These Gooey Chai Cinnamon Rolls are the ultimate cozy treat for fall. Imagine soft and fluffy rolls filled with warm chai-spiced brown sugar, topped with a silky chai cream cheese frosting, and drenched in a buttery chai caramel sauce that coats the bottom of each roll like a sweet, sticky surprise. These are indulgent, aromatic, and absolutely unforgettable.
Why You’ll Love These Chai Cinnamon Rolls
These aren’t your average cinnamon rolls. Here’s why they’re so special:
✨ Chai Caramel Sauce on the Bottom
The real magic starts at the bottom of the pan. A buttery, brown sugar chai caramel sauce simmers and bubbles underneath the rolls while they bake. It’s made by steeping strong chai in heavy cream, then blending it with butter, brown sugar, vanilla, honey, and cozy chai spices. As the rolls bake, this mixture transforms into a luscious, sticky caramel layer that coats the bottoms of every roll.
✨ Soft, Buttery, and Fluffy Dough
The dough is incredibly plush thanks to warm whole milk, active dry yeast, eggs, and a generous amount of butter. It’s a dream to work with—smooth, stretchy, and perfect for rolling. Once baked, the texture is pillow-soft and beautifully tender.
✨ Chai Spice in Every Layer
These rolls are bursting with flavor. You’ll find a blend of cinnamon, ginger, cardamom, nutmeg, allspice, and cloves in the dough, filling, caramel sauce, and even the frosting. Every bite is rich with warm chai notes that make these rolls perfect for a chilly morning or a festive fall brunch.
Step-by-Step Overview
Here’s a quick rundown of how to make these rolls. For full details and exact measurements, see the recipe card below!
- Bloom the Yeast
Mix active dry yeast, warm milk, and a little sugar. Let it sit for 10 minutes until foamy. - Make the Dough
Combine flour, chai spices, salt, and sugar. Mix in whisked eggs, vanilla, and softened butter. Add the bloomed yeast and knead until smooth and elastic. Let the dough rise in a warm spot until doubled in size. - Make the Chai Caramel Sauce
Steep chai tea bags in warm heavy cream. Mix with softened butter, brown sugar, honey, chai spices, vanilla, and salt. Spread this mixture in the bottom of a greased 9×13-inch baking dish. - Make the Filling
Mix softened butter, brown sugar, chai spices, and salt in a bowl. - Roll and Slice the Dough
Punch down the dough and roll it into an 18×12-inch rectangle. Spread the filling evenly, then roll it up tightly into a log. Slice into 12 rolls using unflavored dental floss or a sharp knife. - Assemble the Rolls
Place the rolls over the chai caramel sauce in the pan. Pour room-temperature heavy cream between the rolls. Cover and let proof again until doubled in size. - Bake & Frost
Bake at 350°F (175°C) for 29–32 minutes until golden brown. Let cool for 10 minutes, then frost with chai cream cheese icing.
Tips for the Best Chai Cinnamon Rolls
- Use a digital scale for measuring flour. Scooping can lead to too much flour, which makes dry rolls.
- Grease your plastic wrap to prevent it from sticking to the dough during proofing.
- Unflavored dental floss makes the cleanest cuts when slicing your rolls.
- Let dough rise in a warm spot, like a cold oven with the light on or outside if it’s warm enough.
Make Ahead Instructions
Yes, you can prep these the night before!
After placing the sliced rolls in the pan with the caramel sauce, cover and refrigerate overnight. The next morning, let them come to room temperature and proof until doubled in size. Then pour the heavy cream between the rolls and bake as directed.
Troubleshooting
- Why didn’t my dough rise?
Your yeast may be expired. It should foam and smell yeasty after blooming. If it doesn’t, it’s likely dead. Also, proofing can sometimes take longer depending on room temperature. - How do I store leftovers?
Store in an airtight container at room temperature for up to 3 days—but they’re so good, they probably won’t last that long! - Chai Cinnamon Rolls
Yield: 12 rolls
Prep: 1 hour
Proofing: 2 hrs 30 mins
Bake: 30 mins
Total: 4 hours
Ingredients
For the Dough:
1 1/4 cups (300 ml) whole milk, warmed to 110°F
2 1/4 tsp active dry yeast
1 tsp granulated sugar (for blooming yeast)
4 3/4 cups (593 g) all-purpose flour
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/2 tsp ground cardamom
1/8 tsp ground cloves
1 1/2 tsp salt
2 tbsp (25 g) granulated sugar
2 eggs, whisked
1 tbsp vanilla extract
1/2 cup (112 g) unsalted butter, softened
For the Chai Caramel Sauce:
1/3 cup (80 ml) heavy cream
2 chai tea bags
1/2 cup (112 g) unsalted butter, softened
1 cup (220 g) light brown sugar
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
3/4 tsp ground cardamom
1/8 tsp ground cloves
1/3 cup (116 g) honey
1 1/2 tsp vanilla extract
1/4 tsp salt
For the Filling:
1/2 cup (112 g) unsalted butter, softened
1 cup (220 g) light brown sugar
1 tbsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp salt
For Assembly:
1/4 cup (60 ml) heavy cream (for pouring between rolls)
For the Chai Cream Cheese Frosting:
6 tbsp (84 g) unsalted butter, softened
6 oz (170 g) cream cheese, softened
3/4 cup (97 g) powdered sugar
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/4 tsp ground cardamom
Pinch of cloves
Instructions
Make the Dough:
Bloom yeast: Combine warm milk, yeast, and 1 tsp sugar. Let sit 10 min until foamy.
In a large bowl, whisk flour, spices, salt, and remaining 2 tbsp sugar.
Add eggs, vanilla, and softened butter to flour mixture. Mix well.
Add yeast mixture. Switch to dough hook and knead 7–10 minutes until smooth.
Form into a ball, place in a greased bowl, cover, and let rise 1–1.5 hours until doubled.
Make the Chai Caramel Sauce:
Heat heavy cream until steaming. Steep chai tea bags in it for 10 minutes. Let cool.
Mix butter, brown sugar, spices, honey, vanilla, and salt. Add chai cream and mix until smooth.
Spread evenly on bottom of greased 9×13″ baking dish.
Make the Filling:
Mix softened butter, brown sugar, and spices until smooth.
Assemble:
Roll dough into an 18×12″ rectangle. Spread filling evenly on top.
Roll into a log and cut into 12 rolls (1.5″ wide).
Place rolls in prepared baking dish over chai caramel sauce.
Pour 1/4 cup room-temp heavy cream between rolls.
Cover and proof 1 hour until doubled.
Bake:
Bake at 350°F (177°C) for 29–32 minutes until golden.
Frost:
Beat all frosting ingredients until smooth.
Let rolls cool 10 minutes, then spread frosting over warm rolls.
Enjoy the gooey chai goodness! Let me know if you’d like a printable version or Pinterest description.