Imagine the comforting aroma of freshly baked cinnamon rolls wafting through your kitchen-sweet, warm, and utterly irresistible. Now, take that classic cinnamon roll experience and elevate it with the cozy, aromatic spices of masala chai. Introducing Chai-Spiced Cinnamon Rolls, a brunch classic with the Kitchen Coalition twist that brings together the best of both worlds.
These rolls are everything you love about a soft, pillowy cinnamon roll, but with an added depth of flavor that comes from the rich blend of masala chai-inspired spices! If you're a fan of cinnamon rolls and crave a little something extra, this recipe will become your new favorite. Get ready to fill your home with the most tantalizing scent and enjoy a delicious, comforting treat that's perfect for any time of year!
Looking for something a little more traditional? Check out my recipe for Orange Glazed Cinnamon Rolls. I have a hard time deciding which one of these recipes is my favorite - both versions are SO good!
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Ingredients
Admittedly, there are a good amount of ingredients in this recipe, but don't let that deter you from trying these. It's not so daunting when you break them up into the individual components: the dough, the chai-spiced filling, and the cream cheese frosting.
Cinnamon Roll Dough
This is a basic dough that is very easy to work with and uses simple ingredients. The key here is to use bread flour instead of all-purpose flour. While you can use all-purpose flour, you get softer and more pillowy results using bread flour.
Chai-Spiced Filling
This filling is very easy to put together while the dough is going through the first proof. The key is to make sure the butter is softened but not melted. A combination of brown sugar and ground spices is key to giving these rolls the sweetness and the classic masala chai flavors we're after.
Cream Cheese Frosting
This simple cream cheese frosting can be used for just about any dessert that calls for frosting or icing, but is absolutely perfect for these cinnamon rolls! It's sweet, yet has just the right amount of tang from the cream cheese to keep things balanced.
Instructions
Cinnamon Roll Dough
This section will take you through the mixing and first proof of the dough process of these cinnamon rolls.
Step 1: Combine warm milk, honey, and yeast and allow to bloom for 5 to 10 minutes.
Step 2: Combine the dry ingredients in the bowl of a stand mixer.
Step 3: Add the yeast mixture to the the dry ingredients, and combine on low for 1 minute.
Step 4: Add the egg and vanilla extract mixture to the the dough ingredients. Continue mixing on low until a shaggy dough forms.
Step 5: Add the softened butter and increase the speed mixer speed to medium.
Step 6: Knead for 8 to 10 minutes until a smooth dough forms and pulls away from the sides of the bowl.
Step 7: Turn the dough out into an un-floured work surface, and shape into a ball.
Step 8: Cover and proof in a warm spot for one hour until doubled in size.
Top Tip: Make the chai-spiced filling while the dough is proofing in order to prepare for the next steps below.
Cinnamon Roll Assembly
The second part of this recipe is to assemble the cinnamon rolls and to allow them to proof one more time. This is what makes them light and fluffy. Here is where you would rest these in the refrigerator overnight as well.
Step 1: Begin assembling the cinnamon rolls by punching the dough down, and turning it out onto a lightly floured work surface.
Step 2: Roll the dough out into a 12-tall by 18-inch wide rectangle with a lightly floured rolling pin. (Trim any rough edges with a sharp knife or bench scraper if needed.)
Step 3: Spread the softened chai-spiced filling over the dough, leaving at least 1-inch of space on the top edge.
Step 4: Roll the dough into a tight log. Use a sharp knife or unflavored dental floss to trim approximately ½-inch off of each side to expose the chai-spiced filling.
Step 5: Use a sharp knife or unflavored dental floss/thread to cut the dough into 2-inch segments. To use the floss/thread method, slide the string under the dough where you want to cut them, cross your hands over themselves to wrap the string around the dough, then pull the string together to cut individual rolls. You should end up with 12 cinnamon rolls.
Step 6: Transfer the rolls to a greased, and parchment paper-lined 9 by 13-inch baking dish. Cover and proof for an additional hour. Preheat the oven to 325°F towards the last 15 minutes of proofing.
Step 7: After the second proof (or overnight rest) pour the measured heavy cream between the cinnamon rolls.
Step 8: Bake for 25 to 28 minutes until golden brown, and remove from the oven. Allow to cool for 5 to 10 minutes.
Overnight Proofing Overview
Cinnamon rolls are primarily a treat to have in the morning. Unless you want to wake up at 3:00 AM to make these, the easier option is to let these proof in the refrigerator overnight and bake them in the morning. To recap the overnight instructions, just follow the steps below:
- Shorten the second proof by 15 minutes, 45 minutes total.
- Store them covered in the fridge overnight.
- Take them out of the fridge while the oven pre-heats to warm them up slightly.
- Bake as directed.
Cream Cheese Frosting
The cream cheese frosting is the last part of this recipe, and is the perfect way to finish these rolls. This frosting is sweet, yet slightly tangy from the addition of cream cheese and is the ideal way to balance things out. It pairs perfectly with the chai-spiced filling!
Step 1: Combine all of the ingredients into the bowl of a stand mixer, and beat on medium-high speed for 2-3 minutes until soft and fluffy.
Step 2: Spread the cream cheese frosting evenly over the warm (but not hot) cinnamon rolls.
Substitutions
The following ingredients in this recipe can be substituted with similar results:
- Bread Flour - Substitute for equal parts all-purpose flour. The rolls will be slightly more dense, however, the flavor will remain largely unchanged.
- Honey - Swap out the honey for 2 ½ tablespoons of granulated sugar.
- Active Dry Yeast - An equal amount of Instant yeast can be used in this recipe. It can be added directly to the flour and doesn't need to be bloomed before being added. (I prefer Active Dry Yeast so can ensure that the yeast is still viable/active.)
- Unsalted Butter - Equal amounts of salted butter can be used in place of unsalted. Just reduce the amount of salt by about ½ teaspoon.
Equipment
Here is a list of the equipment that I use when I make these cinnamon rolls. Some of these items aren't required, but are very helpful for achieving optimal results:
- Digital Thermometer - Instant Read Thermometer - Optional, but important to get the dough temperature just right. I recommend the Thermapen One by Thermoworks. It's the fastest and most accurate thermometer I've ever used, and it's backed by a killer 5-year warranty.
- Stand Mixer - Also optional, as you can mix and knead the dough by hand if you want. The rule of thumb is to roughly double the amount of mixing and kneading time to achieve the same results. I love my 5-quart KitchenAid Stand Mixer, and cannot recommend it enough.
- Rolling Pin - Helpful for flattening the dough into a rectangle. Anything that's long and round will work, like an empty wine bottle, or a water bottle, etc.
- 9x13-inch Baking Dish - To bake the cinnamon rolls in. This can be done in two 7x11-inch baking dishes as well.
- Parchment Paper - Works great to keep the cinnamon rolls from sticking to the baking dish while baking.
- Floss, Thread, or String - Unflavored dental floss, thread, or string works perfect to cut the individual cinnamon rolls without crushing the dough. Just slide the string under the dough after its rolled up, cross the ends over the log, then pull it together to slice. (Check out the pictures below for more details.)
- Silicon or Offset Spatula - Helps to spread the icing on the cinnamon rolls.
Storing and Reheating
These rolls will keep in the fridge for up to 5-days (I'm lucky to get them to last that long in my house!) Reheat in an oven preheated to 350°F and cook for 5 - 7 minutes until warm.
Related Recipes
Looking for other recipes like these Chai-Spiced Cinnamon Rolls? Check out these other dessert recipes and let me know what you think!
Did you make this recipe for Chai-Spiced Cinnamon Rolls?
Let me know how yours turned out in the comments below, and don't forget to leave a rating!
Recipe
Chai-Spiced Cinnamon Rolls
Equipment
- 1 Small Saucepan
- Stand Mixer or Hand Mixer Optional
- Large Mixing Bowl
- 9x13-inch Casserole Dish
- Parchment Paper
- Rolling Pin
- Unflavored Dental Floss or Very Sharp Knife
- Silicon or Offset Spatula
Ingredients
Cinnamon Roll Dough
- 1 ¼ Cups Whole Milk Warmed To 90 - 100°F
- 2 ¼ Teaspoons Active Dry Yeast
- 2 Tablespoons Honey
- 4 ½ Cups Bread Flour
- 1 ½ Teaspoons Fine Sea Salt
- 2 Eggs
- 1 Tablespoon Vanilla Extract
- 1 Stick Unsalted Butter Softened Plus More For Greasing
- ¼ Cup Heavy Cream For In Between Cinnamon Rolls Before Baking
Cinnamon Chai Filling
- 1 ½ Stick Unsalted Butter Softened
- 1 ½ Cups Light Brown Sugar Packed
- 1 ½ Tablespoons Ground Cinnamon
- 1 ½ Tablespoons Ground Ginger
- 2 ½ Teaspoons Ground Cardamom
- ¾ Teaspoon Ground Clove
- 1 Teaspoon Ground Black Pepper
Cream Cheese Frosting
- ½ Stick Unsalted Butter Softened
- ¾ Cup Cream Cheese 6 Ounces - Softened
- 1 Teaspoon Vanilla Extract
- ⅛ Teaspoon Fine Sea Salt
- 1 ⅓ Cups Powdered Sugar
- Pinch Ground Cardamom Optional
Instructions
Cinnamon Roll Dough
- Add the milk and honey to a small saucepan and heat to 90 - 100℉ over medium high heat, stirring occasionally to ensure the honey is dissolved. Remove from the heat and whisk in the yeast and allow to bloom for 5 to 10 minutes.
- While the yeast is blooming, whisk together the bread flour and fine sea salt in the bowl of a stand mixer with the dough hook attached.
- Add the yeast mixture to the flour mixture and begin to combine on low speed. Add in the beaten eggs, vanilla extract, and softened butter. Increase speed to medium and knead for 8 to 10 minutes until a smooth dough is formed, and is pulling away from the edges of the bowl.
- Turn the dough out and shape into a large ball. Transfer the dough to a large bowl and cover completely. Allow to rise until doubled in size, about 1 hour.
Chai-Spiced Cinnamon Filling
- In a small mixing bowl, combine the softened unsalted butter, brown sugar, cinnamon, ground ginger, ground cardamom, ground clove and ground black pepper. Mix with your hands or a fork until the spices and sugar are evenly distributed into the butter. Cover and set aside until ready to use.
Assembly and Baking
- Towards the end of the first proof, preheat the oven to 325℉ and move the rack to the upper ⅓ of the oven. While the oven is preheating, prepare your baking dish by generously greasing a 9×13 baking dish with unsalted butter. Add a layer of parchment paper, and another layer of butter and set aside.
- After the dough has proofed, transfer it to a lightly floured work surface, and punch the dough down. Shape the dough ball into a rough rectangle shape, and roll out with a floured rolling pin until you have an approximate 12×18-inch rectangle. The dough should be about ¼ to ½-inch thick at this point. If needed, use a bench scraper or sharp knife to trim the edges of the dough in order to straighten them.
- Use a spatula and spread the prepared cinnamon filling evenly across the surface of the dough, leaving about 1-inch of dough exposed at the top-most edge.
- Tightly roll the dough into a log, starting with the long edge that is closest to you. Lightly pinch the seam together if it doesn't stick on its own. Use a very sharp knife or unflavored floss to cut the last inch or two off both ends. (You want to expose some of the cinnamon filling on each end, otherwise you end up with some dry spots and uneven rolls after they're baked.)
- Using the same sharp knife or floss, cut the dough into individual rolls that are 1 ½ to 2-inches wide and transfer to the prepared baking dish. Cover tightly with plastic wrap and allow to proof for 1 hour until doubled in size.
- (To make these the day before, shorten the second proof to 45 minutes, then cover and transfer to the fridge to rest overnight. Remove from the fridge while the oven preheats and continue as instructed below.)
- After the second proof (or overnight rest), add the measured heavy cream between the proofed rolls to the bottom of the baking dish. Bake for 25 to 28 minutes until golden brown. Remove and allow to cool for about 10 minutes.
Cream Cheese Frosting
- In the bowl of a stand mixer with a paddle attachment, or a with a hand mixer, beat the softened cream cheese, butter, powdered sugar, vanilla and salt until fluffy, about 2-3 minutes.
- Spread evenly over warm (but not hot) rolls and serve.
Notes
-
- Shorten the second proof by 15 minutes, 45 minutes total.
-
- Store them covered in the fridge overnight.
-
- Take them out of the fridge while the oven pre-heats to warm them up slightly.
-
- Bake as directed.
Ericka says
Always a big hit at parties. The rolls are perfectly squishy and spiced and the icing is amazing!