Chai Latte Cinnamon Rolls

If you’ve made my famous cinnamon rolls before, you already know how ridiculously soft and fluffy they are. This chai latte version builds on that same beloved base, but layers in all the cozy spices of a warm mug of chai in four places: the dough, the filling, the glaze, and the cream soak. And yes, we’re even pouring chai-infused cream over the rolls before baking to make sure every bite is gooey, soft, and loaded with flavor.

For a fun play on cinnamon rolls, try my cinnamon roll cookies!

Why My Recipe

Chai flavor in every bite. From the dough to the glaze, and even the cream soak.
That chai-infused cream? It takes these rolls to another level of soft and gooey.
Warm spices meet soft, fluffy dough for the perfect from-scratch cinnamon roll.

An overhead view of a pan of chai latte cinnamon rolls. One sweet roll has been removed and is sitting on a plate for serving.

Chai spices like cardamom, ginger, cinnamon, and a touch of black pepper give these rolls that signature warmth without being overwhelming. It’s still everything you love about a classic cinnamon roll, just with a little twist. Whether you’re baking for brunch, fall mornings, or just want something different, these rolls are the kind you’ll be thinking about long after they’re gone.

Ingredient Notes

An overhead view of the ingredients needed to make chai latte cinnamon rolls.

Milk: Whole milk and 2% are preferred here, but you can work with whatever you keep on hand.
Chai Tea Bags: Use any black chai tea with strong spice notes like cinnamon, cardamom, and ginger.
Instant Dry Yeast: Also labeled as rapid-rise or quick-rise yeast. For active dry yeast, add 10 to 15 minutes to the rising time.
Granulated Sugar: Just enough to feed the yeast and give a light sweetness to the dough.
Salt: Use regular table salt.
Salted Butter: Used throughout the dough, filling, and glaze. If you only have unsalted, it’ll still work out.
Egg: One large egg.
All-Purpose Flour: Start with 2 1/2 cups and add more as needed.
Brown Sugar: Light brown sugar works great. Dark brown sugar will give a deeper flavor.
Ground Cinnamon, Ground Ginger, Ground Cardamom, Ground Cloves, Ground Allspice, Ground Black Pepper: This custom blend brings out the warm chai flavor. You can adjust the levels based on your personal spice preferences.
Heavy Cream: This gets poured over the rolls before baking and makes them extra soft and gooey. Be sure to steep the chai tea bag in it for more flavor.
Cream Cheese: Soften it at room temperature for a smooth glaze.
Powdered Sugar: Adjust the amount to get the glaze consistency you like.
Vanilla Extract: Balances the spice in the glaze.
Milk (for glaze): Add just a little at a time to get the glaze as thick or thin as you want.

Using Chai Concentrate

We recommend steeping chai tea bags in milk and cream for the most balanced flavor, but boxed chai concentrate can be worked in too, with some adjustments.

Replace half of the milk in the dough and cream soak with an equal amount of chai concentrate. Just know that most concentrates are already sweetened, so you may want to slightly reduce the sugar in the dough and filling to avoid making the rolls too sweet.

Spice Customization Guide

This recipe uses a bold chai blend with cardamom, cinnamon, ginger, cloves, allspice, and a touch of black pepper.

If you prefer a milder flavor, cut the cardamom and ginger in half and skip the pepper.

For a spicier roll, double the black pepper or add a pinch of white pepper.

You can also swap in pumpkin pie spice for a simplified version, but we think this custom blend really makes it sing.

Troubleshooting

Dough too sticky?

Add extra flour one tablespoon at a time until it’s soft and tacky, not wet or overly sticky.

Dough didn’t rise?

Make sure your yeast is fresh and that your milk was between 100°F and 110°F when mixing. A cooler room can also slow things down, so try moving the dough to a warmer spot.

Filling leaked out?

This can happen if the rolls are sliced too loosely or the pan is overfilled. Use a serrated knife and make sure the log is rolled tightly.

Overbaked or dry?

Every oven is different. Start checking for doneness at the 18-minute mark. The tops should be lightly golden and the centers just cooked through.

Serving Ideas and Variations

These rolls are fantastic on their own, but here are a few fun ways to change them up:

Dirty Chai Rolls: Add 1 to 2 teaspoons of instant espresso powder to the glaze for a coffee twist.

Candied Ginger: Sprinkle chopped candied ginger into the filling for even more spice and texture.

Toasted Nuts: Add chopped pecans or walnuts to the filling for a little crunch.

Maple Glaze Option: Replace the milk in the glaze with maple syrup for a maple-chai spin.

Extra Chai Drizzle: Reserve a spoonful or two of the steeped chai cream and drizzle it over the finished rolls before serving.

A hand holding a chai latte cinnamon roll. The pan of sweet rolls is out of focus in the background.

Cream Soak

Right before baking, these rolls get a generous pour of warm, chai-infused heavy cream. This extra step might seem unusual if you haven’t tried it before, but it’s one of the secrets to ultra-soft, gooey cinnamon rolls.

The cream soaks into the dough as the rolls bake, creating a rich, tender texture and helping to keep the centers perfectly soft without drying out. Infusing the cream with a chai tea bag adds even more warm spice flavor that ties everything together.

Tips for Success

Steep the tea long enough for a strong flavor, but don’t let the milk cool below 100°F before using.
Don’t rush the kneading. It’s what makes the dough smooth and elastic.
For clean slices, use a serrated knife or unflavored dental floss.

Make-Ahead & Overnight Instructions

You can prep these rolls ahead of time to make your morning a little easier. Follow the recipe through assembling the rolls in the baking pan, then cover tightly with plastic wrap and refrigerate overnight.

The next morning, let the pan sit at room temperature for about 45 minutes before baking as directed. Wait to heat and pour the chai-infused cream until just before baking.

If you’re tight on time, you can also make the dough a day ahead and refrigerate it before the first rise. Let it come back to room temperature before rolling out and filling.

Freezing Guide

To freeze unbaked rolls: Assemble the rolls in the pan, but don’t let them rise a second time. Cover tightly with plastic wrap and foil, then freeze for up to 3 months. When ready to bake, thaw overnight in the fridge, then let them rise at room temperature for about an hour. Pour the chai cream over them and bake as directed.

To freeze baked rolls: Let the rolls cool completely, then wrap each one individually or place them in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature or microwave for 30 to 60 seconds to reheat. Glaze after warming for the best texture.

Storage & Reheating

Storing at room temperature: Once the rolls are completely cooled and glazed, store them in an airtight container at room temperature for up to 2 days. If your kitchen is especially warm or humid, refrigerate instead.

Storing in the refrigerator: These rolls will keep in the fridge for up to 5 days. Make sure they’re stored in a tightly sealed container to keep them soft.

Reheating: To reheat a batch, place the rolls in a baking dish, cover with foil, and warm in a 300°F oven for about 10 minutes. For a quick fix, microwave individual rolls for 15 to 20 seconds.