Description
These Chai Cinnamon Rolls infuse the classic cinnamon roll with warming chai spices like cardamom and ginger, creating a fragrant and delicious breakfast treat. Soft, fluffy dough is rolled with a spiced brown sugar filling, baked to golden perfection, and topped with a smooth vanilla glaze for the perfect balance of sweet and spicy flavors.
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
- 3/4 cup brown sugar
- 2 tablespoons ground cinnamon
- Chai spices (cardamom, ginger) to taste
- 1/2 cup unsalted butter (softened)
Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons whole milk (to thin glaze)
Instructions
- Activate the yeast. Warm the milk until lukewarm and sprinkle the active dry yeast on top. Let it sit for about 5-10 minutes until the mixture is frothy, indicating the yeast is active.
- Mix the dough ingredients. Combine the granulated sugar and melted butter with the yeast mixture. Gradually add the all-purpose flour while stirring until the dough starts to come together.
- Knead the dough. On a lightly floured surface, knead the dough for 5-7 minutes until it becomes smooth and elastic.
- Let the dough rise. Place the dough in a greased bowl and cover it with a clean cloth or plastic wrap. Let it rise in a warm place for about 1 hour or until it doubles in size.
- Prepare the filling. Mix the softened butter, brown sugar, ground cinnamon, and chai spices such as cardamom and ginger in a bowl until well combined.
- Roll and fill the dough. Roll the risen dough out into a large rectangle. Spread the spiced filling evenly over the surface. Starting at one long edge, roll the dough tightly into a log shape.
- Cut and proof the rolls. Cut the rolled dough into equal-sized pieces and place them in a greased baking dish with space between each one. Cover and let rise for another 30 minutes to puff up.
- Bake the cinnamon rolls. Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes until they turn golden brown and are cooked through.
- Prepare the glaze and finish. Whisk together powdered sugar, vanilla extract, and enough milk to make a smooth glaze. Drizzle this over the warm cinnamon rolls just after baking for a sweet, glossy finish.
Notes
- Make sure the milk is lukewarm but not hot to avoid killing the yeast.
- You can adjust the chai spices according to your preference; cardamom and ginger are traditional choices.
- Allow the dough to rise in a warm, draft-free environment for best results.
- Use a sharp knife or floss to cut the rolls to avoid squashing them.
- Let the rolls cool slightly before glazing to prevent the glaze from melting off completely.
- These rolls are best eaten fresh but can be stored overnight and reheated gently.
