Chai Swirl Rolls

by Cara Byte

Chai Swirl Rolls

Experience the warm and aromatic flavors of Chai Swirl Rolls, a delightful twist on traditional cinnamon rolls. These soft and fluffy rolls are infused with the exotic blend of chai spices, offering a unique and comforting treat that is perfect for any time of the day. Each bite is a heavenly combination of fragrant cardamom, cinnamon, ginger, and Nutmeg, wrapped in a tender buttery dough. These Chai Swirl Rolls are the epitome of cozy indulgence during cold months. Prepare to be enchanted by the irresistible aroma and delectable flavors of these delightful treats.


  • 9x14 inch baking pan
  • Rolling Pin
  • Mixing Bowls
  • Spatula


  • 1 Cup Warm milk around 120 F
  • 1 Package Instant Dry Yeast or 2 1/4 tsp
  • 3 Cups Bread Flour
  • Pinch Salt
  • 3 Tbsp Salted Butter room temperature
  • 1 Egg room temperature

For the Chai Butter Filling:

  • 8 Tbsp Butter room temperature
  • 1 tsp Ground Cinnamon 
  • 1 tsp Ground Ginger
  • 1 tsp Ground Nutmeg
  • 1 tsp Ground Allspice
  • 1 tsp Ground Cardamom


  1. In a large mixing bowl combine the milk, yeast and 1 tsp honey. Let it sit for about 5 minutes to activate the yeast. It will bubble up when it is ready.
  2. Attach the dough hook to your mixer. Add the flour and salt to the mixing bowl and mix on low. Then turn the mixer to medium and add the yeast mixture, egg, and butter. Knit for about 4-5 minutes or until the flour is completely incorporated and the dough is forming. If it seems too sticky add 1/4 cup of flour. Cover with plastic wrap and let it sit in a warm place for about hour and a half.
  3. Meanwhile, make the chai butter filling. In a small mixing bowl mix the soft butter, cinnamon, ginger, nutmeg, allspice, and cardamom. Cover and let is sit on the side until you are ready to use it.
  4. When the dough has doubled in size, preheat the oven to 350 F. Butter a 9x14 inch baking dish and lightly flour your working surface.
  5. Punch the dough in the middle and roll it out on the floured surface. Form a ball and then roll out into a rectangular. Spread the chai butter all over. Cut into wide strips with a sharp knife and roll them into coils. Arrange in the baking dish.
  6. When all the rolls are arranged in the baking dish, cover it with plastic wrap and let it sit in a warm place for 30 minutes.
  7. When the rolls doubled in size remove the plastic wrap and bake them for 20-25 minutes until the crust is golden brown. If the crusts starts to burn but the rolls are still raw in the middle, turn the heat down to 300 F and check them often.
  8. When the rolls are done baking, spread more butter all over them and sprinkle sea salt.


Freezing - You can freeze the dough right after the first rise or freeze the rolls after baking and cooling. 

Make-ahead - You can make the dough and leave it in the fridge for up to 12 hours. If it doubles in size you can use it. Make sure to let it warm up to room temperature before working with it. 

Yeast - I always use Instant Dry Yeast but if you use Rapid Yeast you don't have to wait for it to activate - add all ingredients from steps one and two and continue to mix. 

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