Description
These Chai Cinnamon Rolls combine the warm, aromatic spices of chai tea with the classic soft and fluffy cinnamon roll texture. Featuring a chai-spiced dough, a rich chai caramel sauce base, spicy chai filling, and a luscious chai cream cheese frosting, these rolls are perfect for cozy breakfasts or special occasions. The unique chai caramel sauce adds a sticky, flavorful depth, while the blend of spices elevates this traditional treat with an exotic twist.
Ingredients
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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 (to bloom the yeast)
- 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
- 1/4 cup (60 ml) heavy cream (for pouring in 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 cloves
Instructions
- Bloom the yeast: In a small bowl, combine the active dry yeast, 1 tsp granulated sugar, and warmed whole milk (about 110°F). Stir gently and let sit for 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Prepare the dry dough ingredients: In a large bowl or the bowl of a stand mixer fitted with a whisk attachment, combine the flour, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), salt, and 2 tbsp sugar. Mix thoroughly to distribute the spices evenly.
- Add wet ingredients to dry: Add the whisked eggs, vanilla extract, and softened butter to the dry ingredients. Mix gently to combine.
- Incorporate yeast mixture and knead dough: Pour the foamy yeast mixture into the bowl. Replace the whisk with a dough hook and knead on medium speed for 7–10 minutes until a smooth, elastic dough forms that pulls away from the sides of the bowl and springs back when pressed.
- First rise: Shape the dough into a ball, place it in a large greased bowl, and cover it with plastic wrap or a towel. Let it rise in a warm spot (like inside an unheated oven with the light on) for 1 to 1 ½ hours, until it doubles 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 from heat, take out tea bags, and let the chai-infused cream cool to room temperature.
- Mix caramel sauce ingredients: In a medium bowl, combine softened butter, brown sugar, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), honey, vanilla extract, and salt. Blend well, then stir in the chai-infused cream until smooth.
- Prepare baking dish: Grease a 9×13 inch casserole dish and spread the chai caramel sauce mixture evenly over the bottom.
- Make the chai filling: In a small bowl, combine softened butter, brown sugar, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), and salt. Mix until fully incorporated.
- Roll out dough: Once risen, punch down the dough to release air. Roll it out on a lightly floured surface into an 18 x 12 inch rectangle, about 1/4 inch thick.
- Spread filling: Evenly spread the chai brown sugar filling over the rolled dough using an offset spatula.
- Shape rolls: Starting from the closest edge, roll the dough tightly into a log. Trim the ends to even them out. Using unflavored floss or a sharp knife, slice the log into 12 rolls about 1 1/2 inches wide.
- Assemble rolls in pan: Arrange the 12 rolls in the prepared casserole dish atop the chai caramel sauce. Pour the room temperature heavy cream between the rolls to add moisture and richness.
- Second rise: Cover with plastic wrap and let the rolls proof in a warm spot for about an hour or until doubled in size.
- Preheat oven: Heat the oven to 350°F approximately 15 minutes before baking.
- Bake: Remove plastic wrap and bake the rolls for 29–32 minutes until golden brown, usually about 30 minutes is perfect.
- Make chai cream cheese frosting: While the rolls bake, beat softened butter and cream cheese in a bowl with an electric mixer on medium-high speed until smooth and fluffy.
- Add powdered sugar and spices: Mix in powdered sugar, vanilla, and chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves) on medium-low speed until combined, then beat on high until light and fluffy.
- Cool and frost: Let the baked rolls cool for 10 minutes, then spread the chai cream cheese frosting generously over warm rolls. Serve immediately for best flavor.
Notes
- Ensure the milk is not too hot when blooming yeast to avoid killing it; around 110°F is ideal.
- Using unflavored floss to cut rolls prevents squishing and keeps edges smooth.
- Proofing in a warm environment helps the dough rise effectively.
- You can prepare the chai filling and caramel sauce ahead to save time.
- Adjust spice levels to taste by varying amounts of cinnamon and ginger.
- For a dairy-free version, substitute butter and cream with suitable plant-based alternatives.
- Rolls are best enjoyed fresh but can be stored covered at room temperature for 2 days or refrigerated for up to 4 days.
- Reheat before serving to restore softness, preferably in a warm oven or microwave.
Nutrition
- Serving Size: 1 roll (approx. 120g)
- Calories: 410 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
