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A chai latte cinnamon roll on a white plate. A bite has been taken out revealing the gooey chai filling. A fork is resting on the plate.
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Chai Latte Cinnamon Rolls

These cinnamon rolls are soft, gooey, and loaded with chai spice in every layer, even the glaze. Tastes just like a chai latte in a sweet roll!
Prep Time25 minutes
Cook Time20 minutes
Rising Time1 hour 45 minutes
Total Time2 hours 30 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Chai Latte Cinnamon Rolls
Servings: 12 rolls
Author: Rachel Farnsworth

Ingredients

Dough

  • 1 cup milk
  • 1 chai tea bag
  • 1 tablespoon instant dry yeast
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 3 tablespoons salted butter softened
  • 1 large egg
  • 3 cups all-purpose flour divided

Filling

  • 1/2 cup salted butter melted
  • 1 cup brown sugar tightly packed
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground black pepper

Chai-Infused Cream

  • 1/2 cup heavy cream
  • 1 chai tea bag

Glaze

  • 4 ounces cream cheese softened
  • 1/4 cup salted butter softened
  • 1 to 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1 to 2 tablespoons milk

Instructions

  • Heat 1 cup milk in a small saucepan over medium heat, or in the microwave in 30 second increments, until it reaches 120℉. Steep 1 chai tea bag in the milk for 5 minutes, or until the milk cools to between 100 and 110℉. Discard tea bag.
  • In the bowl of a stand mixer fitted with a dough hook, combine 1 cup milkhe chai-infused milk, 1 tablespoon instant dry yeast, 2 tablespoons granulated sugar, 1 teaspoon salt, 3 tablespoons salted butter (softened), and 1 large egg. Mix briefly to combine.
  • Add 3 cups all-purpose flour, starting with 2 1/2 cups. Mix on low speed until flour is mostly incorporated.
  • Increase to medium speed. Add addtiional flour, a little at a time, until dough pulls away from the bowl and is soft and slightly tacky but not sticky. Knead 3 to 5 minutes until smooth and elastic.
  • Transfer dough to a lightly greased large mixing bowl. Cover and let rise in a warm place until doubled in size, about 1 hour.
  • Lightly grease a 9 x 13-inch baking pan. Punch down the dough and roll out on a lightly floured surface into a 12 x 18-inch rectangle.
  • Spread 1/2 cup salted butter (softened) onto the surface of the dough, leaving 1/2-inch clear around the edges.
  • In a small mixing bowl, combine 1 cup brown sugar, 1 tablespoon ground cinnamon, 1 1/2 teaspoons ground ginger, 1 teaspoon ground cardamom, 1/2 teaspoon ground cloves, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground black pepper. Sprinkle mixture evenly over buttered dough.
  • Roll the dough tightly lengthwise to form a log. Slice into 12 even rolls. Place cut side up in prepared pan.
  • Cover and let rise again for 30 to 45 minutes, until doubled in size.
  • While rolls rise, heat 1/2 cup heavy cream in a small saucepan over medium-low heat, or in the microwave in 30 second increments, until warm but not boiling. Remove from heat and steep 1 chai tea bag for 5 to 10 minutes. Discard tea bag and let cream cool slightly.
  • Preheat oven to 325°F (163°C). Pour chai-infused cream evenly over risen rolls.
  • Bake for 18 to 20 minutes, or until rolls are lightly golden on top and cooked through. Let cool in the pan for 5 minutes on a wire rack.
  • While rolls bake, prepare the glaze. In a medium mixing bowl, beat 4 ounces cream cheese and 1/4 cup salted butter with a hand mixer until smooth and fluffy.
  • Mix in 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground cardamom
  • Slowly mix in 1 to 1 1/2 cups powdered sugar, about 1/2 cup at a time. Add 1 to 2 tablespoons milk to create the desired consistency from a prouable glaze to a thicker frosting.
  • Spread glaze over warm rolls. Serve warm, or cool completely and store in an airtight container at room temperature for up to 5 days.

Video

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Notes

  • No stand mixer? No problem. You can make the dough by hand using a large mixing bowl and a wooden spoon. Once the dough comes together, turn it out onto a lightly floured surface and knead by hand for about 8 to 10 minutes, or until smooth and elastic. It takes a little muscle, but it works just as well.

Nutrition

Serving: 1roll | Calories: 444kcal | Carbohydrates: 62g | Protein: 7g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 397mg | Potassium: 151mg | Fiber: 1g | Sugar: 36g | Vitamin A: 653IU | Vitamin C: 0.2mg | Calcium: 103mg | Iron: 2mg
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