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Freshly baked chai cinnamon rolls cooling on a wire rack

Warm Embrace Chai Cinnamon Rolls

These delightful chai cinnamon rolls are infused with warming chai spices and topped with a luscious cream cheese glaze, perfect for a cozy breakfast or sweet snack.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 12 rolls
Calories 350 kcal

Equipment

  • Large Bowl
  • Whisk
  • Wooden Spoon
  • Plastic Wrap or Kitchen Towel
  • Rolling Pin
  • Sharp Knife or Dental Floss
  • 9x13 inch Baking Dish
  • Oven

Ingredients
  

For the Dough

  • 1 cup warm milk (105-115°F)
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • ¼ cup granulated sugar
  • large egg at room temperature
  • ¼ cup unsalted butter melted and cooled
  • 3 ½ - 4 cups all-purpose flour
  • 1 teaspoon salt

For the Chai Filling

  • ½ cup unsalted butter softened
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground cardamom
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon freshly grated nutmeg
  • black pepper (optional, for extra warmth)

For the Cream Cheese Glaze

  • 4 oz cream cheese softened
  • ½ cup powdered sugar
  • 2 tablespoons unsalted butter softened
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk or cream (as needed for consistency)

Instructions
 

Activating

  • Combine warm milk, yeast, and 1 teaspoon of granulated sugar in a large bowl, then let it sit for 5-10 minutes until foamy.

Dough Preparation

  • Add remaining granulated sugar, egg, and melted butter to the yeast mixture, whisking until combined. Gradually add 3 cups of flour and salt, mixing until a shaggy dough forms.
  • Turn the dough onto a floured surface and knead for 8-10 minutes, adding up to ½ cup more flour, until it's smooth and elastic.
  • Lightly grease a large bowl, place the dough in it, and turn to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled.

Making the Filling

  • While the dough rises, combine softened butter, brown sugar, cinnamon, cardamom, ginger, cloves, nutmeg, and optional black pepper in a medium bowl; mix into a spreadable paste.

Assembly

  • Punch down the risen dough and roll it into an 18x12 inch rectangle on a lightly floured surface.
  • Evenly spread the chai filling over the dough, leaving a small ½-inch border on one long edge.
  • Tightly roll the dough into a log from the opposite long edge, then cut into 12 even slices using a sharp knife or dental floss.

Second Rise & Bake

  • Lightly grease a 9x13 inch baking dish, arrange the rolls with space between them, cover, and let rise for 30-45 minutes until puffy.
  • Preheat oven to 375°F (190°C) and bake for 20-25 minutes until golden brown; tent with foil if browning too quickly.

Glaze and Serve

  • While rolls bake, beat softened cream cheese, powdered sugar, softened butter, and vanilla until smooth; add milk or cream to desired consistency.
  • Cool baked rolls for 5-10 minutes, then drizzle generously with cream cheese glaze and serve warm.

Notes

For best results, ensure your yeast is active before proceeding with the recipe. If you prefer a less sweet glaze, you can reduce the amount of powdered sugar. These rolls are best served warm, fresh out of the oven!