I bake soft, log-shaped rolls filled with a creamy blend of espresso, chai spices, and whipped filling—creating a warm, aromatic treat that combines the best of a latte in pastry form.

Espresso Cream Chai Latte–Filled Roll

Why You’ll Love This Recipe

I adore how this roll brings together two favorite flavors—espresso and chai—wrapped in tender dough. It’s a cozy, indulgent pastry perfect for a breakfast treat or afternoon pick-me-up, and the swirl pattern is as lovely to look at as it is to eat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Active dry yeast
Milk (warm)
Granulated sugar
Salt
Unsalted butter (softened)
Eggs
Filling components:
- Brewed espresso (strong)
- Chai spice mix (cinnamon, cardamom, ginger, cloves)
- Heavy cream or whipping cream
- Powdered sugar
- Vanilla extract

directions

Make dough: I combine warm milk, yeast, sugar, and eggs, then gradually mix in flour, salt, and butter until a smooth and elastic dough forms. I let it rise until doubled in size.
Prepare filling: I whip the heavy cream with powdered sugar, vanilla, and a touch of brewed espresso until soft peaks form. Then I dust in chai spice mix and fold gently to combine.
Shape rolls: I roll the dough into a rectangle, spread the espresso–chai cream evenly over the surface, and then roll it up tightly like a jelly roll. I slice into even spirals and place them in a lined baking pan.
Proof & bake: I allow the rolls a second rise until puffy. Then I bake until golden brown and fragrant.
Finish: While warm, I drizzle any extra espresso–chai cream or a light icing over the rolls for shine and sweetness.

Servings and timing

Makes: About 8–12 rolls, depending on size
Prep time: ~20 minutes (plus rising time)
Bake time: ~20–25 minutes
Total time: ~2–3 hours (including two rises)

Variations

Decaf option: Use decaf espresso to cut caffeine while keeping flavor.
Spice adjustments: Increase chai spices or add a pinch of nutmeg and allspice for deeper warmth.
Nutty twist: Sprinkle chopped nuts like pistachios or pecans between layers.
Fruity addition: Add dried fruit such as raisins or chopped dates to the filling for texture.
Gluten-free: Try using a 1:1 gluten-free flour blend and adjust rising times and hydration.

storage/reheating

I store cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for 4 days. To revive the creamy swirl and freshness, I microwave individual rolls for 10–15 seconds or warm them briefly in a 325 °F oven.

FAQs

Can I skip the whipped cream in the filling?

Yes—I often simplify by using a thick espresso–chai butter spread or mascarpone instead of whipped cream.

Can I make the filling ahead?

Absolutely—I make the espresso–chai whipped filling a day ahead and keep it chilled. I gently spread it onto the dough just before rolling.

How do I prevent the cream from leaking during baking?

Chilling the filled and rolled dough briefly before slicing helps keep the cream intact during baking.

Can I freeze unbaked rolls?

Yes—I freeze the filled and shaped rolls on a tray, then transfer to a freezer bag. I bake them directly from frozen with an extra few minutes of bake time.

Are these suitable for brunch?

Definitely—they feel upscale enough for special brunch occasions and pair beautifully with coffee or chai.

Conclusion

I absolutely love these Espresso Cream Chai Latte–Filled Rolls—they bring together the warmth of chai, the buzz of espresso, and the comfort of soft pastry in every swirl. They’re cozy, elegant, and full of flavor—perfect for treating myself or sharing with friends at a relaxing breakfast or afternoon gathering.