Chai Cinnamon Rolls

Yield: 12 rolls

Prep: 1 hour

Cook: 30 minutes

Proofing time: 2 hours

Total time: 3 hours 30 minutes

There’s nothing quite like the smell of freshly baked chai cinnamon rolls wafting through the kitchen. Layers of soft and pillowy dough, swirled with a rich brown sugar chai filling, all finished with a generous swirl of chai cream cheese frosting. They’re perfectly spiced, indulgent yet comforting, and just the kind of bake that makes any morning or afternoon feel special. Pair one fresh from the oven with our Good Kynd Chai Latte  for the ultimate chai-lover’s moment — warm, spiced, and utterly irresistible.

FOR THE DOUGH

300 ml whole milk, warmed (around 40-45 seconds in the microwave)

2 ¼ tsp active dry yeast

1 tsp granulated white sugar (to bloom the yeast)

600g all-purpose flour

1 ½ tsp ground cinnamon

¾ tsp ground ginger

¼ tsp ground cloves

1 ½ tsp salt

25g granulated white sugar

2 eggs, whisked

1 tbsp vanilla extract

112g unsalted butter, very softened

FOR THE CHAI FILLING

112g unsalted butter, very softened

220g light brown sugar

1 ½ tbsp ground cinnamon

1 ½ tsp ground ginger

¼ tsp ground cloves

¼ tsp salt

60 ml heavy cream/double cream (for pouring in between rolls) 

FOR THE CHAI CREAM CHEESE FROSTING

84g unsalted butter, very softened

175g cream cheese

80g icing sugar

1 ½ tsp vanilla extract

¾ tsp cinnamon

¼ tsp ground ginger

⅛ tsp ground cloves

METHOD → 

FOR THE DOUGH

1. To start, bloom your yeast. Mix your active dry yeast, sugar and warm milk together and let sit for 10 minutes until foamy on top.

300ml whole milk, warmed, 2 ¼ tsp active dry yeast, 1 tsp granulated white sugar

2. Next, in a large bowl, mix flour, chai spices, salt and sugar together

600g all-purpose flour, 1 ½ tsp ground cinnamon, ¾ tsp ground ginger, ¼ tsp ground cloves, 1 ½ tsp salt, 25g granulated white sugar

3. To the dry ingredients, add the whisked egg, vanilla and softened butter, and mix.

2 eggs, whisked, 1 tbsp vanilla extract, 112g unsalted butter, very softened

4. Add in the yeast mixture and mix until everything is blended. Then knead the dough for a further 8-10 minutes. If texture is extremely sticky once all ingredients are blended, it may be worth adding small pinches of flour at a time. Knead until dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.

Place the dough in a large, greased bowl. Cover with plastic film or a kitchen towel and place in a warm place to rise, for 45 mins - 1 ½ hours, or until the dough doubles in size.

FOR THE CHAI FILLING

5. While the dough rises, make the filling by mixing the butter, brown sugar, chai spices, and salt together in a small bowl.

112g unsalted butter, very softened, 220g light brown sugar, 1 ½ tbsp ground cinnamon, 1 ½ tsp ground ginger, ¼ tsp ground cloves, ¼ tsp salt

6. Grease a 9x13 inch casserole dish.

ASSEMBLING & BAKING

7. Once the dough has had a chance to rise, remove from bowl, punch dough to release the air, and roll out on a floured surface. Roll the dough into about a 21 x 15 inch rectangle. It should be about ¼ inch thick.

8. Spoon the chai brown sugar filling over the dough and spread it evenly with a spatula. 

9. Roll the dough tightly, along the horizontal edge, into a long log shape. Cut off the ends to make the log even. Cut 12 rolls about 1.5 inches wide with a very sharp knife.

10. Place the rolls in the prepared casserole dish and pour room temperature heavy cream in between each roll all around. Cover them with plastic wrap and let them proof in a warm spot for about 45 mins - an hour, or until they have doubled in size.

60ml heavy cream (for pouring in between the rolls)

11. Preheat the oven to 180°.

12. Once the rolls have completed their second rise, bake them for 18-32 minutes until golden brown. Keep an eye on them whilst they are in the oven!

FOR THE CHAI CREAM CHEESE ICING

13. While the rolls bake, make the cream cheese icing by adding the softened butter and cream cheese to a medium bowl and whisk until combined and fluffy.

84g unsalted butter, very softened, 175g cream cheese

14. Add in the powdered sugar, vanilla extract and chai spices. Mix until fluffy and well combined.

80g icing sugar, 1 ½ tsp vanilla extract, ¾ tsp cinnamon, ¼ tsp ground ginger, ⅛ tsp ground cloves

15. Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing.

Then serve with a refreshing Good Kynd Iced Chai Latte!