Chai Cinnamon Rolls

These indulgent cinnamon rolls combine classic recipe with warm chai spices in every layer - from the dough to the filling, caramel sauce and cream cheese frosting. I created these Chai Cinnamon Rolls during one of my cozy fall baking sessions and they've become my absolute favorite breakfast treat. Imagine the softest fluffiest rolls filled with warm chai spices and brown sugar then topped with the most incredible chai cream cheese frosting. But the real magic? There's this amazing buttery brown sugar chai caramel sauce on the bottom that makes every bite absolutely heavenly. My kitchen smells like a fancy coffee shop whenever I make these. What Makes These Rolls So Special These aren't your ordinary cinnamon rolls. Each bite is loaded with those cozy chai spices cardamom ginger and warm cinnamon that just wraps you in comfort. When that gooey caramel sauce meets the cream cheese frosting it creates this incredible flavor that keeps everyone coming back for seconds. I love making these on chilly mornings or when I want to really impress at holiday brunches. Everything You'll Need Active Dry Yeast: This is what gives us that perfect fluffy texture. I always check the date to make sure it's fresh. Chai Spices: My favorite blend includes plenty of cinnamon ginger cardamom and a touch of nutmeg. The smell is incredible. Brown Sugar: Dark brown sugar is my go-to it adds such rich caramel notes. Heavy Cream: Don't skip this it makes everything so rich and wonderful. Unsalted Butter: Room temperature butter is key for the perfect texture. Cream Cheese: Full fat all the way it makes the frosting absolutely dreamy. Let's Make That Perfect Dough Starting with Yeast First thing I do is wake up my yeast with warm milk and a bit of sugar. It should get all foamy and fragrant that's how you know it's happy and ready to work. Creating the Magic My stand mixer does all the work here combining our flour chai spices and other goodies. When you add that butter watch how the dough transforms into this soft silky ball. The First Rest This is when patience pays off. Pop your dough in a warm spot and let it do its thing. I usually catch up on my favorite show while it rises. Use your ← → (arrow) keys to browse That Amazing Caramel Sauce Infusing the Cream Here's where we get fancy. Steeping cream with chai tea adds this incredible depth of flavor. The smell alone is worth making these rolls. Making Liquid Gold When you mix that chai cream with butter brown sugar and spices it turns into this gorgeous caramel that's going to make our rolls extra special. Getting Ready Spread that beautiful sauce in your pan. Try not to eat it all with a spoon trust me it's tempting. Creating the Perfect Filling The Good Stuff Mix your butter brown sugar and all those wonderful chai spices until it's smooth and spreadable. I always sneak a little taste at this point for quality control purposes of course. Keeping it Ready Make sure everything stays at room temperature. Cold filling is impossible to spread evenly and we want every bite to be perfect. Time to Put It All Together Rolling it Out This is my favorite part. Roll that soft dough into a big rectangle on a floured surface. I take my time here making sure it's even. Sometimes I sing while I'm rolling it helps with the rhythm. Adding the Filling Spread that gorgeous chai filling all over leaving just a tiny edge clean. My offset spatula makes this job so easy but the back of a spoon works too. The Roll Up Here's my secret for perfect spirals use unflavored dental floss to cut your rolls. It doesn't squish them like a knife does. Into the Pan Nestle those beautiful rolls into your caramel lined pan. Then pour that heavy cream between them it's like giving them a cozy milk bath. One More Rise Let them get puffy and proud. I usually start preheating my oven when they're almost ready. Use your ← → (arrow) keys to browse The Big Bake Getting Ready When your oven hits that perfect 350°F it's showtime. The anticipation is real. Baking Magic Your kitchen will smell absolutely incredible for the next half hour. I rotate the pan halfway through because my oven has a hot spot. The Wait Those ten minutes of cooling are torture but so worth it. The caramel needs time to settle and thicken. Finishing Touches Making it Perfect While they cool a bit whip up that cream cheese frosting. The chai spices make it extra special. When you beat it until fluffy it looks like clouds. The Grand Finale Spread that gorgeous frosting over your still warm rolls. Watch it melt slightly into all those swirls pure heaven. Enjoying Your Creation These rolls are best enjoyed right away while they're still warm and gooey. If you somehow manage to have leftovers which rarely happens in my house they'll keep well in an airtight container. A quick warm up in the microwave brings back all that fresh baked magic. I love serving these for special weekend breakfasts or bringing them to brunches. They never fail to make people's eyes light up. A freshly baked cinnamon roll with glaze sits on a plate, accompanied by a small cup of cream and cinnamon sticks in the background. | Myhomemaderecipe.com Use your ← → (arrow) keys to browse Frequently Asked Questions Can I prepare these rolls the night before? Yes, you can prepare them through the second rise, then cover and refrigerate overnight. Let them come to room temperature for 30-60 minutes before baking. Why add cream between the rolls? Pouring heavy cream between the rolls before baking helps create an extra soft, gooey texture in the finished rolls. Don't skip this step! Can I use instant yeast instead of active dry? Yes, you can use instant yeast, just skip the blooming step and add it directly to the dry ingredients. Reduce the amount by about 25%. How do I know when the dough has proofed enough? The dough should roughly double in size during both rises. When gently poked, it should slowly spring back but leave a small indentation. Can I freeze these rolls? You can freeze the unfrosted baked rolls for up to 2 months. Thaw overnight in the fridge, then warm and frost before serving. Some more ideas These indulgent cinnamon rolls combine classic recipe with warm chai spices in every layer - from the dough to the filling, caramel sauce and cream cheese frosting. Chai Cinnamon Rolls Fluffy cinnamon rolls infused with warm chai spices, topped with chai cream cheese frosting and drenched in sticky brown sugar caramel sauce. Prep Time 60 Minutes Cook Time 30 Minutes Total Time 90 Minutes Difficulty: Difficult Cuisine: American Yield: 12 Servings (12 rolls) Dietary: Vegetarian Ingredients 01 Warm whole milk (1 1/4 cups/300ml). 02 Active dry yeast (2 1/4 teaspoons). 03 White sugar for yeast (1 teaspoon). 04 All-purpose flour (4 3/4 cups/593g). 05 Ground cinnamon (1 1/2 teaspoons). 06 Ground ginger (3/4 teaspoon). 07 Ground spices (allspice, nutmeg, cardamom, cloves). 08 Salt (1 1/2 teaspoons). 09 White sugar for dough (2 tablespoons). 10 Eggs (2, whisked). 11 Vanilla extract (1 tablespoon). 12 Softened unsalted butter (1/2 cup). 13 Heavy cream (1/3 cup). 14 Chai tea bags (2). 15 Light brown sugar (2 cups total). 16 Honey (1/3 cup). 17 Cream cheese (6 oz). 18 Powdered sugar (3/4 cup). Use your ← → (arrow) keys to browse Instructions Step 01 Mix warm milk, yeast and sugar. Let sit until foamy, about 10 minutes. Step 02 Mix dry ingredients, add wet ingredients and knead until smooth and elastic. Step 03 Let dough rise in warm place until doubled, 1-1.5 hours. Step 04 Steep cream with chai, mix with butter, sugar, spices and honey. Step 05 Mix butter, brown sugar and spices until combined. Step 06 Roll dough, spread filling, roll up and cut into 12 pieces. Step 07 Place rolls in pan with caramel, pour cream between, rise 1 hour. Step 08 Cook at 350°F for 29-32 minutes until golden. Notes Can be prepared night before. Use floss to cut rolls cleanly. Let cool 10 minutes before frosting. Use your ← → (arrow) keys to browse Tools You'll Need Stand mixer with dough hook. 9x13 inch baking dish. Rolling pin. Small saucepan.