Description
These Chai Cinnamon Rolls are a delightful fusion of classic cinnamon swirls and warm, aromatic chai spices. Infused with cardamom, cinnamon, ginger, and other traditional chai flavors in the dough, filling, and frosting, they offer a cozy, flavorful twist perfect for breakfast or dessert. The rolls are topped with a luscious chai cream cheese frosting that complements the sweet, spiced caramel sauce baked on the pan’s bottom.
Ingredients
Scale
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
- Bloom Yeast: Combine active dry yeast, 1 tsp sugar, and warmed milk (110°F) in a small bowl. Let sit for 10 minutes until foamy on top to activate the yeast.
- Mix Dry Ingredients: In the bowl of a stand mixer with whisk attachment, whisk together the flour, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), salt, and 2 tbsp sugar until well combined.
- Add Wet Ingredients: To the dry ingredients, add the whisked eggs, vanilla extract, and softened butter. Mix briefly to combine.
- Incorporate Yeast Mixture: Pour in the yeast-milk mixture and mix until the dough begins to come together. Switch to the dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the bowl, forms a smooth ball, and springs back when pressed.
- First Rise: Shape the dough into a ball and place in a greased large bowl. Cover with plastic wrap or a towel and let rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
- Prepare Chai Caramel Sauce: Heat heavy cream gently in a small saucepan until steaming. Remove from heat, steep chai tea bags for 10 minutes, then remove tea bags and cool to room temperature. In a medium bowl, mix softened butter, brown sugar, chai spices, honey, vanilla, salt, and the chai-infused cream until smooth.
- Grease Baking Dish: Grease a 9×13 inch casserole dish and evenly spread the chai caramel sauce mixture over the bottom.
- Make Chai Filling: In a small bowl, blend softened butter, brown sugar, chai spices, and salt for the filling until smooth.
- Shape Dough: After the dough has risen, punch it down to release air and roll it out on a lightly floured surface into an 18 x 12-inch rectangle, about 1/4 inch thick.
- Spread Filling: Evenly spoon and spread the chai filling over the rolled dough with an offset spatula.
- Roll and Cut: Roll the dough tightly from the end closest to you into a log. Trim ends to even out, then cut into 12 rolls approximately 1 ½ inches wide using unflavored floss or a sharp knife.
- Arrange and Proof: Place the rolls cut-side up in the prepared casserole dish on top of 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 place until doubled in size.
- Preheat Oven: About 15 minutes before baking, preheat the oven to 350°F (175°C).
- Bake Rolls: Bake the rolls for 29-32 minutes until golden brown and cooked through. Usually, 30 minutes is ideal.
- Make Chai Cream Cheese Frosting: While rolls bake, beat softened butter and cream cheese on medium-high speed until fluffy. Add powdered sugar, vanilla extract, and chai spices. Mix on medium-low to combine, then increase speed to high until light and fluffy.
- Frost and Serve: Let the rolls cool for 10 minutes after baking. Spread the chai cream cheese frosting generously over the warm rolls and serve.
Notes
- Ensure milk is warmed to about 110°F to properly activate the yeast, but not too hot to kill it.
- Unflavored dental floss is great for cutting rolls evenly without squishing them.
- Letting the rolls proof in a warm spot is key for a light, fluffy texture.
- Steeping chai tea bags in hot cream adds a subtle but distinctive chai flavor in the caramel sauce.
- You can prepare the dough the night before and refrigerate it, then roll, fill, and bake the following day.
- Using softened unsalted butter throughout ensures creamy texture and balanced flavor.
- For extra gooeyness, pour the heavy cream between rolls before baking to keep them moist.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American with Indian-inspired chai spices
Nutrition
- Serving Size: 1 roll
- Calories: 380 kcal
- Sugar: 25 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: chai cinnamon rolls, chai spice rolls, cinnamon rolls, chai spice dessert, chai cream cheese frosting, homemade cinnamon rolls, spiced rolls
