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Chai Cinnamon Rolls with Chai Caramel Sauce and Cream Cheese Frosting Recipe

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These Chai Cinnamon Rolls combine the warm, comforting spices of chai tea with classic soft cinnamon rolls, layered with a chai-spiced brown sugar filling and topped with a luscious chai cream cheese frosting. Perfect for a special breakfast or brunch, these rolls feature a rich chai caramel sauce baked beneath them for an irresistible sticky sweetness.

Ingredients

Dough

  • 1 1/4 cups (300 ml) whole milk, warmed to about 110 degrees 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 in 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: Mix the active dry yeast, 1 tsp granulated sugar, and warm milk (110°F) in a bowl. Let it sit for 10 minutes until foamy on top, indicating the yeast is active.
  2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with a whisk attachment, combine the flour, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), salt, and sugar. Whisk to mix evenly.
  3. Add Wet Ingredients: Add the whisked eggs, vanilla extract, and softened butter to the dry ingredients and mix briefly to combine.
  4. Incorporate Yeast Mixture and Knead Dough: Pour in the yeast mixture and mix until blended. Switch to the dough hook attachment and knead on medium speed for 7-10 minutes until the dough pulls away from the bowl edges, forms a cohesive ball, and springs back when pressed.
  5. First Rise: Shape the dough into a ball, place it in a large greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm spot (like a cold oven with the light on) for 1 to 1 ½ hours, or until it doubles in size.
  6. Make Chai Caramel Sauce: While the dough rises, heat heavy cream in a small saucepan over low heat until steaming. Steep the two chai tea bags in the cream for 10 minutes, then remove bags and let the mixture cool. In a medium bowl, mix butter, brown sugar, chai spices, honey, vanilla extract, salt, and the cooled chai cream. Spread this evenly over the bottom of a greased 9×13 inch casserole dish.
  7. Prepare Chai Filling: In a small bowl, mix softened butter, brown sugar, chai spices, and salt until combined.
  8. Roll Out Dough: After the first rise, punch down the dough to release air and roll it out on a floured surface into an 18 x 12-inch rectangle about 1/4 inch thick.
  9. Spread Filling: Evenly spoon the chai brown sugar filling over the dough and smooth it out with an offset spatula.
  10. Form Rolls: Tightly roll the dough into a log starting from the edge closest to you. Trim ends to even out the log. Slice into twelve 1 1/2-inch wide rolls using unflavored floss or a sharp knife.
  11. Arrange and Second Rise: Place the rolls in the casserole dish over the caramel sauce. Pour room temperature heavy cream between each roll. Cover with plastic wrap and let proof in a warm place for about one hour, or until doubled in size.
  12. Preheat Oven: Around 15 minutes before baking, preheat your oven to 350°F (175°C).
  13. Bake Rolls: Bake the rolls for 29-32 minutes until golden brown, typically about 30 minutes.
  14. Make Chai Cream Cheese Frosting: While the rolls bake, beat together softened butter and cream cheese at medium-high speed until fluffy. Add powdered sugar, vanilla, and chai spices; mix on medium-low then high speed until combined and fluffy.
  15. Cool and Frost: Let the rolls cool for 10 minutes after baking, then generously spread the chai cream cheese frosting on the warm rolls. Serve immediately.

Notes

  • Use room temperature ingredients for better dough consistency.
  • Proofing in a warm spot helps the dough rise faster; a cold oven with just the light on works well.
  • Unflavored floss is ideal for slicing rolled dough cleanly without squishing.
  • The chai caramel sauce under the rolls adds a delicious sticky sweetness when baked.
  • If you can’t find all the chai spice ingredients, you can substitute with a premixed chai spice or pumpkin pie spice blend.
  • Allow rolls to cool slightly before frosting to prevent the frosting from melting too much.
  • Store leftovers wrapped tightly at room temperature for up to two days or refrigerate for longer freshness.

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