1-Getting Started with Yeast and Dough: Making chai cinnamon rolls begins with activating the yeast for a light, fluffy result. Start by mixing warm milk, active dry yeast, and granulated sugar in a bowl, then let it sit until it turns foamy this usually takes about 5 to 10 minutes. Once ready, whisk the flour, chai spices like cinnamon, ginger, allspice, nutmeg, cardamom, and cloves, along with salt and sugar, in a large bowl.

2-Adding Wet Ingredients and Forming Dough: Add the whisked eggs, vanilla extract, and softened unsalted butter to the dry mix, stirring until everything combines. For internal link, check out our guide to baking basics for tips on mixing dough. Pour in the bloomed yeast mixture and blend thoroughly to form a smooth dough. This step sets the foundation for the rolls’ texture and flavor.

3-Kneading and Proofing the Dough: Next, knead the dough using a dough hook until it pulls away from the bowl edges and springs back when pressed, which might take 8 to 10 minutes. Shape it into a ball, place it in a greased bowl, cover it, and let it rise in a warm spot until it doubles in size about 1 to 1.5 hours. While the dough proofs, prepare the chai caramel sauce by heating heavy cream and steeping chai tea bags.

4-Preparing Chai Caramel Sauce and Filling: Mix the infused cream with softened unsalted butter, packed light brown sugar, the same chai spices, honey, vanilla extract, and salt until smooth. Spread this sauce evenly in a greased 9×13-inch baking dish. For the chai filling, combine softened unsalted butter, packed light brown sugar, chai spices, and salt into a smooth paste.

5-Shaping the Rolls: After the first rise, punch down the dough and roll it out on a floured surface into an 18×12-inch rectangle about 1/4-inch thick. Spread the chai filling over the dough, roll it tightly into a log, trim the ends, and cut it into 12 rolls about 1.5 inches wide. Place the rolls cut-side down over the chai caramel sauce in the dish and pour room-temperature heavy cream between them.

6-Final Proof and Baking: Cover the rolls and let them proof again until doubled, around 1 hour. Preheat your oven to 350°F (175°C) and bake the rolls for 29 to 32 minutes until golden. While they bake, make the frosting by beating softened unsalted butter and cream cheese until fluffy, then add powdered sugar, vanilla, and chai spices. Let the rolls cool for 10 minutes before spreading on the frosting and serving warm.