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Chai Cinnamon Rolls Recipe

Chai Cinnamon Rolls Recipe
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★★★★★

5.1 from 14 reviews

Delight in the warm, spicy flavors of Chai Cinnamon Rolls, featuring a fragrant blend of chai spices in both the dough and the filling. These soft, fluffy rolls are topped with a luscious chai cream cheese frosting and a sticky chai caramel sauce that adds a perfect balance of sweetness and spice.

Ingredients

Scale

Dough

  • 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

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

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 between the rolls)

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 ground cloves

Instructions

  1. Bloom the Yeast: In a small bowl, combine the active dry yeast, 1 tsp granulated sugar, and warmed whole milk (about 110°F). Let it sit for 10 minutes until foamy on top, indicating the yeast is active.
  2. Prepare Dry Ingredients: In the bowl of a stand mixer fitted with a whisk attachment, mix the all-purpose flour, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), salt, and 2 tbsp granulated sugar.
  3. Add Wet Ingredients to Dry: Add the whisked eggs, vanilla extract, and softened butter to the dry ingredients and mix to combine.
  4. Combine and Knead Dough: Pour in the yeast mixture and mix until combined. 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 ball, and springs back when pressed.
  5. First Rise: Shape the dough into a ball and place it in a large greased bowl. Cover with plastic wrap or a kitchen towel and let it rise in a warm place (like an oven with the light on) for 1 to 1 ½ hours until doubled in size.
  6. Make Chai Caramel Sauce: While the dough rises, heat heavy cream in a small saucepan over low heat until steaming. Add the chai tea bags and steep for 10 minutes. Remove tea bags and let the cream cool to room temperature. In a medium bowl, mix softened butter, light brown sugar, chai spices, honey, vanilla extract, salt, and the chai-infused cream until well combined.
  7. Prepare Baking Dish: Grease a 9×13 inch casserole dish and spread the chai caramel sauce evenly on the bottom.
  8. Make Filling: In a small bowl, combine softened butter, light brown sugar, chai spices, and salt for the filling and mix thoroughly.
  9. Roll Out Dough: After the dough has risen, punch it down to release air. On a lightly floured surface, roll the dough into an 18 x 12 inch rectangle about 1/4 inch thick.
  10. Spread Filling: Spread the chai filling evenly over the rolled dough using an offset spatula.
  11. Form Rolls: Starting at the end closest to you, roll the dough tightly into a long log. Trim the ends to even out, then cut into 12 equal rolls about 1 1/2 inches wide using unflavored floss or a sharp knife.
  12. Arrange and Proof Rolls: Place the rolls into the prepared casserole dish over the chai caramel sauce. Pour room temperature heavy cream between each roll. Cover with plastic wrap and let proof for about 1 hour in a warm spot until doubled in size.
  13. Preheat Oven: 15 minutes before baking, preheat your oven to 350°F (175°C).
  14. Bake Rolls: Remove the plastic wrap and bake the rolls for 29-32 minutes until golden brown. Typically, 30 minutes yields perfect results.
  15. Make Cream Cheese Frosting: While the rolls bake, beat softened butter and cream cheese together on medium-high speed until fluffy. Add powdered sugar, vanilla, and chai spices. Mix at medium-low speed until combined, then increase to high for a fluffy finish.
  16. Frost and Serve: Let the rolls cool 10 minutes after baking, then generously spread the chai cream cheese frosting over warm rolls. Serve immediately and enjoy!

Notes

  • Warm the milk to about 110°F to properly activate the yeast without killing it.
  • Using chai tea bags in the caramel sauce adds an authentic spiced tea flavor that complements the cinnamon rolls beautifully.
  • For easier slicing, using unflavored floss to cut the rolls provides clean edges without squashing.
  • If you don’t have all the chai spices, you can substitute with equal amounts of cinnamon and ginger for a similar flavor.
  • Allow the rolls to cool slightly before frosting so the cream cheese icing doesn’t melt and slide off.
  • Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat leftover rolls gently in the microwave for 15-20 seconds before serving.

Nutrition

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

Find it online: https://victoriablair.com/chai-cinnamon-rolls-recipe/