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Chai Cinnamon Rolls

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To say I am obsessed with today’s recipe is a slight understatement.

These Chai Cinnamon Rolls are INSANE. And I mean that in the best way possible, of course.

INSANE flavor. INSANE fluffiness. INSANE cream cheese frosting.

These are as decadent as fall baking gets, and I couldn’t be happier with how these turned out.

I adore chai spice. It’s not exactly a secret on this blog. I have made countless dishes with chai flavors, both sweet and savory. There’s something about it that I find so comforting.

In my humble opinion, chai spice GREATLY outweighs pumpkin pie spice.

Eeek. I feel like that’s a scary thing to admit in these pumpkin-obsessed days. But it’s true in my world!

My homemade chai spice mix is easy to make and keeps for FOREVER in the pantry.

How to Make Homemade Chai Spice Mix:

Mix together:

  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice

Store the chai spice mix in an airtight container for up to two years. That’s it!

I use this exact ratio of spices (often doubling or tripling it), mix it up, and store in the pantry for any chai needs. You can always find a jar of homemade chai spice in my pantry!

These chai cinnamon rolls use the spice mix in all components: it’s in the dough, filling, AND cream cheese frosting. It adds more of a spice punch than cinnamon alone, and I loooove it.

Let’s get into how to make these amazing chai cinnamon rolls!

Ingredients You Need for These Chai Cinnamon Rolls:

  • Chai spice mix
  • 2% or whole milk
  • Avocado oil
  • Unsalted butter
  • Cream cheese
  • Heavy cream
  • Dry active yeast
  • All-purpose flour
  • Kosher salt
  • Baking soda
  • Baking powder
  • Light brown sugar
  • Granulated sugar
  • Powdered sugar
  • Vanilla extract

How to Make These Chai Cinnamon Rolls:

Start with the Dough:

  • Heat the milk, oil, and sugar together in a saucepan over medium heat, stirring until the sugar dissolves.
  • Pour the mixture into the bowl of a stand mixer and allow to cool for a few minutes.
  • Test the temperature of the milk mixture with an instant-read thermometer. Once it cools to 100-110°F, it is safe to add the yeast. Sprinkle the yeast over top and allow it to sit until foamy, about 5 minutes.
  • Add in 4 cups of the flour and mix with the dough hook until combined (alternatively, this can be done by hand).
  • Cover the bowl and set in a warm place to rise for 1 hour.

Make the Filling:

  • While the dough is rising, melt the butter and then transfer to a bowl.
  • Stir in the sugars and spice mix until well combined.

Assemble and Bake the Rolls:

  • Once the dough has doubled in size, stir in the remaining ½ cup flour, salt, baking soda, baking powder, and chai spice mix.
  • Roll the dough out to ¼-inch thickness on a well-floured surface. You want a large rectangular shape.
  • Spread the filling over the rolled out dough.
  • Gently roll the dough into a log, working from the long end of the rectangle.
  • Cut the log into 12 even pieces and place cut-side up in a buttered 9 x 13 baking dish.
  • Cover the baking dish with a towel and set aside to rise again for 20 minutes. Preheat the oven to 375°F during this time.
  • After the rolls have risen the second time, transfer them to the oven and bake for 20-25 minutes or until puffed, golden, and bubbly in the centers.

Make the Frosting:

  • Combine the cream cheese and butter in the bowl of a stand mixer. Beat to combine.
  • Add in the powdered sugar, 1 cup at a time, beating well after each addition.
  • Add the cream, vanilla, salt, and spices and beat to incorporate. If needed, add more powdered sugar, ½ cup at a time, to get a spreadable, frosting-like consistency.
  • Spread over the cinnamon rolls while they are warm. Dust with additional chai spice over top.

Other Recipes You May Enjoy:

These are a cozy, sweet hug full of warming spices and decadent flavor.

The only thing that’s missing is a hot cup of coffee. Or chai tea!

If I were to ever swoon over a baked good, it would be these babies.

@yestoyolks ✨Chai Spiced Cinnamon Rolls ✨ These are the coziest, fluffiest fall baked good bursting with chai spiced decadence. In my humble opinion, chai spice > pumpkin pie spice any day, and these pay homage to that. There is homemade chai spice in every layer of these babies – from the dough, to the filling, to the cream cheese frosting.These are a spicier twist on the classic cinnamon roll, and I may never go back to the original! FULL RECIPE on yestoyolks.com! #foodtiktok #recipes #cookingvideo #cookingtiktok #recipeideas #recipesforyou #chaispice #chai #chaicinnamonrolls #cinnamoroll #fallbaking #cozyfall #cozyfood #sweetrolls #bakersgonnabake #ilovecarbs #carbsarelife #carbsaregood ♬ Frenesi – Artie Shaw & His Orchestra & Artie Shaw

Follow me on TikTok for more videos!

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Chai Cinnamon Rolls

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5 from 1 review

  • Author: Molly
  • Total Time: 2 hours
  • Yield: 12 servings 1x
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Description

These Chai Cinnamon Rolls are the coziest, fluffiest baked good bursting with chai spiced decadence. In my humble opinion, chai spice trumps pumpkin pie spice any day, and these pay homage to my obsession. These are a spicier twist on the classic cinnamon roll, and I may never go back to the original!

Ingredients

Scale

For the Chai Spice Mix:

  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice

For the Dough:

  • 2 cups 2% or whole milk
  • 1/2 cup avocado oil
  • 1/2 cup granulated sugar
  • 1 packet dry active yeast (2 1/4 teaspoons)
  • 4 1/2 cups all-purpose flour, divided
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon chai spice mix
  • Additional flour, for rolling out dough

For the FIlling:

  • 1 stick unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 tablespoons chai spice mix

For the Frosting:

  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 3–4 cups powdered sugar
  • 1 tablespoon heavy cream (or milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon chai spice mix

Instructions

For the Dough:

  1. Heat the milk, oil, and sugar together in a saucepan over medium heat, stirring until the sugar dissolves.
  2. Pour the mixture into the bowl of a stand mixer and allow to cool for a few minutes.
  3. Test the temperature of the milk mixture with an instant-read thermometer. Once it cools to 100-110°F, it is safe to add the yeast. Sprinkle the yeast over top and allow it to sit until foamy, about 5 minutes.
  4. Add in 4 cups of the flour and mix with the dough hook until combined (alternatively, this can be done by hand).
  5. Cover the bowl and set in a warm place to rise for 1 hour.

For the Filling:

  1. While the dough is rising, melt the butter and then transfer to a bowl.
  2. Stir in the sugars and spice mix until well combined.

To Assemble:

  1. Once the dough has doubled in size, stir in the remaining ½ cup flour, salt, baking soda, baking powder, and chai spice mix.
  2. Roll the dough out to ¼-inch thickness on a well-floured surface. You want a large rectangular shape.
  3. Spread the filling over the rolled out dough.
  4. Gently roll the dough into a log, working from the long end of the rectangle.
  5. Cut the log into 12 even pieces and place cut-side up in a buttered 9 x 13 baking dish.
  6. Cover the baking dish with a towel and set aside to rise again for 20 minutes. Preheat the oven to 375°F during this time.
  7. After the rolls have risen the second time, transfer them to the oven and bake for 20-25 minutes or until puffed, golden, and bubbly in the centers.

For the Frosting:

  1. While the cinnamon rolls are baking, combine the cream cheese and butter in the bowl of a stand mixer. Beat to combine.
  2. Add in the powdered sugar, 1 cup at a time, beating well after each addition.
  3. Add the cream, vanilla, salt, and spices and beat to incorporate. If needed, add more powdered sugar, ½ cup at a time, to get a spreadable, frosting-like consistency.
  4. Spread over the cinnamon rolls while they are warm. I use the entire batch of frosting and it is definitely decadent – if you want less, use half and add more as you see fit. Dust with additional chai spice over top.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Category: cinnamon rolls

Comments

    • Yes! After the first rise, roll out the dough, add the filling, form and slice into rolls, and then place in a baking dish. Cover and refrigerate overnight. Remove from the fridge about 30 minutes before baking — bake as directed in the recipe. You can also make the frosting ahead; I recommend letting it come to room temperature before using.

      Reply

    • Hi Diana. These would be fine at room temperature (wrapped well) for a day or two. After that, I’d transfer them to the fridge for a few more days. They are fantastic reheated in the microwave for a few seconds.

      Reply

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