There’s something special about biting into a warm, gooey Chai Cinnamon Roll with that perfect swirl of spice and sweetness. These rolls are the ultimate comfort food, blending the delightful warmth of chai spices with the fluffy, soft texture of freshly baked dough. Topped with a luscious cream cheese frosting and a drizzle of rich caramel, they are truly an indulgence. Whether you enjoy them for breakfast or as a special dessert, these rolls are guaranteed to brighten your day.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Chai Cinnamon Rolls with Caramel | Bakery-Style
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy Chai Cinnamon Rolls with Caramel | Bakery-Style

I remember the first time I made these Easy Chai Cinnamon Rolls with Caramel | Bakery-Style. I was experimenting with additions to the classic cinnamon roll recipe, and when the aroma filled the kitchen, it was a game-changer. Friends and family couldn’t get enough! Not only are they irresistibly delicious, but they’re also surprisingly easy to make. Perfect for brunch gatherings or cozy evenings at home, these rolls are bound to become a staple in your baking repertoire. Trust me, your taste buds will thank you, and you’ll feel like a baking superstar. So, let’s get rolling!

Why You’ll Love This Recipe

Simple & Quick: With just over an hour of total prep and bake time, you’ll have delicious rolls ready in no time.
Irresistible Flavor: The combination of chai spices adds an indulgent warmth that pairs beautifully with the creamy filling.
Eye-Catching Appeal: These rolls are a show-stopper, with beautiful swirls and a glossy caramel drizzle that will impress anyone.
Flexible Serving: Enjoy them fresh from the oven with coffee for breakfast or serve them at your next gathering for a delightful dessert.

Ingredients You’ll Need

1 ⅓ cups whole milk: Warmed to about 110°F, this is essential for activating the yeast. You can substitute with almond milk for a dairy-free option.
2 ½ teaspoons active dry yeast: Make sure it’s fresh for optimal rise. If using instant yeast, you can mix it directly with the dry ingredients.
1 ¼ teaspoons granulated sugar: This small amount feeds the yeast during activation, ensuring a good rise.
5 ¼ cups all-purpose flour: Measured by spooning and leveling for accuracy. You can try bread flour for a chewier texture.
1 ¾ teaspoons ground cinnamon: Freshly ground is best for maximum flavor.
1 teaspoon ground ginger: Adds warmth and spice characteristic of chai.
⅓ teaspoon ground allspice: For depth of flavor in the dough.
⅓ teaspoon ground nutmeg: Infuses the rolls with a cozy aroma.
¾ teaspoon ground cardamom: A signature ingredient that brings the chai experience to life.
⅙ teaspoon ground cloves: Use finely ground cloves for a subtle kick.
1 ¾ teaspoons salt: Balances sweetness and enhances flavors.
2 ½ tablespoons granulated sugar: For light sweetness in the dough.
2 large eggs: Room temperature for better incorporation.
1 tablespoon vanilla extract: Pure vanilla adds aromatic sweetness.
½ cup plus 1 tablespoon unsalted butter: Very soft but not melted, for a rich dough.
⅓ cup heavy cream: Used for steeping chai tea bags.
2 chai tea bags: Opt for a strongly spiced variety for bold flavor.
½ cup unsalted butter (for filling): Softened for easy spreading.
1 cup plus 2 tablespoons light brown sugar: Packed firmly, it creates the caramel filling.
1 ¾ teaspoons ground cinnamon (for caramel): Bold flavor that complements the chai.
1 teaspoon ground ginger: Warming and pairs perfectly with the sweet notes.
⅓ teaspoon ground allspice: Adds an earthy balance.
⅓ teaspoon ground nutmeg: Provides subtle sweetness.
1 teaspoon ground cardamom: Reinforces the chai spices.
¼ teaspoon salt: Cuts through the sweetness of the caramel.
⅓ cup honey: Adds rich stickiness.

For the frosting:

7 tablespoons unsalted butter: Softened fully to create a smooth frosting.
7 ounces cream cheese: Softened to room temperature for easy mixing.
¾ cup plus 2 tablespoons powdered sugar: Sifted if lumpy, for a creamy consistency.
1 ½ teaspoons vanilla extract: A touch of sweetness and aroma.
½ teaspoon ground cinnamon: Light spice that ties the flavors together.
¼ teaspoon ground ginger: Adds a gentle warmth.
⅛ teaspoon ground allspice: A subtle depth that enhances the frosting.
⅛ teaspoon ground nutmeg: For a hint of spice.
¼ teaspoon ground cardamom: Leaves a fragrant finish.
Pinch ground cloves: Just a whisper to round out flavors.

How to Make Easy Chai Cinnamon Rolls with Caramel | Bakery-Style

Combine yeast mixture: In a bowl, mix the warm (110°F) whole milk, 2 ½ teaspoons active dry yeast, and 1 ¼ teaspoons granulated sugar. Let it stand for about 5-10 minutes until a foamy layer forms on top. This indicates that your yeast is active and ready to work its magic.

Prepare the dry ingredients: In the bowl of a stand mixer, whisk together 5 ¼ cups all-purpose flour, 1 ¾ teaspoons ground cinnamon, 1 teaspoon ground ginger, ⅓ teaspoon ground allspice, ⅓ teaspoon ground nutmeg, ¾ teaspoon ground cardamom, ⅙ teaspoon ground cloves, 1 ¾ teaspoons salt, and 2 ½ tablespoons granulated sugar. This blend of dry ingredients sets the flavorful foundation for your rolls.

Mix dough ingredients: Add 2 large eggs, 1 tablespoon pure vanilla extract, and ½ cup plus 1 tablespoon unsalted butter (very soft) to the dry mixture. Blend until shaggy; this means the dough is starting to come together but isn’t yet smooth.

Incorporate yeast mixture: Pour in the yeast mixture and attach the dough hook. Knead the dough on medium speed for about 8-10 minutes until smooth, elastic, and pulling away from the sides of the bowl. You want it to be soft and slightly tacky to the touch.

First rise: Shape the dough into a ball and place it in a greased bowl. Cover with a cloth and let it rise in a warm spot until it doubles in size, about 1 hour.

Steep chai tea: Warm the ⅓ cup heavy cream gently in a small saucepan, being careful not to boil it. Once warm, steep the 2 chai tea bags in the cream. Let the tea bags steep for about 10 minutes, then remove them and allow the infused cream to cool.

Prepare caramel mixture: In a mixing bowl, combine ½ cup plus 1 tablespoon unsalted butter, 1 cup plus 2 tablespoons firmly packed light brown sugar, 1 ¾ teaspoons ground cinnamon, 1 teaspoon ground ginger, ⅓ teaspoon ground allspice, ⅓ teaspoon ground nutmeg, 1 teaspoon ground cardamom, ¼ teaspoon salt, ⅓ cup honey, and 1 ½ teaspoons vanilla extract. Stir until smooth, then gently incorporate the cooled chai cream.

Spread caramel in dish: Evenly pour the caramel mixture across the bottom of a greased 9×13-inch baking dish, making sure it covers the entire base.

Prepare filling: In another bowl, mix together ½ cup unsalted butter (softened), 1 cup plus 2 tablespoons light brown sugar, 1 tablespoon plus 1 teaspoon ground cinnamon, 1 ½ teaspoons ground ginger, ½ teaspoon ground allspice, ½ teaspoon ground nutmeg, 1 teaspoon ground cardamom, and ¼ teaspoon salt until smooth and well combined.

Roll the dough: After the dough has risen, punch it down gently to release air. On a floured surface, roll the dough into a rectangle about 16×24 inches, maintaining an even thickness throughout.

Spread filling: Evenly spread the filling mixture over the surface of the rolled-out dough. Make sure every edge is covered to get the maximum flavor in every bite!

Shape the rolls: Starting from one edge, carefully roll up the dough into a tight log. Once rolled, slice into 14 even rolls using a sharp knife or dental floss for clean cuts.

Arrange in baking dish: Nestle the rolls into the prepared baking dish, ensuring they are spaced evenly. Pour the leftover chai cream (from the earlier steeping step) between the rolls before covering and allowing them to rise again until puffy, about 30-45 minutes.

Preheat oven: While the rolls finish proofing, heat the oven to 350°F (175°C).

Bake rolls: Bake the rolls in the preheated oven until they are golden brown and puffed, around 25-30 minutes. The edges should be crispy, and the center should be cooked through — no gooey dough left.

Prepare frosting: While the rolls bake, beat 7 tablespoons unsalted butter and 7 ounces cream cheese together in a mixing bowl until light and fluffy. Gradually blend in ¾ cup plus 2 tablespoons powdered sugar, 1 ½ teaspoons vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground allspice, ⅛ teaspoon ground nutmeg, ¼ teaspoon ground cardamom, and a pinch of ground cloves until the mixture is smooth and airy.

Frost rolls: Once the rolls are out of the oven and have cooled for a few minutes, generously spread the cream cheese frosting over the warm rolls. Watch as it melts into every nook and cranny, creating a decadent topping.

Storing & Reheating

Chai Cinnamon Rolls can be stored at room temperature for up to 2 days. If you need them to last longer, refrigerate them in an airtight container for up to a week. For longer storage, freeze the rolls in an airtight container for up to 3 months. Reheat in the microwave for about 15-20 seconds to enjoy warm, soft rolls again. Just keep in mind that the texture might change a little after freezing, but the flavor will still be delicious!

Chef’s Helpful Tips

Avoid overworking the dough; over-kneading can lead to tough rolls. Aim for a silky, elastic texture.
Make sure your eggs and butter are at room temperature for easier incorporation into the dough.
Give each step the time it deserves—don’t rush the proving times if you want fluffy results.
If the filling seems too stiff for spreading, give it a quick stir or microwave it for a few seconds to soften.
For a little extra flair, sprinkle some chopped nuts or raisins in the filling for added texture.
You can prepare the dough the night before and let it rise slowly in the fridge overnight, making it perfect for a fresh-baked breakfast.

Warm, fluffy, and drizzled with sweet caramel, Easy Chai Cinnamon Rolls with Caramel | Bakery-Style offer a delightful experience that invites you back to the warm corners of your kitchen. Each bite combines the comforting spices of chai with the traditional cinnamon roll flavor that we all know and love. Don’t hesitate to play with the flavors or make them your own; after all, baking is about making it personal. Enjoy every mouthful, and share the joy (and the rolls) with friends and family!

Recipe FAQs

Can I make these rolls in advance?

Yes, you can prepare the dough and fillings the night before. Cover the assembled rolls and let them rise slowly in the refrigerator overnight. The next morning, simply bake them straight from the fridge for a fresh treat.

How can I make these rolls healthier?

You can experiment with whole wheat flour instead of all-purpose for a healthier, denser roll. Additionally, substituting reduced-fat cream cheese in the frosting can cut down on some calories without sacrificing flavor.

What other flavors can I incorporate?

Feel free to customize the flavor profile! You can add orange zest to the dough for a citrusy twist or mix chopped nuts (like pecans or walnuts) into the filling for added crunch.

How do I fix undercooked rolls?

If your rolls are undercooked after baking, you can cover them with foil and bake for an additional 5-10 minutes. Check to ensure they are golden brown and a toothpick comes out clean from the center of the rolls.