Taylor Swift Inspired Sourdough Chai Cinnamon Rolls
Soft sourdough cinnamon rolls with a chai spice twist and cream cheese frosting—Swiftie-approved comfort for cozy mornings.
Ingredients
For the Dough
- 1 cup 240 g whole milk, warm (~95–100°F)
- Loose tea from 2 chai tea bags
- ½ cup 120 g active, bubbly sourdough starter
- 2 large eggs room temperature
- ½ cup 113 g salted butter, melted and cooled
- ½ cup 100 g granulated sugar
- 1 tsp 6 g salt
- 4 cups 560 g bread flour (hold back ½ cup and add as needed)
For the Chai Spice Filling
- ½ cup 113 g salted butter, softened
- ½ cup 100 g granulated sugar
- ½ cup 110 g brown sugar
- 3 tbsp ground cinnamon Ceylon preferred
- 2 tsp ground ginger
- 1 tsp ground cardamom
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- *Optional:* loose tea from 2 chai tea bags
For the Chai Cream Cheese Frosting
- 226 g 8 oz cream cheese, softened
- 115 g ½ cup salted butter, softened
- 300 g 2 ½ cups powdered sugar
- 13 g 1 tbsp vanilla extract
- Loose tea from ½ a chai tea bag
- 1 tsp ground cinnamon
Instructions
- Prepare the dough: In a large mixing bowl, whisk together warm milk, chai tea, sourdough starter, eggs, melted butter, sugar, and salt until smooth. Stir in about 3 cups of bread flour until a shaggy dough forms. Cover and let rest for 30 minutes.
- Knead until smooth: Gradually add the remaining flour, kneading until the dough is soft, elastic, and slightly tacky but not sticky. This takes about 6–8 minutes. Test with the windowpane method: stretch a small piece thin without tearing.
- First rise (overnight): Place dough in a lightly oiled bowl, cover, and let rise at room temperature until about 30% larger. This slow fermentation usually takes 8–12 hours.
- Mix the filling: In a small bowl, combine softened butter, granulated sugar, brown sugar, and spices until spreadable.
- Roll + fill: On a lightly floured surface, roll dough into a 12x18-inch rectangle. Spread filling evenly, leaving a small border.
- Shape the rolls: Starting from the long side, roll the dough into a snug log. Pinch seam to seal, then slice into 12 equal pieces. Arrange in a parchment-lined baking pan.
- Second rise: Cover and let proof until puffy and nearly doubled, 45–90 minutes depending on room temp. Optional: pour ½ cup warm heavy cream around the rolls before baking for extra softness.
- Bake: Bake at 350°F (175°C) for 25–30 minutes, until golden on top and centers reach 190°F.
- Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually, then mix in vanilla, chai tea, and cinnamon until creamy.
- Frost + serve: Spread frosting generously over warm rolls so it melts slightly into the swirls. Serve cozy, gooey, and chai-spiced.