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Chai Cinnamon Rolls with Caramel Sauce and Cream Cheese Frosting Recipe

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★★★★

3.9 from 48 reviews

These Chai Cinnamon Rolls are a delightful twist on classic cinnamon rolls, infused with warming chai spices in both the dough and filling. Featuring a rich chai caramel sauce at the base and a smooth chai cream cheese frosting on top, these sweet rolls offer a cozy, spiced breakfast or dessert treat perfect for any occasion.

Ingredients

Scale

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

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

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 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/4 cup (60 ml) heavy cream (for pouring between the rolls)

Chai Cream Cheese Frosting

  • 6 tbsp (84 g) unsalted butter, very softened
  • 6 oz (170 g) cream cheese, softened
  • 3/4 cup (97 g) powdered sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • pinch of cloves

Instructions

  1. Bloom the Yeast: Combine the active dry yeast, 1 tsp sugar, and warm milk (approx. 110°F) in a bowl. Let it sit for 10 minutes until it becomes foamy on top, indicating the yeast is active.
  2. Prepare Dry Ingredients: In the stand mixer bowl fitted with a whisk attachment, whisk together flour, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), salt, and sugar to evenly distribute the spices.
  3. Mix Wet Ingredients: Add whisked eggs, vanilla extract, and softened butter to the dry ingredients and mix gently to start combining.
  4. Incorporate Yeast Mixture: Pour in the foamy yeast mixture and mix until blended.
  5. Knead the Dough: Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the bowl’s edges, forms a smooth ball, and springs back when pressed.
  6. First Rise: Shape dough into a ball, place in a large greased bowl, cover with plastic wrap or kitchen towel, and set in a warm spot (like inside a cold oven with the light on) for 1 to 1 ½ hours until it doubles in size.
  7. Make Chai Caramel Sauce: Heat heavy cream in a small saucepan over low heat until steaming. Steep 2 chai tea bags in the cream for 10 minutes. Remove tea bags and let cream cool. In a bowl, mix softened butter, light brown sugar, chai spices, honey, vanilla, salt, and the chai-infused cream until smooth.
  8. Prepare Baking Dish: Grease a 9×13 inch casserole dish and spread the chai caramel sauce evenly across the bottom.
  9. Make the Chai Filling: In a small bowl, mix softened butter, light brown sugar, chai spices, and salt until well combined.
  10. Roll out Dough: After the dough has risen, punch it down to release air. On a lightly floured surface, roll it into an 18×12 inch rectangle about 1/4 inch thick.
  11. Spread Filling: Evenly spoon and spread the chai brown sugar filling over the rolled-out dough using an offset spatula.
  12. Form Rolls: Tightly roll the dough from the edge closest to you into a long log. Trim the ends for evenness, then slice the log into 12 rolls approximately 1 1/2 inches thick using unflavored floss or a sharp knife.
  13. Assemble Rolls: Place rolls into the casserole dish over the chai caramel sauce. Pour room temperature heavy cream in between each roll. Cover the pan with plastic wrap and let the rolls proof in a warm spot for about 1 hour or until doubled in size.
  14. Preheat Oven: About 15 minutes before the end of the second rise, preheat oven to 350°F (175°C).
  15. Bake Rolls: Remove plastic wrap and bake the rolls for 29-32 minutes until golden brown; about 30 minutes is ideal.
  16. Prepare Frosting: While the rolls bake, beat softened butter and cream cheese in a medium bowl with an electric mixer on medium-high speed until fluffy.
  17. Add Frosting Ingredients: Mix in powdered sugar, vanilla extract, and chai spices on medium-low speed until combined, then increase to high speed until fluffy.
  18. Finish and Serve: Let baked rolls cool for 10 minutes, then generously spread the chai cream cheese frosting over the warm rolls. Serve immediately and enjoy!

Notes

  • Ensure milk is warmed to about 110°F; too hot will kill the yeast, too cold won’t activate it properly.
  • Using unflavored floss to slice the rolls provides cleaner cuts without squishing the dough.
  • The second rise is important to get fluffy, soft rolls with a light texture.
  • The chai spices can be adjusted to taste if you prefer more or less heat or aromatic flavor.
  • Be careful not to overbake the rolls to keep them soft and moist.
  • Letting the frosting come to room temperature before mixing helps achieve a smooth, creamy texture.
  • If you don’t have chai tea bags, you can substitute with a strong brewed chai tea or extra chai spice mix in the cream.

Keywords: chai cinnamon rolls, spiced cinnamon rolls, chai roll recipe, cinnamon roll with chai spices, cream cheese frosting, breakfast rolls

Find it online: https://epicrecipebox.com/chai-cinnamon-rolls-with-caramel-sauce-and-cream-cheese-frosting-recipe/