Soft, fluffy Chai Cinnamon Rolls infused with warm chai spices and topped with creamy glaze—perfect for cozy mornings and sweet cravings.

Why You’ll Love This Recipe

Warm, cozy flavor: The chai-spiced filling adds a unique and aromatic twist.
Fluffy and soft: The dough yields a tender, pull-apart texture.

Perfect for any time of day: Serve for breakfast, brunch, or a sweet snack.
Customizable: Adjust the spice levels or add mix-ins like nuts or raisins.
Crowd-pleaser: These rolls are beautiful and delicious—great for gatherings or gifts.

Ingredients

1 cup warm milk (about 110°F / 43°C)
2 ¼ teaspoons (one packet) active dry yeast
¼ cup granulated sugar

¼ cup melted butter, plus extra for brushing
1 large egg
3 cups all-purpose flour

1 teaspoon salt

For the chai-spiced filling:

½ cup soft butter

½ cup brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground cardamom

½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground black pepper

½ teaspoon ground nutmeg

For the glaze:

1 cup powdered sugar

2–3 tablespoons strong brewed chai tea, cooled

Directions

In a small bowl, whisk together warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
In a large bowl, mix melted butter, remaining sugar, egg, and salt. Add the yeast mixture.

Gradually stir in the flour until a soft dough forms.
Turn out onto a floured surface and knead for 5 minutes until smooth and elastic.
Transfer to a greased bowl, cover, and let rise for 1 hour, or until doubled in size.

Prepare the filling by mixing butter, brown sugar, and chai spices until smooth.
Roll the dough into a 12×18-inch rectangle. Spread the filling evenly across the surface.
Roll tightly from the long side into a log. Pinch the seam to seal.

Slice into 12 rolls and place in a greased 9×13-inch baking pan. Cover and let rise 30–45 minutes.
Preheat oven to 350°F (175°C). Bake for 20–25 minutes until golden brown.
Whisk together powdered sugar and brewed chai tea until smooth.

Drizzle glaze over warm rolls and serve.

Servings and Timing

Servings: 12 rolls
Prep Time: 20 minutes

Cook Time: 25 minutes
Total Time: 1 hour 55 minutes
Calories: ≈ 320 kcal per roll

Variations

Add-ins: Mix chopped nuts or raisins into the filling.
Cream cheese glaze: Replace chai glaze with a tangy cream cheese frosting.
Stronger spice: Increase the cardamom or ginger for a bolder chai flavor.

Vegan: Use plant-based milk, butter, and an egg replacer.
Orange twist: Add orange zest to the filling for a citrusy contrast.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze unglazed rolls for up to 2 months. Thaw and warm before glazing.
Reheat: Microwave individual rolls for 15–20 seconds or warm in the oven at 300°F for 10 minutes.

FAQs

Can I prepare these rolls the night before?

Yes, shape the rolls, place them in the pan, cover, and refrigerate overnight. Let them sit at room temperature for 30–45 minutes before baking.

What’s the best tea for the glaze?

Use strong-brewed black chai tea for bold flavor. You can also use a concentrate for extra intensity.

Can I use instant yeast instead?

Yes, you can skip the proofing step and mix it directly with the dry ingredients.

How do I know when the rolls are done baking?

They should be golden brown and an internal temperature of about 190°F (88°C).

What can I substitute for cardamom?

If you don’t have cardamom, use a little extra cinnamon or a pinch of allspice or nutmeg.

Can I make mini chai cinnamon rolls?

Absolutely—cut the log into 24 smaller pieces and reduce baking time by about 5 minutes.

Why did my rolls come out dense?

This could be due to under-kneading, expired yeast, or insufficient rising time. Make sure your dough is smooth and doubled before shaping.

Can I double the recipe?

Yes, just ensure you have a large enough bowl and pans. You may need to bake in batches.

Can I use whole wheat flour?

Yes, but for best texture, use half whole wheat and half all-purpose flour.

What’s the best way to drizzle the glaze?

Use a spoon or a piping bag for more control, especially if you want a neat, uniform look.

Conclusion

Chai Cinnamon Rolls bring a warm, spicy twist to a beloved classic, making them perfect for cozy mornings or anytime you crave something sweet and special. With their tender dough, aromatic filling, and delightful glaze, they’re sure to become a seasonal favorite—or an anytime indulgence.

Love Warm Spices? Try These Too

If you enjoyed the warm, spiced aroma of these Chai Cinnamon Rolls, you’ll definitely want to try our Cinnamon Roll Banana Bread — a cozy blend of sweet banana and cinnamon swirl. For a seasonal twist, the Pumpkin Cream Cheese Swirl Loaf brings the comforting flavor of fall spices to your table. Craving more apple and spice? Check out the Apple Fritter Bread for a tender loaf packed with fruity chunks. Our Cinnamon Sugar Donut Muffins make a perfect grab-and-go option. And for a classic treat with a twist, the Caramel Apple Poke Cake layers fall flavors in every bite.

Chai Cinnamon Rolls

Author: Chef Clara
Total Time: 1 hour 55 minutes
Yield: 12 rolls

Diet: Vegetarian

Print Recipe

Description

Soft, spiced cinnamon rolls infused with warm chai flavors—perfect for a cozy breakfast or tea-time treat.

Ingredients

1 cup warm milk (about 110°F / 43°C)

2 ¼ teaspoons (one packet) active dry yeast
¼ cup granulated sugar
¼ cup melted butter, plus extra for brushing

1 large egg
3 cups all-purpose flour
1 teaspoon salt

For the chai-spiced filling:
½ cup soft butter
½ cup brown sugar

1 tablespoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground ginger

½ teaspoon ground cloves
½ teaspoon ground black pepper
½ teaspoon ground nutmeg

For the glaze:
1 cup powdered sugar
2–3 tablespoons strong brewed chai tea, cooled

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Instructions

In a small bowl, whisk together the warm milk, yeast, and a pinch of sugar. Let stand for 5–10 minutes until bubbly.
In a large bowl, combine melted butter, remaining sugar, egg, and salt. Stir in the yeast mixture. Gradually mix in flour until it forms a soft dough.

Turn dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise 1 hour until doubled.
Meanwhile, prepare the filling: cream together the softened butter, brown sugar, and chai spices until well combined.
Roll dough into a 12×18-inch rectangle on a floured surface. Spread the chai-spiced filling evenly over the dough.

Starting from the long edge, roll up tightly into a log. Pinch the seam to seal.
Slice into 12 even rolls and place cut-side up in a greased 9×13-inch baking pan. Cover and let rise another 30–45 minutes until puffy.
Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes, until golden brown.

While rolls bake, whisk together powdered sugar and brewed chai to a smooth glaze.
Drizzle glaze over warm rolls before serving.

Notes

Ensure milk is warm but not hot to activate the yeast properly.

Use strong brewed chai for a more pronounced flavor in the glaze.
Rolls can be prepped the night before and baked fresh in the morning.

Prep Time: 20 minutes

Cook Time: 25 minutes
Category: Breakfast
Method: Baking

Cuisine: Fusion