Description
Delight in these Chai Cinnamon Rolls featuring a subtly spiced dough, a luscious chai caramel sauce base, and a fragrant chai-spiced filling, all topped with a creamy chai cream cheese frosting. Perfectly tender and warmly spiced, these rolls make an indulgent breakfast or dessert treat.
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: In a small bowl, mix the active dry yeast, 1 tsp granulated sugar, and warm whole milk (about 110 degrees F). Let sit for 10 minutes until the mixture is foamy on top, indicating the yeast is activated.
- Prepare Dry Ingredients: In the 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 granulated sugar. Mix well to combine.
- Add Wet Ingredients: To the dry mix, add the whisked eggs, vanilla extract, and very softened butter. Mix until just combined.
- Incorporate Yeast Mixture and Knead Dough: Add the activated yeast mixture to the bowl. Switch to the dough hook attachment. Knead at medium speed for 10 minutes until the dough pulls away from the bowl edges, forms a smooth ball, and springs back when pressed.
- First Rise: Form the dough into a ball, place it in a large greased bowl, and cover with plastic wrap or a kitchen towel. Place in a warm area for 1 1/2 hours, or until doubled in size.
- Make the Chai Caramel Sauce: While the dough rises, heat heavy cream in a small saucepan over low heat until steaming. Add the chai tea bags and steep for 10 minutes. Remove from heat, discard tea bags, and let the chai cream cool to room temperature.
- Combine Sauce Ingredients: In a medium bowl, mix softened butter, light brown sugar, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), honey, vanilla extract, salt, and the cooled chai-infused cream until smooth.
- Prepare Baking Dish: Grease a 9×13 inch casserole dish and spread the chai caramel sauce evenly over the bottom.
- Make the Filling: In a small bowl, combine softened butter, light brown sugar, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), and salt. Mix well to form the chai filling.
- Roll Out Dough: After the first rise, punch down the dough to release air. On a lightly floured surface, roll the dough into an 18 x 12 inch rectangle about 1/4 inch thick.
- Spread Filling: Spoon the chai filling evenly over the rolled-out dough using an offset spatula.
- Shape Rolls: Roll the dough tightly from the edge closest to you into a long log. Trim the ends for neatness. Slice into 12 rolls about 1 1/2 inches wide using unflavored floss or a sharp knife.
- Assemble Rolls: Place the rolls into the prepared casserole dish over the chai caramel sauce. Pour room temperature heavy cream evenly between each roll for added moisture.
- Second Rise (Proofing): Cover the rolls with plastic wrap and place in a warm spot. Let them proof for about 1 hour until doubled in size.
- Preheat Oven: About 15 minutes before baking, preheat the oven to 350 degrees F.
- Bake Rolls: Bake the rolls for 30 minutes until golden brown on top and cooked through.
- Prepare Frosting: While the rolls bake, beat the softened butter and cream cheese in a medium bowl on medium-high speed until fluffy. Add powdered sugar, vanilla extract, and chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves). Mix on medium-low speed until combined, then increase speed to high and mix until fluffy.
- Cool and Frost: Let the baked rolls cool for 10 minutes, then generously spread the chai cream cheese frosting over the warm rolls. Serve immediately.
Notes
- Use whole milk warmed to about 110 degrees F to activate yeast effectively without killing it.
- Make sure butter is very softened for better incorporation into dough and frostings.
- Proof dough in a consistently warm environment; a cold oven with the light on works well.
- Chopping chai spices fresh or using pre-ground spices both work; adjust quantities for personal spice preference.
- Unflavored floss is ideal for slicing cinnamon rolls cleanly without squishing the dough.
- Allow rolls to cool slightly before frosting to prevent frosting from melting completely.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
- Leftover rolls can be reheated gently and frosted again or served warm with extra glaze.
Nutrition
- Serving Size: 1 roll
- Calories: 390 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
