Chai-Spiced Cinnamon Rolls with Vanilla Icing You’ll Crave

You know those bakery rolls that smell like a hug? These blow them out of the water.

Imagine cozy chai latte vibes wrapped in a warm, buttery swirl, then topped with silky vanilla icing that drips down the sides like a rom-com montage. This is the kind of breakfast that turns ordinary mornings into “we should celebrate” moments.

No fancy gear, no culinary degree—just big flavor, soft dough, and the kind of aromatics that make neighbors “accidentally” stop by. Ready to flex on your brunch crew?

The Secret Behind This Recipe

Traditional cinnamon rolls are great, but chai spices add a depth that tastes like you upgraded your life.

The blend of cardamom, ginger, cinnamon, cloves, and black pepper brings warmth, floral notes, and a tiny kick that balances the sweetness. The dough is enriched with milk, butter, and egg for a soft, plush crumb that stays tender even the next day.

And the icing? A glossy, pourable vanilla glaze that seeps into every spiral.

Servings, Prep Time, Cooking Time, Calories

• Servings: 12 rolls
• Prep Time: 25 minutes (active), plus 1 hour 45 minutes rising
• Bake Time: 22–25 minutes
• Total Time: About 2.5 hours
• Calories: ~360 per roll with icing (estimate)

The Essentials You’ll Need

• For the Dough:
  • 3/4 cup warm whole milk (about 110°F)
  • 2 1/4 tsp active dry yeast (one packet)
  • 1/4 cup granulated sugar
  • 1 large egg, room temp
  • 1 large egg yolk, room temp
  • 1/4 cup unsalted butter, melted and cooled
  • 3 to 3 1/4 cups all-purpose flour
  • 1/2 tsp fine sea salt
  • 1 tsp ground cardamom
  • 1/2 tsp ground cinnamon
• For the Chai Filling:
  • 1/2 cup unsalted butter, very soft
  • 3/4 cup light brown sugar, packed
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1/8 tsp ground black pepper
  • Pinch of salt
• For the Vanilla Icing:
  • 1 1/2 cups powdered sugar
  • 3 tbsp milk or cream
  • 2 tsp pure vanilla extract
  • Pinch of salt

Let’s Get Started

1. Activate the yeast. In a large bowl, whisk warm milk, yeast, and 1 tbsp of the sugar.

   Let it sit 5–10 minutes until foamy. If it doesn’t foam, the yeast ghosted you—start over with fresh yeast.

2. Make the dough. Add remaining sugar, egg, yolk, and melted butter to the yeast mixture and whisk to combine.

   Stir in 3 cups flour, salt, cardamom, and cinnamon until a shaggy dough forms.

3. Knead. Turn onto a lightly floured surface and knead 7–9 minutes until smooth and slightly tacky, adding up to 1/4 cup more flour only if needed. You want soft, not stiff.
4. First rise. Place in a greased bowl, cover, and let rise in a warm spot until doubled, 60–75 minutes.

   Pro tip: An oven with the light on is perfect.

5. Mix the filling. Stir softened butter, brown sugar, spices, and salt into a spreadable paste. Smells like a chai shop in here, right?
6. Roll it out. Punch down the dough and roll to a 12×16-inch rectangle.

   Spread the filling evenly, leaving a 1/2-inch border on one long edge.

7. Roll and slice. Roll tightly from the long edge covered in filling. Seal the seam.

   Slice into 12 equal pieces using dental floss or a sharp knife.

8. Second rise. Arrange in a greased 9×13-inch pan, cover, and let puff 30–40 minutes until rolls are pillowy and touching.
9. Bake. Preheat to 350°F (175°C). Bake 22–25 minutes until lightly golden and the centers reach about 190°F.

   Don’t overbake unless you enjoy dry sadness.

10. Make the icing. Whisk powdered sugar, milk, vanilla, and salt until smooth and pourable. Adjust with more milk or sugar to your preferred thickness.
11. Finish. Spread icing over warm rolls so it melts into the spirals.

    Wait 10 minutes if you can. If not, zero judgment.

Storage Tips

• Room temp: Keep covered up to 2 days.

  Rewarm 10–15 seconds in the microwave.

• Fridge: Store up to 5 days; reheat gently to restore softness.
• Freeze (unbaked): Freeze sliced rolls in the pan after shaping. Thaw in the fridge overnight, then rise at room temp and bake.
• Freeze (baked): Freeze individual rolls tightly wrapped up to 2 months.

  Reheat at 300°F for 8–10 minutes.

Why You’ll Love It

• Chai glow-up: Classic cinnamon rolls but with grown-up spice energy.
• Pillowy texture: Enriched dough means soft, tender centers that pull apart in dreamy layers.
• Balanced sweetness: The vanilla icing is rich but not cloying, thanks to a pinch of salt.
• Weekend showstopper: Looks bakery-level, tastes homemade. Win-win.

Nutrition Stats

Per roll (estimate): 360 calories; 14g fat; 52g carbs; 6g protein; 1.5g fiber; 22g sugar; 260mg sodium.

These are estimates based on standard ingredients—your numbers may vary. IMO, worth every bite.

Common Mistakes to Avoid

• Over-flouring the dough: Too much flour = dense rolls.

  Keep it slightly tacky.

• Skipping the spice balance: Too much clove or pepper can overwhelm. Measure, don’t guess.
• Under-proofing: If the rolls don’t puff before baking, they’ll be tight and chewy.
• Overbaking: Pull them when lightly golden and set; aim for soft centers.
• Frosting cold rolls: Warm rolls absorb icing and taste better.

  Science and vibes.

Easy Swaps & Alternatives

• Dairy-free: Use plant milk and vegan butter; swap icing milk for almond or oat.
• Egg-free: Replace egg + yolk with 1/3 cup applesauce or a vegan egg replacer; texture will be slightly denser but still soft.
• Quick icing: Use 3 oz cream cheese, softened, in place of some powdered sugar for tangy vanilla frosting.
• Extra chai: Brush dough with strong, cooled chai concentrate before spreading filling.
• Less sweet: Reduce brown sugar in filling to 1/2 cup; add a touch more cardamom for flavor.
• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum; increase rise time and expect a softer, more delicate dough.

FAQ

Can I make these overnight?

Yes. After slicing and placing in the pan, cover tightly and refrigerate overnight.

In the morning, let them warm and rise at room temperature 45–60 minutes, then bake as directed.

Do I need a stand mixer?

Nope. Hand-kneading works great and gives you better control.

If using a mixer, knead with a dough hook on medium-low for 6–7 minutes.

Can I use instant yeast?

Yes. Skip the activation step; mix instant yeast directly with the flour and dry ingredients, then proceed.

Rise times may be a bit shorter, so keep an eye on the dough.

How do I know the dough has risen enough?

It should double in size and feel airy. Gently press a floured finger into the dough—if the indentation slowly springs back and doesn’t fully disappear, it’s ready.

What if I don’t have cardamom?

Use extra cinnamon and a pinch of nutmeg.

The flavor will be different but still delicious. FYI, cardamom is the signature note in chai, so grab some when you can.

Can I reduce the sugar?

Absolutely.

Reduce the filling sugar by 2–3 tablespoons and keep the icing thin. The spices will still deliver big flavor.

Recipe Reflections

These rolls are proof that small changes—like a teaspoon of cardamom—can flip a classic into something memorable.

The chai blend adds personality without being loud, and the vanilla icing gives a smooth finish that makes the whole tray disappear faster than you planned. If you’re new to yeasted doughs, this is a friendly first step: forgiving, fragrant, and ridiculously rewarding.

Bake them once, and suddenly you’re the brunch person. Honestly?

There are worse reputations to have.