Chai Cinnamon Rolls with Chai Caramel Sauce and Cream Cheese Frosting Recipe

Introduction

Chai Cinnamon Rolls bring a delightful twist to a classic favorite with warm chai spices woven through the dough, filling, and frosting. These rolls are soft, fragrant, and topped with a creamy chai-spiced frosting that makes them perfect for breakfast or a cozy treat any time.

Ingredients

• 1 1/4 cups (300 ml) whole milk, warmed to about 110°F
• 2 1/4 tsp active dry yeast
• 1 tsp granulated white sugar (to bloom the yeast)
• 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cardamom
• 1/8 tsp ground cloves
• 1 1/2 tsp salt
• 2 tbsp (25 g) granulated white sugar
• 2 eggs, whisked
• 1 tbsp vanilla extract
• 1/2 cup (112 g) unsalted butter, very softened
• 1/3 cup (80 ml) heavy cream
• 2 chai tea bags
• 1/2 cup (112 g) unsalted butter, very softened (for caramel sauce)
• 1 cup (220 g) light brown sugar, packed (for caramel sauce)
• 1 1/2 tsp ground cinnamon (for caramel sauce)
• 3/4 tsp ground ginger (for caramel sauce)
• 1/4 tsp ground allspice (for caramel sauce)
• 1/4 tsp ground nutmeg (for caramel sauce)
• 3/4 tsp ground cardamom (for caramel sauce)
• 1/8 tsp ground cloves (for caramel sauce)
• 1/3 cup (116 g) honey
• 1 1/2 tsp vanilla extract (for caramel sauce)
• 1/4 tsp salt (for caramel sauce)
• 1/2 cup (112 g) unsalted butter, very softened (for filling)
• 1 cup (220 g) light brown sugar, packed (for filling)
• 1 tbsp ground cinnamon (for filling)
• 1 1/2 tsp ground ginger (for filling)
• 1/2 tsp ground allspice (for filling)
• 1/2 tsp ground nutmeg (for filling)
• 1 tsp ground cardamom (for filling)
• 1/4 tsp ground cloves (for filling)
• 1/4 tsp salt (for filling)
• 1/4 cup (60 ml) heavy cream (for pouring between rolls)
• 6 tbsp (84 g) unsalted butter, very softened (for frosting)
• 6 oz (170 g) cream cheese, softened
• 3/4 cup (97 g) powdered sugar
• 1 1/2 tsp vanilla extract (for frosting)
• 1/2 tsp ground cinnamon (for frosting)
• 1/4 tsp ground ginger (for frosting)
• 1/8 tsp ground allspice (for frosting)
• 1/8 tsp ground nutmeg (for frosting)
• 1/4 tsp ground cardamom (for frosting)
• Pinch of cloves (for frosting)

Instructions

1. Step 1: Bloom the yeast by mixing active dry yeast, 1 tsp sugar, and warmed milk in a bowl. Let it sit for 10 minutes until foamy.
2. Step 2: In a large bowl, whisk together flour, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), salt, and 2 tbsp sugar.
3. Step 3: Add whisked eggs, vanilla extract, and softened butter to the dry ingredients. Mix well.
4. Step 4: Pour in yeast mixture and blend until combined. Switch to a dough hook and knead on medium speed for 7–10 minutes until the dough forms a smooth ball and pulls away from the bowl.
5. Step 5: Shape the dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled.
6. Step 6: For the chai caramel sauce, heat heavy cream in a small saucepan over low heat until steaming. Steep the chai tea bags for 10 minutes, then remove the bags and cool to room temperature.
7. Step 7: Mix softened butter, brown sugar, chai spices, honey, vanilla, salt, and the chai-infused cream until well combined. Spread this evenly in a greased 9×13 inch pan.
8. Step 8: Prepare the filling by combining softened butter, brown sugar, chai spices, and salt in a small bowl.
9. Step 9: Once the dough has risen, punch it down and roll it out on a floured surface into an 18 x 12 inch rectangle about 1/4 inch thick.
10. Step 10: Spread the chai filling evenly over the dough with an offset spatula.
11. Step 11: Roll the dough tightly from the edge closest to you into a log. Trim the ends to make it even. Cut into 12 rolls about 1 1/2 inches wide using floss or a sharp knife.
12. Step 12: Place rolls upright in the pan over the caramel sauce. Pour the remaining heavy cream between each roll. Cover and proof for about 1 hour in a warm place until doubled.
13. Step 13: Preheat the oven to 350°F about 15 minutes before baking.
14. Step 14: Bake the rolls for 29–32 minutes or until golden brown.
15. Step 15: While baking, make the frosting by beating softened butter and cream cheese until fluffy. Add powdered sugar, vanilla, and chai spices. Beat until smooth and fluffy.
16. Step 16: Let the rolls cool for 10 minutes, then spread the chai cream cheese frosting over the warm rolls. Serve immediately.

Tips & Variations

• Use unflavored kitchen floss to cut rolls cleanly without squishing them.
• For a dairy-free option, substitute butter and cream cheese with plant-based alternatives.
• Steeping the tea in cream infuses a subtle chai flavor; don’t skip this step for the best taste.
• Try adding chopped nuts like pecans or walnuts to the filling for extra texture.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven before serving. The rolls also freeze well—wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, after the first rise, you can refrigerate the dough overnight. Bring it to room temperature before shaping and proofing the rolls.

What is the best way to cut cinnamon rolls evenly?

Using unflavored kitchen floss pulled tight around the dough log gives the cleanest cuts without squashing the rolls.

Chai Cinnamon Rolls with Chai Caramel Sauce and Cream Cheese Frosting Recipe

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★★★★★

4.9 from 127 reviews

These Chai Cinnamon Rolls are a delightful twist on classic cinnamon rolls, infused with warm chai spices including cinnamon, ginger, cardamom, and cloves. The dough is soft and fluffy, filled with a spiced brown sugar mixture, and baked atop a sticky chai caramel sauce. Finished with a creamy chai-spiced cream cheese frosting, these rolls are perfect for a cozy breakfast or indulgent dessert.

• Author: rami
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours
• Yield: 12 rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 1 1/4 cups (300 ml) whole milk, warmed to about 110 degrees F
• 2 1/4 tsp active dry yeast
• 1 tsp granulated white sugar (to bloom the yeast)
• 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cardamom
• 1/8 tsp ground cloves
• 1 1/2 tsp salt
• 2 tbsp (25 g) granulated white sugar
• 2 eggs, whisked
• 1 tbsp vanilla extract
• 1/2 cup (112 g) unsalted butter, very softened

Chai Caramel Sauce

• 1/3 cup (80 ml) heavy cream
• 2 chai tea bags
• 1/2 cup (112 g) unsalted butter, very softened
• 1 cup (220 g) light brown sugar, packed
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 3/4 tsp ground cardamom
• 1/8 tsp ground cloves
• 1/3 cup (116 g) honey
• 1 1/2 tsp vanilla extract
• 1/4 tsp salt

Chai Filling

• 1/2 cup (112 g) unsalted butter, very softened
• 1 cup (220 g) light brown sugar, packed
• 1 tbsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/4 cup (60 ml) heavy cream (for pouring in between the rolls)

Chai Cream Cheese Frosting

• 6 tbsp (84 g) unsalted butter, very softened
• 6 oz (170 g) cream cheese, softened
• 3/4 cup (97 g) powdered sugar
• 1 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground allspice
• 1/8 tsp ground nutmeg
• 1/4 tsp ground cardamom
• pinch of cloves

Instructions

1. Bloom the yeast: Combine active dry yeast, sugar, and warm milk (about 110°F) in a small bowl. Let it sit for 10 minutes until foamy on top, indicating the yeast is activated.
2. Mix dry ingredients for dough: In a large bowl of a stand mixer fitted with a whisk attachment, whisk together the flour, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), salt, and sugar until evenly combined.
3. Add wet ingredients: Add the whisked eggs, vanilla extract, and softened butter to the dry ingredients and mix briefly to combine.
4. Combine yeast mixture: Pour in the yeast mixture and mix until incorporated. Switch to the dough hook attachment and knead on medium speed for 7-10 minutes, until the dough pulls away from the bowl edges, forms a smooth ball, and springs back when pressed.
5. First rise: Form the dough into a ball and place it in a large greased bowl. Cover with plastic wrap or a kitchen towel and set in a warm spot (like a turned-off oven with the light on) for 1 to 1 ½ hours, until doubled in size.
6. Prepare chai caramel sauce: Heat the heavy cream in a small saucepan over low heat until steaming (do not boil). Steep the chai tea bags in the cream for 10 minutes, then remove the tea bags and let the cream cool to room temperature.
7. Mix caramel sauce: In a medium bowl, combine softened butter, light brown sugar, chai spices, honey, vanilla extract, and salt. Stir in the cooled chai-infused cream until smooth.
8. Prepare baking dish: Grease a 9×13 inch casserole dish and evenly spread the chai caramel sauce mixture over the bottom.
9. Make chai filling: Mix together the softened butter, brown sugar, chai spices, and salt in a small bowl until blended.
10. Roll out dough: After the first rise, punch down the dough to release air. On a lightly floured surface, roll it into an 18 x 12 inch rectangle about 1/4 inch thick.
11. Spread filling: Evenly spread the chai brown sugar filling over the dough using an offset spatula.
12. Form rolls: Roll the dough tightly into a long log starting from the edge closest to you. Trim the ends to even out the log. Cut into 12 rolls about 1 1/2 inches wide using unflavored floss or a sharp knife.
13. Arrange rolls and second rise: Place the rolls cut side down in the prepared casserole dish on top of the chai caramel sauce. Pour room temperature heavy cream in between the rolls. Cover with plastic wrap and proof in a warm spot for about 1 hour, until rolls double in size.
14. Preheat oven: Heat the oven to 350 degrees F (175 degrees C) about 15 minutes before baking.
15. Bake rolls: Remove plastic wrap and bake the rolls for 29-32 minutes, until golden brown. Usually 30 minutes is perfect.
16. Prepare chai cream cheese frosting: While baking, beat softened butter and cream cheese in a medium bowl with an electric mixer on medium-high speed until fluffy.
17. Add sugar and spices to frosting: Mix in powdered sugar, vanilla extract, and chai spices on medium-low speed until combined, then beat on high speed until frosting is light and fluffy.
18. Frost and serve: Let the rolls cool for 10 minutes after baking, then generously spread the cream cheese frosting over the warm rolls. Serve immediately.

Notes

• Ensure the milk is warm but not hot to avoid killing the yeast during blooming.
• If you don’t have chai tea bags, you can substitute with strong brewed chai tea or a homemade chai spice blend for infusing the cream.
• Using unflavored floss to cut the rolls helps prevent squashing and sticking compared to a knife.
• Make sure rolls have enough time to proof twice for soft, fluffy texture.
• Store leftover rolls covered at room temperature for up to 2 days, or refrigerate and warm before serving.
• You can freeze unbaked rolls after shaping them; thaw and allow them to proof before baking.

Keywords: chai cinnamon rolls, spiced cinnamon rolls, chai spice recipe, breakfast rolls, cream cheese frosting rolls