Chai-spiced Cinnamon Rolls Recipe

There's something irresistibly comforting about the warm scent of cinnamon and cardamom swirling through the kitchen on a quiet weekend morning. These Chai-Spiced Cinnamon Rolls are soft, fluffy, and infused with the fragrant spices of your favorite tea — a dreamy twist on the classic breakfast treat.

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This recipe was born one chilly Sunday when I was craving cinnamon rolls but also sipping a steaming mug of chai. The result? A recipe that’s now a cold-weather staple in our house — cozy, spiced, and absolutely unforgettable. Whether you're hosting brunch or just want to treat yourself, these rolls deliver sweet satisfaction with a touch of spice.

Let’s get rolling into why you’ll love this chai-inspired creation.

Why You'll Love These Chai-Spiced Cinnamon Rolls

Get ready to meet your new favorite cozy-day baking project. These Chai-Spiced Cinnamon Rolls are more than just delicious — they’re your ticket to a little kitchen magic.

First, they bring all the cozy vibes. Think of a classic cinnamon roll, then imagine it wrapped in the aromatic hug of chai spices like cardamom, ginger, and cloves. Each bite is soft, sweet, and warming — like a hug in pastry form.

They’re surprisingly easy to make, even if you’re new to baking with yeast. With a straightforward dough and a no-fuss rise, these rolls come together beautifully in just a few steps, making them a great weekend baking adventure.

Budget-friendly ingredients mean you’re using pantry staples — flour, sugar, spices — with no fancy equipment or expensive mix-ins required. It’s an impressive treat without the hefty price tag.

And let’s not forget how versatile they are. Whether you prefer your rolls slathered in cream cheese frosting or a simple vanilla glaze, you can customize the finish to suit your style. They’re also freezer-friendly, so you can bake once and enjoy twice.

Once you try these, they’ll be your go-to for cozy mornings, holiday brunches, and everything in between.

Ingredients Notes

The magic in these Chai-Spiced Cinnamon Rolls comes from everyday ingredients elevated by a blend of warm, earthy spices. Each element has a role to play, from texture to flavor.

All-purpose flour is the backbone of this recipe, creating a tender yet structured dough. You’ll want to measure it carefully — too much and the rolls will be dense, too little and they’ll lose their shape. If you have a kitchen scale, it’s worth using here for accuracy.

Whole milk keeps the dough soft and adds richness. Warm it slightly before mixing it with the yeast to help activate it — not hot, just comfortably warm to the touch. If you're dairy-free, almond or oat milk makes a fine substitute, though it may slightly alter the flavor.

Instant yeast makes this dough rise beautifully without needing a separate proofing step. It’s reliable and quick, ideal for bakers who want to get right into the action without waiting all day. Make sure your yeast is fresh — expired yeast is a common reason for flat rolls.

Chai spice blend is what sets these rolls apart. A combination of cinnamon, cardamom, ginger, cloves, and black pepper brings depth and complexity. You can use a store-bought chai spice mix or make your own at home with ground spices. Adjust the ratios to suit your taste — spicier or milder, your call.

Brown sugar is key to the filling, adding caramel-like sweetness that melts into the buttery swirl. Paired with the chai spices, it creates that gooey, fragrant center we all love. Dark brown sugar will give a deeper molasses flavor, while light brown sugar keeps it a bit more subtle.

As for equipment, a rolling pin, a 9x13-inch baking dish, and some parchment paper will go a long way. A stand mixer is helpful but not necessary — you can absolutely knead the dough by hand if you prefer.

How To Make These Chai-Spiced Cinnamon Rolls

Making these chai-spiced rolls is easier than you might think, especially if you prepare each element step by step. Once you smell them baking, you’ll know it was all worth it.

Start by warming your milk and combining it with sugar and yeast in the bowl of a stand mixer (or a large mixing bowl). Let it sit for 5-10 minutes until foamy — that’s how you know your yeast is alive and ready to go. Add your eggs, melted butter, and flour, then mix to form a soft, slightly sticky dough.

Knead the dough for about 8 minutes until smooth and elastic. If you're kneading by hand, dust your surface lightly with flour to prevent sticking. Once it’s silky and stretchy, transfer it to a greased bowl, cover it with a towel, and let it rise for 1 to 1.5 hours, or until doubled in size.

While the dough is rising, prepare your filling. In a small bowl, combine softened butter, brown sugar, and your chai spice blend. Mix until it becomes a spiced, sugary paste — this is what creates that signature swirl inside the rolls.

After the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 12x18 inches. Spread the chai filling evenly across the surface, all the way to the edges. Then, starting from the long edge, roll the dough into a tight log.

Slice the log into 12 even pieces using a sharp knife or dental floss (yes, really — it makes cleaner cuts). Arrange them in your greased baking dish, cover, and let them rise again for about 30 minutes. Meanwhile, preheat your oven to 350°F (175°C).

Bake the rolls for 25–28 minutes until golden brown on top and just cooked through. Don’t overbake — you want that soft, gooey center. Let them cool slightly before topping with your glaze or frosting of choice.

Start to finish, these rolls take about 2.5 to 3 hours, including rise time. But don’t worry — most of that is hands-off. Pour yourself a cup of chai and enjoy the process.

Storage Options

Chai-Spiced Cinnamon Rolls are just as dreamy the next day — maybe even better. Here’s how to keep them tasting fresh and soft.

Store any leftovers in an airtight container at room temperature for up to two days. If your kitchen runs cold, you can also keep them in the oven (turned off) to maintain a slightly warm environment and prevent them from drying out.

For longer storage, pop them into the fridge. They’ll stay good for 4–5 days when chilled, though you’ll want to reheat them gently before serving to bring back the softness.

Freezing? Absolutely. After baking and cooling, wrap the rolls individually in plastic wrap, then freeze in a zip-top bag. They’ll keep for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven at 300°F for 10–12 minutes.

To reheat rolls from room temp or fridge, a quick microwave zap (about 20–30 seconds) does the trick. For the best texture, you can also reheat them in the oven, covered loosely with foil, at 325°F until warmed through.

Variations and Substitutions

One of the best things about these rolls? You can totally make them your own. From fillings to frostings, there’s plenty of room to play.

Swap the chai spices for pumpkin spice during fall. It’s a subtle shift, but still warm, cozy, and perfectly seasonal. Just replace the spice blend one-for-one.

Not into cream cheese frosting? Try a simple glaze made with powdered sugar, vanilla, and a splash of milk. For something a little more unique, mix in maple syrup or a spoonful of chai concentrate for an extra punch of flavor.

Want to add texture? Sprinkle chopped toasted pecans or walnuts over the filling before rolling the dough. It gives a satisfying crunch that contrasts beautifully with the soft dough.

Need a dairy-free option? Use plant-based butter and non-dairy milk throughout. Many readers have had great success using oat milk and vegan butter in this recipe with no flavor compromise.

Feel free to make mini rolls by cutting the log into 18 smaller pieces and baking in two 8-inch pans. Perfect for brunch platters or smaller servings.

Once you’ve mastered the base recipe, the possibilities are endless. Don’t be afraid to get creative — it’s all part of the fun.

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