Chai Spiced Cinnamon Rolls


Happy Monday!

I have been SUPER busy this week with work and cooking for the Super Bowl, but it has been great learning some new skills.  This week, I learned all about raw vegan desserts.  I am going to practice those for a bit, tweak a few things, and post the recipes soon. Don’t fret.  Also, this weekend I experienced my personal food nirvana.  I visited the Dekalb Farmers’ Market, and let me tell you all, it was an experience.  I spent my whole paycheck, not really, but I am glad I have to plan trips there or I will definitely go broke. Other food updates, I’ve been eating some great healthy leafy green breakfasts and getting creative with my lunch and dinner salads which I am thinking about posting to add some balance. I don’t want you all to think I eat rich decadence all day everyday.  I do love my vegetables something serious. But enough rambling on to the recipe.

I have gotten numerous requests for these treats so I figured why not post the recipe. One day, about a month ago, I wanted a chai tea. I adore the spice, it is fragrant, warm, and bold in flavor. Just so tempting.  However, having a mind that always turns to food in any situation, I thought, I just took a bread and pastry class, let’s blend some classics together here. Then voila, chai spice cinnamon rolls. These cinnamon rolls have the nice fragrant flavoring of a chai tea finished with an orange cardamom glaze, they are perfection.


Rolled and ready to be cut.


Second time proofing.

Chai Spiced Cinnamon Rolls



  • 1 cup warm milk
  • 2 large eggs
  • 1/3 cup unsalted butter
  • 4 1/2 cups All purpose flours
  • 1 3/4 teaspoons salt
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons active dry yeast


  • 1/3 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 3 tablespoons chai spice blend (I made my own, check it out at the bottom)


  • 1 cup confectioners sugar
  • 1/4 teaspoon orange zest
  • 1 tablespoon orange juice
  • 1/4 teaspoon cardamom

Chai Spice Blend

  • 1 1/2 teaspoon ground cardamom
  • 1 1/2 teaspoon ground allspice
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 3 teaspoons ground ginger


  1. For dough: Combine all of the dough ingredients and mix (either by hand, mixer, or the dough setting in a bread machine). Knead your dough for about 5 to 10 minutes. Make sure that your dough is soft, not too sticky, and smooth.
  2. Take the dough ball and place it into a lightly greased large bowl. Cover the bowl with a plastic wrap or a cleaned dish towel, and let the dough rise for about an hour to 90 minutes so the dough doubles in size.  
  3. For filling: mix together the chai spice blend in a separate bowl and set aside
  4. Once dough has proofed, carefully deflate the dough (I gently punch it down), and place it on a lightly greased and floured work surface. Roll out the dough to about a 15 by 9-inch rectangle. Make sure to roll it lengthwise.
  5. Spread softened butter all over dough and sprinkle sugar mixture over buttered dough.
  6. Beginning at the long end (lengthwise), role up the dough and pinch the edge together to seal. Cut the dough into 12 slices.
  7. Place the rolls in a lightly greased baking pan (or cast-iron skillet). Cover the pan and let the rolls rise until doubled, about 30 to 45 minutes.
  8. Preheat the oven to 400°F while the dough is rising.
  9. Once rolls have proofed a second time, uncover them and bake until golden brown, about 15 to 20 minutes. 
  10. Make the glaze while the rolls are baking.
  11. To make the glaze: combine all glaze ingredients in a small bowl and whisk until smooth.
  12. Take the rolls out of the oven and drizzle glaze on the rolls while they’re warm.
  13. Eat warm and enjoy!


As usual, let me know in the comments if you tried the recipe and your take on this classic.

With peace and love,

The Shy Girl.

Published by The Shy Kitchen

Just a shy girl's culinary adventures.

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