Iced Chai Cinnamon Rolls You’ll Brag About All Week

Imagine your kitchen smelling like a bakery and a chai café had a plot twist baby. These Iced Chai Cinnamon Rolls are soft, sticky, and unapologetically loaded with warm spice. It’s the kind of bake that makes neighbors “stop by” and roommates suspiciously helpful with dishes.

No special gear, no culinary voodoo—just a clever spice move and a frosting you’ll want to put on your mortgage. Ready to turn boring brunch into legend status?

What Makes This Irresistible

These rolls fuse classic cinnamon-sugar goodness with chai’s big-league flavors: cardamom, ginger, cinnamon, cloves, and black pepper. The dough is pillowy, thanks to a touch of milk and butter, and the filling melts into that signature caramel swirl.

The icing? A vanilla-chai glaze that drips luxuriously over the spirals like a culinary mic drop. It’s comfort food with swagger.

Servings, Prep time, Cooking time, Calories

• Servings: 12 rolls
• Prep Time: 25 minutes (plus 1.5–2 hours rising)
• Bake Time: 22–26 minutes
• Total Time: About 2.5–3 hours
• Calories: ~360 per roll with icing (estimate)

Ingredient Essentials

• For the Dough:
  • 3/4 cup warm whole milk (105–110°F)
  • 2 1/4 tsp active dry yeast (one packet)
  • 1/4 cup granulated sugar
  • 1 large egg + 1 large egg yolk, room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 3 to 3 1/4 cups all-purpose flour, plus more for dusting
  • 1/2 tsp fine sea salt
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
• For the Chai Cinnamon Filling:
  • 1/2 cup unsalted butter, very soft
  • 3/4 cup light brown sugar, packed
  • 2 1/2 tsp ground cinnamon
  • 1 1/4 tsp ground cardamom
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp ground black pepper (yes, trust)
  • Pinch of salt
• For the Iced Chai Glaze:
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 1/4 cups powdered sugar
  • 2–3 tbsp strong brewed chai tea (cooled) or milk
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • Pinch of salt

Easy-to-Follow Instructions

1. Bloom the yeast. In a large bowl, whisk warm milk and sugar.

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

2. Make the dough. Whisk in egg, yolk, vanilla, and melted butter.

   Add 3 cups flour, salt, cinnamon, and cardamom. Stir with a wooden spoon until shaggy.

3. Knead to silky smooth. Turn onto a floured surface and knead 7–9 minutes (or use a stand mixer with dough hook, 5–6 minutes), adding up to 1/4 cup extra flour as needed. Dough should be soft, slightly tacky, not sticky.
4. First rise. Place in a greased bowl, cover, and let rise in a warm spot until doubled, 60–90 minutes.

   A slightly warm oven (off) works great.

5. Mix the filling. In a small bowl, mash together softened butter, brown sugar, cinnamon, cardamom, ginger, cloves, black pepper, and salt into a spreadable paste.
6. Roll it out. Punch down dough and roll into a 12×16-inch rectangle. Spread filling evenly to edges, leaving a 1/2-inch border on one long side.
7. Roll and slice. Roll up tightly from the long filled edge to the plain edge. Pinch seam to seal.

   Trim ends. Slice into 12 even rolls (use dental floss for clean cuts—FYI, it’s elite for this).

8. Second rise. Arrange rolls in a greased 9×13-inch pan. Cover and rise until puffed, 30–45 minutes.
9. Bake. Preheat oven to 350°F (175°C).

   Bake 22–26 minutes until lightly golden and centers read ~190°F or feel set when gently pressed. Don’t overbake unless you like sadness.

10. Make the glaze. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, cinnamon, cardamom, salt, and 2 tbsp chai tea.

    Beat until fluffy. Adjust with more tea/milk for drizzle consistency.

11. Ice like a pro. Spread half the glaze on warm rolls right out of the oven so it melts into the swirls. After 10 minutes, finish with the remaining glaze for that glossy bakery flex.

Smart Storage Guide

• Room Temp: Keep covered up to 2 days.

  Rewarm 10–15 seconds in the microwave.

• Fridge: Store up to 5 days. The glaze sets firmer—reheat gently for best texture.
• Freeze (Unbaked): Freeze sliced rolls on a tray, then bag up to 2 months. Thaw overnight in a pan, rise until puffy, then bake.
• Freeze (Baked): Wrap individually without glaze, freeze up to 2 months.

  Thaw and warm, then glaze fresh.

Why It’s Worth Making

You get café-level flavor at home without paying $6 per roll and pretending it’s “just a treat.” The chai spices elevate a nostalgic classic into something special-occasion-worthy. It’s also a crowd magnet—birthdays, brunches, random Tuesdays—watch them disappear. IMO, this is the brunch power move.

Nutrition Stats

Per roll (estimated, with glaze):

• Calories: ~360
• Carbs: ~50g
• Fat: ~14g
• Protein: ~6g
• Sugar: ~26g
• Sodium: ~210mg

These are estimates and will vary with ingredient brands, measuring accuracy, and how generously you “accidentally” glaze.

Recipe Fails to Watch Out For

• Dead yeast. No foam = no rise.

  Check milk temp and yeast freshness.

• Over-flouring. Too much flour makes dense rolls. Keep dough slightly tacky; it should hug your fingers, not cling for dear life.
• Overbaking. The difference between perfect and dry is 3–4 minutes. Light gold on top is your cue.
• Filling leakage. Roll tight and seal the seam.

  A little ooze is normal—puddles mean you were too generous near the edge.

• Gummy centers. Underproofing or slicing too thick can cause this. Let the second rise fully puff, and aim for even slices.

Recipe Variations

• Dirty Chai Rolls: Add 1–2 tsp instant espresso powder to the filling and 1 tsp to the glaze.
• Maple Chai Glaze: Swap 1 tbsp powdered sugar for 1–2 tbsp real maple syrup; reduce tea slightly.
• Nutty Crunch: Sprinkle 1/2 cup chopped toasted pecans or walnuts over the filling before rolling.
• Orange Chai: Add 1 tbsp orange zest to the filling and a splash of orange juice to the glaze.
• Overnight Option: After slicing and panning, cover and refrigerate overnight. In the morning, let sit at room temp 45–60 minutes until puffy, then bake.
• Dairy-Free: Use plant milk, vegan butter, and a dairy-free cream cheese or simple icing (powdered sugar + chai tea).

FAQ

Can I use instant yeast instead of active dry?

Yes.

Use the same amount. Mix it directly with the flour and dry ingredients, then add warm milk and proceed. Rise times may be slightly faster, so keep an eye out.

No cardamom—what now?

Cardamom is the soul of chai, but you can sub an extra 1/2 tsp cinnamon plus a pinch more ginger and cloves.

It won’t be identical, but it’ll still slap.

Can I make these gluten-free?

Use a high-quality 1:1 gluten-free flour with xanthan gum and add 1–2 tbsp milk if dough seems dry. Texture will be slightly different, but still delicious.

How do I reheat without drying them out?

Microwave a roll with a damp paper towel for 12–15 seconds or warm in a 300°F oven for 6–8 minutes covered with foil.

Can I skip the cream cheese?

Totally. Make a simple chai icing with 1 1/4 cups powdered sugar, 2–3 tbsp chai tea, 1/2 tsp vanilla, and a pinch of cinnamon and salt.

Final Thoughts

These Iced Chai Cinnamon Rolls are proof you don’t need a degree in pastry to deliver bakery drama at home.

The spice blend wakes up the classic roll without overpowering it, and that double-hit icing seals the deal. Make them once and suddenly “just coffee” isn’t enough anymore. Weekend plans: secured.