Name: Chai Cinnamon Rolls
Prep time: 1 h
Cook time: 30 min
Total time: 2 h 30 min
Ingredients: 1 1/4 cups (300 ml) whole milk, warmed to about 110°F; 2 1/4 tsp active dry yeast; 1 tsp granulated white sugar (to bloom the yeast); 4 3/4 cups (593 g) all-purpose flour, spooned and leveled; 1 1/2 tsp ground cinnamon; 3/4 tsp ground ginger; 1/4 tsp ground allspice; 1/4 tsp ground nutmeg; 1/2 tsp ground cardamom; 1/8 tsp ground cloves; 1 1/2 tsp salt; 2 tbsp (25 g) granulated white sugar; 2 eggs, whisked; 1 tbsp vanilla extract; 1/2 cup (112 g) unsalted butter, very softened; 1/2 cup (112 g) unsalted butter, very softened; 1 cup (220 g) light brown sugar, packed; 1 tbsp ground cinnamon; 1 1/2 tsp ground ginger; 1/2 tsp ground allspice; 1/2 tsp ground nutmeg; 1/2 tsp ground cardamom; 1/8 tsp ground cloves; 1/3 cup (80 ml) heavy cream; 2 chai tea bags; 1/2 cup (112 g) unsalted butter, very softened; 1 cup (220 g) light brown sugar, packed; 1 1/2 tsp ground cinnamon; 3/4 tsp ground ginger; 1/4 tsp ground allspice

Description

A cozy twist on the classic, these fluffy cinnamon rolls are filled with warm chai spices and topped with a rich chai caramel sauce. Perfect for breakfast or a comforting dessert!

Ingredients

Scale

For the Dough

1 1/4 cups (300 ml) whole milk, warmed to about 110°F
2 1/4 tsp active dry yeast
1 tsp granulated white sugar (to bloom the yeast)
4 3/4 cups (593 g) all-purpose flour, spooned and leveled
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/2 tsp ground cardamom
1/8 tsp ground cloves
1 1/2 tsp salt
2 tbsp (25 g) granulated white sugar
2 eggs, whisked
1 tbsp vanilla extract
1/2 cup (112 g) unsalted butter, very softened

For the Chai Filling

1/2 cup (112 g) unsalted butter, very softened
1 cup (220 g) light brown sugar, packed
1 tbsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
1/8 tsp ground cloves

For the Chai Caramel Sauce

1/3 cup (80 ml) heavy cream
2 chai tea bags
1/2 cup (112 g) unsalted butter, very softened
1 cup (220 g) light brown sugar, packed
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
3/4 tsp ground cardamom
1/8 tsp ground cloves
1/3 cup (116 g) honey
1 1/2 tsp vanilla extract
1/4 tsp salt

Instructions

Step 1: Prepare the Dough

Warm the milk and sprinkle yeast and 1 tsp sugar on top. Let it bloom for about 10 minutes until frothy.
In a large bowl, whisk together flour, spices, salt, and 2 tbsp sugar.
Add the whisked eggs, vanilla extract, and bloomed yeast mixture. Stir until combined.
Knead in the softened butter until the dough is smooth and elastic (about 8–10 minutes by hand or with a dough hook).
Cover and let rise in a warm spot until doubled, about 1–1.5 hours.

Step 2: Make the Filling

In a bowl, mix softened butter, brown sugar, and all the spices until it forms a smooth paste. Set aside.

Step 3: Roll & Fill

Roll the risen dough into a rectangle (about 12×18 inches).
Spread the chai filling evenly across the dough.
Roll tightly into a log and cut into 12 even rolls.

Step 4: Prepare the Chai Caramel Sauce

Heat the cream and steep the chai tea bags for 10 minutes. Discard the bags.
In a saucepan, melt butter and whisk in brown sugar, spices, honey, vanilla, salt, and the steeped cream.
Simmer for about 3–4 minutes until smooth and slightly thickened.

Step 5: Assemble & Bake

Pour about half of the chai caramel sauce into a greased baking dish.
Arrange the rolls on top of the sauce.
Cover and let rise for another 30–40 minutes until puffy.
Bake at 350°F (175°C) for 25–30 minutes, until golden brown.
Drizzle the remaining caramel sauce over the warm rolls before serving.

Prep Time: 1 hour
Cook Time: 30 minutes