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Chai Cinnamon Rolls Recipe

Chai Cinnamon Rolls Recipe
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★★★★★

5.2 from 9 reviews

These Chai Cinnamon Rolls combine the warm, comforting spices of chai tea with the classic soft, buttery cinnamon roll for a unique and irresistibly delicious treat perfect for breakfast or brunch.

Ingredients

Scale

Dough

  • 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

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

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)

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

  1. Bloom the Yeast: In a small bowl, combine the warm milk, active dry yeast, and 1 tsp granulated sugar. Let it sit for about 10 minutes until the mixture becomes foamy on top, indicating the yeast is active.
  2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with a whisk, combine the all-purpose flour, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), salt, and 2 tbsp granulated sugar.
  3. Add Wet Ingredients to Dry: To the dry ingredients, add the whisked eggs, vanilla extract, and softened butter. Mix briefly to combine.
  4. Incorporate Yeast Mixture: Pour the foamy yeast mixture into the bowl and mix until everything begins to come together. Switch to the dough hook attachment and knead on medium speed for 7-10 minutes until the dough pulls away from the sides, forms a ball, and springs back when pressed.
  5. First Rise: Shape the dough into a ball, place it into a large greased bowl, cover with plastic wrap or a kitchen towel, and place in a warm spot for 1 to 1 1/2 hours, or until doubled in size.
  6. Prepare Chai Caramel Sauce: While the dough rises, heat the heavy cream over low heat in a small saucepan until steaming. Add the 2 chai tea bags and steep for 10 minutes. Remove from heat, discard tea bags, and let cream cool to room temperature. In a medium bowl, mix softened butter, brown sugar, chai spices, honey, vanilla, salt, and the chai-infused cream until smooth. Grease a 9×13 inch casserole dish and spread this mixture evenly over the bottom.
  7. Prepare Chai Filling: In a small bowl, mix softened butter, brown sugar, chai spices, and salt until combined.
  8. Shape the Rolls: When the dough has doubled, punch it down to release air. On a lightly floured surface, roll the dough into an 18 x 12 inch rectangle about 1/4 inch thick.
  9. Add Filling: Spread the chai brown sugar filling evenly over the rolled dough using an offset spatula.
  10. Roll and Cut: Starting from the edge closest to you, roll the dough tightly into a log. Trim the ends to even out the log. Using unflavored floss or a sharp knife, cut the log into 12 rolls about 1 1/2 inches wide.
  11. Second Rise: Arrange the rolls upright in the prepared casserole dish over the chai caramel sauce. Pour the remaining heavy cream in between the rolls. Cover with plastic wrap and let rise in a warm spot for about 1 hour until doubled in size.
  12. Preheat Oven: About 15 minutes before baking, preheat your oven to 350 degrees F (175 degrees C).
  13. Bake Rolls: Bake the rolls for 29-32 minutes until golden brown, with 30 minutes being ideal.
  14. Make Cream Cheese Frosting: While the rolls bake, beat the softened butter and cream cheese on medium-high speed until fluffy. Add powdered sugar, vanilla extract, and chai spices, mixing first on low then on high speed until light and fluffy.
  15. Frost and Serve: Allow rolls to cool for 10 minutes after baking. Spread the cream cheese frosting evenly over warm rolls and serve immediately.

Notes

  • Ensure the milk is warm but not hot to avoid killing the yeast.
  • Use an instant-read thermometer for accurate dough rising environment if needed.
  • Unflavored dental floss is excellent for cutting rolls cleanly without squashing.
  • Chai spices can be adjusted to taste, increasing cardamom or cinnamon for stronger flavor.
  • For a dairy-free version, substitute butter and cream with plant-based alternatives.
  • These rolls are best served fresh but can be stored in an airtight container for up to 2 days and gently reheated.

Nutrition

Keywords: chai cinnamon rolls, chai spice pastries, cinnamon roll recipe, chai flavored dessert, spiced sweet rolls

Find it online: https://reemcook.com/chai-cinnamon-rolls-recipe/