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Chai Cinnamon Rolls

Chai cinnamon rolls are soft, tender rolls filled with brown sugar and warming spices, then baked until golden and topped with cream cheese icing. The dough rises twice for a fluffy texture, while cardamom, ginger, cloves, and black pepper give the filling its chai flavor.
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Prep Time 30 minutes
Cook Time 30 minutes
rising and resting 2 hours 3 minutes
Total Time 3 hours 3 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup whole milk warmed to 105–110°F
  • 2.25 tsp instant yeast
  • 0.25 cup granulated sugar
  • 4 cup all-purpose flour
  • 2 tbsp all-purpose flour for dusting
  • 1 tsp fine salt
  • 1 egg large
  • 10 tbsp unsalted butter softened, divided (4 tablespoons for the dough and 6 tablespoons for the filling)
For the filling
  • 0.67 cup light brown sugar packed
  • 1 tbsp ground cinnamon
  • 1 tsp ground cardamom
  • 1 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.25 tsp ground black pepper
For the icing
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the dough
  1. Heat the milk to 105–110°F.
  2. Stir the warm milk with the yeast and granulated sugar in a large bowl.
  3. Add the 4 cups flour, salt, and egg; mix until a shaggy dough forms.
  4. Knead while adding 4 tablespoons butter a few pieces at a time, until smooth and elastic, about 8–10 minutes by hand or 6–8 minutes in a stand mixer fitted with a dough hook.
  5. Cover the bowl and let the dough rise at room temperature until doubled, about 60–90 minutes.
Prepare the filling and rolls
  1. Stir the brown sugar, cinnamon, cardamom, ginger, cloves, and black pepper together in a small bowl.
  2. Line a 9x13-inch baking pan with parchment paper.
  3. Punch down the dough.
  4. Roll the dough on a lightly floured surface into a 12x18-inch rectangle, using up to 2 tablespoons flour for dusting.
  5. Spread the remaining 6 tablespoons softened butter over the dough.
  6. Sprinkle the sugar-spice mixture evenly on top, leaving a 1/2-inch border along the far long edge.
  7. Roll the dough tightly from the long edge nearest you and pinch the seam closed.
  8. Cut the log into 12 equal rolls and arrange them cut side up in the pan.
  9. Cover the pan and let the rolls rise until puffy, about 30–45 minutes.
  10. Preheat the oven to 350°F during the final 20 minutes of the rise.
  11. Bake for 25–30 minutes, until golden brown and the centers no longer look doughy.
  12. Let the rolls rest in the pan for 10 minutes.
Make the icing
  1. Beat the cream cheese in a medium bowl until smooth.
  2. Beat in the powdered sugar, vanilla, and heavy cream until spreadable.
  3. Spread the icing over the warm rolls.

Notes

For neater rolls, pinch the seam closed before cutting. Store covered in the refrigerator for up to 4 days; freeze the rolls, preferably without icing, for up to 2 months. For a dairy-free version, use unsweetened oat milk, plant-based butter, and dairy-free cream cheese.