Chai Cinnamon Rolls

Chai cinnamon rolls are the perfect way to add a little warmth and coziness to your day. Imagine waking up to the scent of freshly baked rolls that blend the rich spices of chai with the familiar comfort of cinnamon rolls. If you’re like me, the thought of a soft, pillowy roll topped with creamy frosting and aromatic spices calls to you. It’s more than just a breakfast; it’s a warm hug in food form!

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In this recipe, you’ll find everything you need to create your very own chai cinnamon rolls. This delightful treat combines rich flavors and a soft texture that’s hard to resist. Whether you’re sharing with friends, family, or just treating yourself, these rolls are bound to bring smiles all around. So, let’s get rolling and discover how easy it is to make these cozy chai cinnamon rolls together!

Why This Recipe Works

Chai cinnamon rolls combine the cozy warmth of chai spices with the soft, fluffy texture of freshly baked rolls. The yeast dough rises perfectly, creating a light pastry that holds the decadent filling and sauce. The aroma of cinnamon and ginger wafts through the kitchen, making it an unmissable treat for any season.

Why You’ll Love This Chai Cinnamon Rolls

These chai cinnamon rolls are not your average breakfast; they’re a celebration of flavors that evoke comfort and joy with every bite. Topped with a luscious chai cream cheese frosting and rich caramel, they make for an irresistible indulgence perfect for sharing with loved ones or savoring all by yourself!

Ingredients

For the Dough

• 1 1/4 cups (300 ml) whole milk, warmed to about 110°F
• 2 1/4 tsp active dry yeast
• 1 tsp granulated white sugar
• 4 3/4 cups (593 g) 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 (25 g) granulated white 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, 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 (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, 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

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 cloves

Preparing the Dough

Bloom the Yeast

Start by combining the warm milk, active dry yeast, and sugar in a mixing bowl. Let this sit for about 10 minutes until it becomes foamy. This step really helps get the dough nice and airy.

Mix Dry Ingredients

In another large bowl, whisk together the flour, chai spices, salt, and sugar. It’s important to get those flavors mixed up nicely!

Combine Ingredients

Now, add the whisked eggs, vanilla, and softened butter to your dry ingredients. Gradually pour in the yeast mixture while mixing until everything is blended.

Knead the Dough

Switch to a dough hook on your mixer and knead on medium speed for about 7-10 minutes. You want the dough to be smooth and springy when pressed.

Let the Dough Rise

Shape your dough into a ball and place it in a greased bowl. Cover it with plastic wrap and let it rise in a warm spot for 1 to 1 ½ hours or until it doubles in size. This is where the magic happens!

Making the Chai Caramel Sauce

Prepare the Chai Cream

In a small saucepan, gently heat the heavy cream over low heat. Steep your chai tea bags in it for about 10 minutes to infuse those lovely flavors. Remember to remove the tea bags and let it cool a bit.

Mix Ingredients

In a medium bowl, combine the softened butter, brown sugar, chai spices, honey, vanilla, salt, and the cooled chai-infused cream. Mix until smooth, creating a rich and tasty sauce.

Spread in Dish

Grease a 9×13 inch casserole dish and spread the chai caramel mixture evenly across the bottom. This will create a delicious layer for your rolls to soak up as they bake.

Preparing the Chai Filling

Combine the Filling Ingredients

In a small bowl, mix the softened butter, brown sugar, chai spices, and salt together until smooth. This filling is what makes these rolls irresistible.

Assembling & Baking the Chai Rolls

Roll the Dough

When your dough has risen, punch it down gently and roll it out into an 18×12 inch rectangle, about 1/4 inch thick.

Fill and Roll the Dough

Spread the chai filling evenly across the dough. Starting from the edge closest to you, roll it tightly into a log.

Cut the Rolls

Trim the ends to even the log and cut it into 12 equal rolls.

Arrange and Second Rise

Place the rolls into your prepared casserole dish over the chai caramel sauce. Pour the heavy cream between them, cover with plastic wrap, and let them proof for another hour.

Bake the Rolls

Preheat your oven to 350°F. Bake the rolls for about 29-32 minutes or until they turn golden brown. You’ll want to keep an eye on them!

Preparing the Chai Cream Cheese Frosting

Mix the Frosting

In a medium bowl, combine the softened butter and cream cheese, mixing until fluffy. Gradually add in the powdered sugar, vanilla, and spices, mixing until smooth and creamy.

Frost the Rolls

Once the rolls have cooled for about 10 minutes, generously spread the cream cheese frosting on top. It’s like the cherry on top of an already perfect sundae!

Serving Suggestions

Serve these rolls warm as a luxurious breakfast treat or delightful dessert alongside a cup of chai tea or coffee. They’re also a hit at brunch gatherings and celebrations.

Tips for Success

• Make sure your milk is warm enough to activate the yeast, but not too hot to kill it.
• Knead the dough until it is smooth and elastic for the best texture.
• Don’t rush the rise times; allowing the rolls to double in size is crucial for soft, fluffy rolls.

Variations

• Feel free to add some chopped nuts, like pecans or walnuts, for a bit of crunch.
• For a seasonal twist, substitute pumpkin spice for the chai spices.
• Experiment with the cream cheese icing by adding cocoa or citrus zest for different flavors.

Storage Tips

If you have leftovers, store them in an airtight container at room temperature for up to 3 days. For longer use, wrap them tightly in plastic wrap and freeze for up to 2 months.

FAQs

What can I substitute for chai tea bags?
You could use a mix of spices like cinnamon, ginger, and cardamom instead.

Can I use whole wheat flour instead of all-purpose flour?
Yes, but keep in mind it might result in denser rolls.

How can I make the rolls ahead of time?
Just prepare them up to the second rise, cover tightly, and refrigerate overnight. Allow them to reach room temperature before baking.

What should I do if my dough doesn’t rise?
Check if your yeast is fresh. Yeast needs warmth, so try placing the dough in a warmer spot.

Can I skip the frosting?
Absolutely, these rolls stand deliciously on their own without frosting.

Indulging in these chai cinnamon rolls not only satisfies your sweet cravings but also brings the warmth of chai spices to every bite. The pillowy dough combined with the sticky caramel and creamy frosting will leave you longing for another roll. Perfect for any occasion or simply as a comfort food, these rolls will surely become a beloved recipe in your home.

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