These fluffy cinnamon rolls are filled with a spiced apple filling and finished with a chai-spiced cream cheese glaze. They’re perfect for holiday mornings or any cozy weekend breakfast.
Christmas morning has always felt magical in my kitchen, and these Apple Cinnamon Rolls with Chai Cream Cheese Glaze capture that cozy, festive aroma. Soft, pillowy dough is layered with brown sugar, cinnamon and cardamom, then studded with a spiced apple filling. A chai-spiced cream cheese glaze brings everything together for a breakfast that tastes like the season.
These rolls can be made the night before and warmed and glazed the next morning, making them a practical and indulgent choice for holiday brunch. Serve with coffee or hot cocoa and enjoy the warm spices and tender apples in every bite.
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How to Make These Cinnamon Rolls
A good cinnamon and cardamom elevate these rolls; use high-quality spices if you can. Follow these steps for soft, well-risen rolls and a warmly spiced filling.
Warm the milk to about 110°F. Heat milk briefly until it’s comfortably warm to the touch (about the temperature of a warm bath). Pour warm milk into the bowl of a stand mixer, sprinkle the yeast over the surface, then add the sugar, whole egg, extra yolk, and melted butter. Mix briefly, then stir in the flour and salt with a spoon until a shaggy dough forms.
Knead the dough. Attach the dough hook and knead on medium speed for about 8 minutes until the dough forms a smooth, slightly sticky ball. If you don’t have a stand mixer, knead by hand for 8–10 minutes on a floured surface.
First rise. Transfer the dough to a large bowl lightly coated with oil, cover with plastic wrap and a warm towel, and let it rise 1 to 1½ hours, or until doubled. In cold weather, I set the oven to 175°F, turn it off, and place the covered dough inside to rise for a reliable warm environment.
Make the spiced apple filling. Dice two medium apples. Melt two tablespoons butter in a skillet over medium-high heat, add the apples, brown sugar, cinnamon, nutmeg, cloves and cardamom. Bring to a brief boil, then lower the heat and simmer until tender, about 5–7 minutes. Remove from the heat and let cool to room temperature.
Roll and fill the dough. Turn the risen dough onto a floured surface and roll it into a 14 x 9-inch rectangle. Spread softened (not melted) butter over the dough, leaving about a 1/4-inch border at the far edge. In a small bowl combine the brown sugar, cinnamon and cardamom, sprinkle and rub this mixture into the butter, then spread the cooled apple mixture evenly over the sugar — a slotted spoon helps keep excess cooking juices off the dough.
Form the rolls. Starting from the 9-inch side, tightly roll the dough into a log and pinch the seam to seal. Trim about an inch from each end if they are sparse. Cut the log into nine 1-inch slices using a serrated knife or dental floss for clean edges.
Second rise and bake. Place the rolls seam-side down in a greased 9×9-inch pan or a 9-inch pie dish. Cover and let rise 30–45 minutes. Preheat the oven to 350°F and bake 20–25 minutes, until the edges begin to turn golden. Avoid overbaking so the centers stay soft. Let cool 5–10 minutes before glazing.
Making Chai-Spiced Cream Cheese Glaze
Beat room-temperature cream cheese with powdered sugar, cinnamon, nutmeg, cloves and cardamom until smooth and fluffy. Add vanilla and 1 tablespoon of milk, then add more milk a little at a time until the glaze is spreadable but still slightly thick.
Spread the glaze over warm rolls with a butter knife, slice, and serve.
Notes for Success
- Milk temperature: Keep it between 105–115°F. Too hot will kill the yeast. If the milk feels too warm, let it cool a bit before adding the yeast.
- Butter for the filling: Use softened butter, not melted, so the filling stays in place while rolling and baking.
- Incorporate the sugar: Rub the brown sugar mixture into the butter so it clings to the dough and distributes evenly.
- Room-temperature egg: Using a warm egg helps the dough come together and prevents chilled ingredients from affecting yeast activity.
- Dust liberally: Flour your work surface and rolling pin to prevent sticking when rolling the dough.
- Make ahead: You can prepare through shaping, refrigerate overnight, then let rise 30–45 minutes at room temperature before baking and glazing the next morning.
Spices Used
Cinnamon (ground) and cardamom (ground) are key to the chai flavor in both the filling and the glaze. Use fresh, high-quality spices for the best aroma and taste.
Recommended Tools
Stand mixer (or strong hands for kneading), electric hand mixer (for the glaze), mixing bowls, rolling pin, and a 9×9-inch baking pan or 9-inch pie dish make the process easiest.
📖 Recipe
Apple Cinnamon Rolls with Chai Cream Cheese Glaze
Ingredients
- ¾ cup warm milk (whole milk recommended, about 110°F)
- 2¼ teaspoons quick-rise or active yeast (one ¼-oz package)
- ¼ cup granulated sugar
- 1 egg + 1 egg yolk, room temperature
- ¼ cup unsalted butter, melted
- 3 cups bread or all-purpose flour, plus more for dusting
- ¾ teaspoon salt
- ⅔ cup dark brown sugar (or light brown sugar)
Brown sugar filling
- 1½ tablespoons ground cinnamon
- 1 teaspoon ground cardamom
- ¼ cup unsalted butter, softened
Spiced apple filling
- 2 medium apples, diced
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
Chai cream cheese glaze
- 4 oz cream cheese, room temperature
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1–2 tablespoons milk (as needed)
- Powdered sugar to taste (adjust sweetness)
- 1 teaspoon vanilla extract
Instructions
- Warm the milk to about 110°F. Pour into a stand mixer bowl, sprinkle yeast over the top, then add granulated sugar, egg, egg yolk, and melted butter. Stir in flour and salt until a dough forms.
- Knead with the dough hook on medium speed for 8 minutes until smooth and slightly sticky. Or knead by hand 8–10 minutes on a floured surface.
- Place the dough in an oiled bowl, cover, and let rise 1–1½ hours until doubled. For a warm rise, place the covered bowl in a turned-off oven warmed to 175°F.
- While dough rises, make the apple filling: sauté diced apples in 2 tablespoons butter with brown sugar and spices over medium-high heat. Boil briefly, then simmer until tender (5–7 minutes). Cool to room temperature.
- Roll the dough into a 14 x 9-inch rectangle on a floured surface. Spread softened butter, leaving a ¼-inch border. Mix brown sugar with cinnamon and cardamom, sprinkle over butter and rub in. Spread the cooled apple filling (use a slotted spoon to avoid excess juice) over the sugar layer.
- Roll tightly from the 9-inch side into a log, seal the seam, and trim the ends if needed. Cut into nine 1-inch slices with a serrated knife or dental floss.
- Place rolls seam-side down in a greased 9×9 pan or 9-inch pie dish. Cover and let rise 30–45 minutes.
- Preheat oven to 350°F. Bake 20–25 minutes, until the edges are lightly golden but the centers remain soft. Cool 5–10 minutes before glazing.
Chai cream cheese glaze
- Beat cream cheese with powdered sugar and spices until fluffy.
- Add vanilla and 1 tablespoon milk, then add more milk if needed to reach a spreadable but slightly thick consistency.
- Spread over slightly warm rolls, slice, and serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to five days. Rewarm gently before serving.
- You can prepare through shaping, refrigerate overnight, then allow to rise 30–45 minutes at room temperature before baking the next morning.