Chai Cinnamon Rolls with Caramel Sauce and Cream Cheese Frosting Recipe

Introduction

Experience the warm, comforting flavors of chai spices in these decadent cinnamon rolls. Soft, fluffy dough is layered with spiced brown sugar and a sticky chai caramel sauce, finished with a fragrant chai cream cheese frosting. Perfect for a cozy weekend treat or special brunch.

Ingredients

• 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
• 1/2 cup (112 g) unsalted butter, very softened (for caramel sauce)
• 1 cup (220 g) light brown sugar, packed (for caramel sauce)
• 1 1/2 tsp ground cinnamon (for caramel sauce)
• 3/4 tsp ground ginger (for caramel sauce)
• 1/4 tsp ground allspice (for caramel sauce)
• 1/4 tsp ground nutmeg (for caramel sauce)
• 3/4 tsp ground cardamom (for caramel sauce)
• 1/8 tsp ground cloves (for caramel sauce)
• 1/3 cup (116 g) honey
• 1 1/2 tsp vanilla extract (for caramel sauce)
• 1/4 tsp salt (for caramel sauce)
• 1/2 cup (112 g) unsalted butter, very softened (for filling)
• 1 cup (220 g) light brown sugar, packed (for filling)
• 1 tbsp ground cinnamon (for filling)
• 1 1/2 tsp ground ginger (for filling)
• 1/2 tsp ground allspice (for filling)
• 1/2 tsp ground nutmeg (for filling)
• 1 tsp ground cardamom (for filling)
• 1/4 tsp ground cloves (for filling)
• 1/4 tsp salt (for filling)
• 1/4 cup (60 ml) heavy cream (for pouring between rolls)
• 6 tbsp (84 g) unsalted butter, very softened (for frosting)
• 6 oz (170 g) cream cheese, softened
• 3/4 cup (97 g) powdered sugar
• 1 1/2 tsp vanilla extract (for frosting)
• 1/2 tsp ground cinnamon (for frosting)
• 1/4 tsp ground ginger (for frosting)
• 1/8 tsp ground allspice (for frosting)
• 1/8 tsp ground nutmeg (for frosting)
• 1/4 tsp ground cardamom (for frosting)
• Pinch of cloves (for frosting)

Instructions

1. Step 1: Bloom the yeast by mixing active dry yeast, 1 tsp sugar, and warm milk in a bowl. Let sit for 10 minutes until foamy on top.
2. Step 2: In a large mixing bowl, combine flour, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), salt, and 2 tbsp sugar.
3. Step 3: Add whisked eggs, vanilla extract, and softened butter to the dry ingredients. Mix well.
4. Step 4: Pour in the yeast mixture and combine. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough forms a smooth ball and springs back when pressed.
5. Step 5: Shape dough into a ball and place in a large greased bowl. Cover with plastic wrap or a towel and let rise in a warm place for 1 to 1 ½ hours until doubled in size.
6. Step 6: While dough rises, prepare the chai caramel sauce. Heat heavy cream in a small saucepan over low heat until steaming. Add chai tea bags and steep for 10 minutes. Remove tea bags and let cream cool to room temperature.
7. Step 7: In a medium bowl, mix softened butter, brown sugar, chai spices, honey, vanilla, salt, and the cooled chai cream. Spread this mixture evenly in a greased 9×13 inch casserole dish.
8. Step 8: Prepare the chai filling by combining softened butter, brown sugar, chai spices, and salt in a small bowl. Set aside.
9. Step 9: After the dough has risen, punch it down to release air. Roll it out on a lightly floured surface into an 18 x 12 inch rectangle, about 1/4 inch thick.
10. Step 10: Spread the chai filling evenly over the dough using an offset spatula.
11. Step 11: Roll up the dough tightly from the long edge closest to you into a log. Trim the ends to even the log. Cut into 12 rolls about 1 1/2 inches wide using floss or a sharp knife.
12. Step 12: Place the rolls in the casserole dish over the chai caramel sauce. Pour room temperature heavy cream between the rolls.
13. Step 13: Cover the rolls with plastic wrap and let proof in a warm spot for about 1 hour until doubled in size.
14. Step 14: Preheat the oven to 350 degrees F about 15 minutes before baking the rolls.
15. Step 15: Bake the rolls for 29-32 minutes until golden brown. 30 minutes is usually perfect.
16. Step 16: While baking, make the chai cream cheese frosting. Beat softened butter and cream cheese in a medium bowl until fluffy.
17. Step 17: Add powdered sugar, vanilla, and chai spices to the frosting. Mix first on low speed to combine, then high speed until fluffy.
18. Step 18: Allow rolls to cool for 10 minutes after baking, then spread the chai cream cheese frosting generously over the warm rolls. Serve immediately.

Tips & Variations

• For a dairy-free version, substitute butter with coconut oil and use a plant-based milk and cream alternative.
• Steeping the chai tea bags longer will deepen the chai flavor in the caramel sauce.
• Use fresh spices whenever possible for the best aroma and taste.
• Try adding chopped nuts like pecans or walnuts into the filling for added texture.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in a microwave or warm oven before serving. For longer storage, freeze un-iced rolls wrapped tightly in plastic wrap for up to 3 months; thaw overnight in the fridge and frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Just bring it to room temperature before rolling and assembling the rolls.

What if I don’t have all the chai spices?

You can simplify the spice mix by using just cinnamon and ginger, which will still give a warm, spicy flavor. Substitute any missing spices with a pinch of pumpkin pie spice if you have it.

Chai Cinnamon Rolls with Caramel Sauce and Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.7 from 134 reviews

Delight in these Chai Cinnamon Rolls that combine the warm, aromatic spices of chai tea with the soft, fluffy texture of classic cinnamon rolls. Infused with a chai-spiced caramel sauce at the base and topped with a creamy chai cream cheese frosting, this recipe offers a uniquely flavorful twist on a beloved breakfast treat, perfect for cozy mornings or special occasions.

• Author: Felix
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours
• Yield: 12 rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

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

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)

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

1. Bloom the yeast: In a small bowl, combine active dry yeast, 1 tsp granulated sugar, and warmed whole milk (about 110°F). Let it sit for 10 minutes until the mixture is foamy on top, indicating the yeast is active.
2. Mix dry ingredients: In the large bowl of a stand mixer fitted with a whisk attachment, mix the flour, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), salt, and 2 tbsp sugar together to distribute the spices evenly.
3. Add wet ingredients: To the dry mixture, add the whisked eggs, vanilla extract, and very softened butter. Mix briefly until just combined.
4. Incorporate yeast mixture and knead dough: Pour in the bloomed yeast mixture and mix until ingredients combine. Switch to the dough hook and knead on medium speed for 7-10 minutes, until the dough pulls away from the sides of the bowl, forms a smooth ball, and springs back when pressed.
5. First rise: Shape the dough into a ball and place it in a large greased bowl. Cover with plastic wrap or a towel, and set in a warm, draft-free area for 1 to 1.5 hours until the dough doubles in size.
6. Prepare chai caramel sauce: While the dough rises, heat heavy cream in a small saucepan over low heat until steaming. Steep the chai tea bags in the cream for 10 minutes, then remove the tea bags and let the cream cool to room temperature. In a medium bowl, mix softened butter, brown sugar, chai spices, honey, vanilla extract, salt, and the cooled chai-infused cream until well combined. Grease a 9×13 inch casserole dish and evenly spread the sauce over the bottom.
7. Prepare chai filling: Mix softened butter, light brown sugar, chai spices, and salt in a small bowl until smooth.
8. Shape the rolls: Once the dough has doubled, punch it down to release air. Roll it out on a lightly floured surface into an 18×12 inch rectangle about 1/4 inch thick. Spread the chai filling evenly over the dough.
9. Roll and cut: Roll the dough tightly from the side closest to you into a log shape. Trim the ends for neatness, then cut into 12 equal rolls approximately 1 1/2 inches wide using unflavored floss or a sharp knife.
10. Assemble the rolls: Place the rolls in the prepared casserole dish over the chai caramel sauce. Pour room temperature heavy cream in between the rolls for extra moisture and flavor. Cover with plastic wrap and proof in a warm spot for about 1 hour or until doubled in size.
11. Preheat oven: About 15 minutes before the rolls finish proofing, preheat the oven to 350°F (175°C).
12. Bake: Bake the rolls for 29-32 minutes until golden brown on top. Typically, 30 minutes is perfect for a tender, cooked-through center.
13. Make chai cream cheese frosting: While the rolls bake, beat softened butter and cream cheese in a medium bowl on medium-high speed until light and fluffy. Gradually add powdered sugar, vanilla extract, and chai spices, mixing on medium-low speed until combined, then increase to high speed until fluffy.
14. Frost and serve: Allow the rolls to cool for 10 minutes after baking. Spread the chai cream cheese frosting over the warm rolls and serve immediately for best taste.

Notes

• Warming the milk to about 110°F is crucial for activating the yeast without killing it.
• Using unflavored floss to cut the rolls prevents squishing and keeps edges clean compared to a knife.
• Proofing in a warm, draft-free space encourages proper rise and fluffiness in the rolls.
• The chai caramel sauce added to the bottom of the pan creates a deliciously sticky and flavorful base.
• Adjust the cinnamon and spice levels according to preference for a milder or stronger chai flavor.
• Allow rolls to cool slightly before frosting to prevent frosting from melting off completely.

Keywords: chai cinnamon rolls, chai spice, cinnamon rolls, breakfast pastries, cream cheese frosting, chai caramel sauce, homemade cinnamon rolls