Chai-spiced Cinnamon Rolls Recipe

There’s something magical about the scent of warm spices filling your kitchen on a slow morning, and nothing captures that better than Chai-Spiced Cinnamon Rolls. Imagine pulling apart soft, pillowy rolls laced with cinnamon, cardamom, and ginger—each bite infused with that comforting, cozy flavor we all crave when the seasons start to change.

The first time I made these, it was on a rainy Saturday morning with jazz playing in the background and coffee brewing nearby. They’ve since become a beloved weekend tradition in our house, especially around the holidays. They're a hit with kids and grown-ups alike, and the best part? You don’t need any fancy ingredients or expert baking skills to make them.

Let’s dive into what makes these rolls truly special.

Why You’ll Love These Chai-Spiced Cinnamon Rolls

Get ready to meet your new favorite breakfast treat. These Chai-Spiced Cinnamon Rolls offer a unique twist on the classic—fragrant, flavorful, and downright irresistible.

First of all, they’re packed with cozy chai flavors. Instead of just cinnamon, we blend in cardamom, cloves, ginger, and a touch of black pepper. The result is a warm, spiced filling that elevates the traditional cinnamon roll to something a little more grown-up and sophisticated.

Second, they’re surprisingly easy to make. You don’t need to be a professional baker—just a little patience and a few basic pantry staples are all it takes. The dough is soft and forgiving, and the rolling and filling process is straightforward, even for beginners.

Third, they’re perfect for make-ahead baking. You can prep the rolls the night before and pop them in the fridge. In the morning, all you need to do is bake and glaze. It’s a great way to impress guests (or just treat yourself) with minimal morning effort.

And finally, they’re endlessly customizable. Want to go dairy-free? Sub in plant-based butter and milk. Prefer things less sweet? Use a light hand with the glaze. These rolls are as flexible as they are delicious.

Now let’s take a look at what goes into these spiced beauties.

Ingredients Notes

The beauty of these Chai-Spiced Cinnamon Rolls lies in their aromatic, pantry-friendly ingredients. A few smart choices here go a long way in building those rich, complex flavors.

All-purpose flour is our go-to for the dough. It creates a soft, pillowy texture that holds up beautifully to the filling without becoming too dense. Make sure to measure it properly—spoon and level for the best results—to avoid a tough dough.

Whole milk adds richness and softness to the dough. It keeps the rolls tender and helps them rise beautifully. If needed, you can substitute with oat or almond milk, but keep in mind that dairy gives the softest texture.

Active dry yeast is what makes the magic happen. Make sure your milk is warm (not hot!) to properly activate the yeast—around 105–110°F is ideal. You’ll know it’s ready when it starts to bubble and foam.

The chai spice blend is the heart of this recipe. We use a mix of cinnamon, cardamom, ginger, cloves, and a pinch of black pepper for that authentic, cozy chai flavor. It’s deeply aromatic and adds an irresistible warmth to every bite.

Brown sugar and butter come together for the perfect filling. The molasses in brown sugar adds depth and pairs beautifully with the spice blend, while the butter melts into the layers of dough, creating that gooey, pull-apart center we all crave.

You won’t need any special equipment beyond a rolling pin, a baking dish, and a stand mixer (optional but helpful). A little patience and love are the most important tools here.

How To Make These Chai-Spiced Cinnamon Rolls

Making these cinnamon rolls is easier than you might think, and the process is almost as satisfying as the final result. Set aside a cozy morning or afternoon, and let’s walk through it together.

Start by warming your milk and combining it with sugar and active dry yeast. Let it sit for about 5–10 minutes until it’s frothy. This step ensures the yeast is active and ready to help your dough rise to fluffy perfection.

Once the yeast is activated, mix in the melted butter, eggs, and a pinch of salt. Slowly add your flour, mixing until a soft dough forms. Knead it by hand or with a stand mixer until the dough becomes smooth and slightly tacky. Then cover and let it rise in a warm spot for about an hour, or until doubled in size.

While the dough rises, prepare the filling. Mix softened butter with brown sugar and your homemade chai spice blend. The aroma alone will have your kitchen smelling like a cozy teahouse. Set the filling aside while you roll out the dough.

Once the dough has risen, roll it out into a large rectangle—about ¼ inch thick. Spread the chai-spiced butter mixture evenly over the surface, making sure to get all the way to the edges. Starting from the long side, tightly roll up the dough into a log, then slice into even rolls using a sharp knife or floss for clean edges.

Arrange the rolls in a greased baking dish, leaving a little space between each one. Let them rise again for 30–45 minutes, until puffed and nearly touching. Bake at 350°F for 25–30 minutes, until golden brown and cooked through.

While they bake, whip up a simple glaze using powdered sugar, milk, and a dash of vanilla extract. Drizzle over the warm rolls as soon as they come out of the oven, and let it melt into all the swirls and crevices. Expect a total time of about 2.5 hours start to finish—but every minute is worth it.

Storage Options

If you somehow manage to have leftovers (good luck!), these rolls store beautifully. Let them cool completely before transferring to an airtight container.

They’ll stay fresh at room temperature for up to 2 days, or you can refrigerate them for 4–5 days. Just be sure to reheat before serving—nobody wants a cold cinnamon roll.

For longer storage, freeze individual rolls wrapped tightly in plastic wrap, then place them in a freezer-safe bag. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.

To reheat, pop a roll in the microwave for 15–20 seconds or warm it in a low oven until soft and gooey again. A quick drizzle of fresh glaze or a dab of butter brings them right back to life.

Variations and Substitutions

One of the best things about these Chai-Spiced Cinnamon Rolls is how easily you can tweak them to suit your taste or dietary needs.

If you’re dairy-free, substitute the milk and butter with plant-based alternatives. Coconut milk and vegan butter work especially well and add a subtle richness that pairs beautifully with the spices.

Looking to cut down on sugar? You can reduce the brown sugar in the filling or swap it for coconut sugar for a more natural sweetness. The glaze can be made with less powdered sugar or omitted altogether if you prefer.

Want to amp up the chai flavor? Add a few drops of vanilla extract or a bit of loose-leaf chai tea steeped in the milk. You can even sprinkle a bit of extra spice blend over the glaze for an extra kick.

Feeling indulgent? Add a handful of chopped nuts or dried fruit to the filling. Walnuts, pecans, or even golden raisins add texture and a touch of luxury.

No matter how you make them, these rolls are incredibly forgiving and endlessly adaptable. Don’t be afraid to experiment—you might just stumble upon your new favorite version.

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