Name: Chai Cinnamon Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 120 min
Ingredients: 1 cup warm milk ((115 degrees F), 8 ounces); 2 1/2 teaspoons instant dry yeast (7 grams); 2 large eggs ((at room temperature)); 1/2 cup salted butter ((very soft, almost completely melted), 4 ounces); 1 teaspoon chai spice mix (2 grams); 1/2 cup granulated sugar (100 grams); 4 cups bread flour* ((plus up to 1/2 cup more if needed), 520 grams); 1 teaspoon salt (6 grams); 3/4 cup salted butter ((melted), 6 ounces); 1 1/2 cups packed brown sugar (300 grams); 3 tablespoons chai spice mix (24 grams); 1/2 cup heavy cream ((for pouring over the risen rolls), 4 oumces); 2 cups powdered sugar (260 grams); 1/2 teaspoon vanilla extract (2 grams); 3-4 tablespoons strongly brewed chai (1-2 ounces)

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The aromatic fusion of classic homemade cinnamon rolls with a spiced chai twist. Make our Chai Cinnamon Rolls recipe topped with chai glaze for a delightful breakfast treat.

a chai cinnamon roll in a pan with a gooey cinnamon bottom

Wake up to the inviting aroma of homemade cinnamon rolls with a delightful twist. Introducing our Chai Cinnamon Rolls that are perfect for those who love a hint of spice with their morning coffee.

This new sweet roll recipe has the same pillowy dough as our top-ranking homemade cinnamon rolls. The idea for the chai filling comes from a family friend and I thought it was brilliant.

What you’ll love about Chai Cinnamon Rolls:

Soft, fluffy brioche dough that is easy to work with.
Triple the chai flavor: in the dough, in the filling and in the glaze.
Easy glaze made with strongly brewed chai.
Same day or overnight instructions.

What is chai spice?

In India, “chai” means “tea”. There are different types of chai, some milky, some sweet, but most are a heavily spicy and loaded with flavor.

Chai spices may include the following: cinnamon, cardamom, cloves, coriander, ginger, white pepper and salt.

That white pepper gives this a kick. Make our homemade chai spice mix recipe, which we used in this cinnamon roll recipe.

please note

Don’t use chai tea mix. You don’t want the leaves/crushed spices. You want a spice powder. If you use a different chai spice blend, your rolls will most likely tastes slightly different so find a mix you like and stick with it.

Many store bought chai spice powder mixes do not have pepper in it. Pepper is what gives these rolls a spicy kick, so we highly recommend using a spice mix that has pepper in it.

Ingredients for Chai Cinnamon Rolls

ingredients for chai spice cinnamon rolls on a table

Bread flour gives the rolls a chewier, more sturdy structure. All-purpose flour works, but the rolls will be softer.
Instant yeast or active dry yeast will work. I prefer instant yeast.
The eggs and heavy cream should be at room temperature so they don’t affect the outcome of the rolls.

✨ For full ingredients and amounts, see the recipe card below. ✨

Make the cinnamon roll dough.

Prepare the dough. You can do this 3 different ways: Knead by hand (you’ll get an arm workout), use a stand mixer to knead the dough (fairly easy), use a bread machine on the dough setting (easiest ever!)

Activate the yeast. I use instant yeast, but I still activate the yeast by sprinkling it over the warm milk. The milk should be 115ºF. Use an internal probe thermometer to test the temperature of the milk. This is very important for the getting the perfect rise out of the dough. New to working with yeast? See our yeast guide here.

milk with yeast over it in a glass mixing bowl

Mix the dough in 4 steps:

After the yeast has activated slightly, add the room temperature eggs, softened butter, sugar, chai spice and sugar. Mix well with the beater blade.

milk, eggs, butter and chai spice mix in a mixing bowl

Add 2 cups of flour and salt, mix again just until combined.

wet cinnamon roll dough in a stand mixer bowl

Then add the remaining 2 cups of flour and mix until combined. Allow the mixture to rest for 5 minutes which will help the gluten develop.

cinnamon roll dough in a glass bowl before kneading

Switch out the beater blade for the dough hook and knead the dough on low speed for 5-7 minutes.

cinnamon roll dough in a glass bowl after kneading

don’t add too much flour

They key to soft chai cinnamon rolls is to not add too much flour. The dough should be slightly tacky to the touch and not dry. But you should be able to still roll the dough easily.

Let the dough rise.

If the yeast is activated properly, it should take about 30-40 minutes for the dough to nearly double in size.

cinnamon roll dough in a bowl with plastic wrap over it

Assemble the rolls.

While the dough is rising you can make the filling, then it will be ready to use once you’ve rolled the dough out on a lightly floured surface.

ball of dough and rolling pin on floured mat

spreading cinnamon filling on bread dough

Roll up the dough jelly roll style, then use a sharp knife or dental floss to cut 12 rolls. Then place the rolls in a greased 9×13″ glass baking dish.

cinnamon roll dough cut into rolls on a pastry mat

Once the rolls have rested for an additional 20 minutes, it’s time to add the secret ingredient. The one that makes our rolls stand out from all the others: heavy cream.

Drizzle that heavy cream over the rolls. Remember to warm it slightly so that the cold cream doesn’t stunt the growth of the cinnamon rolls.

heavy cream poured over unbaked cinnamon rolls

Then bake the chai cinnamon rolls! Baking time will vary between about 22-30 minutes, depending on the type of pan you use and size. I use a glass pan and it takes about 28-30 minutes. Ceramic pans will take longer and metal pans may bake more quickly.

Check your rolls at 20 minutes. If they are starting to get too brown, cover loosely with foil for the remainder of the baking time. The internal temperature of the cinnamon rolls should be 190ºF.

overhead view of chai cinnamon rolls in a pan

Make a chai glaze.

Brew a cup of chai and make it strong. I usually use ¼ cup water for a whole tea bag. That way the glaze will have a lot of tea flavor.

In a small bowl, use a whisk to combine the powdered sugar, vanilla extract and 3 tablespoons of tea. Mix with a whisk. Add the last tablespoon of tea if necessary, mixing until the glaze is at the consistency you’d like.

Then drizzle the glaze over the cooled rolls.

You can also use our cinnamon roll icing recipe for a cream cheese frosting that is irresistible. It adds a rich, creamy sweetness that you’ll love.

Overnight Chai Cinnamon Rolls

We often make the chai cinnamon rolls and get them to the point of the second rise (when they are rolled out, cut up and put in the pan). Cover and refrigerate until morning.

The morning you want to bake them, pull them out of the refrigerator. They may have doubled in size in the fridge overnight. If they have, let them sit for 30 minutes to get the chill off, then bake.

If they did not rise in the fridge overnight, allow them to rise for an hour at room temperature. Then pour on the cream and let them bake.

You can also learn how to freeze cinnamon rolls, or use this chai cinnamon roll filling in our sourdough cinnamon rolls! Love coffee? We also have espresso cinnamon rolls exclusively in our cinnamon roll cookbook.

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