feeling weighed down.
This recipe fits perfectly with my balanced approach to eating. I believe food should bring joy and fuel you without any stress or complicated rules. These spiced chai rolls do exactly that—they’re an everyday treat I’m happy to enjoy alongside a cup of coffee or tea without overthinking portions or ingredients.
If you’re a fellow home cook looking for simple ways to bring nourishing treats into your kitchen with zero pressure, stick around. I’m excited to share everything I’ve learned about crafting these chai cinnamon rolls—plus some fun serving ideas and kitchen tips that’ll make the process a breeze.
By the way, if you want a fluffier take on chai cinnamon buns, check out this recipe for fluffy Chai Cinnamon Rolls with Espresso Cream Cheese Icing over at Plays Well With Butter. It’s a delicious twist that pairs beautifully if you’re looking to switch things up!
What You’ll Need:
Here’s the ingredient list for making your own chai cinnamon rolls at home. I keep it straightforward because good food doesn’t have to be complicated.
- 2 ¼ teaspoons active dry yeast (one packet)
- 1 cup warm milk (about 110°F) – No stress if you don’t have dairy; almond or oat milk work great here.
- ¼ cup granulated sugar
- 3 tablespoons unsalted butter, melted (or coconut oil for a dairy-free option)
- 1 large egg, room temperature
- 3 ½ cups all-purpose flour (feel free to swap half for whole wheat for more fiber)
- ½ teaspoon salt
- 1 tablespoon chai spice blend (you can grab a premixed chai spice at the store or DIY with cinnamon, cardamom, ginger, cloves, and nutmeg)
- ½ cup brown sugar (packed)
- 3 tablespoons unsalted butter, softened for the filling
- 1 teaspoon ground cinnamon
Ingredient tips: You can find warm spices like cinnamon and cardamom easily in the baking aisle. The chai spice blend I use keeps costs low by combining pantry staples rather than buying fancy mixes. Plus, making your own blend means you can control the flavors to your taste.
For leftovers, these chai infused cinnamon rolls store well in an airtight container at room temperature for 2 days or freeze up to a month. Gently rewarm before serving — I love popping them in the toaster oven for a few minutes.
Let’s Make It Together!
Get ready to roll up your sleeves—we’re diving into making chai cinnamon rolls step by step. In my kitchen, these usually take about 2 to 2 ½ hours from start to finish, including rising time. Pro tip: perfect time to set the table or prep a simple side like fresh fruit or yogurt while the dough rises!
- Activate your yeast: In a small bowl, stir the yeast into the warm milk with a pinch of sugar. Let it sit 5-10 minutes until foamy. This chai cinnamon roll step is where I used to get impatient, but the yeast needs this wake-up call to make the dough fluffy.
- Mix the dough: In a large bowl, combine flour, salt, and 1 tablespoon chai spice blend. In another bowl, whisk sugar, melted butter, and egg. Pour the yeast mixture into the wet ingredients and stir together.
- Combine wet and dry ingredients: Add the flour mixture gradually to the wet mix, stirring until it forms a rough dough. Don’t worry if it looks a bit shaggy—that’s normal for chai tea cinnamon pastries before kneading.
- Knead the dough: Turn it onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If you prefer, use a stand mixer with a dough hook to save some elbow grease.
- Let the dough rise: Place your dough in a greased bowl, cover with a clean towel, and let it rise about 1 to 1 ½ hours or until doubled in size.
- Make the filling: Mix softened butter, brown sugar, cinnamon, and the remaining teaspoon of chai spice. Spread this filling evenly over the rolled-out dough.
- Roll and cut: On a floured surface, roll dough into a 15×10 inch rectangle. Spread filling, then roll it tightly lengthwise. Slice into 12 rolls.
- Second rise: Place rolls into a greased pan, cover, and let them rise 30-45 minutes.
- Bake: Preheat oven to 350°F. Bake the chai spice cinnamon buns for about 25-30 minutes or until golden and cooked through.
By now, your kitchen should smell incredible with all those chai spices awakening memories of cozy afternoons. If you like extras, I often whisk up a simple cream cheese glaze to drizzle over warm chai infused cinnamon rolls — it’s a crowd-pleaser.
How I Love to Serve This!
Chai cinnamon rolls are pure comfort food, but I’ve found some easy serving ideas that make them feel even more nourishing.
I love these spiced chai rolls warm with a big cup of chai tea or coffee. They’re perfect for weekend brunches when I have time to chat and nibble slowly.
For a little extra nourishment, I sometimes serve mine alongside fresh fruit or a bowl of Greek yogurt. The creaminess balances the sweetness and spice, and makes the meal feel complete without extra fuss.
These chai tea cinnamon pastries shine on special mornings or holiday gatherings, too. They’re impressive enough for friends but easy enough that I don’t stress about making something fancy.
If you have leftovers, popping them in the microwave for 20 seconds or warm toaster oven revives them beautifully. Sometimes I split one and layer a little nut butter for an afternoon snack.
Of course, the best part is watching loved ones’ eyes light up when they bite into those soft, spiced chai cinnamon rolls. For more inspiration, here’s a fun cinnamon roll pull-apart wreath recipe over on Just Healthy Bites — it’s a festive way to enjoy similar flavors.
Common Questions Answered
1. Can I make this Chai Cinnamon Rolls ahead? Absolutely! I often prepare the rolls up to the second rise, then cover and refrigerate overnight. In the morning, let them come to room temperature while the oven preheats, then bake as usual. It makes morning magic happen.
2. What if I don’t have all the chai spices? No worries! Cinnamon is the star player, so you can make chai spice cinnamon buns with just cinnamon and maybe a little ginger. It still tastes wonderful and feels like cozy chai vibes.
3. How can I adjust the flavor? I love adding a little extra cardamom for warmth or a pinch of black pepper for a subtle kick. Play around with the spices to find your favorite chai blend for these chai infused cinnamon rolls.
4. Do you recommend any shortcuts? Using a stand mixer to knead saves time and effort, and you can prep the filling while the dough rises. Having everything ready helps this recipe feel manageable on busy days.
5. Can I freeze the dough or baked rolls? Yes, both! Freeze dough rolls before the second rise in a zip-top bag for up to a month. Thaw and let rise before baking. Baked rolls freeze well too—just rewarm gently.
6. Is there a dairy-free option? Totally! Swap milk with almond or oat milk and butter with coconut oil or dairy-free margarine. The chai flavor shines no matter what.
7. What’s the texture like? These chai tea cinnamon pastries are soft, fluffy, and full of spice. They’re not overly sweet, which makes them great for everyday indulgence.
If you want to see another delicious take, MikeBakesNYC’s chai spiced cinnamon rolls recipe is well-loved and offers a slightly different spin.
Final Thoughts
This chai cinnamon rolls recipe has quietly become one of my kitchen favorites—especially on mornings when I want a treat that feels both cozy and nourishing. The balance of chai spices with soft dough hits the perfect note between sweet and spicy without overdoing it.
My favorite chai cinnamon rolls tips:
- Letting the dough rise slowly enhances flavor and texture.
- Don’t skip the second rise; it makes all the difference for fluffy spiced chai rolls.
- Customize your chai spice blend. I often tweak quantities depending on my mood or the season.
Over time, I’ve tried versions with cream cheese icing, nut butter swirl, and even a touch of espresso in the glaze—each brings its own charm. But I keep coming back to the classic chai infused cinnamon rolls because they feel like a warm, familiar hug.
If you’re curious to try something nearby in vibe, these cheeseburger sliders on Hawaiian rolls or Japanese milk bread rolls also bring that same ‘comfort food made simple’ feeling to the table.
I hope you enjoy making these chai cinnamon rolls as much as I do. Remember, it’s not about kitchen perfection—it’s about inviting joy and comfort in your everyday cooking. Happy baking, friend!
For a nifty visual guide to shapes and steps, the In Bloom Bakery’s chai cinnamon rolls tutorial is a beautiful companion to this recipe.
If you want to dive even deeper into warm, spiced simple pleasures, feel free to visit these cozy takes on chai cinnamon rolls:
And of course, whenever you’re craving cinnamon rolls, Just Healthy Bites has some great related recipes like my Cinnamon Roll Pull-Apart Wreath or these Cheeseburger Sliders on Hawaiian Rolls. All the easy, feel-good food you need.
Happy baking and savoring those delicious chai cinnamon rolls!
Chai Cinnamon Rolls
Delight in soft, fluffy cinnamon rolls infused with warm chai spices, perfect for a cozy breakfast or sweet treat any time of day.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 ¼ tsp active dry yeast
- 1 cup warm milk (110°F)
- ½ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
- 4 cups all-purpose flour
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cardamom
- ½ tsp ground cloves
- ¼ tsp ground black pepper
- ½ cup brown sugar, packed
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp whole milk (for icing)
Instructions
- In a large bowl, dissolve yeast in warm milk and let sit for 5 minutes until frothy.
- Add sugar, melted butter, salt, and eggs; whisk to combine.
- Gradually mix in flour until a soft dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
- In a small bowl, combine cinnamon, ginger, cardamom, cloves, black pepper, and brown sugar.
- Roll out dough into a 16×12 inch rectangle. Spread softened cream cheese evenly over the dough.
- Sprinkle chai-spiced brown sugar mixture evenly on top.
- Roll the dough tightly from the long side and cut into 12 equal rolls.
- Place rolls in a greased 9×13 inch baking dish, cover, and let rise for another 30 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown.
- Meanwhile, whisk powdered sugar, vanilla extract, and milk to make icing.
- Drizzle icing over warm rolls before serving.
Notes
For an extra chai kick, sprinkle ground nutmeg into the filling or add a splash of chai concentrate to the icing.