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If you adore warm, fragrant pastries that cozy up your kitchen and tantalize your taste buds, this Chai-Spiced Cinnamon Rolls with Cream Cheese Frosting Recipe is your new go-to comfort treat. These cinnamon rolls bring together the luscious, tender swirls of classic cinnamon rolls with the exotic warmth of chai spices like cardamom and cloves, all topped with a dreamy, tangy cream cheese frosting that perfectly balances the spice and sweetness. Every bite feels like a hug from your favorite sweater on a chilly morning, making it a recipe you’ll want to make again and again.
Ingredients You’ll Need
Every ingredient in this Chai-Spiced Cinnamon Rolls with Cream Cheese Frosting Recipe plays a crucial role, from the warm spices that create the chai magic to the rich dairy that makes the dough and frosting irresistibly soft and creamy. You’ll find this list easy to gather, and each one is key for nailing the flavor and texture of these rolls.
- Whole milk (1 1/4 cups | 300 ml): Warmed to activate the yeast and give dough moisture and tenderness.
- Active dry yeast (2 1/4 tsp): The essential leavening agent that makes the dough rise beautifully.
- Granulated white sugar (1 tsp + 2 tbsp): Balances flavors and feeds the yeast for the perfect rise.
- All-purpose flour (4 3/4 cups | 593 g): The sturdy base of the dough, providing structure and chewiness.
- Ground cinnamon (1 1/2 tsp + 1 1/2 tsp): The star spice in cinnamon rolls, giving warmth and comforting aroma.
- Ground ginger (3/4 tsp + 3/4 tsp): Adds zesty citrus notes that brighten the chai mixture.
- Ground allspice (1/4 tsp + 1/4 tsp): Offers deep, peppery sweetness enhancing the chai complexity.
- Ground nutmeg (1/4 tsp + 1/4 tsp): Brings subtle sweetness and earthiness to the spice blend.
- Ground cardamom (1/2 tsp + 3/4 tsp): The quintessential chai flavor that lifts the rolls with fragrant floral hints.
- Ground cloves (1/8 tsp + 1/8 tsp + pinch): Powerful and aromatic, it adds bold warmth to both dough and frosting.
- Salt (1 1/2 tsp + 1/4 tsp): Enhances and balances the sweetness, making every flavor pop.
- Eggs (2, whisked): Adds richness and helps bind the dough for a tender crumb.
- Vanilla extract (1 tbsp + 1 1/2 tsp): Imparts cozy, sweet depth to both dough and filling.
- Unsalted butter (1/2 cup + 6 tbsp, very softened): Essential for richness in dough, melting into the filling and frosting beautifully.
- Heavy cream (1/3 cup | 80 ml): Creates softness in dough and richness in the chai infusion.
- Chai tea bags (2): Infused in warm cream for an authentic chai essence in the dough.
- Light brown sugar (1 cup | 220 g, packed): Sweet and moist, it caramelizes wonderfully in the filling.
- Honey (1/3 cup | 116 g): Adds natural sweetness and depth to the spicy filling.
- Cream cheese (6 oz | 170 g, softened): The star of the frosting, lending tangy creaminess to balance the spices.
- Powdered sugar (3/4 cup | 97 g): Sweetens and smooths the frosting for that perfect finish.
How to Make Chai-Spiced Cinnamon Rolls with Cream Cheese Frosting Recipe
Step 1: Prepare the Yeast Mixture
Start by warming the milk to about 110°F — it should feel warm but not hot, just like a cozy bath. Stir in the active dry yeast and a teaspoon of granulated white sugar, then let this mixture sit for 5 to 10 minutes until it becomes frothy on top. This step awakens the yeast, ensuring your rolls will rise beautifully fluffy and light.
Step 2: Mix Dry Ingredients and Infuse the Cream
While the yeast blooms, combine your flour, all the chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, and cloves), and salt in a large mixing bowl. Separately, gently heat the heavy cream and steep the two chai tea bags for about 10 minutes to infuse a rich chai flavor in the dough. Once infused, remove the tea bags and set the cream aside to cool slightly. This infusion is what makes the rolls truly unique and fragrant.
Step 3: Combine Wet and Dry Ingredients to Form the Dough
Add the yeast mixture, chai-infused cream, whisked eggs, softened butter, and vanilla extract to the dry ingredients. Stir until the dough begins to come together, then turn it out onto a floured surface. Knead for 8 to 10 minutes until the dough is smooth, elastic, and springs back when lightly poked. This part is key for that tender yet structured bite you want in cinnamon rolls.
Step 4: Let the Dough Rise
Place the kneaded dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Allow it to rise in a warm spot until doubled in size, approximately 90 minutes. This patient wait is essential for developing flavor and that fluffy texture that makes cinnamon rolls irresistible.
Step 5: Prepare the Spiced Filling and Roll the Dough
Mix the light brown sugar, honey, all the chai spices, salt, and softened butter until it forms a spreadable filling. Once the dough has risen, roll it out into a large rectangle on a floured surface. Spread the chai-spiced filling evenly over the dough, then tightly roll it up into a log. Use a sharp knife to slice the log into 12 even rolls, each packed with spiced, sweet goodness.
Step 6: Bake and Frost Your Rolls
Place the sliced rolls into a greased baking pan, leaving a little space between each. Bake in a preheated oven (usually around 350°F) until golden brown and puffed, about 25 to 30 minutes. Let the rolls cool slightly before generously slathering them in the soft cream cheese frosting, which is made by beating together softened cream cheese, butter, powdered sugar, vanilla, and a touch of those same chai spices for a final flavor harmony.
How to Serve Chai-Spiced Cinnamon Rolls with Cream Cheese Frosting Recipe
Garnishes
For an inviting touch, sprinkle the frosted rolls with a little extra ground cinnamon or crushed cardamom pods. You can also add a few toasted chopped nuts like pecans or walnuts for a delightful crunch that contrasts beautifully with the soft rolls.
Side Dishes
These chai-spiced rolls are perfect on their own or paired with a warm cup of chai tea or coffee. For a brunch spread, consider serving alongside fresh fruit, yogurt, or scrambled eggs to balance the sweetness of the rolls with some savory options.
Creative Ways to Present
Try serving these cinnamon rolls warm in a rustic wooden board for a cozy, inviting look. You could also place each roll in a small ramekin or decorative cupcake liner for individual servings perfect for gatherings or gift-giving. Drizzling a little extra honey or maple syrup on top just before serving adds a gooey, golden finish.
Make Ahead and Storage
Storing Leftovers
After enjoying your Chai-Spiced Cinnamon Rolls with Cream Cheese Frosting Recipe, store leftovers in an airtight container at room temperature for up to 2 days to keep them soft. For longer storage, refrigeration is ideal but bring them to room temperature or warm slightly before eating to regain their softness.
Freezing
You can freeze the unbaked rolls after slicing by placing them on a baking sheet to freeze individually, then transferring to a freezer bag for up to 2 months. When ready to bake, thaw overnight in the fridge, let rise, and bake as usual. Baked cinnamon rolls also freeze well; wrap them tightly and thaw gently before reheating.
Reheating
Reheat cinnamon rolls in a microwave for 20 to 30 seconds or in a warm oven (about 300°F) wrapped in foil for 10 minutes until heated through. This helps revive the soft texture and melt the cream cheese frosting slightly for that fresh-from-the-oven sensation.
FAQs
Can I make the dough without chai tea bags?
Absolutely! While chai tea infuses the dough with unique flavor, you can omit the tea bags and use plain heavy cream instead. To keep the chai spice profile, be sure to fully incorporate all the ground spices into your dough and filling.
What if I don’t have all the spices listed?
This recipe shines because of its chai spice blend, but if you’re missing something like allspice or cardamom, you can adjust by adding a bit more cinnamon or ginger. The key is balancing warm spices so the rolls still have that cozy chai essence.
Can I use a stand mixer to make the dough?
Yes! A stand mixer fitted with a dough hook makes kneading easier and quicker. Mix the ingredients on low speed until combined, then knead on medium speed for about 5 to 7 minutes, until the dough is smooth and elastic.
Is it necessary to let the dough rise twice?
The primary rise after kneading is essential to develop flavor and texture. Some recipes also suggest a second rise after shaping the rolls. While not mandatory, letting the shaped rolls rise briefly before baking yields even fluffier rolls.
How should I store leftover cream cheese frosting?
Store extra cream cheese frosting in an airtight container in the refrigerator for up to one week. Before using it again, bring it to room temperature and stir well to restore its smoothness and spreadability.
Final Thoughts
There is nothing quite like the comforting allure of freshly baked cinnamon rolls, and this Chai-Spiced Cinnamon Rolls with Cream Cheese Frosting Recipe elevates that classic flavor into something truly special. With its warm chai spices, rich filling, and luscious frosting, it’s a perfect recipe to share or savor solo. I absolutely encourage you to give it a try—you’ll soon understand why this is one of those recipes that becomes a beloved favorite for years to come.
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Chai-Spiced Cinnamon Rolls with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 cinnamon rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chai Cinnamon Rolls are a delightful twist on classic cinnamon rolls, infused with warm chai spices like cardamom, cloves, and ginger for a fragrant and flavorful treat. Soft, fluffy dough is filled with a spiced brown sugar mixture, baked to golden perfection, and topped with a creamy chai-spiced cream cheese frosting. Perfect for breakfast, brunch, or an indulgent snack.
Ingredients
Dough
- 1 1/4 cups (300 ml) whole milk
- 2 1/4 tsp active dry yeast
- 1 tsp granulated white sugar
- 4 3/4 cups (593 g) all-purpose flour
- 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
Filling
- 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
- 6 tbsp (84 g) unsalted butter, very softened (for spreading on dough)
Frosting
- 6 oz (170 g) cream cheese, softened
- 1/3 cup (116 g) honey
- 1 1/2 tsp vanilla extract
- 1/3 cup (80 ml) heavy cream
- 2 chai tea bags
- 3/4 cup (97 g) powdered sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- Pinch of ground cloves
- 1/4 tsp salt
Instructions
- Activate Yeast: Warm the whole milk to 110°F (43°C), then stir in the active dry yeast and 1 teaspoon of granulated white sugar. Let the mixture sit for 5 to 10 minutes until it becomes frothy, indicating that the yeast is active.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, and salt to evenly distribute the spices.
- Form Dough: Combine the frothy yeast mixture, whisked eggs, vanilla extract, and softened butter with the dry ingredients. Stir until a shaggy dough forms, then transfer to a floured surface and knead for 8 to 10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for about 90 minutes or until it doubles in size.
- Prepare Filling: While the dough rises, mix the brown sugar with the cinnamon, ginger, allspice, nutmeg, cardamom, and cloves to create the spiced filling blend.
- Roll Out Dough: Once risen, punch down the dough and roll it out on a floured surface into a large rectangle approximately 16×12 inches.
- Assemble Rolls: Spread the 6 tablespoons of softened butter evenly over the dough, then sprinkle the spiced brown sugar filling evenly on top. Starting from one long edge, roll the dough tightly into a log.
- Cut Rolls: Slice the dough log into 12 equal pieces and place them cut-side up in a greased baking dish or on a lined baking sheet, leaving space between each roll.
- Second Rise: Cover the rolls loosely and allow them to rise for about 30 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes or until they are golden brown and cooked through.
- Prepare Frosting: While the rolls bake, steep the chai tea bags in heavy cream until the cream is infused with chai flavors, about 5 minutes. Remove the tea bags and cool the cream slightly. In a mixing bowl, combine the cream cheese, honey, vanilla extract, powdered sugar, cinnamon, ginger, cloves, and the chai-infused cream. Beat until smooth and fluffy.
- Frost and Serve: Remove the cinnamon rolls from the oven and let them cool slightly, about 10 minutes. Spread the chai cream cheese frosting generously over the warm rolls and serve.
Notes
- Make sure the milk is not too hot when activating the yeast; 110°F is ideal to avoid killing the yeast.
- You can prepare the dough the night before and let it rise slowly in the refrigerator for a more developed flavor.
- Use room temperature butter and cream cheese for easy spreading and smooth frosting.
- If you prefer less sweetness, reduce the sugar in the frosting or filling slightly.
- Store leftover rolls covered at room temperature for up to 2 days or refrigerate and reheat gently before serving.
