Description
These Chai Cinnamon Rolls are a delightful twist on classic cinnamon rolls, infused with warm chai spices like cardamom, cloves, and ginger for a fragrant and flavorful treat. Soft, fluffy dough is filled with a spiced brown sugar mixture, baked to golden perfection, and topped with a creamy chai-spiced cream cheese frosting. Perfect for breakfast, brunch, or an indulgent snack.
Ingredients
Scale
Dough
- 1 1/4 cups (300 ml) whole milk
- 2 1/4 tsp active dry yeast
- 1 tsp granulated white sugar
- 4 3/4 cups (593 g) all-purpose flour
- 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
Filling
- 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
- 6 tbsp (84 g) unsalted butter, very softened (for spreading on dough)
Frosting
- 6 oz (170 g) cream cheese, softened
- 1/3 cup (116 g) honey
- 1 1/2 tsp vanilla extract
- 1/3 cup (80 ml) heavy cream
- 2 chai tea bags
- 3/4 cup (97 g) powdered sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- Pinch of ground cloves
- 1/4 tsp salt
Instructions
- Activate Yeast: Warm the whole milk to 110°F (43°C), then stir in the active dry yeast and 1 teaspoon of granulated white sugar. Let the mixture sit for 5 to 10 minutes until it becomes frothy, indicating that the yeast is active.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, and salt to evenly distribute the spices.
- Form Dough: Combine the frothy yeast mixture, whisked eggs, vanilla extract, and softened butter with the dry ingredients. Stir until a shaggy dough forms, then transfer to a floured surface and knead for 8 to 10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for about 90 minutes or until it doubles in size.
- Prepare Filling: While the dough rises, mix the brown sugar with the cinnamon, ginger, allspice, nutmeg, cardamom, and cloves to create the spiced filling blend.
- Roll Out Dough: Once risen, punch down the dough and roll it out on a floured surface into a large rectangle approximately 16×12 inches.
- Assemble Rolls: Spread the 6 tablespoons of softened butter evenly over the dough, then sprinkle the spiced brown sugar filling evenly on top. Starting from one long edge, roll the dough tightly into a log.
- Cut Rolls: Slice the dough log into 12 equal pieces and place them cut-side up in a greased baking dish or on a lined baking sheet, leaving space between each roll.
- Second Rise: Cover the rolls loosely and allow them to rise for about 30 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes or until they are golden brown and cooked through.
- Prepare Frosting: While the rolls bake, steep the chai tea bags in heavy cream until the cream is infused with chai flavors, about 5 minutes. Remove the tea bags and cool the cream slightly. In a mixing bowl, combine the cream cheese, honey, vanilla extract, powdered sugar, cinnamon, ginger, cloves, and the chai-infused cream. Beat until smooth and fluffy.
- Frost and Serve: Remove the cinnamon rolls from the oven and let them cool slightly, about 10 minutes. Spread the chai cream cheese frosting generously over the warm rolls and serve.
Notes
- Make sure the milk is not too hot when activating the yeast; 110°F is ideal to avoid killing the yeast.
- You can prepare the dough the night before and let it rise slowly in the refrigerator for a more developed flavor.
- Use room temperature butter and cream cheese for easy spreading and smooth frosting.
- If you prefer less sweetness, reduce the sugar in the frosting or filling slightly.
- Store leftover rolls covered at room temperature for up to 2 days or refrigerate and reheat gently before serving.
