Chai-spiced Cinnamon Rolls Recipe

There's something magical about the scent of chai-spiced cinnamon rolls drifting through your kitchen on a cozy morning. The blend of warm spices—cinnamon, cardamom, ginger, and cloves—wraps around the pillowy-soft dough, making every bite feel like a warm hug.

this Recipe

I first dreamed up this recipe during a chilly fall weekend, craving the comfort of cinnamon rolls but wanting something a little more unique. Inspired by my daily cup of chai, I infused that spice-forward flavor into both the filling and glaze, and let me tell you—it was love at first bite.

Whether you're making these for a lazy Sunday brunch or a special holiday treat, these rolls deliver big on flavor, warmth, and comfort. Let's dive into what makes them so irresistible.

Why You'll Love These Chai-Spiced Cinnamon Rolls

If you're a fan of cozy spices and sweet, gooey breakfasts, these chai-spiced cinnamon rolls are about to become your new obsession.

First off, they’re packed with flavor. Traditional cinnamon rolls are delicious, but the addition of chai spices takes things to a whole new level. Think earthy cardamom, zesty ginger, and just a hint of black pepper for a little intrigue in every bite.

They’re also surprisingly simple to make. The dough is soft and forgiving, perfect even if you’re not an expert baker. And with just one rise, they come together quicker than you might expect.

These rolls are also perfect for sharing. Whether you're hosting brunch or dropping off treats for a neighbor, a pan of these beauties always gets rave reviews. They look impressive, but the effort is minimal—my favorite kind of recipe.

And let’s not forget how customizable they are. You can adjust the spice blend to match your preferences, swap in dairy-free ingredients, or even prep them the night before for a stress-free morning bake.

Once you've tried them, I promise you'll be dreaming up excuses to make them again.

Ingredients Notes

What makes these chai-spiced cinnamon rolls shine is a blend of humble ingredients that come together to create something extraordinary. Let’s talk through a few of the most important ones.

The base starts with all-purpose flour, which gives the rolls their tender, fluffy structure. I’ve tested this with bread flour too, but all-purpose yields the softest texture and is what I recommend for that perfect pull-apart bite.

Next comes the yeast. I use instant yeast to speed things up, but active dry yeast works as well—just be sure to proof it in warm milk first. That initial rise is key to getting the rolls light and airy.

Now let’s talk spices: the heart of this recipe. Ground cinnamon, of course, is front and center, but it's the addition of cardamom, ginger, cloves, and a touch of black pepper that gives the filling its signature chai warmth. If you have whole spices, you can toast and grind them for even deeper flavor.

For richness, brown sugar is used in the filling. Its molasses notes melt into the butter and spices as the rolls bake, creating that signature gooey swirl. And speaking of butter—unsalted butter is your friend here, both in the dough and slathered generously in the filling.

To finish, a chai-infused glaze brings it all together. A bit of powdered sugar, vanilla, and a splash of steeped chai tea make for a drizzly, spice-kissed topping you’ll want to lick off the spoon.

You won’t need much in the way of special equipment—just a rolling pin, a 9x13 baking dish, and a warm spot in your kitchen for the dough to rise.

How To Make These Chai-Spiced Cinnamon Rolls

Creating these rolls is a process, but a joyful one—and your kitchen will smell absolutely divine every step of the way.

Start by warming your milk (about 110°F) and mixing it with melted butter, sugar, and yeast. Let it sit for a few minutes until the yeast is nice and foamy. This signals it's awake and ready to work its magic. Then stir in the eggs, salt, and flour, mixing until a soft dough forms. Knead the dough for about 6–8 minutes until it becomes smooth and elastic.

Let your dough rise in a warm place for about an hour or until doubled in size. While it rises, mix together the filling—brown sugar, softened butter, and your chai spice blend. Make sure the butter is soft enough to spread but not melted, so it forms a paste that stays in place while rolling.

Once the dough has risen, roll it out on a lightly floured surface into a large rectangle—roughly 12x18 inches. Spread your spiced filling evenly across the dough, then roll it up tightly from the long side. Use a serrated knife or dental floss to cut the log into 12 even rolls.

Arrange the rolls in a greased baking dish and let them rise again for about 30 minutes while your oven preheats. Once they’ve puffed up, bake at 350°F for 20–25 minutes until golden brown and your kitchen smells like heaven.

While the rolls are baking, whisk together the glaze. Use a couple tablespoons of strong chai tea (cooled), powdered sugar, and a splash of vanilla. Once the rolls are out of the oven and slightly cooled, drizzle the glaze generously over the top.

From start to finish, these take just under 2.5 hours, including rising time—and every moment is worth it for those soft, gooey, spice-laced swirls.

Storage Options

These chai-spiced cinnamon rolls store beautifully, making them perfect for prep-ahead breakfasts or lazy weekend leftovers.

Once baked and cooled, you can keep them at room temperature for up to 2 days, covered tightly with foil or plastic wrap. They stay soft and delicious, especially if you give them a quick warm-up before serving.

For longer storage, pop them in the fridge for up to 5 days. Just make sure they're well covered to prevent drying out. Reheat individual rolls in the microwave for about 20–30 seconds for that fresh-out-of-the-oven warmth.

You can also freeze the unbaked rolls after the first rise and slicing stage. Place them in the baking dish, cover tightly with plastic wrap and foil, and freeze for up to a month. When ready to bake, thaw in the fridge overnight, then let them rise at room temp before baking as directed.

The glaze can be made ahead too—just store it in an airtight container in the fridge and give it a stir (or a few seconds in the microwave) before drizzling.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. You can make it your own with just a few simple swaps or additions.

If you're dairy-free, use plant-based milk and butter throughout. Almond milk and vegan butter work beautifully and still yield soft, flavorful rolls. For the glaze, a dash of coconut milk or even oat milk adds a creamy finish.

Want an even more chai-forward experience? Try infusing the milk used in the dough with chai tea bags before you begin. Just warm the milk and steep the tea for 5–10 minutes, then strain and proceed with the recipe.

If you love nuts, add a handful of chopped pecans or walnuts to the filling before rolling up the dough. They add a lovely crunch and pair beautifully with the warm spices.

No cardamom or ground cloves on hand? You can use pumpkin pie spice as a stand-in for the chai blend in a pinch. It’s not exactly the same, but it still delivers those cozy, spiced vibes.

Don’t be afraid to experiment. Try adding a bit of orange zest to the glaze for brightness, or swap the vanilla for maple extract. This recipe is endlessly adaptable—and always delicious.

Print