There's nothing quite like the comforting scent of chai-spiced cinnamon rolls wafting through the kitchen on a cozy weekend morning. These fluffy, golden rolls are swirled with warm spices—think cardamom, cinnamon, ginger, and cloves—bringing all the aromatic magic of a chai latte straight into your favorite baked treat.

I first created this recipe on a crisp fall afternoon when I couldn’t decide between making my go-to cinnamon rolls or steeping a fresh cup of masala chai. So I did both—and the result was pure breakfast bliss. These rolls have quickly become a beloved staple in our home, perfect for brunch gatherings, holiday mornings, or just because.

Soft, spiced, and slathered in a dreamy vanilla glaze, these chai-spiced cinnamon rolls are everything you love about the classic—with a fragrant twist that'll have everyone reaching for seconds.

Let’s dive into why you’ll fall head over heels for this deliciously spiced spin on a favorite comfort food.

Why You'll Love These Chai-Spiced Cinnamon Rolls

If you’re already a cinnamon roll fan, get ready—this chai-inspired version takes things to a whole new level of flavor and coziness. Here's what makes this recipe extra special:

They’re like your favorite chai latte, in roll form.
The filling is packed with the bold, warming spices you’d find in a steaming cup of chai—cinnamon, cardamom, ginger, cloves, and a hint of black pepper—creating a beautifully aromatic bite every time.

Soft, fluffy dough that’s easy to work with.
The dough is rich, tender, and incredibly forgiving, thanks to a butter-and-milk base that keeps everything pillowy and soft even after baking. You don’t need to be a bread expert to make these rise to perfection.

Perfect for make-ahead mornings.
You can prep these cinnamon rolls the night before, pop them in the fridge, and bake them fresh the next morning. They’re a total game-changer for relaxed weekend brunches or special occasions when you want something wow-worthy without the stress.

Customizable glaze options.
Top them with a classic vanilla glaze, go bold with a maple cream cheese frosting, or even infuse your icing with chai-spiced milk for extra flavor. However you finish them, the gooey topping brings it all together.

Once you’ve tried these, you may never go back to regular cinnamon rolls again. Now, let’s take a closer look at what you’ll need to bring these beauties to life.

Ingredients Notes

The beauty of these chai-spiced cinnamon rolls lies in how a few key ingredients come together to create something irresistibly cozy and flavorful. While most components are pantry staples, a few deserve a little extra attention.

The chai spice blend is where the magic happens. I use a homemade mix of ground cinnamon, cardamom, ginger, cloves, nutmeg, and just a touch of black pepper for depth. You can adjust the ratios to match your personal spice preferences, or use a pre-made chai blend in a pinch—but freshly ground spices will deliver the most vibrant flavor.

The dough is enriched with whole milk, butter, eggs, and just the right amount of sugar. This combination creates a rich and tender base that stays soft even a day or two after baking. Make sure your milk is warm (not hot!) when blooming the yeast—it should feel like a cozy bath, around 100–110°F.

For the filling, softened unsalted butter is spread generously over the rolled-out dough before sprinkling the chai spice-sugar mixture. The butter helps the spices bloom as the rolls bake, while also ensuring that gooey, melt-in-your-mouth center.

To finish, the vanilla glaze is a simple mix of powdered sugar, milk or cream, and pure vanilla extract. If you’d like to elevate it even further, steep a chai tea bag in warm milk and use that in place of regular milk for an extra flavor boost.

As for equipment, you’ll want a stand mixer with a dough hook (or a large bowl and strong arms!), a 9x13-inch baking dish, and some parchment paper or cooking spray for easy cleanup. A rolling pin and a serrated knife or dental floss will help you shape and slice the rolls like a pro.

How To Make These Chai-Spiced Cinnamon Rolls

Making these rolls is a simple, satisfying process that will fill your kitchen with warmth from the very first step. Here’s how to bring them to life from scratch:

Start by making your dough. In a stand mixer bowl, combine warm milk, sugar, and active dry yeast, and let it sit until frothy—about 5-10 minutes. This tells you your yeast is active and ready to go. Then, add in melted butter, eggs, and salt, followed by your flour. Mix until the dough pulls away from the sides and feels slightly tacky, then knead for about 5-6 minutes until smooth.

Once the dough is ready, transfer it to a greased bowl, cover it with a damp towel, and let it rise in a warm spot until doubled in size—usually about an hour. Use this time to make your spiced sugar filling by combining brown sugar, chai spices, and a pinch of salt in a small bowl.

After the dough has risen, punch it down and roll it out into a large rectangle—about 12x18 inches. Spread the entire surface with softened butter, then sprinkle evenly with the chai-spiced sugar mixture. Take your time here—the more evenly you distribute the filling, the more flavorful every bite will be.

Carefully roll the dough up into a tight log, starting from the long edge. Use a serrated knife or unflavored dental floss to slice the log into 12 equal rolls. Arrange them in a buttered or parchment-lined 9x13-inch baking dish, cover, and let rise for another 30-45 minutes until puffy.

Bake at 350°F for about 22-28 minutes, or until the tops are golden brown and your kitchen smells like a dream. While the rolls cool slightly, whisk together your glaze ingredients and drizzle over the warm rolls. Serve immediately for the ultimate cozy treat.

Total time from start to finish is just over two hours, most of which is hands-off rising time. These are best enjoyed warm, fresh from the oven, with a steaming mug of chai—or coffee, if that’s more your vibe.

Storage Options

These rolls are surprisingly resilient and store beautifully for a few days. If you have leftovers (rare, but possible!), here’s how to keep them tasting fresh:

Store any extra rolls in an airtight container at room temperature for up to 2 days. They’ll stay soft and tender, especially if you wait to glaze them until serving.

For longer storage, refrigerate the rolls in a covered container for up to 5 days. Just be sure to warm them up before serving—they’re best enjoyed soft and gooey, not cold from the fridge.

To freeze, you can either freeze the baked and cooled rolls (unglazed) or freeze the raw, sliced rolls before the second rise. Wrap tightly in plastic wrap and foil, and store for up to 3 months. Thaw overnight in the fridge and bake as usual.

Reheat individual rolls in the microwave for 20–30 seconds, or in a low oven (around 300°F) for 10–15 minutes. A quick zap will restore that gooey, fresh-baked texture.

Variations and Substitutions

This chai-spiced cinnamon roll recipe is super flexible, making it easy to adapt to different tastes, dietary needs, or pantry limitations.

Looking to cut down on dairy? Swap the whole milk for almond milk or oat milk, and use vegan butter throughout. These rolls still come out wonderfully soft and flavorful without the dairy.

Want to amp up the chai flavor even more? Add a spoonful of loose leaf chai tea (crushed finely) directly into the filling for a little texture and extra boldness.

Short on time? Use store-bought refrigerated dough as a shortcut. While homemade is hard to beat, the chai-spiced filling and glaze will still bring plenty of wow factor.

Gluten-free friends can substitute their favorite 1:1 gluten-free flour blend for the all-purpose flour. Just be sure to check that your yeast and other ingredients are certified gluten-free too.

Feel like experimenting? Try a cream cheese frosting spiced with cardamom and cinnamon, or add chopped pecans to the filling for a little crunch. This recipe welcomes creativity!

No matter how you customize it, these chai-spiced cinnamon rolls are a cozy, crave-worthy treat you’ll want to make again and again. Happy baking!