Chai Cinnamon Rolls (Print Version)
# Ingredients:
→ Dough
01 -
1 1/4 cups (300 ml) whole milk, warmed to about 110°F
02 -
2 1/4 tsp active dry yeast
03 -
1 tsp granulated white sugar (to bloom the yeast)
04 -
4 3/4 cups (593 g) all-purpose flour, spooned and leveled
05 -
1 1/2 tsp ground cinnamon
06 -
3/4 tsp ground ginger
07 -
1/4 tsp ground allspice
08 -
1/4 tsp ground nutmeg
09 -
1/2 tsp ground cardamom
10 -
1/8 tsp ground cloves
11 -
1 1/2 tsp salt
12 -
2 tbsp (25 g) granulated white sugar
13 -
2 eggs, whisked
14 -
1 tbsp vanilla extract
15 -
1/2 cup (112 g) unsalted butter, very softened
→ Chai Caramel Sauce
16 -
1/3 cup (80 ml) heavy cream
17 -
2 chai tea bags
18 -
1/2 cup (112 g) unsalted butter, very softened
19 -
1 cup (220 g) light brown sugar, packed
20 -
1 1/2 tsp ground cinnamon
21 -
3/4 tsp ground ginger
22 -
1/4 tsp ground allspice
23 -
1/4 tsp ground nutmeg
24 -
3/4 tsp ground cardamom
25 -
1/8 tsp ground cloves
26 -
1/3 cup (116 g) honey
27 -
1 1/2 tsp vanilla extract
28 -
1/4 tsp salt
→ Chai Filling
29 -
1/2 cup (112 g) unsalted butter, very softened
30 -
1 cup (220 g) light brown sugar, packed
31 -
1 tbsp ground cinnamon
32 -
1 1/2 tsp ground ginger
33 -
1/2 tsp ground allspice
34 -
1/2 tsp ground nutmeg
35 -
1 tsp ground cardamom
36 -
1/4 tsp ground cloves
37 -
1/4 tsp salt
38 -
1/4 cup (60 ml) heavy cream (for pouring in between the rolls)
→ Chai Cream Cheese Frosting
39 -
6 tbsp (84 g) unsalted butter, very softened
40 -
6 oz (170 g) cream cheese, softened
41 -
3/4 cup (97 g) powdered sugar
42 -
1 1/2 tsp vanilla extract
43 -
1/2 tsp ground cinnamon
44 -
1/4 tsp ground ginger
45 -
1/8 tsp ground allspice
46 -
1/8 tsp ground nutmeg
47 -
1/4 tsp ground cardamom
48 -
Pinch of ground cloves
# Instructions:
01 -
Bloom yeast by mixing warm milk, yeast, and sugar. Let stand for 10 minutes until foamy. Combine flour, spices, salt, and sugar in a bowl. Add eggs, vanilla, softened butter, and yeast mixture. Mix and knead for 7-10 minutes. Form a ball, place in greased bowl, cover, and let rise for 1-1.5 hours in a warm spot.
02 -
Steep chai tea bags in heated heavy cream for 10 minutes. Remove tea bags and let cool. Mix butter, sugar, spices, honey, vanilla, and cooled chai cream. Spread evenly in a greased 9x13-inch casserole dish.
03 -
Mix butter, brown sugar, spices, and salt in a bowl until combined.
04 -
Roll risen dough into a 12x18-inch rectangle (1/4 inch thick). Spread filling evenly. Roll tightly into a log and cut into 12 rolls (1.5 inches wide). Place in prepared dish with caramel sauce. Pour heavy cream between rolls. Cover and proof for 1 hour until doubled in size.
05 -
Preheat oven to 350°F. Bake rolls for 29-32 minutes until golden brown.
06 -
Mix softened butter and cream cheese until fluffy. Add powdered sugar, vanilla, and chai spices. Combine and beat until light and creamy.
07 -
Let baked rolls cool for 10 minutes. Spread frosting over rolls while warm. Serve and enjoy.
# Notes:
01 -
Lightly grease plastic wrap to prevent sticking during proofing.
02 -
Use unflavored dental floss for cleaner cuts when slicing rolls.
03 -
Measure ingredients, especially flour, with a digital scale for accuracy.