Chai Spiced Cinnamon Rolls

These chai spiced cinnamon rolls take everything you love about a classic cinnamon roll and add a homemade chai spice blend woven through the dough, filling, and a spiced cream pour before baking. They are soft, warmly spiced, and finished with an orange zest cream cheese frosting that frankly carries the whole operation.

I make a classic cinnamon roll. It is good. I also make chai things. One day I looked at both of those facts and had what can only be described as an obvious idea. I added my homemade chai spice blend to my existing cinnamon roll recipe, split it between the dough and the filling so neither layer is doing all the heavy lifting, and somehow ended up with the best thing I have ever made, and that is my chai spiced cinnamon rolls!  The orange zest in the frosting was a last minute addition that I will never remove.

If you are new here, my basic cinnamon rolls are the base for this recipe and a great place to start. I also have a chai caramel cake and frosted chai cookies that live in the same flavor universe if you are committed to the bit.

Why you'll love this recipe

• The chai spice is split between the dough and the filling so every single layer tastes like something intentional.
• A spiced heavy cream pour before baking keeps the rolls impossibly soft and moist all the way through.
• The cold proof does the flavor development for you overnight, so you can do the fun part (eating them) in the morning.
• Orange zest in the frosting. That's the reason. You might feel like skipping it, but it really pulls the chai together! I promise! 
• The strip-rolling method gives each roll a defined, bakery-style look without requiring any special tools.

Ingredient overview

Here is a quick look at what you are working with and why each thing is in there.

• Bread flour - higher protein than all-purpose, which means more gluten, which means a chewier, more structured roll that holds its shape after baking. But you can sub all purpose flour if that is all you have!
• Active dry yeast - Activate this with warm milk, and sugar to activate the yeast mixture 
• Lukewarm whole milk - activates the yeast and adds richness to the dough. Not hot, not cold. Lukewarm.
• Homemade chai spice - cinnamon, ginger, cardamom, allspice, nutmeg, cloves, and black pepper. Half goes in the dough, half goes in the filling.
• Brown sugar - packed into the filling for a deeper, molasses-forward sweetness that plays nicely with the spice blend. I like dark but you can use light brown sugar!
• Heavy whipping cream - poured over the risen rolls before baking. It soaks into the layers and keeps everything soft.
• Cream cheese - the base of the frosting. Tangy, rich, and a good reason to make these in the first place.
• Orange zest - optional per the recipe but not really optional. It brightens everything and pulls out the chai flavor perfectly!
• Softened Cream Cheese - If you use cold the frosting will get chunky!
• Eggs - I like my room temp, if you need them to get room temp faster run them under hot water for 2 minutes! 
• Powdered sugar - you don't have to sift this one, just dump and stir!

How to make chai spiced cinnamon rolls

This is summary, so for the full recipe, please refer to the recipe card below! Read it all the way through before you begin.

• Make the chai spice blend. Mix all seven spices together in a small bowl and set mixture aside. You will use half in the dough and half in the filling.
• Make the dough. Combine milk, a little sugar, and yeast and let it sit until foamy. Add the remaining ingredients including half the chai spice and mix on medium with a dough hook for 6 to 7 minutes until smooth and elastic.
• First rise and cold proof. Let the dough rise for 1 hour, do one stretch and fold, then refrigerate for at least 2 hours or overnight. This step builds flavor and makes the dough much easier to roll out.
• Make the filling. Cream together brown sugar, butter, cinnamon, and the second half of the chai spice until smooth.
• Roll and shape. Roll the chilled dough onto a lightly floured surface, into a 12x16 inch rectangle and spread the filling to the edges. Cut into 12 even strips and roll each one into a tight spiral. Arrange in a parchment-lined 9x13 pan.
• Second rise. Cover with a kitchen towel and let the rolls proof in a warm place for 60 to 75 minutes until puffy and nearly doubled.
• Pour and bake. Warm the heavy cream with cinnamon and cardamom and pour evenly over the risen rolls. Bake in the oven at 375° degrees F for 10 minutes, then reduce to 350°F and bake for another 30 to 35 minutes until deep golden brown.
• Make the frosting. In a stand mixer, beat cream cheese and softened butter until fluffy, add the remaining ingredients, and frost the rolls once they have cooled for at least 20 minutes.

What can I substitute for chai spice?

The chai spice in this recipe is a homemade blend, which sounds like extra work but is really just measuring seven things into one bowl. That said, if you want a shortcut, you can open a chai tea bag and use the ground spice inside in place of the homemade blend. The flavor will be slightly different depending on the brand, but it works. A store-bought chai spice blend from the baking aisle is also a fine option. What you want to avoid is skipping the spice entirely and just using cinnamon, because then you have a regular cinnamon roll, which is a perfectly good thing to have but not the point of today's exercise.

Common mistakes - Chai Spiced Cinnamon Rolls

A few things that are worth knowing before your chai cinnamon rolls.

• Skipping the cold proof. The overnight fridge proof is not decorative. It develops flavor and firms up the butter in the dough, which makes rolling significantly easier. If you skip it, the dough will be sticky and the rolls will taste like they were missing something, because they were.
• Using milk that is too hot. Hot milk kills the yeast. Lukewarm means it should feel comfortable on your wrist, not like a hot shower.
• Rushing the second rise. If the rolls do not look puffy and nearly doubled before baking, give them more time. Under-proofed rolls are dense and sad.
• Forgetting to tent with foil. These rolls bake for a while because they need to absorb the cream. If the tops are browning too fast before the 30 to 35 minute mark, loosely tent the pan with foil and keep going.
• Frosting hot rolls. The frosting will melt and run off the sides. Wait the 20 minutes. Set a timer if you have to.

How to make cream cheese icing

Making the cream cheese icing for these chai spiced cinnamon rolls is the easiest part of the whole process, which you have earned by this point.

• Beat the butter and cream cheese. In a bowl of a stand mixer, beat softened unsalted butter and cream cheese on medium speed for 2 minutes. Scrape the bowl and beat for 2 more minutes until smooth and fluffy. Both need to be fully softened or you will have lumps, and lumps are not the vibe.
• Add the powdered sugar and flavorings. With the mixer on low, add the powdered sugar, then the vanilla, orange zest, cinnamon, and salt. Mix until just combined before increasing the speed.
• Whip it up. Increase to medium-high and beat for 2 to 3 more minutes until light and fluffy. It should look like something you want to put on everything.
• Adjust the consistency. If the frosting feels too thick, add milk or heavy cream one tablespoon at a time until it loosens up. If it is too soft to pipe, pop it in the fridge for 10 to 15 minutes and it will firm right up.
• Frost and serve. Spread or pipe over rolls that have cooled for at least 20 minutes. Dollops with a piping bag are a great look if you want to feel fancy about it.

Frequently Asked Questions

The questions that tend to come up with this recipe.

• Can I make these the night before? Yes, and honestly that is the move. Shape the rolls, arrange them in the pan, cover tightly, and refrigerate overnight. In the morning, let them come to room temperature and finish the second rise before baking.
• Can I use all-purpose flour instead of bread flour? You can, but the rolls will be a little softer and less structured. Bread flour gives them their chew. If all-purpose is all you have, it will still work.
• Can I freeze chai spiced cinnamon rolls? Yes. See the storing and freezing section below for specifics.
• My dough is really sticky. Did I do something wrong? Probably not. The dough is supposed to be tacky. The note in the recipe about it firming up is there for a reason. Trust the process and the cold proof.
• Do I have to use orange zest in the frosting? No, but you should. It does something to the frosting that is hard to explain and easy to taste.
• Can I make this without a stand mixer? The dough can be kneaded by hand for about 10 minutes if needed. The frosting can be made with a hand mixer. It is more work but it is doable.

Storing and freezing - Chai Spiced Cinnamon Rolls

Storing: Leftover chai spiced cinnamon rolls can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, microwave an individual roll for 20 to 30 seconds or warm the whole pan loosely covered with foil in a 300°F oven for about 10 minutes. The frosting will soften as they warm, which is not a problem.

Freezing: These rolls freeze well both baked and unbaked. To freeze baked rolls, let them cool completely, wrap individually in plastic wrap, and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator and reheat before serving. To freeze unbaked rolls, shape them and place in the pan, then wrap tightly and freeze before the second rise. When ready to bake, thaw in the refrigerator overnight, allow them to finish proofing at room temperature, and bake as directed.

FOR MORE RECIPES LIKE THIS ONE...

• Easiest Cinnamon Roll Blondies
• Blueberry Cinnamon Rolls
• The Very Best Carrot Cake Cinnamon Rolls
• Chai Custard Donuts With Spiced Glaze

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Recipe

Chai Spiced Cinnamon Rolls

Molly Murphy

These Chai Spiced Cinnamon Rolls are soft, warmly spiced, and finished with an orange zest cream cheese frosting. A homemade chai spice blend goes into the dough and the filling so every layer counts.

Print Recipe Pin Recipe

Course Dessert

Servings 12 rolls

Ingredients

  

1x2x3x

For the homemade chai spice

• 1 tablespoons ground cinnamon
• 1 ½ teaspoons ground ginger
• 3 teaspoon ground cardamom
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 3 teaspoon fine black pepper

Dough

• 1 ½ cups lukewarm milk 360g
• 1 ½ teaspoons instant dry yeast 5g
• ½ cup + 2 teaspoons granulated sugar 120g
• 3 large eggs room temperature
• 5 ¾ cups bread flour plus more for dusting 720g
• ½ cup unsalted butter softened 113
• 2 ¼ teaspoons salt 14g
• Half the chai spice

To Pour on Before Baking

• ½ cup heavy whipping cream 120g
• 1 teaspoon ground cardamom 3g
• 1 teaspoon ground cinnamon 3g

Filling

• 1 cup packed brown sugar 220g
• 1 tablespoons ground cinnamon 8g
• ¾ cup unsalted butter softened to touch 170g
• 1 teaspoon salt 6g
• The other half of the homemade chai spice

Frosting

• 4 oz cream cheese 113g
• ½ cup unsalted butter softened -113g
• Zest of half an orange
• 3 cups powdered sugar 360g
• ½ teaspoon vanilla extract 2g
• 1 teaspoon ground cinnamon 3g
• 1-2 tablespoon milk or heavy cream 15-30g
• ¼ teaspoon salt 2g

Instructions

 

For the chai spice mix

• In a small bowl, mix all the ingredients together. Set aside
  1 tablespoons ground cinnamon, 1 ½ teaspoons ground ginger, 3 teaspoon ground cardamom, 1 teaspoon ground allspice, 1 teaspoon ground nutmeg, 1 teaspoon ground cloves, 3 teaspoon fine black pepper

For the dough

• In the bowl of a stand mixer, combine 1 ½ cups lukewarm milk, 2 teaspoons of the sugar, and 1 ½ teaspoons instant yeast. Whisk together and let sit for 10 minutes, until the mixture looks foamy.
  1 ½ cups lukewarm milk 360g, 1 ½ teaspoons instant dry yeast 5g
• Add the remaining sugar, eggs, bread flour, butter, salt, half of the chai spice mix to the bowl. Using the dough hook attachment, mix on medium speed for 6-7 minutes, until the dough is smooth, elastic, and slightly tacky but pulls away from the sides of the bowl. Don't worry if it's too sticky it will be firm up.
  ½ cup + 2 teaspoons granulated sugar 120g, 3 large eggs room temperature, 5 ¾ cups bread flour plus more for dusting 720g, ½ cup unsalted butter softened 113, 2 ¼ teaspoons salt 14g, Half the chai spice
• Transfer the dough to a lightly oiled bowl, turning once to coat. Cover and let rise at room temperature for 1 hour.
• After 1 hour, perform one stretch and fold (lift one side of the dough and fold it over itself, repeating on all four sides). Cover again.
• Place the covered dough in the refrigerator and chill for 2 hours or up to 12 hours overnight. This cold proof develops flavor and makes the dough easier to work with when rolling out.

Filling and Shaping Instructions

• In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl with an electric hand mixer, cream together brown sugar, the other half of the chai mix, ground cinnamon, (yes at the end of the day, these are cinnamon rolls) and unsalted butter on medium speed until smooth and well combined. Set aside.
  1 cup packed brown sugar 220g, 1 tablespoons ground cinnamon 8g, ¾ cup unsalted butter softened to touch 170g, 1 teaspoon salt 6g, The other half of the homemade chai spice
• Lightly flour a clean work surface. Roll the chilled dough into a large rectangle, about 12x16 inches in size. Try to keep the edges as even as possible so the rolls bake uniformly.
• Spread the filling mixture evenly over the dough, using an offset spatula or the back of a spoon to get it all the way to the edges.
• Starting with the long edge farthest from you, cut the dough into 12 even strips using a sharp pizza cutter. Each piece should be about 1⅓ inches wide. Take your time to keep the cuts straight so the rolls bake up evenly.
• Working one at a time, roll each strip into a tight spiral, starting from the bottom edge and rolling upward until you reach the top. As you roll, gently tuck in any filling that tries to escape and keep light, even pressure so each roll stays compact and uniform. Once rolled, pinch the end seam lightly so it stays closed.
• Line a 9x13 baking pan with parchment paper, leaving an overhang on the long sides for easy lifting later. Lightly spray the sides of the pan with nonstick cooking spray.
• Arrange the rolls cut-side up in the prepared pan. 3 across and 4 down. They should have a little space between them - they'll puff and rise into each other during proofing and baking.
• Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise for 60-75 minutes, or until puffy and nearly doubled in size.

Baking Instructions

• Once the rolls have finished their second rise, preheat the oven to 375°F.
• Warm the heavy whipping cream, cinnamon and cardamom just until it loses its chill (microwave for about 15-20 seconds). Mix with a fork. Gently pour the cream evenly over the tops of the risen rolls, letting it soak down into the layers.
  ½ cup heavy whipping cream 120g, 1 teaspoon ground cardamom 3g, 1 teaspoon ground cinnamon 3g
• Place the pan in the oven and bake at 375°F for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F and continue baking for 30-35 minutes, until the rolls are deep golden brown on top. These rolls take a long time to bake because they need to absorb the cream.
• If the rolls begin to brown too quickly, loosely tent the pan with foil during the last 10 minutes of baking.
• Remove the pan from the oven and let the rolls cool for at least 20 minutes before frosting.
• While the rolls are cooling making the cream cheese frosting.

For the cream cheese frosting

• In the bowl of a stand mixer, beat butter and cream cheese on medium speed for 2 minutes. Scrape the bowl, then beat for 2 more minutes until smooth and fluffy.
  4 oz cream cheese 113g, ½ cup unsalted butter softened -113g
• With the mixer on low, add powdered sugar, then vanilla, orange zest, cinnamon, and salt. Mix until combined.
  Zest of half an orange, 3 cups powdered sugar 360g, ½ teaspoon vanilla extract 2g, 1 teaspoon ground cinnamon 3g, 1-2 tablespoon milk or heavy cream 15-30g, ¼ teaspoon salt 2g
• Increase speed to medium-high and beat 2-3 more minutes until light and fluffy. If too soft to pipe, chill for 10-15 minutes.

Assembly

• Once the cinnamon rolls have cooled slightly, spread the cream cheese buttercream evenly over the tops of the rolls. I did dollops with a piping bag for a pretty look, but you can do whatever you like!
• Serve warm or at room temperature.

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