Spiced Chai Cinnamon Rolls (Print Version)
# Ingredients:
→ For the Dough
01 -
1 ¼ cups (300 ml) whole milk, warmed to about 110 degrees F
02 -
2 ¼ tsp active dry yeast
03 -
1 tsp granulated white sugar (to bloom the yeast)
04 -
4 ¾ cups (593 g) all-purpose flour, spooned and leveled
05 -
1 ½ tsp ground cinnamon
06 -
¾ tsp ground ginger
07 -
¼ tsp ground allspice
08 -
¼ tsp ground nutmeg
09 -
½ tsp ground cardamom
10 -
⅛ tsp ground cloves
11 -
1 ½ tsp salt
12 -
2 tbsp (25 g) granulated white sugar
13 -
2 eggs, whisked
14 -
1 tbsp vanilla extract
15 -
½ cup (112 g) unsalted butter, very softened
→ For the Chai Caramel Sauce
16 -
⅓ cup (80 ml) heavy cream
17 -
2 chai tea bags
18 -
½ cup (112 g) unsalted butter, very softened
19 -
1 cup (220 g) light brown sugar, packed
20 -
1 ½ tsp ground cinnamon
21 -
¾ tsp ground ginger
22 -
¼ tsp ground allspice
23 -
¼ tsp ground nutmeg
24 -
¾ tsp ground cardamom
25 -
⅛ tsp ground cloves
26 -
⅓ cup (116 g) honey
27 -
1 ½ tsp vanilla extract
28 -
¼ tsp salt
→ For the Chai Filling
29 -
½ cup (112 g) unsalted butter, very softened
30 -
1 cup (220 g) light brown sugar, packed
31 -
1 tbsp ground cinnamon
32 -
1 ½ tsp ground ginger
33 -
½ tsp ground allspice
34 -
½ tsp ground nutmeg
35 -
1 tsp ground cardamom
36 -
¼ tsp ground cloves
37 -
¼ tsp salt
38 -
¼ cup (60 ml) heavy cream (for pouring in between the rolls)
→ For the Chai Cream Cheese Frosting
39 -
6 tbsp (84 g) unsalted butter, very softened
40 -
6 oz (170 g) cream cheese, softened
41 -
¾ cup (97 g) powdered sugar
42 -
1 ½ tsp vanilla extract
43 -
½ tsp ground cinnamon
44 -
¼ tsp ground ginger
45 -
⅛ tsp ground allspice
46 -
⅛ tsp ground nutmeg
47 -
¼ tsp ground cardamom
48 -
Pinch of cloves
# Instructions:
01 -
Warm milk to 110°F. Add yeast and 1 tsp sugar, let bloom for 5-10 minutes until foamy.
02 -
Combine flour, spices, salt, and remaining sugar. Add bloomed yeast mixture, eggs, and vanilla. Mix until combined, then knead in softened butter until smooth dough forms.
03 -
Let dough rise in warm place for about 1 hour or until doubled in size.
04 -
Heat cream with chai tea bags. Combine with butter, brown sugar, spices, honey, vanilla, and salt. Pour into baking pan.
05 -
Roll dough into rectangle. Spread with butter-spice filling mixture. Roll up and cut into 12 pieces.
06 -
Place rolls in pan with caramel. Let rise 1-1.5 hours until puffy.
07 -
Bake at 350°F for about 30 minutes until golden brown. Pour cream over rolls halfway through baking.
08 -
Mix frosting ingredients until smooth. Spread over slightly cooled rolls and serve.
# Notes:
01 -
Requires proofing time
02 -
Uses multiple chai spice blends