When I first baked Chai Cinnamon Rolls, it was an ordinary weekend morning that turned into something special. A close friend, who’s a big chai fan, invited me over and announced she was serving her homemade chai latte cinnamon rolls. The warm aroma of cinnamon, cardamom, and spiced chai tea filling the kitchen instantly made this chai tea flavored pastry unforgettable. With every bite, I felt comfort and a gentle spice dance together, a wonderful twist on the traditional cinnamon rolls I’d always known.
Chai Cinnamon Rolls quickly found their way into my regular baking lineup because they fit perfectly into everyday cooking and cozy weekends alike. They’re reliable, flavorful, and bring people together around the table without complicated steps or unusual ingredients. These spiced cinnamon rolls are more than just a treat—they’re a small celebration, a pause in busy days, and a way to share something delicious with family and friends.
If you’re someone who loves bakery treats but wants something new to try that uses familiar pantry spices, I’m thrilled to share how I make my Chai Cinnamon Rolls. The chai spice dough gives each roll that signature chai warmth. Plus, adding cardamom brings in that exotic twist that makes these cinnamon cardamom rolls stand out. If you want to bring something different but approachable to your kitchen, these chai latte cinnamon rolls are worth a try.
I’ve tested this recipe so many times in my kitchen, and it always delivers. Whether you’re baking for a morning treat, a casual crowd, or a dessert craving, this chai tea flavored pastry will have everyone asking for more. Ready to bake your own? Let’s dive in and make these Chai Cinnamon Rolls your next favorite!
What You’ll Need:
Here’s the straightforward list for making your own chai cinnamon rolls. This recipe relies on ingredients you likely have on hand—because good cooking shouldn’t require a special trip to the store.
- 2 ¼ teaspoons active dry yeast (one packet)
- 1 cup warm whole milk (around 110°F)
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground black pepper (optional, adds warmth)
- ¾ cup brown sugar, packed (for filling)
- ¼ cup unsalted butter, softened (for filling)
No problem if you don’t have whole milk—I’ve made these with 2% or even oat milk, and the chai cinnamon rolls still taste great. For spices, if you’re missing one like cloves or black pepper, just leave it out or add a bit more cinnamon instead. You’ll find all these spices in the regular spice aisle at most stores, no specialty shop needed.
This chai spice dough is affordable to make because it uses pantry staples you probably already have. Plus, you can keep extra spices stored in airtight containers for months, saving time on future baking adventures. My secret for the most aromatic rolls is adding a bit extra cardamom—it really makes the chai flavors pop without overpowering the sweetness.
Since this chai tea flavored pastry needs a little rising time, prepare your ingredients before mixing. That way, everything comes together smoothly, and you can multitask while the dough rests. Leftover dough can be wrapped well and stored in the fridge for up to 2 days, making these spiced cinnamon rolls a flexible option for your schedule.
Let’s Cook It Together!
Making Chai Cinnamon Rolls at home feels like a weekend triumph every time. From start to finish, this recipe takes about 2 hours, but most of that is hands-off rising time, so it’s perfect to fit in around your day.
- Activate the yeast: Pour your warm milk into a large bowl, sprinkle the yeast on top, and let it sit for about 5 minutes until foamy. This is your sign the yeast is alive and ready to make your chai cinnamon rolls fluffy.
- Mix wet ingredients: Stir in the melted butter, sugar, and egg into the yeast mixture. Your kitchen should already be smelling faintly sweet and comforting.
- Combine dry ingredients: In another bowl, whisk together the flour, salt, cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper. This blend creates the chai spice dough with layers of aroma ready to unfold.
- Make the dough: Gradually add the dry ingredient mix to the wet, stirring until a soft dough forms. You can use a spoon or your hands. If your dough feels too sticky, sprinkle a bit more flour—don’t overdo it, or the rolls get tough.
- Knead and rise: Turn the dough onto a lightly floured surface and knead gently for about 8 minutes until smooth. This is where I used to rush my chai cinnamon rolls—patience here makes all the difference for that tender bite.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Prepare the filling: Mix your softened butter and brown sugar with a teaspoon of cinnamon and cardamom. This filling is the cozy heart of your chai cinnamon rolls.
- Shape the rolls: Punch down the dough gently, then roll it out on a floured surface into a 12 x 15-inch rectangle. Spread the chai spice dough filling evenly, then roll up the dough tightly from the long side.
- Slice and arrange: Cut the rolled dough into 12 equal pieces and place them in a greased 9×13 inch pan. Cover again and let them rise for 30-40 minutes—they’ll puff beautifully.
- Bake: Preheat your oven to 350°F. Bake the rolls for 25-30 minutes until golden brown and irresistible. Don’t worry if your chai cinnamon rolls look slightly soft coming out—that’s perfect for a tender inside.
While your chai cinnamon rolls are finishing up, pour yourself a drink and set the table. This recipe pairs wonderfully with a steaming chai latte or a simple cup of black tea.
These chai latte cinnamon rolls fill your kitchen with a warm, spiced aroma no one will resist. The balance of cinnamon and cardamom keeps each bite exciting and comforting. If you want a visual idea as you bake, check out this cozy chai latte cinnamon roll inspiration.
How to Serve & Enjoy It!
These Chai Cinnamon Rolls shine when served warm with a simple glaze made from powdered sugar, a splash of milk, and a whisper of vanilla. I usually make a quick batch of this glaze right after the rolls finish baking, letting it melt over the soft tops.
For a cozy breakfast or brunch, serve these chai tea flavored pastries alongside creamy scrambled eggs or a fresh fruit salad. The rich spices in the cinnamon cardamom rolls contrast beautifully with light, fresh sides.
My favorite way to enjoy this chai spice dough creation is on a chilly weekend morning with friends or family gathered around. They’re a crowd-pleaser when feeding a crowd, and perfect for casual gatherings or small celebrations.
Leftover rolls keep well in an airtight container at room temperature for up to two days. To revive them, pop them in the oven at 300°F for 10 minutes or zap in the microwave for 20 seconds—they taste just like fresh baked.
If you’re feeling creative, try swapping the filling for a “Dirty chai cinnamon roll” with a richer coffee twist, inspired by ideas like these recipe ideas. Or, for those at high altitudes, this High Altitude Dirty Chai Sourdough Cinnamon Rolls recipe is a thoughtful variation.
Guests always remark on the unique chai spices—the subtle heat from the ginger and pepper surprises and delights without overpowering the sweetness. It’s a simple touch that makes these chai cinnamon rolls stand apart.
Your Questions Answered
- Can I make this Chai Cinnamon Rolls ahead of time?
Absolutely! You can prepare the dough and shape the rolls, then cover and refrigerate them overnight. Let them come to room temperature and rise before baking. It’s a great way to enjoy fresh rolls without the morning rush. - What’s the best substitute for whole milk in this chai cinnamon rolls?
I’ve had great results using 2% milk or dairy-free options like oat or almond milk. Just warm it to the right temperature to activate the yeast properly. - Can I use gluten-free flour?
I’ve tried a gluten-free blend, and while the texture isn’t quite the same, it’s still tasty. Just expect a slightly denser chai tea flavored pastry. - How do I adjust this recipe for fewer servings?
You can halve the ingredients easily and bake fewer rolls in a smaller pan. Just reduce the baking time by a few minutes and watch for golden edges. - Why does my dough feel sticky?
This chai spice dough is naturally soft but not overly sticky. If it sticks too much, sprinkle a bit more flour during kneading. Avoid adding too much to keep the rolls soft. - Can I use store-bought cinnamon roll dough?
Sure! You can add chai spices to the filling for an easy shortcut. It won’t be exactly the same, but it’s a quick way to enjoy chai latte cinnamon rolls with less effort. - What are other chai cinnamon rolls variations?
Some folks add chopped nuts or raisins to the filling. Others drizzle with cream cheese frosting. A friend even swears by a honey glaze for a floral touch.
For more cozy ideas like this, you might also love my reliable Japanese Milk Bread Rolls, which are amazingly soft and perfect for sneaky swaps in this chai cinnamon rolls baking.
Final Thoughts
This Chai Cinnamon Rolls recipe holds a special place in my heart because it combines everyday ingredients with a twist that always delights. The spices make it feel like a treat without being fussy, and it’s a joy to share with loved ones.
My Best Chai Cinnamon Rolls Tips:
- Be patient during rising—soft dough needs time to develop for the fluffiest rolls.
- Don’t skip or skimp on cardamom—it’s the small spice that makes these chai cinnamon rolls unique.
- Use softened butter for the filling so it spreads easily and bakes into gooey goodness.
I’ve tried several variations, including a vegan-friendly version with plant-based butter, a dirty chai twist with coffee added, and even a sourdough base for more tang. The classic chai spice dough with brown sugar filling is the one that gets requested most often in my kitchen.
I encourage you to put your own spin on this chai tea flavored pastry. Maybe try a cream cheese drizzle or swap in a different chai blend—whatever feels right for your home. The goal is to bring warmth, flavor, and a bit of joy to your table.
With a little effort and everyday ingredients, making Chai Cinnamon Rolls is something you can count on to impress and comfort anyone lucky enough to get a taste.
Happy baking, friend!
If you want more cozy cinnamon goodness, check out how these compare to Japanese Milk Bread Rolls and experiment with what feels right for your kitchen.
Ready to share your batch or have questions? This community loves swapping ideas—like in this Facebook group, full of fellow chai cinnamon rolls enthusiasts.
Let’s keep baking warm, homey, and simply delicious food. Your new favorite chai latte cinnamon rolls are just a batch away!
Chai Cinnamon Rolls
Delight in these soft, aromatic Chai Cinnamon Rolls infused with warm chai spices, perfect for a cozy breakfast or sweet treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 rolls
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 ¼ tsp active dry yeast
- 1 cup warm milk (110°F)
- ½ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
- 4 cups all-purpose flour
- 1 tbsp chai spice mix (ground cinnamon, cardamom, ginger, cloves, and black pepper)
- 1 cup brown sugar
- 3 tbsp ground cinnamon
- ½ cup unsalted butter, softened (for filling)
- 1 cup powdered sugar (for glaze)
- 2 tbsp milk (for glaze)
- ½ tsp vanilla extract (for glaze)
Instructions
- In a small bowl, dissolve yeast in warm milk and let sit for 5 minutes until frothy.
- In a large bowl, combine sugar, melted butter, salt, and eggs. Mix well.
- Add the yeast mixture to the large bowl and stir to combine.
- Gradually add flour and chai spice mix, stirring until a dough forms.
- Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
- Roll the dough out into a 16×12 inch rectangle.
- Spread softened butter evenly over the dough surface.
- Mix brown sugar and cinnamon and sprinkle evenly over the buttered dough.
- Roll up the dough tightly from the long side and cut into 12 equal rolls.
- Place rolls into a greased baking dish, cover, and let rise for another 30-45 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown.
- While baking, whisk powdered sugar, milk, and vanilla to make glaze.
- Drizzle glaze over warm rolls before serving.
Notes
For an extra touch, sprinkle chopped nuts like pecans or walnuts over the filling before rolling.