At the heart of every cozy kitchen is the smell of freshly baked goods, and these Easy Chai Cinnamon Rolls with Caramel | Bakery-Style are the perfect embodiment of comfort. Soft and fluffy, these rolls are filled with a warm blend of chai spices that invoke the spirit of fall. Topped with a luscious caramel that seeps into the dough, every bite is a delicious embrace. Imagine curling up on a chilly morning with a steaming cup of tea, relishing one of these freshly baked cinnamon rolls. They are truly irresistible.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Chai Cinnamon Rolls with Caramel | Bakery-Style
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy Chai Cinnamon Rolls with Caramel | Bakery-Style

Easy Chai Cinnamon Rolls with Caramel | Bakery-Style

I first stumbled upon chai cinnamon rolls during a crisp autumn afternoon while wandering through a local bakery. The moment I took a bite, the combination of spices and gooey caramel captured my heart. Since then, I couldn’t resist creating my version at home. It’s a recipe that’s perfect for gatherings with friends or special family breakfasts. Plus, they’re surprisingly easy to make, no complicated techniques here! Join me in trying this delightful treat that will surely impress everyone around your table.

Why You’ll Love This Recipe

Simple & Quick: With just about 1 hour of prep and bake time, you can enjoy these from scratch!
Irresistible Flavor: The chai spices create a warm, inviting flavor profile that plays well with the sweetness of caramel.
Eye-Catching Appeal: These rolls look fantastic when served warm and drizzled with frosting, making them perfect for special occasions.
Flexible Serving: Perfect for breakfast, brunch, or a delightful dessert.
Diet-Friendly Options: Easily adaptable by using gluten-free flour or dairy-free butter for different dietary needs.

Ingredients You’ll Need

1 ⅓ cups whole milk: Warmed to activate the yeast, helping the dough rise beautifully. Use non-dairy milk for a dairy-free option, but be mindful of different yeast activation times.
2 ½ teaspoons active dry yeast: Ensures a fluffy texture and should be fresh for the best results.
1 ¼ teaspoons granulated sugar: Feeds the yeast, contributing to its growth.
5 ¼ cups all-purpose flour: Spoon it and level for accuracy; this forms the structure of the rolls. You can substitute with bread flour for even fluffier rolls.
1 ¾ teaspoons ground cinnamon: Adds warm spice; for a more intense flavor, use freshly ground.
1 teaspoon ground ginger: Provides a cozy warmth that elevates the overall flavor.
⅓ teaspoon ground allspice: Adds depth of flavor; if you don’t have it, you might substitute with nutmeg.
⅓ teaspoon ground nutmeg: Aromatic and slightly sweet; a little goes a long way.
¾ teaspoon ground cardamom: This classic chai spice brings a unique floral note.
⅙ teaspoon ground cloves: Adds a profound warmth; ensure it’s very finely ground for even blending.
1 ¾ teaspoons salt: Balances the sweetness of the rolls.
2 ½ tablespoons granulated sugar: Adds a light sweetness to the dough.
2 large eggs: Room temperature for proper incorporation.
1 tablespoon vanilla extract: Pure vanilla preferred for the best flavor.
½ cup plus 1 tablespoon unsalted butter: Softened but not melted; it enriches the dough.
⅓ cup heavy cream: Used for steeping the tea, contributing to the rolls’ moistness.
2 chai tea bags: Choose a strongly spiced variety to infuse maximum flavor into the cream.
½ cup unsalted butter (softened): For spreading and mixing easily into the filling.
1 cup plus 2 tablespoons light brown sugar: Packed firmly; adds rich molasses flavor.
1 ¾ teaspoons ground cinnamon (filling): For layering sweet spice in the filling.
1 teaspoon ground ginger (filling): Works synergistically with the other spices.
⅓ teaspoon ground allspice (filling): Complements the chai flavor for harmony.
⅓ teaspoon ground nutmeg (filling): Gentle sweetness of nutmeg emerges from the filling.
1 teaspoon ground cardamom (filling): Reinforces the chai theme.
¼ teaspoon ground cloves (filling): Punchy depth in the filling.
⅓ cup honey: Adds sticky richness to the caramel.
1 ½ teaspoons vanilla extract (caramel): Enhances sweetness and flavor depth.
¼ teaspoon salt (caramel): Cuts through the sweetness of the caramel sauce.
7 tablespoons unsalted butter (cream cheese frosting): Softened fully for easy mixability.
7 ounces cream cheese: Softened for creamy, spreadable frosting.
¾ cup plus 2 tablespoons powdered sugar: Sifted if lumpy; sweetens and thickens the frosting.
1 ½ teaspoons vanilla extract (frosting): For a beautiful aroma in every bite.
½ teaspoon ground cinnamon (frosting): Introduces a hint of spice.
¼ teaspoon ground ginger (frosting): Adds warm undertones.
⅛ teaspoon ground allspice (frosting): A subtle depth to the frosting.
⅛ teaspoon ground nutmeg (frosting): Background spice that’s gentle yet lovely.
¼ teaspoon ground cardamom (frosting): A fragrant finish.
Pinch ground cloves: A very small amount can enhance the spiced notes.

How to Make Easy Chai Cinnamon Rolls with Caramel | Bakery-Style

Activate yeast: In a bowl, combine the warm 1 ⅓ cups of whole milk, 2 ½ teaspoons of active dry yeast, and 1 ¼ teaspoons of granulated sugar. Let it sit until a foamy layer forms on top, signaling that the yeast is active.

Mix dry ingredients: In the bowl of a stand mixer, whisk together the 5 ¼ cups of all-purpose flour, 1 ¾ teaspoons of ground cinnamon, 1 teaspoon of ground ginger, ⅓ teaspoon of ground allspice, ⅓ teaspoon of ground nutmeg, ¾ teaspoon of ground cardamom, ⅙ teaspoon of ground cloves, 1 ¾ teaspoons of salt, and 2 ½ tablespoons of granulated sugar until evenly distributed.

Combine ingredients: Add the 2 large eggs, 1 tablespoon of vanilla extract, and ½ cup plus 1 tablespoon of very softened unsalted butter to the dry mixture. Blend until the mixture resembles a shaggy dough.

Knead the dough: Pour in the yeast mixture, then knead with a dough hook on medium speed until smooth and elastic, about 5-7 minutes. The dough should pull away from the sides of the bowl.

Let dough rise: Shape the dough into a ball and place it in a greased bowl. Cover it and let it rise in a warm place until doubled in size, roughly 1 hour.

Steep cream: While the dough is rising, gently warm the ⅓ cup of heavy cream in a small saucepan. Add 2 chai tea bags and let them steep, then remove the bags and allow the cream to cool slightly.

Prepare caramel: In a mixing bowl, combine ½ cup of softened unsalted butter, 1 cup plus 2 tablespoons of packed light brown sugar, 1 ¾ teaspoons ground cinnamon, 1 teaspoon ground ginger, ⅓ teaspoon ground allspice, ⅓ teaspoon ground nutmeg, 1 teaspoon ground cardamom, ⅙ teaspoon ground cloves, ⅓ cup of honey, 1 ½ teaspoons of vanilla extract, and ¼ teaspoon of salt. Stir in the cooled chai cream until the mixture is smooth and cohesive.

Spread caramel: Evenly spread the caramel mixture across the bottom of a greased baking dish.

Make filling: In a separate bowl, mix together ½ cup plus 1 tablespoon of softened unsalted butter, 1 cup plus 2 tablespoons of light brown sugar, 1 tablespoon plus 1 teaspoon of ground cinnamon, 1 ½ teaspoons of ground ginger, ½ teaspoon of ground allspice, ½ teaspoon of ground nutmeg, 1 teaspoon of ground cardamom, ¼ teaspoon of ground cloves, and ¼ teaspoon of salt until well combined.

Roll out dough: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle that is about 1/4-inch thick.

Spread filling: Evenly spread the filling mixture over the dough, covering it entirely.

Roll and cut: Starting from one edge, carefully roll the dough into a tight log. Use a sharp knife to cut the log into even rolls, about 1 ½ inches thick.

Arrange rolls: Nestle the rolls into the baking dish on top of the caramel. Pour any remaining cream gently between the rolls, cover, and let rise again until puffy, about 30-45 minutes.

Preheat oven: Preheat your oven to 350°F (175°C) while the rolls finish proofing.

Bake: Bake the rolls for about 25-30 minutes or until golden brown and cooked through. They should feel firm to the touch and smell fragrant.

Make frosting: In a mixing bowl, beat together 7 tablespoons of softened unsalted butter and 7 ounces of softened cream cheese until light and fluffy. Gradually blend in ¾ cup plus 2 tablespoons of sifted powdered sugar, 1 ½ teaspoons of vanilla extract, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground ginger, ⅛ teaspoon of ground allspice, ⅛ teaspoon of ground nutmeg, ¼ teaspoon of ground cardamom, and a pinch of ground cloves until the frosting is smooth and airy.

Frost rolls: Allow the warm rolls to cool briefly, then generously spread the frosting over the top before serving.

Storing & Reheating

If you have any leftover cinnamon rolls, store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. To freeze, place the cooled rolls in an airtight container or freezer bag and store for up to 3 months. To reheat, pop them in a microwave for about 20-30 seconds or warm them in a preheated oven at 350°F for 10-15 minutes, ensuring they remain moist.

Chef’s Helpful Tips

Avoid over-kneading the dough; it should be smooth but not tough.
Make sure your yeast is fresh; store it properly for best results.
Allow the cream cheese and butter for frosting to come to room temperature for easy mixing.
For extra flavor, consider adding a pinch of nutmeg or more chai spices to the frosting.
You can prepare the dough and filling the night before for a quicker baking process in the morning.

These Easy Chai Cinnamon Rolls with Caramel | Bakery-Style truly blend nature’s warmth with bakery flair, creating a wonderful centerpiece for brunch or dessert. Don’t hesitate to experiment with the spices based on your taste. Enjoy the cozy experience as you savor these delicious rolls with loved ones. You’ll want to whip them up again and again!

Recipe FAQs

How can I make these cinnamon rolls ahead of time?

You can prepare the rolls up to the point of baking the night before. Once you’ve arranged them in the baking dish, cover and refrigerate. Allow them to sit at room temperature for about 30 minutes before baking to ensure they rise properly.

Can I use different types of flour for the recipe?

Yes! You can use bread flour for a chewier texture or gluten-free flour if you’re accommodating dietary restrictions. Just make sure to follow any specific instructions on the flour package for best results.

Is it possible to make the frosting dairy-free?

Absolutely! You can substitute butter with a plant-based alternative and use dairy-free cream cheese. It will still taste delicious and creamy.

What can I do with leftover cinnamon rolls?

Leftover rolls make for delicious snacks! You can warm them up for breakfast or even serve them as desserts with a scoop of ice cream. They also make a fantastic treat with your afternoon coffee or tea!

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Easy Chai Cinnamon Rolls with Caramel | Bakery-Style

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Author: Anna
Prep Time: 1 minute
Cook Time: 33 minutes
Total Time: 34 minutes
Yield: 14 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: Bakery Style

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Description

These Easy Chai Cinnamon Rolls with Caramel bring a delightful twist to traditional rolls with their rich flavors and simple preparation. Perfect for brunch or a cozy dessert!

Ingredients

Scale

1 ⅓ cups whole milk, warmed to about 110°F for yeast activation
2 ½ teaspoons active dry yeast, fresh and properly stored
1 ¼ teaspoons granulated sugar, used to feed the yeast
5 ¼ cups all-purpose flour, spooned and leveled for accuracy
1 ¾ teaspoons ground cinnamon, freshly ground if possible
1 teaspoon ground ginger, adds warmth and spice
⅓ teaspoon ground allspice, for depth of flavor
⅓ teaspoon ground nutmeg, aromatic and cozy
¾ teaspoon ground cardamom, classic chai spice
⅙ teaspoon ground cloves, very finely ground
1 ¾ teaspoons salt, balances sweetness
2 ½ tablespoons granulated sugar, for light sweetness
2 large eggs, room temperature and lightly beaten
1 tablespoon vanilla extract, pure vanilla preferred
½ cup plus 1 tablespoon unsalted butter, very soft, not melted
⅓ cup heavy cream, used for steeping tea
2 chai tea bags, strongly spiced variety
½ cup unsalted butter, softened for easy mixing
1 cup plus 2 tablespoons light brown sugar, packed firmly
1 ¾ teaspoons ground cinnamon, for the caramel base
1 teaspoon ground ginger, adds warmth
⅓ teaspoon ground allspice, rounded spice note
⅓ teaspoon ground nutmeg, subtle sweetness
1 teaspoon ground cardamom, fragrant and floral
⅙ teaspoon ground cloves, intense spice
⅓ cup honey, for sticky richness
1 ½ teaspoons vanilla extract, enhances sweetness
¼ teaspoon salt, cuts through caramel sweetness
½ cup plus 1 tablespoon unsalted butter, soft and spreadable
1 cup plus 2 tablespoons light brown sugar, packed
1 tablespoon plus 1 teaspoon ground cinnamon, bold flavor
1 ½ teaspoons ground ginger, warming spice
½ teaspoon ground allspice, earthy balance
½ teaspoon ground nutmeg, gentle warmth
1 teaspoon ground cardamom, signature chai note
¼ teaspoon ground cloves, deep spice
¼ teaspoon salt, flavor balance
¼ cup heavy cream, poured between rolls before baking
7 tablespoons unsalted butter, softened fully
7 ounces cream cheese, softened to room temperature
¾ cup plus 2 tablespoons powdered sugar, sifted if lumpy
1 ½ teaspoons vanilla extract, for aroma
½ teaspoon ground cinnamon, light spice
¼ teaspoon ground ginger, gentle warmth
⅛ teaspoon ground allspice, subtle depth
⅛ teaspoon ground nutmeg, background spice
¼ teaspoon ground cardamom, fragrant finish
pinch ground cloves, very small amount

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Instructions

Combine warm milk, yeast, and a small amount of sugar in a bowl; let it sit until foamy.
In the bowl of a stand mixer, whisk together flour, spices, salt, and sugar until well-mixed.
Add eggs, vanilla, and softened butter to the dry mixture; blend until shaggy.
Pour in yeast mixture and knead with a dough hook until the dough is smooth, elastic, and pulling away from the bowl.
Shape dough into a ball, place in a greased bowl, cover, and let rise until doubled in size.
Warm heavy cream gently, steep chai tea bags, then cool the infused cream after removing tea bags.
Mix butter, brown sugar, spices, honey, vanilla, and salt; stir in cooled chai cream.
Spread caramel mixture evenly in a greased baking dish.
Combine softened butter, brown sugar, spices, and salt to create filling.
Roll risen dough into a rectangle on a floured surface until evenly thick.
Spread chai filling evenly across the dough surface before rolling tightly into a log and slicing into even rolls.
Nestle rolls into prepared dish, pour cream between them, cover, and let rise again until puffy.
Heat oven to 350°F while rolls proof.
Bake until golden brown and cooked through.
Beat butter and cream cheese together until light and fluffy; blend in powdered sugar, vanilla, and spices until smooth and airy.
Let rolls cool briefly, then frost generously while warm before serving.

Notes

Ensure the milk is at the right temperature for optimal yeast activation.
For a more intense chai flavor, steep the tea bags longer in the heavy cream.
Keep the rolls covered during their second rise to avoid dryness.