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Ingredients
Scale
- 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
- 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
- 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
- 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
Instructions
- Bloom the yeast by mixing warm milk, yeast, and sugar; let it foam.
- Whisk dry ingredients in a bowl.
- Combine wet ingredients with dry, mixing until blended.
- Knead dough until smooth.
- Let dough rise until doubled in size.
- Prepare chai caramel sauce by heating cream and steeping tea bags.
- Combine caramel ingredients until smooth and spread in a dish.
- Prepare chai filling by mixing butter, brown sugar, spices, and salt.
- Roll dough out into a rectangle, fill, and roll tightly.
- Cut into rolls and proof for another hour.
- Bake at 350°F for 29-32 minutes.
- Mix frosting and spread on cooled rolls.
Notes
Use warm milk (not hot) to activate the yeast.
Knead the dough until elastic for the best texture.
Allow enough rise time for soft, fluffy rolls.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Calories: 350
- Sugar: 25
- Sodium: 250
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 1
- Protein: 4
- Cholesterol: 45