There's nothing quite like the scent of Chai-Spiced Cinnamon Rolls wafting through your kitchen on a cozy weekend morning. The warm aroma of cinnamon, cardamom, and cloves wrapped in soft, buttery dough is enough to make anyone jump out of bed.

I first came up with this recipe after a chilly fall trip to the mountains, where a café served chai lattes alongside giant cinnamon rolls. That flavor combo stuck with me—and now, these rolls have become a beloved family tradition during the colder months. They’re soft, fragrant, just the right amount of sweet, and perfect for sharing.

Whether you’re hosting a brunch, prepping ahead for the holidays, or just want to treat yourself, these chai-spiced beauties hit all the right notes. Let’s dive into why you’re going to fall head over heels for them.

Why You’ll Love These Chai-Spiced Cinnamon Rolls

These aren’t your average cinnamon rolls. With cozy chai spices swirled into every bite, they’re a comforting twist on a classic that’s sure to win over everyone at the table.

They bring the cozy vibes. Each roll is infused with a blend of chai spices—think cinnamon, ginger, cardamom, and cloves. The result? A warm, aromatic treat that tastes like fall in every bite.

Perfect for make-ahead magic. You can prep these the night before, let them rest in the fridge, and pop them in the oven the next morning. No early wake-up call required—just fresh, hot rolls in time for breakfast.

They’re a total showstopper. With their soft spirals, golden tops, and creamy glaze, these rolls look as good as they taste. Whether you’re serving guests or snapping a pic for the ‘gram, they’ll steal the show.

Easy enough for beginners. Don’t be intimidated by the idea of working with yeast. This recipe walks you through each step, with tips to ensure your dough rises perfectly and bakes up tender and fluffy.

Once you’ve made these once, you'll want to make them for every special occasion—or no occasion at all.

Ingredients Notes

The magic of these Chai-Spiced Cinnamon Rolls lies in the careful layering of warming spices and soft, rich dough. Each ingredient plays a role in building flavor and texture you can’t get enough of.

All-purpose flour forms the base of the dough, giving it structure without making it too dense. You want just enough flour to make the dough manageable but still soft. If you’re in a pinch, bread flour can be used for a chewier texture, though all-purpose works beautifully here.

Whole milk adds richness to the dough. Warming it slightly before mixing helps activate the yeast and gives the rolls a tender, pillowy crumb. If you're dairy-free, unsweetened oat milk or almond milk can work in a pinch, but the texture might be a bit different.

Instant yeast keeps the rise time short and the process simple. Unlike active dry yeast, there's no need to bloom it first. Just mix it in with your dry ingredients and you’re good to go.

The chai spice blend is the real star here. A mix of ground cinnamon, cardamom, ginger, cloves, nutmeg, and allspice gives these rolls their signature flavor. You can use a pre-made chai spice or mix your own for a more personalized touch. Trust me—it’s worth the extra step.

Brown sugar and butter make up the classic filling, but we’re leveling it up with that chai spice blend. The butter helps the sugar caramelize as the rolls bake, creating gooey, flavorful swirls in every bite.

For equipment, you’ll want a stand mixer with a dough hook if you have one, but this recipe can easily be made by hand. You’ll also need a rolling pin, a large mixing bowl, and a 9x13-inch baking dish for the final bake.

How To Make These Chai-Spiced Cinnamon Rolls

Making these cinnamon rolls might sound like a project, but it’s totally doable—and oh-so-worth it. Here’s how to bring these bakery-style treats into your own kitchen.

Start by making your dough. Warm the milk until it’s just lukewarm, then mix it with melted butter, sugar, and eggs. In a separate bowl, combine the flour, instant yeast, and salt. Gradually add the dry mixture to the wet until a sticky dough forms. Knead it for 6–8 minutes, either by hand or using a dough hook, until the dough is smooth and elastic.

Let the dough rise. Place it in a greased bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm spot until doubled in size—about 1 to 1.5 hours. You’ll know it’s ready when you press a finger in and the indentation stays.

While the dough is rising, prepare the filling. Mix softened butter with brown sugar and your chai spice blend until it forms a thick, spreadable paste. This helps the flavor stick to the dough evenly once rolled out.

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a large rectangle—about 12x18 inches. Spread the spiced sugar mixture evenly over the dough, reaching all the way to the edges. Starting from the long side, roll the dough tightly into a log, then slice into 12 even pieces.

Place the rolls into a greased baking dish, cover, and let them rise again for about 30–45 minutes. Alternatively, you can cover and refrigerate overnight, then let them sit at room temp for 30 minutes before baking the next morning. Bake at 350°F for 25–30 minutes, until golden and puffed.

While the rolls bake, whisk together the glaze. A simple mix of powdered sugar, milk, and a splash of vanilla works great, but for an extra flavor kick, try steeping a chai tea bag in warm milk before mixing.

When the rolls come out of the oven, let them cool for 5–10 minutes, then drizzle with glaze. Enjoy them warm, when the centers are still soft and gooey—absolute heaven.

Storage Options

These rolls store beautifully, whether you want to prep ahead or save leftovers for later.

If you’re storing baked rolls, let them cool completely and transfer to an airtight container. They’ll stay fresh at room temperature for 2–3 days. For longer storage, refrigerate them for up to a week.

To freeze, wrap individual rolls tightly in plastic wrap and store in a freezer-safe bag. They’ll keep for up to 2 months. When you're ready to enjoy, thaw at room temperature or microwave for 30 seconds.

Unbaked rolls can also be frozen after slicing. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. When you're ready to bake, let them thaw and rise in a greased pan for several hours before baking.

To reheat, pop a roll in the microwave for about 15–20 seconds to restore that fresh-from-the-oven softness. You can also warm them in a low oven (300°F) for 8–10 minutes if reheating several at once.

Variations and Substitutions

One of the best parts of this recipe? It’s endlessly customizable. You can tweak the flavors, fillings, and even the dough to suit your taste or dietary needs.

Not a chai fan? You can stick with classic cinnamon and sugar for a more traditional flavor. Or swap in a pumpkin spice blend in the fall for an equally cozy twist.

Looking for something fruity? Try spreading a thin layer of apple butter or pear preserves under the spiced sugar filling. The fruit adds moisture and an extra pop of flavor.

Want to make it dairy-free? Use plant-based milk and vegan butter in both the dough and filling. For the glaze, go with almond milk or coconut milk—just use a little less, since non-dairy options can be thinner.

If you're feeling indulgent, add a handful of chopped nuts—pecans or walnuts work great—into the filling for extra crunch and flavor. You can also sprinkle raisins or chopped dates into the roll for a naturally sweet touch.

Don’t be afraid to get creative. These rolls are a blank canvas once you get the base down, and experimenting with flavors is part of the fun.