Chai Cinnamon Rolls – In Bloom Bakery Style

🎉 Introduction

Imagine warm, fluffy cinnamon rolls infused with the rich, aromatic blend of chai spices—cardamom, ginger, cloves, cinnamon—drizzled with creamy frosting. That’s precisely the magic of Chai Cinnamon Rolls – In Bloom Bakery. These rolls bring bakery quality into your home kitchen while offering a cozy hug in every bite.

Whether it’s a lazy weekend morning or a festive gathering, these chai‑spiced delights will elevate any occasion. Your kitchen will smell heavenly, and your guests will be amazed—and craving more!

🧰 Equipment Needed

• Stand mixer with dough hook (or large mixing bowl and wooden spoon)
• Measuring cups & spoons
• Rolling pin
• Sharp knife or pizza cutter
• 9×13″ baking dish or two 9″ round pans
• Pastry brush
• Small mixing bowl
• Wire rack

🛒 Ingredients

For the Dough

• 3 ½ cups (450 g) all‑purpose flour
• ¼ cup granulated sugar
• 2½ tsp active dry yeast
• 1 tsp salt
• ¾ cup warm milk (110–115 °F)
• ½ cup cool heavy cream
• 1 large egg, room temp
• 4 tbsp (½ stick) unsalted butter, melted

For the Chai Spice Filling

• 4 tbsp (½ stick) unsalted butter, softened
• ¾ cup brown sugar, packed
• 2 tsp ground cinnamon
• 1 tsp ground cardamom
• ½ tsp ground ginger
• ¼ tsp ground cloves
• Optional: pinch of nutmeg or black pepper for warmth

For the Chai Glaze

• 1 cup powdered sugar
• 1–2 tbsp strong brewed chai or milk
• ¼ tsp vanilla extract
• A pinch of chai spices (cinnamon or cardamom)

👩‍🍳 Directions

Step 1. Activate Yeast & Mix Dry Ingredients

• In stand‑by mixer bowl, whisk: flour, sugar, yeast, and salt.
• In a liquid‑small bowl, combine warm milk, egg, and melted butter.

Step 2. Knead the Dough

• With mixer on low, slowly add wet mixture to dry until dough forms.
• Add heavy cream; knead 5–7 minutes until soft and elastic (or by hand).
• Dough should clear the bowl sides.

Step 3. First Rise

• Transfer dough to lightly oiled bowl.
• Cover with plastic wrap or towel; let rise in a warm spot for 1 hour, until doubled.

Step 4. Prepare the Filling

• In small bowl, mix softened butter, brown sugar, cinnamon, cardamom, ginger, cloves until smooth.

Step 5. Roll & Spread

• On floured surface, roll dough into ~16×12″ rectangle.
• Evenly spread chai filling, leaving ~½″ border on top edge.

Step 6. Roll & Slice

• Tightly roll from the long side into a log.
• Brush seam to seal edges.
• Trim ½″ from ends and slice into 12 even rolls (~1½″ thick).

Step 7. Second Rise

• Place rolls cut‑side up in greased 9×13″ pan.
• Cover and let rise 30–45 minutes until puffy.

Step 8. Bake

• Preheat oven to 350 °F (175 °C).
• Bake 25–30 minutes until golden‑brown and cooked through (internal ~190 °F).

Step 9. Glaze

• While rolls bake, whisk powdered sugar, chai liquid, vanilla, and spices until smooth.
• Add more chai or milk to reach creamy, drizzle consistency.

Step 10. Serve Warm

• Allow rolls to cool 5 minutes.
• Drizzle generously with chai glaze.
• Serve warm with extra chai tea or coffee.

🍽️ Servings & Timing

• Servings: 12 rolls
• Prep time: 30 minutes
• Rise times: 1 hr + 30–45 min
• Bake time: 25–30 minutes
• Total time: ~2 hours 30 minutes

🧊 Storage & Reheating

• Room temperature: Airtight container for up to 2 days.
• Refrigerator: Store up to 4 days, bring to room temp or reheat.
• Freezer: Freeze unbaked cinnamon rolls (in pans) up to 1 month; thaw and bake when ready. Baked rolls freeze 1–2 months.
• Reheat: Wrap a roll in foil and bake 10 minutes at 300 °F, or microwave 20–30 seconds.

🥄 Variations

• Raisin or Fig Add‑In: Sprinkle dried fruit on top of filling.
• Nutty Crunch: Fold in chopped pecans or walnuts.
• Vegan Version: Substitute plant‑based milk, vegan butter, and flax “egg”.
• Spicier Chai: Add ½ tsp black pepper or extra ginger for warmth.
• Caramel Glaze: Drizzle salted caramel sauce instead of chai glaze.

❓ 10 FAQs

1. Can I use instant yeast instead of active dry?
Yes—substitute 2¼ tsp instant yeast; mix with dry ingredients directly.

2. Why is my dough sticky?
Humidity and flour vary. Add up to ¼ cup more flour during kneading.

3. How do I know the first rise is done?
Dough should double in size and stay slightly indented when poked.

4. Can I skip the second rise?
No—this helps rolls expand and stay soft.

5. Will the chai glaze set firm?
It remains gooey but firms slightly as it cools.

6. How to reheat best?
Oven wrapped in foil at 300 °F preserves texture; microwave softens faster.

7. Can I make ahead?
Yes—prepare through second rise, cover, refrigerate overnight. Bake next morning.

8. How firm should filling be?
Spreadable like softened butter. Smooth without lumps.

9. Do they freeze well after baking?
Yes—wrap individually to maintain freshness.

10. What pairs best with chai rolls?
Hot chai tea, café latte, or even spiced apple cider.

🏁 Conclusion

These Chai Cinnamon Rolls – In Bloom Bakery Style are fluffy, warmly spiced, and brushed with sweet chai glaze—perfect for brunch or gifting cozy mornings. Bring bakery vibes home, and awaken your senses to something truly sumptuous.

Adam

Chai Cinnamon Rolls – In Bloom Bakery Style

Imagine warm, fluffy cinnamon rolls infused with the rich, aromatic blend of chai spices—cardamom, ginger, cloves, cinnamon—drizzled with creamy frosting. That’s precisely the magic of Chai Cinnamon Rolls – In Bloom Bakery. These rolls bring bakery quality into your home kitchen while offering a cozy hug in every bite. Whether it’s a lazy weekend morning or a festive gathering, these chai‑spiced delights will elevate any occasion. Your kitchen will smell heavenly, and your guests will be amazed—and craving more!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

bake & Rise time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 12 rolls

Ingredients Equipment Method Notes

Ingredients

  

For the Dough

• 3 ½ cups 450 g all‑purpose flour
• ¼ cup granulated sugar
• 2½  tsp active dry yeast
• 1 tsp salt
• ¾  cup warm milk 110–115 °F
• ½  cup cool heavy cream
• 1 large egg room temp
• 4  tbsp ½ stick unsalted butter, melted

For the Chai Spice Filling

• 4  tbsp ½ stick unsalted butter, softened
• ¾  cup brown sugar packed
• 2  tsp ground cinnamon
• 1  tsp ground cardamom
• ½  tsp ground ginger
• ¼  tsp ground cloves
• Optional: pinch of nutmeg or black pepper for warmth

For the Chai Glaze

• 1  cup powdered sugar
• 1 –2 tbsp strong brewed chai or milk
• ¼  tsp vanilla extract
• A pinch of chai spices cinnamon or cardamom

Equipment

• Stand mixer with dough hook (or large mixing bowl and wooden spoon)
• Measuring cups & spoons
• Rolling Pin
• Sharp knife or pizza cutter
• 9×13″ baking dish or two 9″ round pans
• Pastry brush
• Small mixing bowl
• Wire rack

Method

 

Step 1. Activate Yeast & Mix Dry Ingredients

1. In stand‑by mixer bowl, whisk: flour, sugar, yeast, and salt.
2. In a liquid‑small bowl, combine warm milk, egg, and melted butter.

Step 2. Knead the Dough

1. With mixer on low, slowly add wet mixture to dry until dough forms.
2. Add heavy cream; knead 5–7 minutes until soft and elastic (or by hand).
3. Dough should clear the bowl sides.

Step 3. First Rise

1. Transfer dough to lightly oiled bowl.
2. Cover with plastic wrap or towel; let rise in a warm spot for 1 hour, until doubled.

Step 4. Prepare the Filling

1. In small bowl, mix softened butter, brown sugar, cinnamon, cardamom, ginger, cloves until smooth.

Step 5. Roll & Spread

1. On floured surface, roll dough into ~16×12″ rectangle.
2. Evenly spread chai filling, leaving ~½″ border on top edge.

Step 6. Roll & Slice

1. Tightly roll from the long side into a log.
2. Brush seam to seal edges.
3. Trim ½″ from ends and slice into 12 even rolls (~1½″ thick).

Step 7. Second Rise

1. Place rolls cut‑side up in greased 9×13″ pan.
2. Cover and let rise 30–45 minutes until puffy.

Step 8. Bake

1. Preheat oven to 350 °F (175 °C).
2. Bake 25–30 minutes until golden‑brown and cooked through (internal ~190 °F).

Step 9. Glaze

1. While rolls bake, whisk powdered sugar, chai liquid, vanilla, and spices until smooth.
2. Add more chai or milk to reach creamy, drizzle consistency.

Step 10. Serve Warm

1. Allow rolls to cool 5 minutes.
2. Drizzle generously with chai glaze.
3. Serve warm with extra chai tea or coffee.

Notes

🧊 Storage & Reheating
Room temperature: Airtight container for up to 2 days.

Refrigerator: Store up to 4 days, bring to room temp or reheat.

Freezer: Freeze unbaked cinnamon rolls (in pans) up to 1 month; thaw and bake when ready. Baked rolls freeze 1–2 months.

Reheat: Wrap a roll in foil and bake 10 minutes at 300 °F, or microwave 20–30 seconds.

🥄 Variations
Raisin or Fig Add‑In: Sprinkle dried fruit on top of filling.

Nutty Crunch: Fold in chopped pecans or walnuts.

Vegan Version: Substitute plant‑based milk, vegan butter, and flax “egg”.

Spicier Chai: Add ½ tsp black pepper or extra ginger for warmth.

Caramel Glaze: Drizzle salted caramel sauce instead of chai glaze.

❓ 10 FAQs
1. Can I use instant yeast instead of active dry?
Yes—substitute 2¼ tsp instant yeast; mix with dry ingredients directly.

2. Why is my dough sticky?
Humidity and flour vary. Add up to ¼ cup more flour during kneading.

3. How do I know the first rise is done?
Dough should double in size and stay slightly indented when poked.

4. Can I skip the second rise?
No—this helps rolls expand and stay soft.

5. Will the chai glaze set firm?
It remains gooey but firms slightly as it cools.

6. How to reheat best?
Oven wrapped in foil at 300 °F preserves texture; microwave softens faster.

7. Can I make ahead?
Yes—prepare through second rise, cover, refrigerate overnight. Bake next morning.

8. How firm should filling be?
Spreadable like softened butter. Smooth without lumps.

9. Do they freeze well after baking?
Yes—wrap individually to maintain freshness.

10. What pairs best with chai rolls?
Hot chai tea, café latte, or even spiced apple cider.

🏁 Conclusion
These Chai Cinnamon Rolls – In Bloom Bakery Style are fluffy, warmly spiced, and brushed with sweet chai glaze—perfect for brunch or gifting cozy mornings. Bring bakery vibes home, and awaken your senses to something truly sumptuous.