There’s something special about the aroma of freshly baked cinnamon rolls filling your kitchen. These Chai Spice Cinnamon Rolls take that comforting experience to the next level by blending warm, aromatic spices like cardamom, cinnamon, ginger, and cloves into every soft, gooey bite.
With a soft, buttery dough and a caramelized brown sugar base, these rolls strike the perfect balance between sweetness and spice. Whether you’re enjoying them as a breakfast treat, a holiday indulgence, or a weekend baking project, they’re guaranteed to bring warmth and coziness to any occasion.
What Makes These Rolls Special?
Unlike traditional cinnamon rolls that focus solely on cinnamon, this recipe introduces a bold chai spice blend for extra warmth and depth. The combination of spices enhances the natural sweetness of the brown sugar while providing a more complex, slightly spiced flavor that pairs beautifully with coffee or tea.
These rolls are also egg-free, making them a great alternative for those with dietary preferences while still maintaining a soft and fluffy texture.
Tips for Making the Best Chai Spice Cinnamon Rolls
A few simple tricks can make these cinnamon rolls even better:
- Let the Dough Fully Rise: Allowing the dough to double in size during both rises ensures a light, airy texture.
- Evenly Spread the Filling: Make sure the spiced sugar is evenly distributed across the dough before rolling to ensure a balanced flavor in every bite.
- Use a Sharp Knife for Cutting: A clean, sharp knife prevents the dough from being squished, keeping the rolls uniform in shape.
- Don’t Skip the Pan Sauce: The buttery brown sugar sauce creates a gooey, caramelized base that makes these rolls extra decadent.
Serving and Storage Suggestions
These Chai Spice Cinnamon Rolls are best enjoyed fresh but can also be stored for later. Here are a few ways to enjoy them:
- Serve Warm: Enjoy fresh from the oven with a drizzle of icing or a dusting of powdered sugar.
- Pair with Tea or Coffee: The chai spice flavors complement a warm cup of chai tea, coffee, or a London Fog latte.
- Make-Ahead Option: Prepare the rolls the night before, cover them, and store them in the fridge overnight. Let them come to room temperature before baking in the morning.
- Store for Later: Keep leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave before serving.
Why You Need to Try This Recipe
These Chai Spice Cinnamon Rolls are a delightful blend of warmth, sweetness, and spice, making them a perfect indulgence for breakfast, dessert, or a cozy afternoon treat. Whether you’re looking to switch up your classic cinnamon roll recipe or simply love chai flavors, this is a must-try. The combination of soft dough, spiced filling, and caramelized brown sugar base makes every bite irresistible.
Chai Spice Cinnamon Rolls
Ingredients
For the dough
- 2 1/4 teaspoons instant yeast
- 3 cups all-purpose flour
- 1 tablespoon light brown sugar
- 3 tablespoons unsalted butter softened
- 1 cup whole milk warmed
- 1/2 teaspoon coarse salt
For the filling
- 2 tablespoons unsalted butter softened
- 1 1/2 teaspoons ground cardamom
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 cup packed light brown sugar
For the sauce
- 3 tablespoons unsalted butter
- 2 tablespoons heavy cream
- 1/2 cup packed light brown sugar
Instructions
- In a large mixing bowl, combine the flour, yeast, salt, and brown sugar. Slowly add the warm milk while stirring until a shaggy dough forms.
- Add the softened butter in small pieces, working it into the dough with your hands if necessary. Knead on a lightly floured surface for 5–7 minutes, or until the dough becomes smooth and elastic.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size, about 1 hour.
- While the dough rises, grease a 9×13-inch baking dish. In a small saucepan over medium heat, combine the butter, heavy cream, and brown sugar. Stir continuously until the sugar dissolves and the mixture thickens slightly. Pour the syrup into the bottom of the greased pan and spread it evenly.
- In a small bowl, mix the brown sugar, cardamom, cinnamon, ginger, nutmeg, and cloves until well combined.
- Turn the risen dough onto a floured surface and roll it into a 12×16-inch rectangle. Spread the softened butter over the surface, then evenly sprinkle the spiced sugar mixture over the top.
- Starting from a short edge, roll the dough tightly into a log and place it seam-side down. Using a sharp knife, cut the log into 12 even pieces. Arrange them in the prepared baking dish, spacing them slightly apart.
- Cover the dish with plastic wrap or a towel and allow the rolls to rise again for 30–45 minutes, or until doubled in size.
- Preheat the oven to 350°F during the second rise. Once the rolls have risen, uncover them and bake for 25–30 minutes, or until lightly golden on top.
- Remove from the oven and let them cool for 15–20 minutes before serving.