Description
These Chai Cinnamon Rolls are a delightful twist on classic cinnamon rolls, infused with warm chai spices and topped with a chai-infused cream cheese frosting. Perfect for a cozy breakfast or dessert, they combine aromatic flavors of cinnamon, cardamom, ginger, and cloves in a soft, fluffy dough with a sticky chai caramel sauce.
Ingredients
Scale
For the Dough
- 1 1/4 cups whole milk, warmed to about 110 degrees F
- 2 1/4 tsp active dry yeast
- 1 tsp granulated white sugar (to bloom the yeast)
- 4 3/4 cups all-purpose flour, spooned and leveled
- 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 granulated white sugar
- 2 eggs, whisked
- 1 tbsp vanilla extract
- 1/2 cup unsalted butter, very softened
For the Chai Caramel Sauce
- 1/3 cup heavy cream
- 2 chai tea bags
- 1/2 cup unsalted butter, very softened
- 1 cup 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
- 1/3 cup honey
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
For the Chai Filling
- 1/2 cup unsalted butter, very softened
- 1 cup light brown sugar, packed
- 1 tbsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/4 cup heavy cream (for pouring in between the rolls)
For the Chai Cream Cheese Frosting
- 6 tbsp unsalted butter, very softened
- 6 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1/4 tsp ground cardamom
- Pinch of cloves
Instructions
- Bloom the yeast: Mix the active dry yeast, 1 tsp sugar, and warm milk in a small bowl. Let it sit for 10 minutes until it becomes foamy on top, indicating the yeast is activated.
- Prepare dry dough ingredients: In a large bowl or stand mixer bowl with a whisk attachment, combine the all-purpose flour, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), salt, and 2 tbsp sugar. Mix well to distribute the spices evenly.
- Add wet ingredients to dry: Add the whisked eggs, vanilla extract, and softened butter to the dry ingredients. Mix until combined.
- Combine yeast mixture: Add the foamy yeast mixture to the dough mixture. Switch to a dough hook and knead on medium speed for 10 minutes until the dough pulls away from the bowl edges, forms a ball, and springs back when pressed.
- First rise: Form the dough into a ball, place it in a large greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm spot for 1 1/2 hours, until doubled in size.
- Make chai caramel sauce: While the dough rises, heat heavy cream in a small saucepan over low heat until steaming. Add chai tea bags and steep for 10 minutes. Remove tea bags and let cool to room temperature.
- Mix caramel sauce: In a medium bowl, combine softened butter, brown sugar, chai spices, honey, vanilla extract, salt, and the cooled chai-infused cream. Mix until smooth.
- Prepare baking dish: Grease a 9×13 inch casserole dish and spread the chai caramel sauce evenly over the bottom.
- Make chai filling: In a small bowl, mix softened butter, brown sugar, chai spices, and salt until well combined.
- Roll out dough: Punch down the risen dough to release air and roll it out on a floured surface into an 18 x 12 inch rectangle about 1/4 inch thick.
- Spread chai filling: Evenly spread the chai brown sugar filling over the dough with an offset spatula.
- Form rolls: Starting from the closest end, roll the dough tightly into a long log. Trim the ends to make it even, then cut the log into twelve 1 1/2 inch wide rolls using unflavored floss or a sharp knife.
- Arrange rolls and proof: Place the rolls in the prepared casserole dish on top of the chai caramel sauce. Pour the room temperature heavy cream in between each roll. Cover with plastic wrap and proof in a warm place for 1 hour, until doubled in size.
- Preheat oven: About 15 minutes before the rolls finish proofing, preheat the oven to 350 degrees F.
- Bake rolls: Bake the rolls for 30 minutes until golden brown and cooked through.
- Make cream cheese frosting: While the rolls bake, beat softened butter and cream cheese together on medium-high speed until fluffy. Add powdered sugar, vanilla extract, and chai spices. Mix on medium-low speed until combined, then on high speed until fluffy and smooth.
- Frost and serve: Let the rolls cool for 10 minutes after baking. Spread the chai cream cheese frosting over the warm rolls and serve immediately.
Notes
- Make sure the milk is warmed to 110 degrees F to properly activate the yeast without killing it.
- You can substitute chai tea bags with your favorite chai spice blend steeped in the cream.
- Use unflavored floss to cut the rolls cleanly without squashing the dough.
- Proofing the dough twice ensures soft and fluffy rolls.
- The chai caramel sauce adds a delicious sticky bottom to the rolls; be sure to use a greased baking dish to prevent sticking.
- Adjust the sweetness by modifying the amount of brown sugar or honey in the caramel and filling.
- Serve rolls warm for the best texture and flavor.
- The recipe yields twelve rolls, perfect for sharing or freezing leftovers.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
