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Chai Latte Cinnamon Rolls Recipe — Spiced Coffeehouse Buns

These delicious Chai Latte Cinnamon Rolls are made with chai-steeped milk in the dough, a homemade chai spice blend in the filling, and a silky chai cream cheese icing.

chai latte cinnamon rolls in a square cake pan

fork stuck into the top of an unraveled cinnamon roll

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Hello everyone! I hope you had a lovely holiday. If you’re still craving something warm and spiced, these Chai Latte Cinnamon Rolls are an excellent choice. They balance the comforting sweetness of classic cinnamon rolls with the warm, aromatic spices of chai.

half eaten cinnamon roll on a small plate

Chai Latte Cinnamon Rolls

If you love seasonal treats, these rolls are a perfect bridge between autumn and the holidays. The dough is made with chai-steeped milk, the filling includes a chai spice blend, and the cream cheese icing is finished with chai spice for a consistent, layered flavor in every bite.

chai cinnamon roll on an appetizer plate

I hadn’t used chai much before trying this recipe, but the combination of spices—cinnamon, cardamom, ginger, allspice, cloves, and nutmeg—works beautifully in both the dough and the filling. If you enjoy chai beverages, you’ll love how pronounced the chai flavor is throughout these rolls.

chai latte cinnamon roll on an appetizer plate

close up of frosted cinnamon rolls

Four Elements of These Rolls

To ensure chai flavor appears in every bite, this recipe infuses chai into each component:

  1. Chai Spice Mix: A homemade blend of six spices that flavors the dough, filling, and icing.
  2. Chai-Steeped Dough: The milk for the dough is steeped with a chai tea bag so the spice notes become part of the bread.
  3. Chai Cinnamon Filling: Brown sugar and cinnamon with added chai spice create a gooey, aromatic center.
  4. Chai Cream Cheese Icing: Smooth cream cheese frosting elevated with chai spice for a finishing touch.

three cinnamon rolls with one half eaten

chai cinnamon roll cut in half on an appetizer plate

How to Make Chai Latte Cinnamon Rolls

Start by making the chai-steeped milk: heat the milk until hot, add a chai tea bag, and let it steep about 30 minutes. Reheat the milk gently until warm (around 110–115°F) to activate the yeast.

chai tea bag steeping in milk

Add yeast and a pinch of sugar to the warm chai milk and let it foam. Stir in melted butter, vanilla, and eggs. For the dry ingredients, combine flour, salt, and a portion of the chai spice blend so the dough itself carries chai flavor.

The chai spice is made from cinnamon, cardamom, ginger, allspice, cloves, and nutmeg. I omit black pepper here to keep the flavor rounded and approachable, but feel free to add a pinch if you like a sharper kick.

homemade chai spice before and after

Knead the dough until smooth, then let it rise until doubled, about 1–1½ hours. Punch it down, roll it out, brush with melted butter, and sprinkle on the chai cinnamon filling. Roll tightly and slice into portions—6 jumbo, 8 medium, or 12 small rolls depending on your preference—then let them rise again before baking.

ball of chai dough in a bowl

close up of rolled out chai dough

unbaked chai cinnamon rolls

unbaked chai cinnamon rolls

Chai Spice Cream Cheese Icing

The cream cheese icing is rich and smooth, with a hint of chai spice folded in. Beat butter and cream cheese until light, add powdered sugar, vanilla, and a teaspoon of the chai spice blend. When the rolls come out of the oven, spread half the icing so it melts into the swirls, then add the remaining frosting for a glossy finish.

bowl of chai cream cheese icing

close up of un-frosted cinnamon roll

close up of chai cinnamon rolls in a square pan

These rolls disappear fast—soft chai-infused dough, gooey spiced filling, and silky chai icing make them irresistible. They’re best served warm.

unraveled cinnamon roll

Did you make these Chai Latte Cinnamon Rolls? Share how they turned out and leave a rating if you enjoyed them!

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Let’s get baking!

chai cinnamon roll half eaten

Chai Latte Cinnamon Rolls

Yield: 12 servings
Prep Time: 3 hours
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes

Chai-steeped milk in the dough, homemade chai spice in the filling, and chai cream cheese icing make these rolls fragrant and comforting.

Ingredients

Chai Spice Mix:

  • 2½ tsp ground cinnamon
  • 1¼ tsp ground cardamom
  • 1 tsp ground ginger
  • ½ tsp ground allspice
  • ½ tsp ground cloves
  • ¼ tsp ground nutmeg

Chai Latte Dough:

  • 1 cup milk, room temperature
  • 1 chai tea bag
  • 1 package (2¼ tsp) active dry yeast
  • ½ cup + ½ tsp granulated sugar, divided
  • ¼ cup unsalted butter or margarine, melted
  • 1 tsp pure vanilla extract
  • 2 large eggs, lightly beaten
  • 4–4½ cups all-purpose flour
  • 1 tbsp chai spice mix (from above)
  • 1 tsp salt

Chai Cinnamon Filling:

  • 1 cup dark brown sugar, packed
  • 2 tbsp ground cinnamon
  • 2 tsp chai spice mix
  • ¼ cup margarine or butter, melted

Chai Cream Cheese Icing:

  • ¼ cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • ½ tsp pure vanilla extract
  • 1 tsp chai spice mix

Instructions

Chai Spice Mix

  1. Combine all spices in a small bowl and set aside.

Chai-Steeped Milk

  1. Heat milk until hot, add the chai tea bag, and steep 30 minutes. Remove the bag, reheat gently until the milk is about 110–115°F, and let cool slightly.
  2. Sprinkle yeast and ½ tsp sugar onto the warm milk; let sit 5–10 minutes until frothy.

Dough

  1. Whisk melted butter, vanilla, and eggs into the milk and yeast mixture.
  2. In a mixer bowl, combine 4 cups flour, remaining ½ cup sugar, 1 tbsp chai spice, and salt.
  3. Create a well, add the liquid, and mix on low until combined. Knead with the dough hook on medium-low until smooth and elastic, about 7–10 minutes, adding up to ½ cup more flour if needed.
  4. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot 1–1½ hours until doubled.

Filling & Assembly

  1. Microwave butter until melted. In a bowl, mix brown sugar, cinnamon, and 2 tsp chai spice.
  2. Grease a baking dish and line with parchment. Punch dough down and roll into a 10×12-inch rectangle. Brush with melted butter and sprinkle the chai cinnamon mixture over the dough, leaving a 1½-inch border.
  3. Roll tightly from the long side, pinch the seam, and slice into 6–12 rolls. Place in prepared dish, cover, and let rise 30–60 minutes until doubled. Preheat oven to 350°F (177°C).
  4. Bake 25–30 minutes until lightly golden.

Icing

  1. Beat butter and cream cheese until light and fluffy. Add powdered sugar on low, then vanilla and 1 tsp chai spice; beat until smooth.
  2. When rolls come out of the oven, spread half the icing so it melts into the swirls. After 5–10 minutes, add the remaining icing and serve warm.

Notes

  • Make ahead: The chai spice mix can be stored in a jar. Chai-steeped milk can be refrigerated. Shaped rolls can be refrigerated overnight and baked after they come to room temperature and rise.
  • Storage: Store rolls in an airtight container in the refrigerator up to 4 days. Reheat briefly in the microwave to restore softness.
Nutrition Information

Yield: 12 servings — Calories per serving: 335; Total Fat: 16g; Saturated Fat: 8g; Cholesterol: 63mg; Sodium: 283mg; Carbohydrates: 44g; Fiber: 2g; Sugar: 24g; Protein: 5g.

BON APPÉTIT!

Love, Dedra

unraveled chai latte cinnamon rolls

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