These gooey chai cinnamon rolls are soft and fluffy, filled with delicious brown sugar chai filling, frosted with chai cream cheese frosting, all while drenched in a truly decadent and sticky brown sugar chai caramel sauce on the bottom. An absolutely incredible, indulgent treat to bake this fall!

Why these chai cinnamon rolls are AMAZING

These chai rolls are seriously incredible, and have a lot of delicious elements working together.

Bottoms drenched in a sticky, buttery brown sugar chai caramel sauce– This is basically just like extra cinnamon roll filling all over the bottom of the rolls! We’ll make a strong chai using 2 chai tea bags and 1/3 cup (80 ml) of heavy cream, then mix this with softened butter, brown sugar, chai spices, vanilla and honey. The mixture will be spread evenly on the bottom of the baking dish and the rolls will be placed over top. As the rolls bake, the mixture will turn into a perfect, sticky delicious caramely sauce that covers the bottoms of the rolls. SO GOOD!

Perfectly soft & fluffy rolls– Seriously like little pillows of doughy, buttery, sweet chai goodness. We’ll be using active dry yeast bloomed in warm whole milk, and lots of butter to give the dough the most perfect, plush texture. The dough rises and rolls out so nicely and is actually really fun to work with! 🙂

Full of delicious chai flavor- Chai spices like cinnamon, ginger, cardamom, allspice, nutmeg, and cloves are used in the dough, filling, caramel sauce and cream cheese frosting. These rolls are bursting with chai flavor in each bite!

For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!

Bloom the yeast, make the dough, then form it into a ball and place in a large, greased bowl.
Let the dough proof in a warm spot until it has doubled in size.
While the dough proofs, make the chai caramel sauce by making the strong chai in heavy cream, then mixing it with butter, brown sugar, chai spices, vanilla, salt and honey. Spread it evenly over the bottom of a greased 9×13-inch casserole dish.
While the dough rises, also make the filling by mixing softened butter, brown sugar, chai spices and salt together in a small bowl.
Once the dough has had a chance to rise, remove from bowl, punch dough to release the air, and roll out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about 1/4 inch thick. Spoon the chai brown sugar filling over the dough and spread it evenly with an offset spatula.
Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 1/2 inches wide using unflavored floss, kitchen twine or a very sharp knife.
Place the rolls in the prepared casserole dish with the chai caramel sauce mixture and pour room temperature heavy cream in between each roll.
Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.
Once the rolls have proofed, bake them at 350 degrees F for 29-32 minutes until golden brown.
While they bake, make the chai cream cheese frosting. Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Then serve! 

Tips to make perfect chai cinnamon rolls

Lightly grease the plastic wrap for covering the dough while it proofs. This will help it not to stick to the rolls.

Use unflavored dental floss to cut the dough into rolls. This will allow for really pretty, clean cuts that a knife really can’t give you.

Measuring your flour properly. If you learn anything from making this recipe, please let it be this: measure your flour (and all other ingredients) with a digital kitchen scale. Please don’t bring me to tears; don’t scoop your measuring cup into your flour. This will always lead to inaccurate flour measurements and therefore, a wonky bake.

Let your dough proof outside if it’s warm enough, or in a cold oven with the light on.

Chai cinnamon rolls FAQ

Can the rolls be prepared the day before? 

Yes. To prepare ahead of time follow recipe up until you are about to proof the buns for the second time. Cover the prepared cinnamon buns and place in the fridge. The next morning when ready to bake, take the buns out of the fridge, pour room temperature cream in between them and allow them to proof somewhere warm until they’ve doubled in size. Keep in mind it will take longer than an hour because the dough is cold and has to come all the way to room temperature and then proof. Once they’ve doubled in size, bake according to the recipe.

Why didn’t my dough rise? 

Check that your yeast is not expired. If it did not get very foamy on top and smell “yeasty” after it bloomed, the yeast is dead. I’ve found that if it is just bubbly on top, but not foamy, this is an indication that the yeast is dead. Secondly, perhaps the dough just needed more time. Some times it can take up to 1 1/2 hours for the dough to proof all the way to “doubled in size”.

How do I store the rolls?

Keep left over cinnamon rolls in an airtight container for up to three days, but I have a feeling they’ll be gone before that!

If you make these chai cinnamon rolls please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!

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4.54 from 50 ratings

Chai Cinnamon Rolls

Yield: 12 rolls
Prep: 1 hour
Cook: 30 minutes
Proofing Time: 2 hours 30 minutes
Total: 4 hours
These gooey chai cinnamon rolls are soft and fluffy, filled with delicious brown sugar chai filling, frosted with chai cream cheese frosting, all while drenched in a truly decadent and sticky brown sugar chai caramel sauce on the bottom. An absolutely incredible, indulgent treat to bake this fall!
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Ingredients

For the Dough

  • 1 1/4 cups (300 ml) whole milk, warmed to about 110 degrees F
  • 2 1/4 tsp active dry yeast
  • 1 tsp granulated white sugar (to bloom the yeast)
  • 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
  • 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 white sugar
  • 2 eggs, whisked
  • 1 tbsp vanilla extract
  • 1/2 cup (112 g) unsalted butter, very softened

For the Chai Caramel Sauce

  • 1/3 cup (80 ml) heavy cream
  • 2 chai tea bags
  • 1/2 cup (112 g) unsalted butter, very softened
  • 1 cup (220 g) light brown sugar, packed
  • 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 Chai Filling

  • 1/2 cup (112 g) unsalted butter, very softened
  • 1 cup (220 g) light brown sugar, packed
  • 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
  • 1/4 cup (60 ml) heavy cream (for pouring in between the rolls)

For the Chai Cream Cheese Frosting

  • 6 tbsp (84 g) unsalted butter, very 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
 

For the Dough

  • To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.
    1 1/4 cups (300 ml) whole milk, warmed to about 110 degrees F, 2 1/4 tsp active dry yeast, 1 tsp granulated white sugar (to bloom the yeast)
  • Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, chai spices, salt and sugar together.
    4 3/4 cups (593 g) all-purpose flour, spooned and leveled, 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 white sugar
  • To the dry ingredients add the whisked eggs, vanilla and softened butter and mix.
    2 eggs, whisked, 1 tbsp vanilla extract, 1/2 cup (112 g) unsalted butter, very softened
  • Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.
  • Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.

For the Chai Caramel Sauce

  • While the dough rises make the sticky chai caramel sauce for the bottom of the rolls. Add the heavy cream to a very small sauce pan and heat over low heat until steaming, then add in the teabags. Allow them to steep for 10 minutes, then remove from the heat, remove the teabags and let cool to room temperature.
    1/3 cup (80 ml) heavy cream, 2 chai tea bags
  • In a medium bowl, mix the butter, brown sugar, chai spices, honey, vanilla and salt together. Then mix in the chai-heavy cream mixture.
    1/2 cup (112 g) unsalted butter, very softened, 1 cup (220 g) light brown sugar, packed, 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
  • Grease a 9×13 inch casserole dish. Spread the mixture evenly over the bottom of the pan.

For the Chai Filling

  • While the dough rises, also make the filling by mixing the butter, brown sugar, chai spices and salt together in a small bowl.
    1/2 cup (112 g) unsalted butter, very softened, 1 cup (220 g) light brown sugar, packed, 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

Assembling & Baking the Chai Rolls

  • Once the dough has had a chance to rise, remove from bowl, punch dough to release the air, and roll out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about 1/4 inch thick.
  • Spoon the chai brown sugar filling over the dough and spread it evenly with an offset spatula.
  • Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 1/2 inches wide using unflavored floss or a very sharp knife.
  • Place the rolls in the prepared casserole dish with the chai caramel sauce mixture and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.
    1/4 cup (60 ml) heavy cream (for pouring in between the rolls)
  • Preheat the oven to 350 degrees F about 15 minutes before the rolls are done proofing.
  • Once the rolls have completed their second rise, bake them for 29-32 minutes until golden brown. (30 minutes is usually perfect!)

For the Chai Cream Cheese Frosting

  • While they bake, make the cream cheese frosting by adding the softened butter and cream cheese to a medium bowl and mixing it on medium-high speed with an electric mixer until combined and fluffy.
    6 tbsp (84 g) unsalted butter, very softened, 6 oz (170 g) cream cheese, softened
  • Add in the powdered sugar, vanilla extract and chai spices. Mix on medium-low speed until combined, then on high speed until fluffy.
    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
  • Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Then serve! 
Course: Breakfast, Dessert
Cuisine: American
Keyword: autumn recipes, chai, chai cinnamon rolls, cinnamon rolls, fall recipes
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