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Chai Cinnamon Rolls

Chai cinnamon rolls are soft, yeasted rolls filled with brown sugar and warming chai spices, then topped with a smooth cream cheese glaze. They bake in a 9x13-inch dish until golden brown, with the center rolls set.
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Prep Time 30 minutes
Cook Time 30 minutes
Rising, resting, and cooling 2 hours 35 minutes
Total Time 3 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dough and filling
  • 1 cooking spray nonstick, for greasing
  • 1 cup whole milk
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 1 egg large
  • 0.75 cup unsalted butter divided (1/4 cup melted and cooled; 1/2 cup softened)
  • 3.5 cups all-purpose flour
  • 1 tsp salt
  • 0.75 cup light brown sugar packed
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cardamom
  • 0.25 tsp ground cloves
  • 0.125 tsp ground black pepper
Glaze
  • 4 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 0.5 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish
  • 1 microwave
  • 1 electric mixer with dough hook

Method
 

Make the dough
  1. Grease a large bowl and a 9x13-inch baking dish with nonstick cooking spray.
  2. Warm the whole milk in a microwave-safe measuring cup for 30-45 seconds, until it reaches 105-110°F.
  3. Stir the active dry yeast and granulated sugar into the warm milk and let stand for 5-10 minutes, until foamy.
  4. Whisk in the egg and 1/4 cup melted butter.
  5. Add the all-purpose flour and salt; mix until a shaggy dough forms, then knead with a dough hook on medium-low for 6-8 minutes or by hand for 8-10 minutes, until smooth and slightly tacky.
  6. Transfer the dough to the greased bowl, cover, and let rise for 1-1 1/2 hours, until doubled in size.
Make the chai filling
  1. Stir the softened butter, packed light brown sugar, ground cinnamon, ground ginger, ground cardamom, ground cloves, and ground black pepper together in a small bowl until evenly combined.
Shape and bake
  1. Roll the dough on a clean work surface into a 12x18-inch rectangle, then spread the filling evenly over it.
  2. Starting at a long edge, roll the dough into a log, seam-side down; cut into 12 equal pieces and arrange them cut-side up in the prepared baking dish.
  3. Cover and let rise for 30-45 minutes, until puffy; preheat the oven to 350°F during the last 15 minutes of rising.
  4. Bake for 25-30 minutes, until golden brown and the center rolls are set.
Make the glaze
  1. Let the rolls cool in the pan for 10 minutes.
  2. Beat the softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth, then spread over the warm rolls.

Notes

For the softest rolls, knead until the dough is smooth and slightly tacky without adding extra flour. Store covered in the refrigerator for up to 3 days; freezer-friendly. For a dairy-free variation, use unsweetened plant milk, vegan butter, and dairy-free cream cheese.