Description
These Chai Cinnamon Rolls offer a cozy twist on the classic favorite by infusing warm chai spices like cardamom, ginger, and cloves into the filling. Soft, fluffy rolls filled with spiced brown sugar butter and topped with a sweet cinnamon glaze make for a perfect comforting treat for breakfast or dessert.
Ingredients
Scale
Dough
- 1 cup warm milk
- 1/2 cup sugar
- 2 ¼ tsp active dry yeast (1 packet)
- 1/2 cup unsalted butter, melted
- 1 large egg
- 4 cups all-purpose flour
- 1 tsp salt
- 1 tsp ground cinnamon
Filling
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cardamom
- 1/2 tsp ground cloves
Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
Instructions
- Activate Yeast: In a bowl, combine warm milk, sugar, and yeast. Stir gently to dissolve and let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Make Dough: In a large mixing bowl, add the yeast mixture, melted butter, egg, flour, salt, and ground cinnamon. Mix until a dough begins to form. Transfer to a floured surface and knead for 5-7 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 to 1.5 hours, or until it doubles in size.
- Prepare Filling: While the dough is rising, combine softened butter, brown sugar, cinnamon, ginger, cardamom, and cloves in a bowl. Mix until it forms a smooth, spreadable chai spice filling.
- Roll Dough: Once risen, punch down the dough and roll it out on a floured surface into a 12 by 18 inch rectangle. Evenly spread the chai spice filling over the rolled dough.
- Shape Rolls: Starting from the longer edge, roll the dough tightly into a log shape. Cut into 12 equal pieces and arrange them spaced slightly apart in a greased 9 by 13 inch baking pan.
- Second Rise: Cover the rolls and allow them to rise for another 30 minutes. Meanwhile, preheat your oven to 350°F (175°C).
- Bake: Bake the rolls in the preheated oven for 20-25 minutes, or until they turn golden brown on top.
- Make Glaze: While the rolls bake, whisk together powdered sugar, milk, vanilla extract, and ground cinnamon until smooth and creamy.
- Glaze and Serve: Remove the hot rolls from the oven and immediately drizzle the cinnamon glaze over them. Serve warm for maximum enjoyment.
Notes
- For best results, ensure the milk is warm but not hot to activate yeast effectively.
- The chai spices can be adjusted to taste; add more or less ground cardamom or cloves as preferred.
- Leftover rolls can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat rolls gently in the microwave or oven before serving to refresh their softness.
