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Chai Cinnamon Buns

Soft, spiced and impossible to resist, these chai cinnamon buns bring together two comfort classics in one bite.

With warming spices tucked into tender dough and a swirl of sweetness throughout, they’re a cozy pick for slow mornings, weekend baking or crushing on Father’s Day.

From its ancient origins as a medicinal beverage in India, chai has been transformed into a globally adored ritual with the captivating blend of black tea, invigorating ginger, fragrant cardamom, pungent cloves, and the familiar warmth of cinnamon.

Meanwhile, the humble cinnamon bun, with roots tracing back to Sweden’s ‘kanelbulle,’ has graced breakfast tables and coffee shops worldwide, promising soft, sweet dough, tantalizing spice, and that much loved sticky glaze.

Bringing these worlds together,each bun is infused with chai flavour, perfect for a cozy morning indulgence. Alongside a strong cup of coffee, a steaming mug of (you guessed it) chai, and served with extra frosting, you’ll find that they won’t last long.

Chai Cinnamon Buns
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Chai Cinnamon Buns

Chai spices meet sweet cinnamon swirl in this cozy, aromatic twist on a classic bun.

Ingredients

Chai Spice Blend

  • 2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves

Dough

  • 1 cup warm milk
  • 1/4 cup white sugar, plus 1 tsp
  • 2 1/4 tsp active dry yeast, (1 packet)
  • 1 large egg, room temperature
  • 1/4 cup butter, melted and slightly cooled
  • 1/2 tsp salt
  • 3 cups all-purpose flour, plus more for dusting

Chai Spice Filling

  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 2 tbsp chai spice blend

Cream Cheese Chai Frosting

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2-3 tbsp milk or heavy cream
  • 1 tsp vanilla
  • 1 tsp chai spice blend

Instructions

Chai Spice Blend

  • Mix together all ingredients. Set aside.

Dough

  • In a large mixing bowl, combine the warm milk and 1 teaspoon of granulated sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
  • Add the remaining ¼ cup of granulated sugar, egg, melted butter, and salt to the yeast mixture. Whisk until well combined.
  • Gradually add the flour, one cup at a time, mixing with a whisk or spoon until a shaggy dough forms.
  • If using a stand mixer, attach the dough hook and knead on medium-low speed for 6-8 minutes, or until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
  • Place the dough in a lightly greased bowl, turning once to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Chai Spice Filling

  • While the dough is rising, in a small mixing bowl, combine the softened butter, brown sugar, and 2-3 tablespoons of chai spice blend. Mix with a fork until a smooth paste forms.

Assemble

  • Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a rectangle, approximately 12x18 inches.
  • Spread the chai spice filling evenly over the entire surface of the dough, leaving a small ½-inch border along one of the long edges.
  • Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal.
  • Using a sharp knife (or unflavored dental floss), cut the log into 12 equal slices (about 1 ½ inches thick).
  • Grease a 9x13 inch baking dish. Arrange the cinnamon bun slices in the prepared dish, leaving a little space between them.
  • Cover the dish with plastic wrap and let the buns rise in a warm place for another 30-45 minutes, or until they look puffy.

Bake the buns

  • Preheat oven to 375° F.
  • Bake the cinnamon buns for 20-25 minutes, or until they are golden brown, and the centers are no longer doughy.
  • Let the buns cool in the baking dish for about 10-15 minutes while you prepare the frosting.

Cream Cheese Chai Frosting

  • In a medium mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
  • Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition until smooth.
  • Stir in the milk or heavy cream, vanilla extract, and 1-2 teaspoons of chai spice blend until the frosting reaches spreading consistency. Add more milk if needed for a thinner frosting, or more powdered sugar for a thicker frosting.

Frost and Serve

  • Spread the cream cheese chai frosting generously over the warm cinnamon buns.
  • Serve immediately with extra frosting.

Notes

Tips:
Prepare the dough the night before and let it rise slowly in the refrigerator. In the morning, let it come to room temperature for about 30 minutes before continuing with the recipe.
Add ½ teaspoon of chai spice directly to the dough for an even more pronounced chai taste.
For a "dirty chai" twist, add 1-2 teaspoons of espresso powder to the frosting. Irresistible!