Description
Delight in these aromatic Chai Cinnamon Rolls, infused with warming chai spices in both the dough and fillings. Soft, fluffy rolls swirled with a spiced brown sugar filling and topped with a rich chai cream cheese frosting make for a cozy, flavorful treat perfect for breakfast or dessert.
Ingredients
Units
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For the Dough
- 1 1/4 cups (300 ml) whole milk, warmed to about 110°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
For the Chai Caramel Sauce
- 1/3 cup (80 ml) heavy cream
- 2 chai tea bags
- 1/2 cup (112 g) unsalted butter, very softened
- 1 cup (220 g) light brown sugar, packed
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 3/4 tsp ground cardamom
- 1/8 tsp ground cloves
- 1/3 cup (116 g) honey
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
For the Chai Filling
- 1/2 cup (112 g) unsalted butter, very softened
- 1 cup (220 g) light brown sugar, packed
- 1 tbsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/4 cup (60 ml) heavy cream (for pouring in between the rolls)
For the Chai Cream Cheese Frosting
- 6 tbsp (84 g) unsalted butter, very softened
- 6 oz (170 g) cream cheese, softened
- 3/4 cup (97 g) powdered sugar
- 1 1/2 tsp vanilla extract
- 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
- Bloom the Yeast: In a small bowl, mix the active dry yeast, 1 tsp sugar, and warm whole milk (110°F). Let it sit for about 10 minutes until the mixture becomes foamy on top, indicating the yeast is active.
- Prepare Dry Ingredients: In a large bowl of a stand mixer fitted with a whisk attachment, combine the all-purpose flour, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), salt, and 2 tbsp sugar. Mix well to evenly incorporate all the spices and dry ingredients.
- Add Wet Ingredients to Dry: Add the whisked eggs, vanilla extract, and softened butter to the dry ingredient mixture. Mix to combine thoroughly.
- Incorporate Yeast Mixture and Knead: Pour in the foamy yeast mixture and mix until all ingredients blend. Switch to a dough hook attachment and knead on medium speed for 7-10 minutes until the dough pulls away from the bowl edges, forms a ball, and springs back when pressed.
- First Rise: Form the dough into a smooth ball and place it in a large greased bowl. Cover with plastic wrap or a kitchen towel, then put it in a warm place (like an oven with the light on) to rise for 1 to 1 ½ hours or until it doubles in size.
- Make Chai Caramel Sauce: While the dough rises, heat heavy cream in a small saucepan over low heat until steaming. Add the chai tea bags and steep for 10 minutes. Remove teabags and cool to room temperature. In a medium bowl, combine softened butter, light brown sugar, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), honey, vanilla extract, salt, and the chai-infused cream. Mix well. Grease a 9×13 inch casserole dish and spread this mixture evenly over the bottom.
- Make Chai Filling: Combine softened butter, light brown sugar, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), and salt in a small bowl. Mix until smooth and well combined.
- Roll Out Dough: After the dough has doubled, punch it down to release air. Roll it out on a floured surface into an 18 x 12 inch rectangle about 1/4 inch thick.
- Fill and Roll Dough: Spread the chai brown sugar filling evenly over the rolled-out dough using an offset spatula. Starting from the end closest to you, tightly roll the dough into a log. Trim the ends to straighten the log.
- Cut Rolls: Slice the log into 12 equal rolls, roughly 1 ½ inches wide. Use unflavored floss or a sharp knife for clean cuts.
- Arrange Rolls and Second Rise: Place the rolls cut side up in the prepared casserole dish over the chai caramel sauce. Pour room temperature heavy cream between the rolls. Cover loosely with plastic wrap and proof in a warm place for about 1 hour until doubled in size.
- Preheat Oven: About 15 minutes before baking, preheat the oven to 350°F (175°C).
- Bake Rolls: Bake the rolls for 29-32 minutes until golden brown and cooked through. Usually, 30 minutes is perfect.
- Make Chai Cream Cheese Frosting: While the rolls bake, beat softened butter and cream cheese in a medium bowl with an electric mixer on medium-high speed until fluffy and combined. Add powdered sugar, vanilla extract, and chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves). Mix on medium-low speed until combined, then increase to high speed until frosting is light and fluffy.
- Frost and Serve: Let the baked rolls cool for 10 minutes, then cover them generously with the chai cream cheese frosting. Serve warm and enjoy the fragrant, spiced rolls.
Notes
- Ensure the milk is warmed to about 110°F for optimal yeast activation; too hot can kill the yeast.
- Using unflavored floss to cut the rolls prevents squishing and creates clean edges.
- Proofing in a warm spot like a turned-off oven with the light on helps dough rise evenly.
- The chai caramel sauce should be spread evenly to prevent burning and allow rolls to soak up flavor.
- Let rolls cool slightly before frosting to prevent the icing from melting completely.
- Rolls can be stored covered at room temperature for 2 days or refrigerated for up to 4 days. Reheat gently before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 380 kcal
- Sugar: 24 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
