Chai Spiced Cinnamon Rolls That Break The Internet

Forget basic buns. These Chai Spiced Cinnamon Rolls smell like a cozy café collided with a holiday market, and the result is dangerously irresistible.

We’re talking plush, tear-apart spirals soaked in brown sugar butter and chai warmth—cardamom, ginger, cinnamon, the whole crew. Make them once and suddenly you’re “the cinnamon roll person” in your group chat.

The glaze? Creamy, dreamy, and just sweet enough to make you close your eyes.

Ready to bake the softest flex your kitchen’s ever seen?

Why This Recipe Never Fails

These rolls start with a rich, buttery dough that’s soft but sturdy—no sad, dense spirals here. The chai spice blend adds layers of flavor without complicating the process.

A warm milk base wakes up the yeast fast, and a simple rise schedule fits real life. Even the glaze is foolproof: whisk, pour, eat, brag.

Servings, Prep Time, Cooking Time, Calories

• Servings: 12 rolls
• Prep Time: 25 minutes active, 1 hour 45 minutes rise time
• Cook Time: 22–25 minutes
• Calories: ~360 per roll with glaze (estimate)

What Goes Into This Recipe – Ingredients

• For the dough:
  • 3/4 cup whole milk, warmed to 105–110°F
  • 2 1/4 tsp active dry yeast (one packet)
  • 1/3 cup granulated sugar
  • 3 1/4 to 3 1/2 cups all-purpose flour, plus extra for dusting
  • 1 tsp fine sea salt
  • 2 large eggs, room temperature
  • 1/3 cup unsalted butter, melted and slightly cooled
  • 1 tsp vanilla extract
• For the chai spice mix:
  • 2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp freshly ground black pepper
  • Optional: 1/4 tsp ground nutmeg
• For the filling:
  • 1/2 cup unsalted butter, very soft
  • 3/4 cup dark brown sugar, packed
  • 2 tbsp of the chai spice mix
  • Pinch of salt
• For the glaze:
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 2–3 tbsp strong brewed chai tea or milk
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Optional: 1/2 tsp chai spice mix for extra flavor

Recipe Directions

1. Activate the yeast: In a mixing bowl, combine warm milk, yeast, and 1 tablespoon of the sugar.

   Let it get foamy, 5–8 minutes. No foam?

   Your yeast is ghosting you—start over.

2. Make the dough: Add remaining sugar, eggs, vanilla, melted butter, salt, and 3 cups flour. Mix until shaggy.

   Add remaining flour as needed until a soft, slightly tacky dough forms.

3. Knead: Knead by hand or mixer for 6–8 minutes until smooth and elastic. It should pull away from the bowl but still feel tender.
4. First rise: Place dough in a greased bowl, cover, and rise in a warm spot until doubled, about 60–75 minutes.
5. Mix the filling: Stir the softened butter, brown sugar, chai spice mix, and a pinch of salt until pasty and spreadable.
6. Roll it out: Turn dough onto a lightly floured surface.

   Roll to a 12×16-inch rectangle. Keep the thickness even—no roll wants a skinny corner.

7. Fill and roll: Spread the filling evenly, leaving a 1/2-inch border on one long edge.

   Roll tightly from the opposite long side into a log. Seal seam by pinching.

8. Slice: Trim ends, then cut into 12 even rolls using dental floss or a sharp knife.
9. Second rise: Arrange in a greased 9×13-inch pan, cover, and let rise until puffy, 30–40 minutes.

   Preheat oven to 350°F while they rise.

10. Bake: Bake 22–25 minutes until lightly golden and set in the center. If browning fast, tent with foil.
11. Make the glaze: Beat cream cheese and butter until smooth.

    Add powdered sugar, vanilla, salt, and 2 tbsp chai tea (or milk). Beat until glossy; add more liquid to desired consistency.

    Stir in a pinch of chai spice if you want drama.

12. Finish: Spread half the glaze over warm rolls so it melts into the spirals. Cool 10 minutes, then add the rest for that signature swoon.

Tips for Storing & Reheating

• Room temp: Keep covered for up to 2 days.

  Glaze after reheating for best texture.

• Fridge: Store up to 5 days. Warm 15–20 seconds in the microwave or 5–7 minutes at 300°F.
• Freezer: Freeze baked, unglazed rolls up to 2 months.

  Thaw overnight, warm, then glaze.

• Make-ahead: After shaping, cover the pan and refrigerate overnight. Bake cold from the fridge, adding 3–5 minutes.

Why It’s Worth Making

• Flavor glow-up: Chai spices elevate classic cinnamon rolls from sweet to sophisticated.
• Bakery-soft texture: The enriched dough stays pillowy for days.

  Yes, days.

• Effort vs. payoff: Minimal extra work for maximum flex. Your house will smell like a luxury candle.
• Custom-friendly: Easy to tweak for spice level, sweetness, and glaze thickness.

  IMO, that’s winning.

Nutrition Stats

Per roll with glaze (estimate): Calories: ~360, Carbs: ~52g, Fat: ~14g, Protein: ~6g, Sugar: ~26g, Sodium: ~220mg. Numbers vary based on flour brand and glaze amount, so don’t @ me if you go extra on the frosting.

Preventing Common Errors

• Hot milk drama: Milk hotter than 115°F can kill yeast.

  Use warm, not hot.

• Flour overload: Too much flour makes tough rolls. Keep the dough slightly tacky.
• Patchy filling: Spread filling to the edges (except the sealing strip) for even spirals.
• Underbaking: Rolls should be set in the center.

  If gooey, bake 2–3 minutes more.

• Drying out: Don’t overbake. Light golden = perfect.

  Deep brown = bread sadness.

Easy Swaps & Alternatives

• Dairy-free: Use oat or almond milk, vegan butter, and a dairy-free cream cheese or simple vanilla icing.
• No cream cheese: Swap glaze for 1 cup powdered sugar + 2–3 tbsp milk + 1/2 tsp vanilla + pinch of chai spice.
• Instant yeast: Use the same amount; mix directly with flour. Rise times may be shorter.
• Whole wheat twist: Substitute 1 cup AP flour with white whole wheat; add 1–2 tbsp extra milk if needed.
• Extra filling: Add 1/2 cup finely chopped toasted pecans or walnuts for crunch.
• Tea-infused dough: Steep a chai tea bag in the warm milk for 5 minutes before using.

  Flavor hack unlocked.

FAQ

Can I make these rolls the night before?

Yes. Shape, place in the pan, cover tightly, and refrigerate up to 16 hours.

Bake straight from the fridge, adding a few extra minutes if needed.

What if I don’t have cardamom?

Use more cinnamon and a pinch of nutmeg. You’ll lose some floral notes, but the rolls will still be fantastic.

How do I know the dough is kneaded enough?

It should be smooth, elastic, and slightly tacky.

If you stretch a small piece, it should form a thin “windowpane” without tearing immediately.

Can I halve the recipe?

Totally. Use an 8- or 9-inch square pan and bake 18–22 minutes.

Or freeze half the unbaked rolls for later.

Why are my rolls dense?

Likely culprits: dead yeast, too much flour, or short rise times. Give them warmth and patience—yeast is powerful but petty.

Recipe Reflections

These Chai Spiced Cinnamon Rolls feel like weekend luxury with Tuesday effort.

The spice blend brings bakery-level nuance without making you hunt down obscure ingredients. They’re an instant crowd favorite and a stealthy way to make your home smell like you baked for hours.

Bake once, then prepare for the “recipe, please” texts. And yes, you should screenshot this—future you will thank you.