Description
These Chai Cinnamon Rolls combine the warmth of classic cinnamon rolls with aromatic chai spices like cardamom and ginger, creating a fragrant and delicious breakfast treat. Soft, fluffy dough is filled with a spiced butter and brown sugar mixture, baked to golden perfection, and finished with a smooth, vanilla-glazed topping.
Ingredients
Scale
Dough
- 3 cups all-purpose flour
- 2 teaspoons active dry yeast
- 1 cup whole milk (lukewarm)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (melted)
Filling
- 1/2 cup unsalted butter (softened)
- 3/4 cup brown sugar
- 2 tablespoons ground cinnamon
- Chai spices (cardamom, ginger) to taste
Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (added to glaze for consistency)
Instructions
- Activate the yeast: Warm the milk to lukewarm temperature and sprinkle the active dry yeast on top. Let it sit for about 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active.
- Make the dough: In a large mixing bowl, combine the granulated sugar and melted butter with the yeast mixture. Gradually add the all-purpose flour and mix until a dough forms.
- Knead the dough: Turn the dough out onto a floured surface and knead for 5 to 7 minutes until it becomes smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Prepare the filling: In a bowl, mix together the softened butter, brown sugar, ground cinnamon, and chai spices such as cardamom and ginger until well combined and spreadable.
- Roll out the dough: After the dough has risen, roll it out on a floured surface into a large rectangle. Spread the prepared filling evenly over the dough.
- Form the rolls: Starting from one edge, tightly roll the dough into a log. Cut the log into equal-sized pieces and place them in a greased baking dish, spaced evenly.
- Second rise: Cover the rolls and let them rise for another 30 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes or until they are golden brown on top.
- Prepare the glaze and finish: Whisk together the powdered sugar, vanilla extract, and enough milk to reach a drizzling consistency. Drizzle the glaze over the warm cinnamon rolls before serving.
Notes
- Use lukewarm milk for activating the yeast to prevent killing the yeast cultures.
- Adjust chai spices according to personal preference for warmth and flavor intensity.
- For softer rolls, cover the baking dish with foil during the first 15 minutes of baking and then uncover to brown.
- These rolls are best enjoyed fresh but can be reheated wrapped in foil for a soft texture.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.
