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Chai Cinnamon Rolls with Caramel Sauce and Cream Cheese Frosting Recipe

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★★★★★

4.8 from 132 reviews

These Chai Cinnamon Rolls combine the warm, aromatic spices of chai tea with the classic gooey sweetness of cinnamon rolls. Featuring a spiced dough, a chai-infused caramel sauce base, a fragrant chai-spiced filling, and a luscious chai cream cheese frosting, these rolls are a perfect, comforting treat for breakfast or brunch. The warm spices include cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and a touch of honey, complementing the soft, fluffy rolls baked to golden perfection.

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

For Pouring Between Rolls

  • 1/4 cup (60 ml) heavy cream

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: In a small bowl, combine active dry yeast, 1 tsp granulated sugar, and warm whole milk (about 110°F). Let it sit for 10 minutes until the mixture becomes foamy on top, indicating the yeast is active.
  2. Prepare Dough Ingredients: In the bowl of a stand mixer fitted with a whisk attachment, mix the flour, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), salt, and 2 tbsp granulated sugar evenly.
  3. Add Wet Ingredients: Add the whisked eggs, vanilla extract, and softened butter to the dry ingredients. Mix briefly to combine.
  4. Incorporate Yeast Mixture: Pour in the foamy yeast mixture and mix until all ingredients are blended. Switch to a dough hook, knead on medium speed for 7-10 minutes until dough pulls away from the bowl’s edges, forms a ball, and springs back when pressed.
  5. First Rise: Shape dough into a ball. Place in a large greased bowl, cover with plastic wrap or kitchen towel, and let rise in a warm place for 1 to 1 ½ hours until doubled in size.
  6. Make Chai Caramel Sauce: While the dough rises, heat the heavy cream in a small saucepan over low heat until steaming. Add chai tea bags and steep for 10 minutes. Remove tea bags and let cream cool to room temperature.
  7. Combine Caramel Sauce Ingredients: In a medium bowl, mix softened butter, light brown sugar, chai spices, honey, vanilla extract, and salt. Stir in the chai-infused heavy cream. Grease a 9×13 inch casserole dish and spread this mixture evenly on the bottom.
  8. Prepare Chai Filling: In a small bowl, mix softened butter, light brown sugar, chai spices, and salt until well combined.
  9. Roll Out Dough: After dough has risen, punch down to release air. On a lightly floured surface, roll dough into an 18 x 12 inch rectangle about 1/4 inch thick.
  10. Add Filling to Dough: Spread the chai brown sugar filling evenly over the rolled dough using an offset spatula.
  11. Form Rolls: Roll the dough tightly from the end closest to you into a long log. Trim ends to make it even. Cut into 12 rolls, approximately 1 ½ inches thick, using unflavored floss or a sharp knife.
  12. Arrange Rolls with Sauce: Place rolls in the casserole dish over the chai caramel sauce. Pour room temperature heavy cream between each roll.
  13. Second Rise: Cover rolls with plastic wrap and let them proof in a warm spot for about 1 hour until doubled in size.
  14. Preheat Oven: Preheat oven to 350°F about 15 minutes before rolls finish proofing.
  15. Bake: Bake rolls for 29-32 minutes until golden brown. A 30-minute bake is generally perfect.
  16. Make Frosting: While rolls bake, beat softened butter and cream cheese in a medium bowl using an electric mixer on medium-high speed until fluffy and combined. Add powdered sugar, vanilla, and chai spices; mix on medium-low then high speed until fluffy.
  17. Cool and Frost: Let the baked rolls cool for 10 minutes, then spread the chai cream cheese frosting generously over the warm rolls. Serve immediately.

Notes

  • Ensure milk is warmed to about 110°F to properly activate the yeast without killing it.
  • Use unflavored floss or a very sharp knife to cut rolls without squishing them.
  • Proofing the dough and rolls in a warm environment helps achieve light and fluffy texture.
  • For a stronger chai flavor, steep the tea bags longer but avoid bitterness.
  • Leftover rolls can be stored in the refrigerator for up to 3 days and warmed before serving.
  • Can be frozen after shaping the rolls and proofing; thaw and bake as directed.

Keywords: chai cinnamon rolls, cinnamon rolls, chai spice, spiced rolls, breakfast rolls, chai caramel, cream cheese frosting

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