There’s something magical about baking cinnamon rolls — that sweet scent of warm dough, caramelized sugar, and spice filling your kitchen is pure comfort. Now imagine that same classic flavor infused with aromatic chai spices — cardamom, cinnamon, ginger, and cloves. These Chai Cinnamon Rolls are the perfect blend of cozy and indulgent, offering a spiced sweetness that feels like a warm hug on a chilly morning.
Whether you’re baking them for a slow weekend breakfast, a family gathering, or a holiday brunch, these rolls deliver that homemade warmth you crave — soft, fluffy, and dripping with chai-infused glaze.
Why You’ll Love Chai Cinnamon Rolls
You’ve probably made (or enjoyed) cinnamon rolls before, but chai brings something new to the table. It deepens the flavor, adds complexity, and transforms this comforting treat into something truly memorable.
Here’s what makes these rolls so special:
- Soft and pillowy texture: Every bite melts in your mouth.
- Rich chai aroma: Cinnamon, cardamom, and ginger bring warmth and depth.
- Perfect sweetness: Balanced, not overwhelming — the glaze ties it all together.
- Easy to make: Great for beginners or experienced bakers alike.
- Make-ahead friendly: You can prep the dough the night before and bake it in the morning.
Once you try these rolls fresh from the oven, you’ll understand why they’re destined to become a weekend favorite.
The Secret Behind the Chai Flavor
What Is Chai Spice?
“Chai” simply means “tea” — but chai spice refers to the blend of warming spices used in traditional Indian masala chai. The combination varies, but the key players are:
- Cinnamon: Adds sweetness and warmth.
- Cardamom: Brings floral, aromatic notes.
- Ginger: Adds a subtle kick of spice.
- Cloves: Deepens the flavor with earthiness.
- Nutmeg: Adds a hint of richness.
This blend transforms your ordinary cinnamon rolls into something extraordinary — aromatic, cozy, and beautifully fragrant.
How to Balance the Spices
The goal is harmony — you want the chai flavor to complement, not overpower. If you’re mixing your own chai spice blend, start with a 2:1 ratio of cinnamon to cardamom, and use ginger and cloves sparingly. Or simply use a ready-made chai spice mix for convenience.
If you love chai-spiced desserts, you’ll also enjoy my Brown Sugar Chai Cake — rich, aromatic, and full of cozy flavor.
Ingredients You’ll Need
These Chai Cinnamon Rolls use simple pantry staples with a touch of spice.
Dough
- 3 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp instant yeast
- ¾ cup warm milk
- 1 large egg + 1 egg yolk
- ¼ cup unsalted butter, softened
- ½ tsp salt
- 1 tsp vanilla extract
Chai Filling
- ½ cup brown sugar, packed
- 2 tsp cinnamon
- 1 tsp ground cardamom
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ cup unsalted butter, softened
Chai Glaze
- 1 cup powdered sugar
- 2 tbsp brewed chai tea (or milk)
- ½ tsp vanilla extract
Pro Tip: Always use fresh spices for the richest flavor. Stale spices can make the rolls taste flat.
How to Make Chai Cinnamon Rolls
Step 1: Activate the Yeast
If using active dry yeast, dissolve it in warm milk (about 110°F/43°C) with a teaspoon of sugar. Let it sit for 5–10 minutes until bubbly. If using instant yeast, skip this step — you can mix it directly into the flour.
Step 2: Make the Dough
In a large bowl, whisk together flour, sugar, salt, and yeast. Add milk, egg, yolk, vanilla, and softened butter. Stir until combined, then knead for 8-10 minutes, or until the dough becomes smooth and elastic.
Cover and let it rise in a warm place until doubled in size — about 1 to 1.5 hours.
Step 3: Prepare the Filling
In a small bowl, combine brown sugar, cinnamon, cardamom, ginger, and cloves. Mix with softened butter until you have a smooth, spreadable paste.
Step 4: Roll and Fill
Roll the dough into a rectangle (about ¼-inch thick). Spread the chai filling evenly across the surface. Starting from the long side, roll the dough tightly into a log and cut into 12 even pieces.
Step 5: Second Rise
Arrange the rolls in a greased baking dish, leaving a bit of space between each one. Cover and let rise again for 30–45 minutes until puffy.
Step 6: Bake
Preheat your oven to 350°F (175°C). Bake for 20-25 minutes, until golden brown and fragrant. Let them cool slightly before adding the glaze.
Step 7: Make the Chai Glaze
Whisk together powdered sugar, brewed chai, and vanilla extract until smooth. Drizzle over warm rolls, allowing the glaze to melt slightly into the layers. Try my Sourdough Discard Cinnamon Rolls for another bakery-style twist on a classic.
Tips for Perfect Chai Cinnamon Rolls
Getting that soft, bakery-quality texture takes just a few mindful steps:
- Don’t rush the rise: Give the dough time to double — that’s what makes it fluffy.
- Warm environment: Yeast loves warmth, not heat. An oven with the light on works perfectly.
- Use room-temperature ingredients: Cold butter or milk slows yeast activity.
- Avoid overbaking: Pull them out when the tops are golden — they’ll finish cooking from residual heat.
Flavor Tip: For a richer twist, brown the butter in the filling to add a nutty, caramel depth.
Serving and Storage
Serving Ideas
Chai Cinnamon Rolls are best served warm — ideally fresh from the oven. You can:
- Pair them with a hot chai latte or coffee.
- Add a sprinkle of cinnamon sugar before baking for extra sweetness.
- Serve with vanilla ice cream for a decadent dessert version.
- Craving more breakfast inspiration? These Cinnamon Roll Pancakes bring the same flavor magic in fluffy pancake form.
Storage Tips
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days and reheat for 15–20 seconds in the microwave.
- Freeze (unglazed) rolls for up to 2 months. Thaw and reheat before glazing.
Flavor Variations to Try
Don’t be afraid to experiment — these rolls are wonderfully versatile:
- Maple Chai Rolls: Add a drizzle of maple syrup to the glaze.
- Brown Butter Chai Rolls: Use brown butter in the filling for a richer flavor.
- Cream Cheese Chai Frosting: Swap the glaze for a tangy cream cheese frosting.
- Vegan Chai Rolls: Substitute plant-based milk and butter; skip the egg.
- For an indulgent variation, try these Cookie Butter Cinnamon Rolls — sweet, spiced, and irresistibly soft.
Each variation keeps that cozy chai warmth while giving you something new to love.
FAQs
Can I make the dough ahead of time?
Yes! Prepare the dough and let it rise once. Then refrigerate overnight. The next morning, shape, rise again, and bake fresh.
What if I don’t have chai spice?
Mix cinnamon, cardamom, ginger, and nutmeg in equal parts — it’s an easy homemade version.
Can I use a stand mixer?
Absolutely. It saves time and ensures even kneading, especially for beginners.
How can I make them fluffier?
Don’t skip the second rise — it’s what gives the rolls that bakery-style softness.
A Cozy Bite of Comfort
Biting into a warm, soft Chai Cinnamon Roll is pure bliss — that mix of buttery dough, sweet glaze, and chai spice makes each bite comforting and nostalgic. These rolls don’t just fill your kitchen with incredible aromas — they fill your morning with peace, warmth, and joy.
So go ahead — preheat your oven, roll up your sleeves, and bake a batch that brings together the best of chai and cinnamon in every swirl.
Try it this weekend and share your chai-inspired creation using #BakeWithAmelia — your kitchen will smell like pure happiness.
Chai Cinnamon Rolls
Ingredients
For the Dough
- 3 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp instant yeast or active dry yeast, bloomed
- ¾ cup warm milk 110°F/43°C
- 1 large egg + 1 egg yolk
- ¼ cup unsalted butter softened
- ½ tsp salt
- 1 tsp vanilla extract
For the Chai Filling
- ½ cup brown sugar packed
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ cup unsalted butter softened
For the Chai Glaze
- 1 cup powdered sugar
- 2 tbsp brewed chai tea or milk
- ½ tsp vanilla extract
Instructions
Activate the Yeast (if using active dry):
- In a small bowl, mix warm milk with 1 teaspoon of sugar and yeast. Let it sit for 5–10 minutes until foamy.
- (Skip this step if using instant yeast.)
Make the Dough:
- In a large bowl, combine flour, sugar, salt, and yeast. Add milk, egg, yolk, vanilla, and softened butter. Mix until a dough forms, then knead for 8–10 minutes until smooth and elastic.
- Cover and let rise in a warm spot for about 1 to 1½ hours, or until doubled in size.
Prepare the Chai Filling:
- In a bowl, mix brown sugar, cinnamon, cardamom, ginger, and cloves with softened butter to form a spreadable paste.
Roll Out the Dough:
- Roll the dough into a rectangle (about ¼-inch thick). Spread the chai filling evenly across the surface.
Shape the Rolls:
- Roll the dough tightly into a log and slice into 12 equal pieces. Place them in a greased baking dish, spacing them slightly apart.
Second Rise:
- Cover and let rise again for 30–45 minutes until puffy.
Bake:
- Preheat oven to 350°F (175°C). Bake for 20–25 minutes until golden brown on top.
Make the Chai Glaze:
- Whisk together powdered sugar, brewed chai tea, and vanilla until smooth. Drizzle over warm rolls.
Serve and Enjoy:
- Serve warm with your morning coffee or chai latte for a cozy treat.
Notes
- Use pure chai spice for authentic flavor — avoid blends with added sugar.
- For a nuttier flavor, use browned butter in the filling.
- To make ahead, refrigerate shaped rolls overnight and bake fresh in the morning.
- Don’t overbake — remove once tops are golden for a soft, fluffy texture.
