These Chai Cinnamon Rolls are the ultimate cozy treat! Each roll is soft and fluffy, swirled with a rich brown sugar chai spice filling, and baked over a layer of sticky, buttery brown sugar chai caramel sauce. To top it all off, they’re slathered in a luscious chai cream cheese frosting. If you love warm fall spices and over-the-top cinnamon rolls, this is the recipe you need to bake next.
Why You’ll Love These Chai Cinnamon Rolls
These rolls are far from basic. Every layer—from the dough to the caramel base to the frosting—is infused with warm chai spice, making them one of the most flavorful and decadent fall bakes you’ll ever make.
🍯 Sticky Chai Caramel Sauce on the Bottom
These rolls bake right on top of a sticky, buttery chai caramel sauce made from strong brewed chai tea, brown sugar, honey, and a blend of chai spices. As they bake, the sauce thickens and bubbles up into a rich, caramelized layer that coats the bottom of each roll. It’s basically bonus filling in sauce form—what could be better?
🥖 Soft and Fluffy Yeasted Dough
The dough is plush and pillowy, thanks to rich ingredients like butter, eggs, and whole milk. Active dry yeast gives it that classic cinnamon roll rise and bounce. It’s easy to work with and rolls out beautifully.
🍂 Chai Spices in Every Layer
A cozy chai spice mix—featuring cinnamon, ginger, cardamom, nutmeg, allspice, and cloves—is used throughout the dough, filling, caramel, and frosting. You’ll taste warm chai flavor in every bite.
Ingredients Overview
Dough:
Made with warm milk, active dry yeast, butter, eggs, and a homemade chai spice blend for an aromatic base.
Chai Caramel Sauce (for the bottom of the pan):
Steeped chai tea + cream, brown sugar, butter, honey, and chai spices.
Chai Filling:
Softened butter mixed with brown sugar and chai spices—classic cinnamon roll filling, but elevated.
Chai Cream Cheese Frosting:
A creamy, tangy topping made with butter, cream cheese, powdered sugar, vanilla, and chai spices.
Step-by-Step Instructions
1. Make the Dough
- Bloom the yeast in warm milk with a bit of sugar.
- Mix flour, chai spices, sugar, and salt in a stand mixer.
- Add the eggs, vanilla, and softened butter.
- Pour in the bloomed yeast mixture and mix with a dough hook until soft, smooth, and springy (about 7–10 minutes).
- Place in a greased bowl, cover, and let rise in a warm spot until doubled in size (about 1 to 1 ½ hours).
2. Prepare the Chai Caramel Sauce
- Steep two chai tea bags in warm heavy cream for 10 minutes.
- Mix with softened butter, brown sugar, honey, spices, vanilla, and a pinch of salt.
- Spread the mixture evenly in a greased 9×13-inch baking dish.
3. Make the Filling
- Combine softened butter, brown sugar, chai spices, and salt in a bowl.
4. Assemble the Rolls
- Roll the dough into an 18×12-inch rectangle (about ¼ inch thick).
- Spread the filling evenly over the dough.
- Roll into a log and slice into 12 rolls using unflavored dental floss or kitchen twine for clean cuts.
- Place the rolls on top of the chai caramel sauce in the pan.
- Pour heavy cream in between the rolls for extra gooeyness.
- Cover and let proof again until doubled in size (about 1 hour).
5. Bake
- Bake at 350°F (175°C) for 29–32 minutes until golden and puffed.
6. Make the Frosting
- While rolls bake, whip up the chai cream cheese frosting.
- Let rolls cool for 10 minutes, then spread the frosting generously on top.
Tips for Perfect Cinnamon Rolls
- Use a digital kitchen scale to measure flour accurately—too much flour makes dense rolls.
- Grease your plastic wrap so it doesn’t stick to the rising dough.
- Cut rolls with floss for the cleanest swirls.
- Let the dough rise somewhere warm, like in a turned-off oven with the light on.
FAQ
Can I make these the night before?
Yes! Assemble the rolls and place them in the baking dish (without the heavy cream). Cover and refrigerate overnight. The next morning, let the rolls come to room temperature, pour in the heavy cream, and allow to proof until doubled before baking.
Why didn’t my dough rise?
Your yeast may have expired or wasn’t activated properly. It should foam after 10 minutes in warm milk. If it didn’t, start over with fresh yeast. Also, allow enough time for rising—it can take up to 1½ hours depending on temperature.
How do I store the rolls?
Store in an airtight container at room temperature for up to 3 days—but they’re best eaten fresh and warm!
More Cozy Fall Recipes
⭐️ Recipe
Yield: 12 rolls
Prep Time: 1 hour
Cook Time: 30 minutes
Proof Time: 2 hours 30 minutes
Total Time: 4 hours