Chai Cinnamon Rolls
These delightful rolls combine the warm, comforting spices of chai with the soft, pillowy texture of freshly baked cinnamon rolls. Perfect for gatherings and a nostalgic indulgence that brings people together.
Ingredients
Dough Ingredients
- 1 cup whole milk, warmed to 105-110°F Provides moisture and richness.
- 2 1/4 teaspoons active dry yeast Helps the rolls rise.
- 1/4 cup granulated sugar, divided For the dough and filling.
- 4 cups all-purpose flour Transforms into soft, elastic dough.
- 1 teaspoon fine salt Balances sweetness.
- 1 large egg, at room temperature Adds richness and texture.
- 6 tablespoons unsalted butter, softened Ensures easy incorporation.
- 1 teaspoon vanilla extract Adds depth of flavor.
Filling Ingredients
- 6 tablespoons unsalted butter, very soft Creates a luscious paste.
- 3/4 cup packed light brown sugar Adds deep sweetness.
- 1 tablespoon ground cinnamon For signature warmth.
- 1 1/2 teaspoons ground cardamom Defines chai flavor.
- 1 teaspoon ground ginger Adds a gentle kick.
- 1/4 teaspoon ground cloves For added warmth.
- 1/4 teaspoon ground nutmeg Completes the spice blend.
- 1/8 teaspoon finely ground black pepper Adds a surprising zest.
Frosting Ingredients
- 4 oz cream cheese, softened Creates a creamy contrast.
- 3 tablespoons unsalted butter, softened For easy blending.
- 1 cup powdered sugar Sweetens the icing.
- 1 teaspoon vanilla extract Adds warmth.
- 1/2 teaspoon ground cinnamon Echoes flavors in the rolls.
- 1/4 teaspoon ground cardamom For a fragrant finish.
- 1-2 tablespoons milk, as needed For spreadable consistency.
Instructions
Preparation
- In the bowl of a stand mixer, stir together the warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for 5-10 minutes until foamy.
- Add the flour, salt, remaining sugar, egg, softened butter, and vanilla extract to the yeast mixture. Knead with a dough hook for 7-9 minutes until the dough is smooth and elastic.
- Transfer the dough to a greased bowl, cover with a clean towel, and let rise in a warm place for about 1 hour or until doubled in size.
- Prepare the filling by mixing the very soft butter, brown sugar, cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper until a thick paste forms.
Rolling and Baking
- Roll the dough on a floured surface into a 16x12 inch rectangle. Spread the filling evenly over the surface and roll it tightly into a log.
- Cut the rolled dough into 12 pieces and place them in a greased baking dish, cut side up. Cover and let rise for an additional 35-50 minutes.
- Preheat the oven to 350°F (175°C). Bake the rolls for 24-28 minutes until golden brown on top and set in the center.
Frosting
- For the icing, beat together the cream cheese, softened butter, powdered sugar, vanilla, cinnamon, cardamom, and milk until smooth.
- Spread the icing over warm rolls before serving.
Notes
Make sure your milk is the right temperature! Too hot can kill the yeast, and too cold may not activate it. Consider making the dough ahead of time and refrigerating it overnight.