Name: Chai Cinnamon Rolls with Vanilla Glaze
Prep time: 30 min
Cook time: 25 min
Total time: 1 h
Yield: 12 rolls
Cuisine: American
Ingredients: 3 ¼ cups all-purpose flour; 1 packet (2 ¼ tsp) active dry yeast; ¾ cup warm milk; ¼ cup granulated sugar; ¼ cup unsalted butter, melted; 1 large egg; ½ teaspoon salt; 2 teaspoon ground cinnamon; 1 teaspoon ground cardamom; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; ¼ cup brown sugar; For the glaze: 1 cup powdered sugar, 2 tablespoon milk, 1 teaspoon vanilla extract

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Hey y'all! If you love cozy spices and crave the sweet aroma of freshly baked rolls swirling through your kitchen, these Chai Cinnamon Rolls with Vanilla Glaze are about to become your new favorite treat. Each roll is pillowy soft, infused with the warming flavors of chai spices and topped with a dreamy vanilla glaze that melts right in. Whether you’re gathering with family, hosting brunch, or simply treating yourself on a lazy morning, this recipe is perfect for all occasions. Let's get cooking!

Why You'll Love This Chai Cinnamon Rolls with Vanilla Glaze Recipe

Perfectly soft and fluffy rolls bursting with chai spice flavor.
Simple to make with ingredients you likely already have in your pantry.

Delightful vanilla glaze soaks into every swirl for irresistible moisture and sweetness.
Ideal for breakfast, brunch, or a sweet afternoon pick-me-up.
Easily customizable with your favorite add-ins or spice blends.

Ingredients for Chai Cinnamon Rolls with Vanilla Glaze

For the Dough:

2 ¾ cups (340g) all-purpose flour
¼ cup (50g) granulated sugar
1 packet (2 ¼ tsp) active dry yeast

½ teaspoon salt
¾ cup (180ml) warm milk (about 110°F/43°C)
¼ cup (60g) unsalted butter, melted

1 large egg, room temperature

For the Chai Cinnamon Filling:

½ cup (100g) brown sugar, packed
2 tablespoon ground cinnamon

1 tablespoon ground ginger
1 teaspoon ground cardamom
½ teaspoon ground cloves

½ teaspoon ground nutmeg
¼ cup (60g) unsalted butter, softened

For the Vanilla Glaze:

1 cup (120g) powdered sugar

2-3 tablespoon milk
1 teaspoon pure vanilla extract

How to Make Chai Cinnamon Rolls with Vanilla Glaze

Step 1: Prepare the Dough

In a large bowl, whisk together flour, sugar, yeast, and salt. Add warm milk, melted butter, and egg. Mix until a shaggy dough forms, then knead for 5-7 minutes (by hand or with a dough hook) until soft and slightly tacky. Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Step 2: Make the Chai Cinnamon Filling

While the dough rises, combine brown sugar, cinnamon, ginger, cardamom, cloves, and nutmeg in a small bowl. Set aside. Cream the softened butter separately.

Step 3: Shape and Fill the Rolls

Punch down the risen dough and roll it out on a lightly floured surface to a 14x9-inch rectangle. Evenly spread the softened butter over the dough, then sprinkle the chai cinnamon mixture on top. Roll up tightly from the long side, pinching the seam. Slice into 9 even rolls and arrange in a greased 9-inch baking dish.

Step 4: Second Rise

Cover the rolls loosely and let them rise for 30-40 minutes, or until puffy.

Step 5: Bake the Chai Cinnamon Rolls

Preheat your oven to 350°F (175°C). Bake the rolls for 23-27 minutes, or until golden brown and cooked through. Allow to cool slightly before glazing.

Step 6: Make the Vanilla Glaze & Serve

Whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle generously over the warm rolls. Serve and enjoy every gooey, spiced bite!

Notes for Perfect Chai Cinnamon Rolls with Vanilla Glaze

Use warm (not hot) milk to activate the yeast—around 110°F is perfect (read more about working with yeast).

Lightly tent with foil if the tops brown too quickly during baking.
If you’re new to rolling dough, try this helpful dough-rolling guide.

Variations on Chai Cinnamon Rolls with Vanilla Glaze

Vegan: Swap in plant-based butter and milk, and use a flax egg instead of regular egg.

Nutty: Add ½ cup chopped pecans or walnuts to the chai filling for crunch.
Extra Creamy: Spread a thin layer of cream cheese before rolling up the dough for a tangy twist.

Required Equipment for Chai Cinnamon Rolls with Vanilla Glaze

Mixing bowls

Measuring cups and spoons
Rolling pin
9-inch baking dish

Whisk
Sharp knife or floss for cutting rolls

Storage Instructions for Chai Cinnamon Rolls with Vanilla Glaze

Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm gently in the microwave before serving for best texture. Baked and cooled rolls freeze well for up to 2 months—just thaw and reheat before glazing.

Serving Suggestions and Pairings

Serve alongside a hot chai latte or your favorite brewed coffee.
Pair with a simple fruit salad for a fresh brunch spread.
Delicious as a dessert after a light lunch or dinner.

Pro Tips for Chai Cinnamon Rolls with Vanilla Glaze

For ultra-soft rolls, don’t over-flour the dough; it should be slightly tacky (see this cinnamon roll guide).
Let the rolls rise in a warm, draft-free area—an oven with the light on works great.
Spread the filling all the way to the edges for even, gooey spice in every bite.

FAQ: Chai Cinnamon Rolls with Vanilla Glaze

Can I prepare these Chai Cinnamon Rolls ahead of time?: Yes! Assemble and cut the rolls, cover, and refrigerate overnight. Let come to room temperature and rise before baking in the morning.
Can I use instant yeast instead of active dry yeast?: Absolutely—just skip proofing in warm milk and mix it directly with the dry ingredients.
How do I know when the rolls are done baking?: They’re ready when golden brown on top and they sound slightly hollow when tapped; an internal temperature of 190°F (88°C) is perfect.

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Chai Cinnamon Rolls with Vanilla Glaze