Description
Chai Cinnamon Rolls are a delightful twist on the classic cinnamon roll, infused with warm chai spices like cardamom, ginger, and cloves for a cozy, aromatic treat. These soft, fluffy rolls are filled with a spiced butter and brown sugar mixture, then topped with a sweet cinnamon glaze, perfect for breakfast or an indulgent snack.
Ingredients
Scale
Dough
- 1 cup warm milk
- 1/2 cup sugar
- 2 ¼ tsp active dry yeast (1 packet)
- 1/2 cup unsalted butter, melted
- 1 large egg
- 4 cups all-purpose flour
- 1 tsp salt
- 1 tsp ground cinnamon
Chai Spice Filling
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cardamom
- 1/2 tsp ground cloves
Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
Instructions
- Activate yeast: In a bowl, combine warm milk, sugar, and active dry yeast. Stir to dissolve and let sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Make the dough: In a large mixing bowl, combine the yeast mixture with melted butter, egg, all-purpose flour, salt, and ground cinnamon. Mix until a dough forms, then knead on a lightly floured surface for 5-7 minutes until the dough is smooth and elastic.
- First rise: Place the dough in a lightly greased bowl, cover with a damp towel, and allow it to rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare chai spice filling: While the dough rises, combine softened butter, brown sugar, ground cinnamon, ginger, cardamom, and cloves in a bowl. Mix until smooth and spreadable.
- Roll out dough: Once risen, punch down the dough and roll it out on a floured surface into a 12×18 inch rectangle. Spread the chai spice filling evenly over the dough’s surface.
- Shape rolls: Roll the dough tightly from the longer edge into a log. Cut the log into 12 even pieces. Place the rolls into a greased 9×13 inch baking pan, leaving some space between each to expand.
- Second rise: Cover the rolls and let them rise for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).
- Bake: Bake the rolls for 20-25 minutes until they turn golden brown and cooked through.
- Make glaze: While baking, whisk powdered sugar, milk, vanilla extract, and ground cinnamon together until smooth and pourable.
- Glaze and serve: After removing the rolls from the oven, drizzle the cinnamon glaze over the warm rolls. Serve immediately for best taste.
Notes
- Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
- You can adjust the amount of milk in the glaze to reach your desired consistency.
- For extra flavor, sprinkle chopped nuts like pecans or walnuts inside the filling before rolling.
- Store leftovers in an airtight container and reheat gently before serving.
- This recipe yields 12 generous cinnamon rolls—perfect for a gathering or to enjoy over a couple of days.
