Description
Chai Cinnamon Rolls are a delightful twist on classic cinnamon rolls, infused with warm chai spices like cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper. These soft, fluffy rolls are perfect for breakfast or dessert, featuring a rich cream cheese glaze that balances spice with creamy sweetness. Perfect for cozy fall mornings or special occasions, these rolls combine aromatic flavors and a tender texture for an irresistible treat.
Ingredients
Scale
Dough
- 1 cup warm milk (about 110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (melted)
- 2 large eggs
- 1/2 teaspoon salt
- 3 3/4 cups all-purpose flour (plus more for dusting)
Chai Spice Filling
- 1/2 cup brown sugar (packed)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1/4 cup unsalted butter (softened)
Glaze
- 4 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Activate Yeast: In a large mixing bowl, combine the warm milk and active dry yeast. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating that the yeast is active and ready to use.
- Make Dough: Add the granulated sugar, melted butter, eggs, and salt to the yeast mixture. Mix until all ingredients are combined. Gradually incorporate the all-purpose flour, stirring until a soft dough forms. Knead the dough either by hand or with a dough hook for about 5–7 minutes until it is smooth and elastic.
- First Rise: Transfer the kneaded dough to a lightly greased bowl. Cover the bowl with a clean towel or plastic wrap and let it rise in a warm place for about 1 hour, or until the dough has doubled in size.
- Prepare Spice Mixture: While the dough is rising, in a small bowl, combine the brown sugar, ground cinnamon, ground ginger, ground cardamom, ground cloves, ground nutmeg, and ground black pepper to create the chai spice filling.
- Roll Dough: Once the dough has risen, roll it out on a floured surface into a 16×12-inch rectangle. Spread the softened butter evenly across the dough, then sprinkle the chai-spice sugar mixture evenly over the buttered surface.
- Shape Rolls: Starting from the long side of the rectangle, carefully roll the dough tightly into a log shape. Using a sharp knife, cut the log into 12 equal-sized rolls.
- Second Rise: Place the rolls in a greased 9×13-inch baking dish, spacing them slightly apart. Cover and let the rolls rise again for 30–40 minutes until they are puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until they are golden brown on top.
- Prepare Glaze: While the rolls bake, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth. Add milk 1 tablespoon at a time to reach the desired glaze consistency.
- Glaze and Serve: Spread the cream cheese glaze over the warm cinnamon rolls before serving to enhance the flavor and add a creamy sweetness.
Notes
- For a stronger chai flavor, steep 1 chai tea bag in the warm milk before adding the yeast.
- These rolls can be made ahead and refrigerated overnight before baking to save time.
