Spiced Chai Cinnamon Rolls (Print Version)
Soft and fluffy cinnamon rolls infused with chai spices, filled with brown sugar chai filling, and topped with chai cream cheese frosting and caramel sauce.
# 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