These gooey Chai Cinnamon Rolls are the ultimate cozy indulgence for fall baking. Each fluffy roll is swirled with a spiced brown sugar chai filling, slathered in chai cream cheese frosting, and drenched in a decadent brown sugar chai caramel sauce baked into the bottom. They’re irresistibly soft, sticky, and packed with warming chai spices in every bite.
Why You’ll Love These Chai Cinnamon Rolls
- Sticky Chai Caramel Sauce: The base of these rolls is coated in a sticky, buttery caramel made with steeped chai, brown sugar, and honey. As the rolls bake, this turns into a gooey layer that clings to the bottom of each roll.
- Perfectly Fluffy Dough: The yeast-based dough is ultra-soft thanks to warm milk, butter, and eggs, and it rolls out beautifully.
- Chai-Spiced Everything: Cinnamon, cardamom, ginger, cloves, and nutmeg are layered throughout the dough, filling, frosting, and sauce for a deeply spiced flavor.
- Frosted While Warm: Topped with chai cream cheese frosting while still warm, the rolls soak up the creamy icing for a rich finish.
How to Make Chai Cinnamon Rolls
Step 1: Make the Dough
Bloom active dry yeast in warm milk with a bit of sugar. In a stand mixer, combine flour, chai spices, salt, and sugar. Add whisked eggs, vanilla, softened butter, and the yeast mixture. Mix with the dough hook until smooth, then knead until the dough pulls away from the bowl. Let rise in a greased bowl until doubled in size, about 1–1.5 hours.
Step 2: Make the Chai Caramel Sauce
Steep chai tea bags in hot heavy cream. In a bowl, combine softened butter, brown sugar, honey, vanilla, chai spices, salt, and the cooled chai cream. Spread this mixture across the bottom of a greased 9×13-inch baking dish.
Step 3: Make the Filling
Mix together softened butter, brown sugar, and chai spices.
Step 4: Roll, Fill & Slice
Roll the dough into an 18×12-inch rectangle on a floured surface. Spread with the chai filling, roll tightly, and cut into 12 rolls using floss or a sharp knife. Place rolls on top of the caramel sauce in the dish and pour heavy cream between them.
Step 5: Second Rise & Bake
Cover and let the rolls rise until doubled, about 1 hour. Bake at 350°F for 29–32 minutes until golden.
Step 6: Make the Frosting
Beat softened cream cheese and butter until fluffy. Add powdered sugar, vanilla, and chai spices. Spread over the warm rolls.
Tips for Success
- Use a digital scale for accurate flour measuring.
- Floss makes clean cuts and helps rolls maintain their shape.
- Grease plastic wrap to prevent sticking during proofing.
- Let the rolls cool for 10 minutes before frosting to avoid melting.
Make-Ahead Instructions
You can assemble the rolls and refrigerate overnight before the second rise. In the morning, bring to room temperature, pour cream between them, proof until doubled, then bake as directed.
Storage
Store leftovers in an airtight container at room temperature for up to 3 days. They can also be frozen and thawed at room temperature.
More Recipes to Try
- Chai Cake
- Apple Cinnamon Rolls
- Chai Cookies
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