Chai Cinnamon Rolls

If your kitchen could talk it would beg for something sticky, spiced, and unapologetically indulgent — these chai cinnamon rolls answer that plea without a lot of drama.

Why This Recipe Is Awesome

It hits the trifecta: tender dough, a chai-forward filling that smells like a cozy sweater, and a glaze that makes you forgive the minor lifting of flour. The spices are balanced so you actually taste cardamom and ginger instead of just “cinnamon everywhere,” which is rare and delightful. The method is forgiving — you won’t need a stand mixer unless you’re into that kind of thing — and you can throttle fermentation for a morning bake or an overnight sleep-in plan. In short: big bakery vibes with small-effort mechanics.

Ingredients You’ll Need

• 3 1/2 cups (440 g) all-purpose flour — or swap half for bread flour if you want extra chew.
• 2 1/4 teaspoons (1 packet) active dry yeast — or 2 teaspoons instant yeast.
• 1 cup (240 ml) whole milk, warmed to about 110°F/43°C
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (55 g) unsalted butter, melted and cooled
• 1 large egg
• 1 teaspoon salt
• Filling: 1/2 cup (100 g) packed brown sugar + 3 tablespoons cinnamon mixed with 2 teaspoons chai spice blend
• Chai spice blend: 1 tsp ground cardamom, 1/2 tsp ground ginger, 1/4 tsp ground cloves, pinch nutmeg and black pepper — mix and taste; adjust.
• 4 tablespoons (55 g) butter, softened for spreading
• Glaze: 1 1/2 cups (180 g) powdered sugar + 2–3 tbsp strong brewed chai or milk + 1/2 tsp vanilla
• Optional: chopped pecans or walnuts, orange zest, a splash of bourbon for the glaze if you’re feeling bold.

Step-by-Step Instructions

1. Step 1

   Warm the milk until lukewarm and bloom the yeast with a pinch of sugar for five minutes until foamy; if it doesn’t foam, try again with warmer liquid. In a bowl combine flour, sugar, and salt, then add the melted butter, beaten egg, and the milk-yeast mixture; stir until a shaggy dough forms. Knead by hand on a lightly floured surface for 7–10 minutes, or 5 minutes in a stand mixer, until the dough is smooth and slightly springy; place in an oiled bowl, cover, and let rise until doubled (about 1–1.5 hours) or refrigerate overnight for a slower, tastier rise.

2. Step 2

   Roll the risen dough into a roughly 12×18-inch rectangle, spread the softened butter evenly, then sprinkle the brown sugar, cinnamon, and chai spice mix; press gently and add nuts or zest if using. Roll tightly from the long side into a log, slice into 9–12 rolls, set snugly in a greased 9×13 pan, cover, and proof until puffy (30–45 minutes). Preheat the oven to 350°F (175°C) and bake for 22–28 minutes until golden brown; while they bake whisk powdered sugar with chai or milk and vanilla to a pourable glaze and spoon it over warm rolls so it melts into the crevices.

Common Mistakes to Avoid

Using milk that’s too hot and “killing” your yeast is a classic misstep — lukewarm is your friend. Overflouring the dough makes dry, dense rolls; the dough should be slightly tacky, not stiff. Rolling the log too loosely gives you lopsided spirals that unravel in the pan, so tuck and squeeze as you roll. Too much glaze kills the texture; you want a glossy coat, not a puddle. And for the love of all yeast, don’t skip the proof after shaping — underproofed rolls will be tight and doughy inside.

Alternatives & Substitutions

If you’re dairy-free, use almond or oat milk and a vegan butter or coconut oil swap — they’ll change the flavor but the structure is the same. Short on brown sugar? Mix white sugar with a tablespoon of molasses. No fresh yeast? Instant yeast works fine; skip the proof step and mix directly with dry ingredients. Want a more floral note? Add a teaspoon of ground fennel or a tiny pinch of saffron to the chai mix. For a simpler shortcut, use store-bought cinnamon roll dough and just add the chai spice to the filling — yes, cheating is allowed if it still tastes good. Personally, I like adding a bit of orange zest to the filling for brightness; it cuts through the sweetness and makes the spices sing.

FAQ

Question 1?

Can I make these the night before? Yes — after rolling and slicing, place the pan covered in the fridge overnight. In the morning, let them sit on the counter for 30–60 minutes before baking to warm up and finish proofing, then bake as directed. That slow fridge rise actually improves the flavor.

Question 2?

Can I freeze the rolls? Absolutely. Freeze unbaked, tightly wrapped rolls on a tray, then transfer to a bag; bake from frozen adding 8–12 minutes to the bake time, or thaw in the fridge overnight and bake normally. You can also freeze baked rolls and gently reheat in a low oven.

Question 3?

What if my filling leaks out while baking? That usually means your roll was rolled too tight or your filling was too wet. Pat the butter and sugar mix firmly so it sticks to the dough and don’t oversoak with liquid fillings. Also make sure the slices are snug in the pan so the sides support each other during baking.

Final Thoughts

These chai cinnamon rolls are worth the few steps because they reward you with spice complexity and that warm, bakery aroma that makes any morning feel like a tiny celebration. They’re flexible — you can baby them overnight or fling them together before brunch — and they maintain that comforting, indulgent center you’re after. Make a batch, be unashamed about eating one for breakfast, and consider sharing the rest unless you’re keeping them all, which would be understandable.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.