Chai-spiced Cinnamon Rolls Recipe

There’s something utterly magical about the scent of cinnamon, cardamom, and cloves swirling through a warm kitchen. These Chai-Spiced Cinnamon Rolls take that magic and wrap it in pillowy-soft dough, creating a cozy treat that’s just as perfect for lazy weekends as it is for holiday mornings.

this Recipe

I first made these on a crisp fall morning when I was craving the comfort of cinnamon rolls—but with a little twist. The addition of chai spices brought a whole new depth of flavor, and now, they're a must-make whenever the weather calls for cozy. Soft, warmly spiced, and slathered in a vanilla glaze, these rolls are pure bliss from first bite to last. Let’s dive into what makes them so special.

Why You'll Love This Chai-Spiced Cinnamon Rolls Recipe

Get ready to fall head over heels for your new favorite morning indulgence. These rolls take everything you love about classic cinnamon rolls and infuse them with the bold, aromatic flavors of traditional chai.

First, the flavor is unreal. Think cinnamon, yes—but also fragrant cardamom, warming ginger, and a hint of clove. It's like your favorite chai latte transformed into a gooey, swirly roll of heaven.

They’re surprisingly easy to make, even if you’re not an experienced baker. The dough is soft and forgiving, and I’ve included tips along the way to help you nail it on your first try.

This recipe is also budget-friendly. Most of the ingredients are pantry staples—flour, sugar, spices, butter—and the extras like cardamom and ginger go a long way in small amounts.

And let’s not forget how versatile this recipe is. You can prep the dough the night before for a stress-free morning bake, or make and freeze them for when cravings strike. They’re equally perfect for a quiet brunch or a special occasion breakfast.

Let’s take a look at the ingredients that make this recipe shine.

Ingredients Notes

The magic of these chai-spiced cinnamon rolls is all in the blend of spices and the pillowy dough that carries them. Every component plays its part in building flavor and texture you’ll want to savor slowly.

The dough is soft, buttery, and enriched with milk and eggs, which gives it a tender crumb and rich flavor. All-purpose flour works beautifully here, giving enough structure without making the rolls too dense. I like to use whole milk for extra richness, but 2% works in a pinch.

The chai spice blend is what sets this recipe apart. I use a mix of ground cinnamon, cardamom, ginger, cloves, and just a touch of black pepper. If you’ve got whole spices, grinding them fresh makes a world of difference in aroma and intensity—but store-bought ground spices will do the job just fine.

For the filling, it's all about that spiced sugar-butter combo. Brown sugar adds a deeper molasses flavor that pairs perfectly with the warmth of the spices. I mix it with softened butter and the chai spice blend to make a paste that spreads easily and bakes into those classic gooey spirals.

The glaze is a simple mix of powdered sugar, milk, and vanilla extract. It’s just sweet enough to complement the spices without overwhelming them. If you want to dial up the chai flavor, you can steep a chai tea bag in warm milk and use that as your glaze base.

You won’t need any fancy equipment—just a rolling pin, a baking dish, and a little patience while the dough rises. A stand mixer with a dough hook helps, but kneading by hand works just as well.

How To Make This Chai-Spiced Cinnamon Rolls Recipe

Making these chai-spiced cinnamon rolls might feel like a project, but it’s a deeply rewarding one—and I promise, it’s easier than it looks. Here’s how it all comes together.

Start by making the dough. Warm your milk slightly and combine it with yeast and a pinch of sugar to activate. In just a few minutes, it should start to bubble—that’s your sign it’s ready. Add in the eggs, melted butter, sugar, salt, and flour. Mix until a soft, elastic dough forms. If you're using a stand mixer, let it knead for about 5 minutes. If doing it by hand, knead on a floured surface for about 8 minutes until smooth and stretchy.

Next comes the first rise. Transfer the dough to a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 to 1½ hours, or until doubled in size. This is the perfect time to prep your filling—just mix the softened butter, brown sugar, and chai spices in a small bowl until it becomes a thick, spreadable paste.

Once the dough has risen, punch it down and roll it out into a rectangle about 12x16 inches. Spread the spiced filling evenly over the surface, getting all the way to the edges. Then roll it up tightly from the long side, creating a beautiful spiral of spice in every bite.

Use a sharp knife or unflavored dental floss to slice the log into 12 equal rolls. Place them in a greased 9x13 baking dish, cover again, and let them rise for a second time—about 30 to 45 minutes. They’ll puff up nicely and fill out the pan.

Bake at 350°F for 25–30 minutes, until golden brown and the centers are cooked through. Let them cool for just a few minutes before drizzling with your glaze. The warmth of the rolls will slightly melt the glaze, making every bite extra indulgent.

From start to finish, you’re looking at about 2½ to 3 hours—but most of that is hands-off time. And trust me, the end result is more than worth it.

Storage Options

If you’re lucky enough to have leftovers, these cinnamon rolls store beautifully. Simply let them cool completely before transferring to an airtight container. They’ll stay fresh at room temperature for up to 2 days or in the fridge for up to 5 days.

For longer storage, freeze the baked (but unglazed) rolls. Wrap them individually or store them in a freezer-safe container. When ready to eat, thaw overnight in the fridge and warm in a low oven before glazing.

You can also freeze the unbaked, sliced rolls. Just place them in your baking dish, cover tightly, and freeze. When ready to bake, let them thaw and rise in the fridge overnight before proceeding as usual.

To reheat, pop a roll in the microwave for 15–20 seconds or warm them in a 300°F oven for 10–15 minutes. Add a little extra glaze if you’re feeling fancy.

Variations and Substitutions

One of the best things about these chai-spiced cinnamon rolls is how customizable they are. Once you’ve got the basic dough and technique down, the possibilities are endless.

If you don’t have all the chai spices, you can use a premade chai spice mix or even the contents of a chai tea bag mixed into your filling. It’s a great shortcut that still packs in the flavor.

Not a fan of clove or black pepper? No problem. Feel free to adjust the spice blend to your taste. Nutmeg and allspice also make excellent additions or swaps.

For a dairy-free version, use plant-based butter, almond or oat milk, and skip the egg or replace it with a flax egg (1 tablespoon flaxseed meal + 3 tablespoon water). The rolls will still be rich and satisfying.

You can also make these into mini rolls or bake them in muffin tins for individually portioned treats—perfect for brunch spreads or gifting.

Feel free to play with the glaze too. Try adding a bit of maple syrup or using cream cheese instead of milk for a tangier, richer finish.

Once you make these your own, you’ll find yourself coming back to them again and again. Cozy, spiced, and melt-in-your-mouth good—these chai-spiced cinnamon rolls are a true kitchen hug.

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