Description
These Chai Cinnamon Rolls are a delightful twist on classic cinnamon rolls, infused with warm chai spices like cardamom, ginger, cloves, and nutmeg. Soft, fluffy, and topped with a spiced chai glaze, they make a perfect treat for breakfast or brunch.
Ingredients
Scale
Dough
- 3 1/4 cups all-purpose flour
- 2 1/4 tsp instant yeast
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 3/4 cup warm milk (about 110°F)
- 1/4 cup unsalted butter, melted
- 1 egg
Filling
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 cup unsalted butter, softened
Glaze
- 1 cup powdered sugar
- 2–3 tbsp brewed chai tea (cooled)
- 1/2 tsp vanilla extract
Instructions
- Mix Dry Ingredients: Whisk together flour, instant yeast, granulated sugar, and salt in a large mixing bowl to evenly distribute the leavening and seasonings.
- Combine Wet Ingredients: In a separate bowl, combine warm milk, melted butter, and egg, ensuring the temperature of the milk is warm but not hot to protect yeast activity.
- Form Dough: Gradually add the wet ingredients to the dry, mixing until a soft dough forms.
- Knead Dough: Knead the dough on a lightly floured surface for 8–10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 60–90 minutes, or until doubled in size, which allows gluten development and yeast fermentation.
- Prepare Filling: Mix together brown sugar, cinnamon, cardamom, ginger, cloves, and nutmeg to create the chai spice filling.
- Roll Out Dough: Punch down the risen dough to release air, then roll it out into a 16×10 inch rectangle on a floured surface.
- Add Filling: Spread softened butter evenly over the rolled dough, then sprinkle the chai spice sugar mixture over the buttered surface.
- Shape Rolls: Roll up the dough tightly from the long side to form a log, then slice into 12 equal rolls using a sharp knife or dental floss.
- Second Rise: Place the rolls in a greased 9×13 inch baking dish, cover, and let them rise again for 30–45 minutes until they become puffy.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Bake Rolls: Bake the cinnamon rolls for 25–30 minutes until they are golden brown and cooked through.
- Make Glaze: While the rolls are baking, whisk together powdered sugar, brewed chai tea, and vanilla extract until smooth to create a flavorful glaze.
- Glaze and Serve: Allow the rolls to cool slightly after baking, then drizzle the chai glaze on top and serve warm for the best taste.
Notes
- Ensure the milk is warmed to about 110°F to activate the yeast without killing it.
- If you prefer, you can adjust spices in the filling to suit your taste, adding more or less of each chai spice.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Rolls can be stored in an airtight container for up to 2 days and reheated gently before serving.
- You can prepare the dough the night before and let it rise slowly in the refrigerator for convenience.
