Chai cinnamon rolls indulgence (Print Version)
# Ingredients:
→ For the Dough
01 -
1 1/4 cups (300 ml) whole milk, warmed to about 110°F
02 -
2 1/4 tsp active dry yeast
03 -
1 tsp granulated white sugar
04 -
4 3/4 cups (593 g) all-purpose flour
05 -
1 1/2 tsp ground cinnamon
06 -
3/4 tsp ground ginger
07 -
1/4 tsp ground allspice
08 -
1/4 tsp ground nutmeg
09 -
1/2 tsp ground cardamom
10 -
1/8 tsp ground cloves
11 -
1 1/2 tsp salt
12 -
2 tbsp (25 g) granulated white sugar
13 -
2 eggs, whisked
14 -
1 tbsp vanilla extract
15 -
1/2 cup (112 g) unsalted butter, very softened
→ For the Chai Caramel Sauce
16 -
1/3 cup (80 ml) heavy cream
17 -
2 chai tea bags
18 -
1/2 cup (112 g) unsalted butter, very softened
19 -
1 cup (220 g) light brown sugar, packed
20 -
1 1/2 tsp ground cinnamon
21 -
3/4 tsp ground ginger
22 -
1/4 tsp ground allspice
23 -
1/4 tsp ground nutmeg
24 -
3/4 tsp ground cardamom
25 -
1/8 tsp ground cloves
26 -
1/3 cup (116 g) honey
27 -
1 1/2 tsp vanilla extract
28 -
1/4 tsp salt
→ For the Chai Filling
29 -
1/2 cup (112 g) unsalted butter, very softened
30 -
1 cup (220 g) light brown sugar, packed
31 -
1 tbsp ground cinnamon
32 -
1 1/2 tsp ground ginger
33 -
1/2 tsp ground allspice
34 -
1/2 tsp ground nutmeg
35 -
1 tsp ground cardamom
36 -
1/4 tsp ground cloves
37 -
1/4 tsp salt
38 -
1/4 cup (60 ml) heavy cream (for pouring in between rolls)
→ For the Chai Cream Cheese Frosting
39 -
6 tbsp (84 g) unsalted butter, very softened
40 -
6 oz (170 g) cream cheese, softened
41 -
3/4 cup (97 g) powdered sugar
42 -
1 1/2 tsp vanilla extract
43 -
1/2 tsp ground cinnamon
44 -
1/4 tsp ground ginger
45 -
1/8 tsp ground allspice
46 -
1/8 tsp ground nutmeg
47 -
1/4 tsp ground cardamom
48 -
Pinch of cloves
# Instructions:
01 -
Bloom the yeast by mixing warm milk, yeast, and sugar, letting it rest for 10 minutes. Then combine flour, spices, salt, and sugar in a stand mixer. Add eggs, vanilla, softened butter, and the yeast mixture. Knead for 7-10 minutes, form a ball, and let it proof in a greased bowl for 1.5 hours.
02 -
Steep chai tea bags in heavy cream for 10 minutes, then mix cooled mixture with softened butter, sugar, spices, honey, vanilla, and salt. Spread evenly in a greased 9×13-inch dish.
03 -
Combine softened butter, brown sugar, chai spices, and salt until smooth.
04 -
Roll out proofed dough into an 18x12-inch rectangle. Spread chai filling evenly, then tightly roll into a log. Trim edges, then cut into 12 pieces using floss or a sharp knife.
05 -
Arrange rolls in prepared pan with caramel sauce. Pour heavy cream between rolls, cover, and proof for 1 hour until doubled in size.
06 -
Preheat oven to 350°F. Bake the proofed rolls for 29-32 minutes until golden brown.
07 -
Beat softened butter and cream cheese until fluffy. Gradually add powdered sugar, vanilla, and chai spices, mixing until smooth.
08 -
Let rolls cool for 10 minutes. Spread chai cream cheese frosting over warm rolls and serve immediately.
# Notes:
01 -
Use lightly greased plastic wrap to prevent sticking during proofing.
02 -
Cut dough with unflavored floss for clean slices.
03 -
Measure flour accurately using a digital scale for best results.