Description
These Chai Cinnamon Rolls combine the comforting flavors of classic cinnamon rolls with warm chai spices like cardamom, ginger, and cloves, delivering a fragrant and delicious twist perfect for breakfast or brunch. Soft, fluffy dough filled with chai-spiced brown sugar and finished with a chai-infused glaze makes for an irresistible treat.
Ingredients
Scale
Dough
- 3 1/4 cups all-purpose flour
- 2 1/4 tsp instant yeast
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 3/4 cup warm milk (about 110°F)
- 1/4 cup unsalted butter, melted
- 1 egg
Filling
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 cup unsalted butter, softened
Glaze
- 1 cup powdered sugar
- 2–3 tbsp brewed chai tea (cooled)
- 1/2 tsp vanilla extract
Instructions
- Mix Dry Ingredients: Whisk together flour, instant yeast, granulated sugar, and salt in a large mixing bowl to combine the key dry components of the dough evenly.
- Mix Wet Ingredients: In a separate bowl, combine warm milk, melted butter, and egg, ensuring the milk is about 110°F to activate the yeast without killing it.
- Form Dough: Gradually add the wet ingredients to the dry ingredients while mixing until a soft dough forms that is not too sticky or dry.
- Knead Dough: Transfer dough to a lightly floured surface and knead for 8–10 minutes until it becomes smooth and elastic, developing the gluten structure.
- First Rise: Place the dough into a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for 60–90 minutes until it has doubled in size.
- Prepare Filling: In a small bowl, mix together brown sugar, cinnamon, cardamom, ginger, cloves, and nutmeg to create the chai spice filling.
- Roll Dough: Punch down the risen dough and roll it out on a floured surface into a 16×10 inch rectangle.
- Add Filling: Spread the softened butter evenly over the rolled dough, then sprinkle the chai spice mixture on top, covering the entire surface.
- Shape Rolls: Starting from the long side, roll the dough tightly into a log, then cut into 12 equal slices to form individual rolls.
- Second Rise: Arrange the rolls in a greased 9×13 inch baking dish, cover, and let them rise again for 30–45 minutes until puffy and nearly doubled.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the rolls.
- Bake Rolls: Bake the rolls for 25–30 minutes until they turn golden brown on top and are cooked through.
- Make Glaze: While rolls bake, whisk together powdered sugar, brewed chai tea, and vanilla extract until smooth to create the chai glaze.
- Serve: After baking, allow the rolls to cool slightly, then drizzle the chai glaze generously over the top and serve warm to enjoy.
Notes
- Ensure the milk is warm and not hot to properly activate the yeast without killing it.
- Use freshly brewed chai tea cooled to room temperature for the glaze to maintain flavor and consistency.
- Allow the rolls to rise fully; patience leads to fluffier, softer cinnamon rolls.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Reheat gently in the microwave to restore softness before serving leftovers.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
