Chai Cinnamon Rolls

In our chai cinnamon rolls recipe, all the nourishing warmth of a chai latte finds its way into a batch of pillowy cinnamon rolls. Every roll is generously fall-spiced, mixing the quintessential brown sugar and cinnamon filling with aromatic nutmeg, cardamom, ginger and cloves. With chai in the title, the extra spices are expected, but the true surprise lies in the espresso glaze, taking a dirty chai latte approach for a buzzy morning jolt.

Prep these chai latte cinnamon rolls the night before a big holiday or save them for an autumnal weekend baking project. The chai latte filling and espresso glaze can easily be used in our gluten-free cinnamon rolls or vegan cinnamon rolls recipes too!

Ingredients for Chai Cinnamon Rolls

• Whole milk: We suggest whole milk for its undeniable richness, but feel free to use 2% or skim milk here instead. Whatever milk you choose, heat it to 110° to 115°F to activate the yeast.
• Active dry yeast: Before proofing the yeast, check the package for an expiration date. Expired yeast will not proof, which means your rolls will not rise.
• Butter: For our chai cinnamon rolls recipe, you’ll need about one stick of butter. Soften 3 tablespoons of butter for the dough and melt 1/4 cup (half a stick) for the filling.
• Sugars: Both granulated and brown sugars sweeten the cinnamon rolls. Save the dark brown sugar for the filling, where it will deepen the sweet flavor into something almost caramelly, pairing beautifully with the spices.
• Eggs: Bring the eggs to room temperature so they blend seamlessly into the dough. Do this by taking them out of the fridge 30 minutes before cracking them open. Or, submerge them in warm (not hot!) water for 10 minutes before use.
• All-purpose and bread flours: A mix of all-purpose and bread flours gives us the best of both worlds. Bread flour has a higher protein content, meaning the rolls will be elastic, well-structured and pillowy soft, while all-purpose flour gives them a tender bite.
• Spices: Our chai latte cinnamon roll filling is made with sweet cinnamon, cozy nutmeg, spicy cardamom, zippy ground ginger and warming cloves. Together, these spices create a nourishing mix that tastes just like a chai tea latte.
• Espresso: For the glaze, brew a strong shot of espresso. If you don’t have an espresso machine, you can make a strong brew of coffee in a Moka pot or by using cold brew.
• Confectioners’ sugar: For the icing, we’ll need confectioners’ sugar, which is fine and powdery. The powder dissolves without the need for heat, which is perfect for a dessert glaze like our espresso glaze.

Directions

Step 1: Proof the yeast

In a small bowl, dissolve the active dry yeast in the warm whole milk with a pinch of sugar.

Editor’s Tip: A pinch of sugar acts as food for the yeast to help it grow and proof. If the yeast does not proof, discard the mixture and start again, making sure the yeast isn’t expired and the milk is warm enough to activate it.

Step 2: Make the dough

In a large bowl, use a stand mixer fitted with a dough hook attachment to combine the softened butter, remaining sugar, salt and the yeast mixture.

Add the eggs, all-purpose flour and bread flour, and beat on medium speed until smooth and slightly tacky.

Editor’s Tip: If you don’t have a dough hook attachment, you can mix and knead by hand. It takes a little more arm muscle and time, but keep at it! The dough is kneaded enough if it springs back when poked.

Step 3: Let it rise

Place the dough ball in a greased bowl, turning once to grease the top. Cover the bowl with a clean kitchen towel. Let the dough rise in a warm place until doubled in size, about one hour.

Step 4: Mix the filling

In a medium-sized bowl, stir together the granulated sugar, brown sugar, cinnamon, cardamom, ginger, cloves, nutmeg and salt until well mixed.

Step 5: Roll out the dough

On a lightly floured surface, roll the dough into a 15×12-inch rectangle.

Editor’s Tip: It’s OK if it’s not rolled out perfectly, just try to get the measurement as close as possible.

Step 6: Add the butter and chai filling

Brush the dough with 2 tablespoons melted butter to within 1/2-inch of the edges.

Sprinkle the chai filling evenly all over the butter. Drizzle the top of the filling with the remaining 2 tablespoons melted butter.

Step 7: Roll up the dough

Roll up the dough jelly-roll style, starting with a long side. Pinch the seam to seal so the roll doesn’t unwind.

Step 8: Slice into rolls

Using a serrated knife, sharp chef’s knife or bench scraper, cut the log into 12 slices.

Editor’s Tip: For the most even rolls possible, cut the log in half first, then the halves into halves, then the halves into thirds.

Step 9: Proof one last time

Place the rolls, cut side down, in a greased 13×9-inch baking pan. Cover the rolls with a clean kitchen towel, then let them rise in a warm place until doubled in size, about one hour.

Editor’s Tip: If you’re having trouble finding a warm spot for your rolls to proof, put them in the oven with the light on. Just take them out first when you go to preheat the oven!

Step 10: Bake

Preheat the oven to 350°. Remove the cover from the rolls and bake them until they’re golden brown, 30 to 33 minutes. Let the rolls cool slightly at room temperature for 15 minutes.

Step 11: Finish with the espresso glaze

While the rolls cool, whisk together the whole milk, espresso, vanilla extract and confectioners’ sugar until smooth and lump-free.

Drizzle the espresso glaze all over the chai cinnamon rolls. Serve warm and enjoy!

Recipe Variations

• Adjust the spice mixture: A chai tea mix is packed with spices like ground cinnamon, nutmeg, cardamom, ginger and cloves to create its signature warmth. You can add more fall spices, like allspice or white pepper. Or, reduce one or all measurements if it’s too much for your palate.
• Include toasted nuts: Anyone who loves texture in their baked goods will appreciate toasted nuts in the chai cinnamon roll filling. Chop pecans, macadamia nuts or hazelnuts, toast the nuts, then stir them into the chai filling just before adding it to the dough.
• Swap in frosting for the glaze: The cinnamon roll world is split in two: those who prefer glaze and those who prefer cream cheese frosting. If you’re the latter, doctor up our cream cheese frosting recipe with freshly brewed espresso instead of vanilla extract.

How to Store Chai Cinnamon Rolls

Once the chai cinnamon rolls have cooled to room temperature, wrap the pan in storage wrap or transfer the rolls to an airtight container. They can be kept in the fridge for up to four days. Rewarm in the microwave.

Can you make chai cinnamon rolls ahead of time?

Yes, you can make the chai cinnamon rolls recipe ahead of time. Fully assemble the cinnamon rolls, add them to the greased 13×9-inch pan, then cover the cinnamon rolls with storage wrap and refrigerate overnight. You can also prep the espresso icing ahead of time, storing it in a container in the fridge.

In the morning, take the rolls out of the fridge, remove their covering and let them proof until doubled in size, one to two hours. It may take double the proofing time than directed in the recipe. The rolls have to come to room temperature first, then become warm enough to proof and rise. Once the rolls have doubled in size, bake according to the recipe and finish with the espresso glaze.

Chai Cinnamon Roll Tips

Why didn’t my chai cinnamon rolls rise?

Your chai cinnamon rolls may not have risen if the yeast was not properly proofed. The yeast is fully activated when it becomes foamy and bubbly. If that doesn’t happen in the first step, start again. Check the expiration date on the yeast’s packaging and make sure that the whole milk is warmed anywhere between 110° to 115° so it can activate the yeast.

What’s the best tool to cut the log into individual rolls?

Anytime I make cinnamon roll recipes, I cut the log into individual rolls using a serrated knife. Using a sawing motion, I find the serrated knife keeps the cinnamon rolls’ circular shape intact better than a chef’s knife or bench scraper.

Can you bake chai cinnamon rolls in a different-sized pan?

Yes, you can bake chai cinnamon rolls in a different-sized pan. Instead of a 13×9-inch pan, proof and bake the cinnamon rolls in a 12-inch cast-iron skillet or two 9-inch round cake pans.