Chai Cinnamon Rolls

closeup of a chai cinnamon roll in a pan

5 from 12 votes

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.

Prep Time30

Cook Time30

Rise Time1

Total Time2

Course: Breakfast

Cuisine: American

Keyword: brunch recipe, cinnamon roll recipe, comfort food

Servings:

Calories: 598kcal

Author: Julie Clark

Ingredients

For the Dough:

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

For the Filling:

3/4 cup salted butter (melted), 6 ounces
1 1/2 cups packed brown sugar 300 grams
3 tablespoons chai spice mix 24 grams

For Topping the Unbaked Rolls:

1/2 cup heavy cream (for pouring over the risen rolls), 4 oumces

For the Glaze:

2 cups powdered sugar 260 grams
1/2 teaspoon vanilla extract 2 grams
3-4 tablespoons strongly brewed chai 1-2 ounces

Instructions

Make the dough. Pour the warm milk (115ºF) in the bowl of a stand mixer and sprinkle the yeast overtop. Allow this to sit for 3-4 minutes so that the yeast starts to activate. 1 cup warm milk , 2 1/2 teaspoons instant dry yeast
Add the eggs, butter, chai spice and sugar. Mix on low speed for 30 seconds. 2 large eggs, 1/2 cup salted butter, 1 teaspoon chai spice mix, 1/2 cup granulated sugar
Add 2 cups of flour and the salt. Mix using the beater blade just until the ingredients are barely combined. Then add in the other 2 cups of flour. Mix until well combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids. Scrape the dough off the beater blade and remove it. Attach the dough hook. 4 cups bread flour*, 1 teaspoon salt
Beat the dough on low speed for 5-7 minutes or until the dough is elastic and smooth. The dough will be tacky and will still be sticking to the sides of the bowl slightly. That's ok! If it really looks too wet, add up to 1/2 more cup of flour as you knead the dough. Just add tablespoon or two at a time. Don't be tempted to add too much flour or it will make the rolls dry. The dough should be slightly sticky.
Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. Cover the bowl with a towel or plastic wrap.
Set the bowl in a warm place and allow the dough to rise until almost double. It normally takes about 30-60 minutes for the dough to rise but the time can vary based on weather and even altitude. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
Assemble the rolls. While the dough is rising, prepare the chai spice filling. In a medium bowl, combine the melted butter, brown sugar and chai spice, mixing until well combined. Set aside. 3/4 cup salted butter, 1 1/2 cups packed brown sugar, 3 tablespoons chai spice mix
Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with a light dusting of additional flour.
Flour a rolling pin and roll the dough to about a 24×15″ rectangle. (the size of the rectangle can vary…it does not have to be exact!) Use a rubber spatula to smooth the chai filling over the whole dough rectangle.
Starting on the long end, roll the dough up tightly jelly roll style. Cut into 12 slices and place in a greased 9x13" glass baking pan. Cover the pan and allow the rolls to rise for 20 minutes. It's ok if they don't rise a lot (especially if you are using instant yeast). They'll grow during baking!
Bake the rolls. Preheat the oven to 350º Fahrenheit.
Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls. 1/2 cup heavy cream
Bake for 27-30 minutes. Check the rolls after about 20 minutes of baking. If they look like they are getting too browned, place a piece of foil over the top of the pan for the remainder of the time. **Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. To see if they are done, lightly pull up on the edge of the cinnamon roll in the center. If it looks cooked and not too doughy, it is done. You can also test the internal temperature of the dough. It should be 190ºF.**
Prepare the glaze. 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. 2 cups powdered sugar, 1/2 teaspoon vanilla extract, 3-4 tablespoons strongly brewed chai
Drizzle the frosting over the cooled rolls. You can pour or spread it over warmed rolls but the glaze will soak in more.

Video

Notes

Bread flour is best for chewy cinnamon rolls, but all-purpose flour will work for softer rolls.
Store the chai cinnamon rolls in an airtight container at room temperature.
The calories shown are based on the recipe making 12 rolls, with 1 serving being 1 frosted roll. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition