Chai-spiced Cinnamon Rolls Recipe

There's something magical about the aroma of chai-spiced cinnamon rolls rising in the oven. The warm scent of cinnamon, cardamom, and clove swirls through the kitchen, wrapping you in cozy comfort before you’ve even taken a bite. These rolls are fluffy, gooey, and topped with a silky glaze that melts right into the spiced spirals.

this Recipe

I first came up with this recipe on a chilly weekend morning when I was craving both a cup of chai and something indulgent from the oven. The result? A perfectly spiced mash-up that brings the flavor of my favorite tea right into soft, pillowy cinnamon rolls. They’re surprisingly easy to make and always disappear fast at brunch.

Let’s dive into what makes these chai-spiced cinnamon rolls a must-bake treat.

Why You'll Love This Chai-Spiced Cinnamon Rolls Recipe

Get ready to fall in love with the ultimate cozy breakfast treat. These chai-spiced cinnamon rolls are everything you love about classic rolls—but with a flavorful, aromatic twist.

First of all, the spice blend in these rolls is a total game changer. Instead of just cinnamon, we’re layering in ground ginger, cardamom, cloves, and nutmeg—just like in a comforting cup of chai. The result is a roll that’s warm, fragrant, and full of personality.

You’ll also love how approachable this recipe is. You don’t need to be a pro baker to pull these off. The dough is forgiving, the steps are simple, and I’ll guide you through every stage so you know exactly what to expect.

These rolls are incredibly make-ahead friendly, which means you can prep them the night before and pop them in the oven first thing in the morning. Perfect for holidays, weekend brunches, or any day that needs a little extra sweetness.

Lastly, they’re a crowd-pleaser. Whether you're serving family, guests, or just treating yourself, these chai-spiced cinnamon rolls are guaranteed to bring smiles. That swirl of spice and sweetness wrapped in tender dough? Irresistible.

Now that your mouth is watering, let’s break down what you’ll need.

Ingredients Notes

The magic of these rolls lies in the perfectly balanced ingredients. Each element contributes to the irresistible aroma, texture, and flavor that set these apart from your typical cinnamon rolls.

Let’s start with the flour. You’ll want to use all-purpose flour for a soft and chewy dough. Bread flour can work too, but all-purpose keeps things tender and light. Be sure to spoon and level it for accuracy, or use a kitchen scale for best results.

Next comes the yeast. I prefer using active dry yeast, which needs to be dissolved in warm milk to activate. Instant yeast will work in a pinch, but letting the yeast bloom gives the rolls a better rise and flavor. Just make sure the milk is warm, not hot—about 105–110°F is perfect.

Now let’s talk about the chai spice mix. This is where the flavor magic happens. A blend of cinnamon, cardamom, ginger, clove, and nutmeg transforms the filling into something truly special. You can use pre-ground spices or grind them fresh for even more aromatic intensity. Don’t skip the salt—it helps balance the sweetness and spice.

The filling is a dreamy mix of brown sugar, butter, and chai spices. Use softened, unsalted butter so it spreads easily over the dough. Brown sugar adds that deep molasses note that pairs beautifully with the spice mix. As it melts in the oven, it creates that signature gooey swirl inside every bite.

You’ll also need a stand mixer with a dough hook or a bit of elbow grease if you’re kneading by hand. A rolling pin, a sharp knife or dough cutter, and a 9x13-inch baking dish round out the list of basic tools needed for this recipe.

How To Make This Chai-Spiced Cinnamon Rolls Recipe

Making these chai-spiced cinnamon rolls from scratch is simpler than it looks—and so worth the effort. Here’s how it all comes together.

Begin by activating your yeast. Warm your milk in the microwave or on the stove until it’s just warm to the touch, around 105–110°F. Stir in the sugar and sprinkle the yeast over the top. Let it sit for 5–10 minutes until foamy. If it doesn't foam, your yeast might be old or the milk was too hot.

While the yeast blooms, start on your dough. In a large mixing bowl or the bowl of a stand mixer, combine the flour, salt, and eggs. Add the foamy yeast mixture and softened butter, then knead until the dough is smooth and slightly tacky. This can take about 8 minutes with a stand mixer or 10–12 minutes by hand.

Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot until doubled in size. This usually takes about 1 to 1.5 hours, depending on the temperature of your kitchen. You’re looking for a soft, puffy dough that springs back slowly when pressed.

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle—about 16x12 inches. Spread the softened butter across the surface, then evenly sprinkle your brown sugar and chai spice mixture over the top. Gently pat it down to help it stick.

Starting from the long side, tightly roll the dough into a log. Slice into 12 equal pieces and arrange them in a greased 9x13-inch pan. Cover again and let them rise for 30–45 minutes until puffy. At this point, you can also refrigerate overnight if prepping ahead.

Bake in a preheated 350°F oven for 25–30 minutes, until golden brown and bubbling. While they bake, whisk together your glaze—powdered sugar, a splash of milk or cream, and a dash of vanilla or chai spice. Drizzle it over the warm rolls and let it soak into all those crevices.

In total, you’re looking at about 3 hours start to finish, including rise times. But the process is relaxing and rewarding—and the aroma? Completely worth every minute.

Storage Options

These chai-spiced cinnamon rolls are best enjoyed warm from the oven, but they store beautifully if you have leftovers (though that’s rare around here).

To store at room temperature, place the cooled rolls in an airtight container or tightly wrap the baking dish with plastic wrap. They’ll stay soft and fresh for up to 2 days. For longer storage, move them to the fridge, where they’ll keep well for up to 5 days.

If you want to freeze them, let the baked (but unglazed) rolls cool completely. Wrap them individually in plastic and place them in a freezer bag. They’ll keep for up to 2 months. Thaw overnight in the fridge and reheat before glazing.

To reheat, microwave individual rolls for 20–30 seconds or warm a whole pan in a 300°F oven for 10–15 minutes. Add a little extra glaze if you want to freshen them up!

Variations and Substitutions

One of the best parts about this recipe is how customizable it is. Once you master the dough and spice blend, you can get creative with your own twists.

For a vegan version, swap the dairy milk for almond or oat milk, and use plant-based butter. You can also use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoon water) in place of each egg, though the texture may be slightly less rich.

If you’re craving extra texture, sprinkle finely chopped nuts—like walnuts or pecans—over the filling before rolling. They add a lovely crunch and pair beautifully with the warm chai spices.

To turn these into apple chai cinnamon rolls, layer thin slices of peeled apple over the filling before rolling. The fruit softens as it bakes, adding natural sweetness and a little juiciness to each bite.

Looking for less sugar? Reduce the brown sugar in the filling by ⅓ and make a simple powdered sugar glaze without extra sweeteners. The spices will still shine through, keeping the rolls flavorful but not overly sweet.

Feel free to play around with the spice blend too. Love cardamom? Add more. Want a little peppery kick? A pinch of black pepper or white pepper will give it that classic masala chai edge.

Once you try these chai-spiced cinnamon rolls, don’t be surprised if they become your go-to brunch favorite. There’s something comforting and a little bit fancy about them—and you’ll have as much fun making them as you will eating them.

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