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–+ servings

Chai Cinnamon Rolls

Prep Time 1 hour
Cook Time 30 minutes
Proofing Time 2 hours 30 minutes
Total Time 4 hours
Course Bread, Dessert, Pastry, Snack
Cuisine American, Indian
Keyword Chai Cinnamon Rolls
Servings 12
Soft chai cinnamon rolls with spiced filling, caramel base, and cream cheese chai frosting!

Ingredients

For the Dough

  • 1 1/4 cups 300 ml whole milk, warmed to 110°F
  • 2 1/4 tsp active dry yeast
  • 1 tsp granulated sugar for blooming
  • 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 sugar
  • 2 eggs whisked
  • 1 tbsp vanilla extract
  • 1/2 cup 112 g unsalted butter, very softened

For the Chai Caramel Sauce

  • 1/3 cup 80 ml heavy cream
  • 2 chai tea bags
  • 1/2 cup 112 g unsalted butter, very softened
  • 1 cup 220 g light brown sugar
  • 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 116 g honey
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt

For the Chai Filling

  • 1/2 cup 112 g unsalted butter, very softened
  • 1 cup 220 g light brown sugar
  • 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 60 ml heavy cream (for pouring between the rolls)

For the Chai Cream Cheese Frosting

  • 6 tbsp 84 g unsalted butter, very softened
  • 6 oz 170 g cream cheese, softened
  • 3/4 cup 97 g 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 ground cloves

Instructions

Step 1: Prepare the Dough

  • In a small bowl, bloom the yeast by combining warm milk, yeast, and 1 tsp sugar. Let sit for 10 minutes until foamy.
  • In the bowl of a stand mixer, whisk together flour, chai spices, salt, and sugar.
  • Add the whisked eggs, vanilla extract, and softened butter to the dry ingredients. Pour in the bloomed yeast mixture.
  • Mix with a dough hook on medium speed for 7–10 minutes until the dough forms a smooth ball and pulls away from the sides.
  • Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 to 1 ½ hours, or until doubled in size.

Step 2: Make the Chai Caramel Sauce

  • Warm the heavy cream in a small saucepan and steep the chai tea bags for 10 minutes. Let cool.
  • In a bowl, mix butter, brown sugar, spices, honey, vanilla, and salt. Stir in the steeped cream.
  • Grease a 9×13-inch baking dish and spread the caramel mixture over the bottom.

Step 3: Prepare the Filling

  • In a small bowl, mix softened butter, brown sugar, spices, and salt until well combined.

Step 4: Assemble the Rolls

  • Roll out the risen dough on a floured surface into an 18×12-inch rectangle.
  • Spread the chai filling evenly over the dough.
  • Roll the dough tightly from the long end into a log, trimming the ends.
  • Slice into 12 rolls and place them cut side down in the caramel-lined pan.
  • Pour 1/4 cup of room-temperature heavy cream between the rolls.
  • Cover and let rise for about 1 hour, or until doubled.

Step 5: Bake

  • Preheat the oven to 350°F. Bake the rolls for 29–32 minutes, or until golden and puffy.

Step 6: Make the Frosting

  • While the rolls bake, beat the butter and cream cheese until smooth. Add powdered sugar, vanilla, and spices, then beat until fluffy.

Step 7: Frost and Serve

  • Let the rolls cool for 10 minutes, then spread the frosting over the warm rolls. Serve and enjoy!