Description
These Chai Cinnamon Rolls offer a warm, spiced twist on the classic sweet rolls, infused with aromatic chai spices like cardamom, ginger, and cloves in the filling and topped with a luscious chai glaze. Perfect for breakfast or dessert, they bring cozy fall flavors to your table with a soft, fluffy texture and a deliciously sweet finish.
Ingredients
Scale
For the Dough:
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 3/4 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
For the Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
For the Chai Glaze:
- 1 1/4 cups powdered sugar
- 2 tablespoons strong brewed chai tea (cooled)
- 1/2 teaspoon vanilla extract
- Pinch of cinnamon
Instructions
- Make the Dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. In a separate bowl, whisk together the warm whole milk, melted unsalted butter, and room temperature egg. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Knead the dough by hand or with a stand mixer for 6 to 8 minutes until it becomes smooth and elastic. Transfer the dough to a greased bowl, cover it, and let it rise in a warm spot for 1 to 1 1/2 hours, or until it doubles in size.
- Prepare the Filling and Shape Rolls: While the dough is rising, prepare the filling by mixing softened unsalted butter, packed brown sugar, ground cinnamon, ground cardamom, ground ginger, ground cloves, ground nutmeg, and vanilla extract in a bowl until well combined. Once the dough has risen, roll it out on a floured surface into a 12×18-inch rectangle. Spread the prepared filling evenly over the rolled dough. Starting at the long edge, tightly roll the dough into a log. Slice the log into 12 even rolls and place them into a greased 9×13-inch baking dish. Cover and let rise for an additional 30 to 45 minutes, or until the rolls are puffy.
- Bake and Glaze: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, or until golden brown on top. While the rolls bake, prepare the chai glaze by whisking together powdered sugar, cooled strong brewed chai tea, vanilla extract, and a pinch of cinnamon until smooth. Once the rolls are slightly cooled, drizzle the glaze generously over them before serving.
Notes
- For a more intense chai flavor, steep 2 tea bags in 1/4 cup boiling water and use this concentrated chai tea for the glaze instead of plain brewed chai.
- You can prepare the cinnamon rolls the night before by completing the shaping step and refrigerating them; then bake fresh in the morning.
- Store leftover cinnamon rolls covered at room temperature for 1 to 2 days or refrigerate for up to 5 days to keep them fresh.
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
