Print Recipe Jump to Recipe

Fall is officially here, and that means I’m deep into my favorite season of all time (relatively). In Gothenburg, when it’s NOT raining, it truly is delightful fall weather. The air feels crisp, leaves are crunching underfoot, and I’ve been spending way too much time rewatching Gilmore Girls while baking something sweet in the oven. For me, fall is all about comfort baking. It’s the one time of year I don’t need an excuse to make my kitchen smell like butter, sugar, and cinnamon. And if I had to pick just one bake that sums up fall in a single bite, it would be a warm, gooey cinnamon roll.

My first cinnamon roll memory takes me straight back to my childhood in Dubai, when Cinnabon was the place to be. I must’ve been around 13 or 14, and I remember every bite so vividly. The soft dough, the sticky filling, the sweet glaze melting on top, LITERALLY pure happiness. That’s when my love for cinnamon rolls really began.

When I moved to Sweden, I was thrilled to find that cinnamon buns were a big deal there, too. But it didn’t take long to realize that Swedish kanelbullar are a totally different thing. They’re more bready and not as sweet, and there’s no glaze in sight. They’re lovely with coffee, but I still missed that rich, soft, melt-in-your-mouth American version.

Soooooo, I decided to make something that felt like fall but was still totally me. These chai-spiced apple cinnamon rolls bring together the cozy flavors of chai, the sweetness of caramelized apples, and that classic cream cheese glaze we all know and love. It’s the kind of bake that fills your home with the smell of fall and makes you want to just sit back with a cup of tea and a blanket.

Ingredients

For the Dough

• 280g all-purpose flour
• 40g granulated sugar
• 1.5 tsp instant yeast
• 80ml warm milk (about 43°C)
• 40g melted butter
• 1 large egg
• 1/4 tsp salt
• 3/4 tsp vanilla extract
• 1/8 tsp ground cinnamon (optional, for aroma)

For the Chai-Spiced Apple Filling

• 2 medium red apples, peeled and diced small
• 50g butter
• 3 tbsp dark muscovado brown sugar
• 1.5 tsp cinnamon powder
• 1/2 tsp cardamom powder
• 1/2 tsp ginger powder
• Pinch of salt
• 2 tbsp strong brewed spiced black tea

To make the spiced tea:
Boil 1/2 cup of water with 2 tsp chai powder, 1 cardamom pod, a slice of fresh ginger, and a small piece of cinnamon stick. Let it reduce to about 2 tablespoons. This creates a strong, flavorful tea concentrate for the filling.

For the Cream Cheese Glaze

• 100–120g cream cheese, softened
• 1/4 cup powdered sugar
• 1–2 tbsp milk or cream (adjust to your preferred consistency)
• 1/2 tsp vanilla extract
• Optional: a pinch of cinnamon for extra flavor

How to Make Chai-Spiced Apple Cinnamon Rolls

1. Make the Dough

In a bowl, whisk together the warm milk, sugar, and yeast. Let it sit for about 5 minutes until it looks foamy.
Add the melted butter, egg, vanilla, and salt. Mix until combined.
Add the flour (and cinnamon if you’re using it) and knead for 8–10 minutes by hand or around 5 minutes in a stand mixer. The dough should be soft, smooth, and slightly tacky but not sticky.
Place the dough in a greased bowl, cover it with a towel, and let it rise for about 1 to 1.5 hours, or until it has doubled in size.

2. Prepare the Filling

Brew your chai leaves with the spices and water until it reduces to 2-3 tbsps (it needs to be strong)
In a skillet, melt the butter over medium heat. Add the diced apples, brown sugar, and all the spices. Cook for about 6–10 minutes until the apples are tender and coated in a syrupy glaze.
Pour in the brewed chai tea and let it simmer for another minute or two until slightly thickened.
Set it aside to cool completely before using it as a filling.

Optionally: You can make more of this filling if you prefer a fuller cinnamon roll. Just follow these ratios.

I am also testing a different version with putting more brown sugar on the dough directly on top of this filling to make it richer and saucier 😀

3. Assemble the Rolls

Once your dough has risen, roll it out on a floured surface into a rectangle about 2 cm thick.
Spread the cooled apple filling evenly over the surface.

Roll the dough tightly from the long side to make a log. Slice it into even pieces—mine were about 6 cm each, which made 6 medium-sized rolls.

Arrange the slices in a greased baking dish (roughly 30×20 cm).

4. Proof and Bake

Cover the dish and let the rolls rest for another 30–45 minutes until they look puffy and almost touching.

Preheat your oven to 175°C (350°F).
Bake for 22–25 minutes, until golden brown and your kitchen smells incredible.

Let the rolls cool for about 10 minutes before adding the glaze.

5. Make the Cream Cheese Glaze

In a bowl, beat the softened cream cheese until smooth. Add the powdered sugar, milk, and vanilla, and whisk until it’s creamy and pourable.

Adjust the ratio of icing sugar to cream cheese as per your choosing, this one is not science, haha

Drizzle the glaze generously over the warm rolls and let it melt into every swirl.

Tips and Notes

• Use warm milk, not hot, or it’ll kill your yeast. Think warm bath temperature.
• If you want to make them ahead, prepare the rolls up to the second rise, cover the tray tightly, and refrigerate overnight. Bake them fresh in the morning.
• No chai powder? Use any spiced black tea and add a pinch of extra cinnamon, cardamom, and ginger to the filling.
• These rolls stay soft for 2–3 days if covered. If you’ve added the glaze to the entire batch, reheat slowly for 10-15 second intervals in the microwave. If you know you’ll have leftovers, it’s best to store them without the glaze. When you’re ready to eat, just sprinkle a little water on top, warm them in the microwave, and then add the glaze.
  

FAQ

Can I make these without eggs?
Yes. Replace the egg with 3 tablespoons of yogurt. The rolls will still be soft and fluffy.

Can I skip the chai?
You can. Just add a touch more cinnamon, ginger powder and cardamom for warmth. The flavor will still be cozy and delicious.

Can I use store-bought dough?
If you’re short on time, sure! Try using pizza dough. The result won’t be quite the same, but still really tasty.

Can I freeze them?
Definitely. Bake them first, let them cool completely, then freeze. When you’re ready to enjoy, just reheat and glaze.

Try my other desserts

• Rasmalai Tres Leches
• Levain Style Choco Chunk Cookies
• Plum Crumble Pie

These chai-spiced apple cinnamon rolls are everything I love about fall in one pan. The apples get soft and caramelized, the chai adds this deep, spiced aroma, and the cream cheese glaze ties it all together. They take a bit of time, but honestly, it’s the kind of baking that feels good for the soul.

So put on something cozy, make yourself a cup of chai, and let your kitchen fill up with the smell of cinnamon and apples. That’s what fall baking is all about.