Chai Cinnamon Rolls
Delicious Chai Cinnamon Rolls infused with warm spices and a decadent caramel sauce.
Equipment
- Stand Mixer
- medium bowl
- casserole dish
- Spatula
- electric mixer
Ingredients
For the Dough
- 1 ¼ cups whole milk, warmed to about 110 degrees F
- 2 ¼ teaspoon active dry yeast
- 1 teaspoon granulated white sugar (to bloom the yeast)
- 4 ¾ cups all-purpose flour spooned and leveled
- 1 ½ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- 1 ½ teaspoon salt
- 2 tablespoon granulated white sugar
- 2 eggs whisked
- 1 tablespoon vanilla extract
- ½ cup unsalted butter very softened
For the Chai Caramel Sauce
- ⅓ cup heavy cream
- ½ cup unsalted butter very softened
- 1 cup light brown sugar packed
- 1 ½ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¾ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- ⅓ cup honey
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon salt
For the Chai Filling
- ½ cup unsalted butter very softened
- 1 cup light brown sugar packed
- 1 tablespoon ground cinnamon
- 1 ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ cup heavy cream (for pouring in between the rolls)
For the Chai Cream Cheese Frosting
- 6 tablespoon unsalted butter very softened
- 6 oz cream cheese softened
- ¾ cup powdered sugar
- 1 ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
Instructions
For the Dough
- Bloom your yeast by mixing active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.
- In a large bowl of a stand mixer with a whisk attachment, mix flour, chai spices, salt, and sugar together.
- Add the whisked eggs, vanilla, and softened butter to the dry ingredients and mix.
- Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes.
- Form the dough into a ball, place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled.
For the Chai Caramel Sauce
- Heat heavy cream over low heat until steaming, add teabags, steep for 10 minutes until cool.
- Mix butter, brown sugar, chai spices, honey, vanilla, and salt together, then mix in the chai-heavy cream mixture.
- Grease a casserole dish and spread the caramel sauce evenly in the bottom.
For the Chai Filling
- Mix unsalted butter, brown sugar, chai spices, and salt together in a small bowl.
Assembling & Baking the Chai Rolls
- Remove dough from the bowl, punch to release air, and roll on a floured surface into an 18x12 inch rectangle.
- Spread the chai brown sugar filling over the dough evenly.
- Roll the dough tightly into a log, cut into 12 rolls.
- Place rolls in the casserole dish with chai caramel sauce and pour heavy cream in between each roll.
- Cover and let proof for about an hour until doubled in size.
- Preheat oven to 350 degrees F, then bake the rolls for 29-32 minutes until golden brown.
For the Chai Cream Cheese Frosting
- Mix softened butter and cream cheese in a bowl until fluffy.
- Add powdered sugar, vanilla extract, and chai spices, mix until combined and fluffy.
- Let rolls cool for 10 minutes before covering with frosting.
Notes
Enjoy these chai cinnamon rolls warm, perfect for sharing!
Nutrition
Serving: 1rollCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 100mgIron: 1.5mg
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