Description
Delight in these Chai Cinnamon Rolls that combine warm chai spices with a luscious caramel sauce and creamy chai-infused cream cheese frosting. Perfectly soft and aromatic, these rolls make a comforting treat for brunch or dessert.
Ingredients
Scale
For the Dough
- 1 1/4 cups whole milk, warmed to about 110 degrees F
- 2 1/4 tsp active dry yeast
- 1 tsp granulated white sugar (to bloom the yeast)
- 4 3/4 cups 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 granulated white sugar
- 2 eggs, whisked
- 1 tbsp vanilla extract
- 1/2 cup unsalted butter, very softened
For the Chai Caramel Sauce
- 1/3 cup heavy cream
- 2 chai tea bags
- 1/2 cup unsalted butter, very softened
- 1 cup 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 honey
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
For the Chai Filling
- 1/2 cup unsalted butter, very softened
- 1 cup 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 heavy cream (for pouring in between the rolls)
For the Chai Cream Cheese Frosting
- 6 tbsp unsalted butter, very softened
- 6 oz cream cheese, softened
- 3/4 cup 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: Mix active dry yeast, 1 tsp sugar, and warm whole milk in a small bowl. Let it sit for 10 minutes until it becomes foamy on top, indicating the yeast is activated.
- Prepare dry ingredients for dough: In a large bowl of a stand mixer fitted with a whisk attachment, combine the all-purpose flour, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), salt, and 2 tbsp sugar.
- Add wet ingredients to dry: Add the whisked eggs, vanilla extract, and softened butter to the dry ingredients. Mix together to incorporate.
- Combine yeast mixture with dough: Pour the frothy yeast mixture into the bowl and stir until blended. Switch to the dough hook attachment and knead on medium speed for 10 minutes until the dough pulls away from the bowl edges, forms a ball, and springs back when pressed.
- First rise: Shape the dough into a ball and place it in a large greased bowl. Cover with plastic wrap or kitchen towel, then place in a warm spot to rise for 1 1/2 hours or until doubled in size.
- Make chai caramel sauce: While 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, discard tea bags, and allow to cool to room temperature.
- Mix caramel sauce ingredients: In a medium bowl, combine softened butter, brown sugar, chai spices, honey, vanilla extract, salt, and the chai-infused cream. Stir to mix well.
- Prepare baking dish: Grease a 9×13 inch casserole dish and evenly spread the chai caramel sauce mixture on the bottom.
- Prepare chai filling: In a small bowl, mix softened butter, brown sugar, chai spices, and salt until well combined.
- Roll out dough: After the first rise, punch down the dough and roll it out on a lightly floured surface into an 18 x 12 inch rectangle about 1/4 inch thick.
- Spread chai filling: Evenly spread the chai brown sugar filling over the rolled dough using an offset spatula.
- Form rolls: Starting from the edge closest to you, roll the dough tightly into a log. Trim the ends to even the log.
- Cut rolls: Slice the log into 12 equal rolls approximately 1 1/2 inches wide using unflavored floss or a sharp knife.
- Arrange rolls and add cream: Place the rolls in the prepared casserole dish with the caramel sauce. Pour the room temperature heavy cream evenly between the rolls.
- Second rise (proofing): Cover the dish with plastic wrap and let the rolls proof in a warm spot for 1 hour or until doubled in size.
- Preheat oven: About 15 minutes before baking, preheat your oven to 350 degrees F.
- Bake the rolls: Bake the rolls for 30 minutes or until golden brown and cooked through.
- Make chai cream cheese frosting: While the rolls bake, beat the softened butter and cream cheese in a medium bowl with an electric mixer on medium-high speed until smooth and fluffy.
- Add remaining frosting ingredients: Mix in powdered sugar, vanilla extract, and chai spices on medium-low speed until incorporated, then increase speed and beat until fluffy.
- Frost and serve: Let the baked rolls cool for 10 minutes, then spread the chai cream cheese frosting generously over the warm rolls. Serve immediately.
Notes
- Use unflavored floss or a very sharp knife to cut the rolls for cleaner slices.
- Ensure milk is warmed to about 110 degrees F to properly activate the yeast without killing it.
- Proof rolls in a warm environment to ensure good rise—an oven with the light on works well.
- Butter should be very softened for easier mixing in both dough and fillings.
- The chai tea bags infuse the caramel sauce with deep spice flavor, but you can substitute with chai spice mix if preferred.
- Let rolls cool slightly before frosting to prevent the cream cheese frosting from melting too much.
- You can prepare the dough a day ahead and refrigerate after the first rise; bring to room temperature before shaping and proofing again.
- Substitute honey in the caramel sauce with maple syrup for a different sweetness profile.
Nutrition
- Serving Size: 1 roll
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg
