Chai Cinnamon Rolls with Irresistible Cream Cheese Frosting

November 20, 2025

Chai Cinnamon Rolls with cream cheese frosting have become a cherished part of my breakfast routine. With their warm, comforting spices reminiscent of my favorite chai tea, these rolls are more than just a treat; they’re an experience. I remember the first time I made them; the aroma of cinnamon and cardamom filled my kitchen, making my mouth water in anticipation. Each bite combines the fluffy texture of freshly baked dough with the rich flavors of the chai spices, making these rolls the perfect indulgence for any morning. Delicious Chai Cinnamon Rolls for breakfast are just a recipe away. Let’s get cooking!

Why You’ll Love This Chai Cinnamon Rolls with

These rolls are truly special for several reasons:

Rich flavor of chai spices that tantalize your taste buds.
Perfectly fluffy texture that melts in your mouth.
Easy to prepare, making them a breeze for any home baker.
Family-friendly; even kids will fall in love with them.
Versatile; you can enjoy them for breakfast or as a delightful dessert.
Can be made gluten-free or vegan, accommodating different dietary needs.
Chai-infused Cinnamon Rolls are sure to impress your guests.

Ingredients for Chai Cinnamon Rolls with

Here’s everything you need to create these delightful rolls:

1 1/4 cups (300 ml) whole milk – warmed to about 110 degrees F for activating the yeast.
2 1/4 tsp active dry yeast – essential for making the dough rise.
1 tsp granulated white sugar – to bloom the yeast.
4 3/4 cups (593 g) all-purpose flour – the foundation of our dough.
1 1/2 tsp ground cinnamon – for that classic cinnamon flavor.
3/4 tsp ground ginger – adds warmth and spice.
1/4 tsp ground allspice – for a hint of sweetness.
1/4 tsp ground nutmeg – enhances the chai flavor.
1/2 tsp ground cardamom – a key chai spice.
1/8 tsp ground cloves – for depth of flavor.
1 1/2 tsp salt – balances the sweetness.
2 tbsp (25 g) granulated white sugar – for the dough’s sweetness.
2 eggs – whisked for richness.
1 tbsp vanilla extract – adds a lovely aroma.
1/2 cup (112 g) unsalted butter – very softened for the dough.
1/3 cup (80 ml) heavy cream – adds moisture and richness.
2 chai tea bags – for infusing our rolls with that signature chai flavor.
1 cup (220 g) light brown sugar – packed for the filling.
1/3 cup (116 g) honey – adds sweetness and depth.
1 tbsp ground cinnamon – for the filling.
1/4 cup (60 ml) heavy cream – for pouring between the rolls.
6 tbsp (84 g) unsalted butter – very softened for the frosting.
6 oz (170 g) cream cheese – softened for the frosting.
3/4 cup (97 g) powdered sugar – for sweetness in the frosting.
1/2 tsp ground cinnamon – for the frosting’s flavor.
1/4 tsp ground ginger – for a touch of spice in the frosting.
1/8 tsp ground allspice – enhances the frosting flavor.
1/8 tsp ground nutmeg – complements the chai spices.
1/4 tsp ground cardamom – adds a chai kick to the frosting.
pinch of cloves – for an aromatic finish.

How to Make Chai Cinnamon Rolls with

Step 1: Preheat your oven to 350°F (175°C). Prepare a greased casserole dish for the rolls.
Step 2: In a bowl, mix the active dry yeast, 1 tsp of granulated sugar, and warm milk. Let it sit for 10 minutes until foamy.
Step 3: In a stand mixer bowl, combine flour, chai spices, salt, and sugar. Whisk to mix evenly.
Step 4: Add the whisked eggs, vanilla extract, and softened butter to the dry ingredients. Mix briefly.
Step 5: Pour in the yeast mixture and mix until blended. Switch to the dough hook and knead for 7-10 minutes until cohesive.
Step 6: Shape the dough into a ball, place it in a greased bowl, cover, and let rise for 1 to 1 ½ hours until it doubles in size.
Step 7: While the dough rises, heat heavy cream in a saucepan until steaming. Steep the chai tea bags for 10 minutes, then mix with butter, brown sugar, chai spices, honey, vanilla extract, and salt. Spread in the casserole dish.
Step 8: Punch down the dough after rising and roll it out into an 18 x 12-inch rectangle.
Step 9: Spoon the chai brown sugar filling over the dough and smooth it out.
Step 10: Tightly roll the dough into a log, trim the ends, and slice into twelve 1 1/2-inch rolls.
Step 11: Place the rolls in the casserole dish over the caramel sauce. Pour cream between each roll. Cover and let proof for about one hour.
Step 12: Bake the rolls for 29-32 minutes until golden brown.
Step 13: Beat together softened butter and cream cheese until fluffy. Add powdered sugar, vanilla, and chai spices; mix until fluffy.
Step 14: Let the rolls cool for 10 minutes, then spread the chai cream cheese frosting on warm rolls. Serve immediately.

Delicious Chai Cinnamon Rolls with Irresistible Cream Cheese Frosting, freshly baked and drizzled with icing

Pro Tips for the Best Chai Cinnamon Rolls with

These tricks guarantee success every time:

Use fresh ingredients, especially yeast, for a better rise.
Make sure your milk is warm, not hot, to ensure the yeast activates properly.
Don’t rush the rising time; allow the dough to double for the fluffiest rolls.

What’s the secret to perfect Chai Cinnamon Rolls with?

The secret lies in the chai spice blend and the proofing time. Letting the dough rise properly ensures a light and fluffy texture.

Can I make Chai Cinnamon Rolls with ahead of time?

Absolutely! You can prepare the rolls and refrigerate them overnight. Just let them come to room temperature before baking.

How do I avoid common mistakes with Chai Cinnamon Rolls with?

Ensure your yeast is fresh and your milk is at the right temperature. Also, avoid over-kneading the dough to keep it tender.

Best Ways to Serve Chai Cinnamon Rolls with

These rolls are best served warm right out of the oven. Pair them with a steaming cup of chai or coffee for a delightful breakfast experience. For an extra touch, drizzle with a chai cinnamon glaze or serve alongside fresh fruits for a balanced meal.

Close-up of a single Chai Cinnamon Roll with cream cheese frosting, showing its fluffy texture

Nutrition Facts for Chai Cinnamon Rolls with

Per serving (recipe makes 12 rolls):

Calories: 350
Fat: 15g
Saturated Fat: 9g
Protein: 5g
Carbohydrates: 50g
Fiber: 2g
Sugar: 18g
Sodium: 250mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Chai Cinnamon Rolls with

Store leftover rolls in an airtight container in the fridge for 3-4 days. For longer storage, freeze them for up to 3 months. To reheat, simply pop them in the microwave for a few seconds or in the oven at 350°F (175°C) until warmed through.

Frequently Asked Questions About Chai Cinnamon Rolls with

Can I freeze Chai Cinnamon Rolls with?

Yes! Wrap individual rolls tightly in plastic wrap and foil. Freeze for up to 3 months and thaw before reheating.

What can I use instead of cream cheese in the frosting?

You can use Greek yogurt or vegan cream cheese as a substitute for a lighter option.

Are there variations for Chai Cinnamon Rolls with?

Absolutely! Consider adding nuts or raisins to the filling for extra texture or try a vegan version using plant-based ingredients.

Variations of Chai Cinnamon Rolls with You Can Try

Feel free to experiment! For a gluten-free option, use a gluten-free flour blend. You can also make Vegan Chai Cinnamon Rolls by substituting eggs and milk with plant-based alternatives. Another twist is to add nuts or chocolate chips for an indulgent treat!

Chai Cinnamon Rolls with Irresistible Cream Cheese Frosting

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Author: Fenna Saul
Total Time: 4 hours
Yield: 12 rolls 1x
Diet: Vegetarian

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Description

Chai Cinnamon Rolls combine the warm, comforting spices of chai tea with classic soft cinnamon rolls, layered with a chai-spiced brown sugar filling and topped with a luscious chai cream cheese frosting.

Ingredients

Scale

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
1/3 cup (80 ml) heavy cream
2 chai tea bags
1 cup (220 g) light brown sugar, packed
1/3 cup (116 g) honey
1 tbsp ground cinnamon
1/4 cup (60 ml) heavy cream (for pouring in between the rolls)
6 tbsp (84 g) unsalted butter, very softened
6 oz (170 g) cream cheese, softened
3/4 cup (97 g) powdered sugar
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

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Instructions

Mix the active dry yeast, 1 tsp granulated sugar, and warm milk (110°F) in a bowl. Let it sit for 10 minutes until foamy on top.
In a stand mixer bowl, combine flour, chai spices, salt, and sugar. Whisk to mix evenly.
Add whisked eggs, vanilla extract, and softened butter to the dry ingredients and mix briefly.
Pour in the yeast mixture and mix until blended. Switch to the dough hook and knead for 7-10 minutes until the dough is cohesive.
Shape the dough into a ball, place in a greased bowl, cover, and let rise for 1 to 1 ½ hours until doubled in size.
Heat heavy cream in a saucepan until steaming. Steep chai tea bags for 10 minutes, then mix with butter, brown sugar, chai spices, honey, vanilla extract, and salt. Spread in a greased casserole dish.
Mix softened butter, brown sugar, chai spices, and salt until combined.
After the first rise, punch down the dough and roll it out into an 18 x 12-inch rectangle.
Spoon the chai brown sugar filling over the dough and smooth it out.
Tightly roll the dough into a log, trim ends, and slice into twelve 1 1/2-inch rolls.
Place rolls in the casserole dish over the caramel sauce. Pour cream between each roll. Cover and let proof for about one hour.
Preheat your oven to 350°F (175°C) about 15 minutes before baking.
Bake the rolls for 29-32 minutes until golden brown.
Beat together softened butter and cream cheese until fluffy. Add powdered sugar, vanilla, and chai spices; mix until fluffy.
Let rolls cool for 10 minutes, then spread the chai cream cheese frosting on warm rolls. Serve immediately.