Chai Spiced Cinnamon Roll

Chai Spiced Cinnamon Roll

Prep Time: 25 mins
Bake Time: 45 mins
Makes 8 large rolls, Serves 8


I love yeasted dessert breads and cinnamon rolls are one of my absolute faves.  This recipe puts a modern twist on a traditional cinnamon roll by adding the chai frosting.  

Detox Desserts Flour Swaps don’t rise with yeast so we always have to add leavening in recipes that rely on yeast for lift.  I still add the yeast and allow the dough to sit because the structure and flavor of the dough does change.  Yeast adds the distinct aromas and flavors we associate with bread and any proper cinnamon roll will include yeast.  

This recipe is from a patient, handed down to her from her grandmother, and it is framed in her kitchen.  Her family was VERY skeptical about a detoxed version of granny’s rolls but thankfully they were open minded enough for a taste test.  It was a win, the entire family loved them and said they’d all eat the detoxed version anytime!  

I altered granny’s recipe by adding 2 Egg Swaps and more hot water because the Flour Swaps absorb more moisture than regular white flour.  I also added a little more salt and Sugar Swap to the dough recipe as well as the baking soda for lift.  I love the warm chai spice flavors so I was heavy handed with the spices when I made the frosting.  I swapped Greek yogurt for the cream cheese which turned out great.  I’ve made these using Whole-Grain and Grain-Free Swaps, both taste amazing. Rolling the Grain-Free dough is challenging because it’s a lot more crumbly.  Do your best to squeeze it together as you roll and don’t worry if they look a little wild…it gives them character!  My favorite way to make these is with equal parts Grain-Free and Whole-Grain Flour Swap, that provides the best texture and flavor in my option.  

Chai Cinnamon Roll Comparison Chart

Chai Cinnamon Roll 

Dry Ingredients (Dough):
3 cups Flour Swap
½ cup Sugar Swap
1 teaspoon salt
2 teaspoons baking soda (double for Grain-Free)
1 ¼ teaspoons Instant Yeast (or ½ packet)- optional as this is only for yeast flavor

Wet Ingredients (Dough):
1 cup warm water
2 Egg Swaps 
2 Tablespoons Butter Swap

Cinnamon/Sugar topping:
¼ cup Butter Swap 
2 Tablespoons cinnamon
¼ cup Sugar Swap

Frosting Ingredients:
¼ cup unsweetened Greek or plant-based yogurt 
¼ cup Butter Swap
2 teaspoons vanilla extract
1 ½ cups Powdered Sugar Swap
¾ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon ginger
¼ teaspoon cardamom
2-3 pinches salt

Chai Cinnamon Roll Collage 


Preheat the oven 350 degrees.  Grease a 9” round pie dish or dutch oven.  

Mix dry dough ingredients, then add wet dough ingredients and mix well.  Use clean hands to knead the dough for 2-3 minutes.  If adding yeast, cover the dough with a towel and set aside for a few hours to allow the yeast flavor to develop (the dough will not rise but the flavors and the structure of the dough will change).  Press the dough out into a large rectangle about ¼ “ thick on top of wax or parchment paper (this makes it easier to roll) .  

Spread a thin layer of Butter Swap on the dough.  Mix together the cinnamon and sugar then sprinkle it over the dough.  Start from the long end and tightly roll the dough lengthwise, then slice your rolls into 8 equal pieces.  Arrange your rolls in the greased pie dish and sprinkle the top with any remaining cinnamon/sugar.  Cover tightly with foil (if not using a dutch oven).  Bake for about 45 minutes (about 55 minutes Grain-Free).  

Remove from the oven and loosen the foil to vent the rolls but don’t completely uncover (we don’t want them to dry out).  While they are still warm, mix together the frosting ingredients and pour over the top of the baked rolls making sure to saturate all the crevices.  You can eat these warm out of the oven, but, like all Detox Desserts, they taste best after an overnight chill!  My suggestion is to bake these a day prior to serving, cover tightly and refrigerate overnight, then reheat just before serving.  

Store covered in the fridge for up to 5 days.


Chai Cinnamon Roll Nutrition Label

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