Description
Chai Cinnamon Rolls combine the warm, comforting spices of chai tea with classic soft cinnamon rolls, layered with a chai-spiced brown sugar filling and topped with a luscious chai cream cheese frosting.
Ingredients
Scale
- 1 1/4 cups (300 ml) whole milk, warmed to about 110 degrees F
- 2 1/4 tsp active dry yeast
- 1 tsp granulated white sugar (to bloom the yeast)
- 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cardamom
- 1/8 tsp ground cloves
- 1 1/2 tsp salt
- 2 tbsp (25 g) granulated white sugar
- 2 eggs, whisked
- 1 tbsp vanilla extract
- 1/2 cup (112 g) unsalted butter, very softened
- 1/3 cup (80 ml) heavy cream
- 2 chai tea bags
- 1 cup (220 g) light brown sugar, packed
- 1/3 cup (116 g) honey
- 1 tbsp ground cinnamon
- 1/4 cup (60 ml) heavy cream (for pouring in between the rolls)
- 6 tbsp (84 g) unsalted butter, very softened
- 6 oz (170 g) cream cheese, softened
- 3/4 cup (97 g) powdered sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1/4 tsp ground cardamom
- pinch of cloves
Instructions
- Mix the active dry yeast, 1 tsp granulated sugar, and warm milk (110°F) in a bowl. Let it sit for 10 minutes until foamy on top.
- In a stand mixer bowl, combine flour, chai spices, salt, and sugar. Whisk to mix evenly.
- Add whisked eggs, vanilla extract, and softened butter to the dry ingredients and mix briefly.
- Pour in the yeast mixture and mix until blended. Switch to the dough hook and knead for 7-10 minutes until the dough is cohesive.
- Shape the dough into a ball, place in a greased bowl, cover, and let rise for 1 to 1 ½ hours until doubled in size.
- Heat heavy cream in a saucepan until steaming. Steep chai tea bags for 10 minutes, then mix with butter, brown sugar, chai spices, honey, vanilla extract, and salt. Spread in a greased casserole dish.
- Mix softened butter, brown sugar, chai spices, and salt until combined.
- After the first rise, punch down the dough and roll it out into an 18 x 12-inch rectangle.
- Spoon the chai brown sugar filling over the dough and smooth it out.
- Tightly roll the dough into a log, trim ends, and slice into twelve 1 1/2-inch rolls.
- Place rolls in the casserole dish over the caramel sauce. Pour cream between each roll. Cover and let proof for about one hour.
- Preheat your oven to 350°F (175°C) about 15 minutes before baking.
- Bake the rolls for 29-32 minutes until golden brown.
- Beat together softened butter and cream cheese until fluffy. Add powdered sugar, vanilla, and chai spices; mix until fluffy.
- Let rolls cool for 10 minutes, then spread the chai cream cheese frosting on warm rolls. Serve immediately.
Notes
- Perfect for breakfast or brunch.
- Can be made ahead and reheated.
- Store leftovers in an airtight container.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg