Chai Cinnamon Rolls

Chai cinnamon rolls are soft and fluffy, filled with sweet brown sugar and warming spices for the perfect cozy treat. They are easy to make from scratch with simple ingredients, and are such a fun fall baking activity!

Info and tips for chai cinnamon rolls

Working with dough can be intimidating, so here are some tips!

• Active dry yeast vs instant yeast: In this recipe I use instant yeast. Instant yeast doesn’t need to be activated as active dry yeast does. If you are new to working with dough I recommend using instant yeast for simplicity. If you would like to substitute active dry yeast just make sure to activate it in the warm milk and sugar before adding the other ingredients!
• How to test your yeast: Yeast can go bad and lose its rising powers. To make sure the yeast is still potent you can dissolve a tsp of sugar in 1/2 a cup of warm water (not hot), and stir in a tsp of the yeast. After letting it sit for 5-10 minutes you should see a foamy bubbly layer on top that has expanded. If you don’t see any activity, discard that jar and buy a fresh one!
• Rising/proofing: giving the dough enough time to rise is very important to achieve soft and fluffy cinnamon rolls. The yeast feeds on the sugars and creates tiny carbon dioxide bubbles. These bubbles help the dough expand and create structure and strength. Make sure to give each rise the proper amount of time!

Equipment

This is the Kitchenaid Stand Mixer I use to knead the dough. It is one of my favourite helpful appliances in my kitchen!

Ingredients for chai cinnamon rolls

Dough

• 1 ½ cups milk (warm to the touch)
• 1 packet (2 ¼ tsp instant yeast)
• ⅓ cup granulated sugar
• ½ cup unsalted butter, softened
• 1 large egg, room temp
• 4 ½ cups AP flour
• 1 tsp salt

Filling

• ½ cup unsalted butter
• 1 cup brown sugar
• 1 tbsp cinnamon
• ¼ tsp all spice
• ½ tsp ginger
• ¼ tsp nutmeg

Cream cheese icing

• 1 block softened cream cheese
• 2 tbsp unsalted butter softened
• 3 tbsp brown sugar
• 1 cup icing sugar
• 2 tsp vanilla
• ½ tsp cinnamon
• ¼ tsp all spice
• ¼ tsp ginger
• ¼ tsp nutmeg
• 1-2 tbsp heavy cream

Instructions

1. Begin by warming the milk on the stove or microwave. It should be warm, not hot (about 105-115 degrees fahrenheit, anything hotter will kill the yeast).
2. Add the warm milk to the stand mixer bowl (or large bowl if kneading by hand) along with the instant yeast, sugar, softened butter, and the egg. Mix with a wooden spoon for 30 seconds.
3. Next add the flour and salt. Mix with the wooden spoon until a shaggy dough forms. Then knead the dough with a stand mixer on medium speed or by hand for 8-10 minutes. Dough may feel sticky at first, but it will come together as you knead. If needed you can add a tbsp of flour at a time until desired texture is reached.
4. Transfer the dough into an oiled bowl and cover with plastic wrap and a tea towel. Let rise in a warm place for 1-1.5 hours or until doubled in size.
5. Meanwhile make the filling by beating all ingredients together until smooth. Set aside.
6. Once your dough is doubled in size punch it down. Transfer the dough to a clean floured surface and roll it out into a 1/4 inch rectangle.
7. Spread the filling evenly onto the dough. I like to sprinkle extra brown sugar and cinnamon on top! Then take the long side of the dough closest to you and begin tightly rolling into a log. Cut out 12 rolls about 1-2 inches thick.
8. Place the rolls in a 9×13 baking dish lined with parchment and cover with plastic wrap and a towel. Let rise once more for 45 minutes to an hour until the rolls are puffy and touching each other. Preheat oven to 350F.
9. Bake the cinnamon rolls for 25-30 minutes until tops are slightly golden.
10. While the cinnamon rolls cool, beat all the ingredients for the icing together until smooth. Generously ice the cinnamon rolls and enjoy while still warm!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Maple Pumpkin Spice Muffins
• Apple Pie Snickerdoodles
• Cheesecake Stuffed Baked Apples

Print Recipe

Chai Cinnamon Rolls

(6 votes, average: 4.33 out of 5)

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Desserts

By Kenna's Cooks – Serves: 12 rolls

Prep Time: 3 hours – Cooking Time: 30 minutes – Total Time: 3 hours 30 minutes

Chai cinnamon rolls are soft and fluffy, filled with sweet brown sugar and warming spices for the perfect cozy treat.

Ingredients

• -Dough-
• 1 ½ cups milk (warm to the touch)
• 1 packet (2 ¼ tsp instant yeast)
• ⅓ cup granulated sugar
• ½ cup unsalted butter, softened
• 1 large egg, room temp
• 4 ½ cups AP flour
• 1 tsp salt
• -Filling-
• ½ cup unsalted butter
• 1 cup brown sugar
• 1 tbsp cinnamon
• ¼ tsp all spice
• ½ tsp ginger
• ¼ tsp nutmeg
• -Cream cheese icing-
• 1 block softened cream cheese
• 2 tbsp unsalted butter softened
• 3 tbsp brown sugar
• 1 cup icing sugar
• 2 tsp vanilla
• ½ tsp cinnamon
• ¼ tsp all spice
• ¼ tsp ginger
• ¼ tsp nutmeg
• 1-2 tbsp heavy cream

Instructions

1

Begin by warming the milk on the stove or microwave. It should be warm, not hot (about 105-115 degrees fahrenheit, anything hotter will kill the yeast).

2

Add the warm milk to the stand mixer bowl (or large bowl if kneading by hand) along with the instant yeast, sugar, softened butter, and the egg. Mix with a wooden spoon for 30 seconds.

3

Next add the flour and salt. Mix with the wooden spoon until a shaggy dough forms. Then knead the dough with a stand mixer on medium speed or by hand for 8-10 minutes. Dough may feel sticky at first, but it will come together as you knead. If needed you can add a tbsp of flour at a time until desired texture is reached.

4

Transfer the dough into an oiled bowl and cover with plastic wrap and a tea towel. Let rise in a warm place for 1-1.5 hours or until doubled in size.

5

Meanwhile make the filling by beating all ingredients together until smooth. Set aside.

6

Once your dough is doubled in size punch it down. Transfer the dough to a clean floured surface and roll it out into a 1/4 inch rectangle.

7

Spread the filling evenly onto the dough. I like to sprinkle extra brown sugar and cinnamon on top! Then take the long side of the dough closest to you and begin tightly rolling into a log. Cut out 12 rolls about 1-2 inches thick.

8

Place the rolls in a 9x13 baking dish lined with parchment and cover with plastic wrap and a towel. Let rise once more for 45 minutes to an hour until the rolls are puffy and touching each other. Preheat oven to 350F.

9

Bake the cinnamon rolls for 25-30 minutes until tops are slightly golden.

10

While the cinnamon rolls cool, beat all the ingredients for the icing together until smooth. Generously ice the cinnamon rolls and enjoy while still warm!