Chai Cinnamon Rolls
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5.0
3 reviews
Excellent
Chai Cinnamon Rolls
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These homemade Chai Cinnamon rolls are made with a buttery soft brioche cinnamon roll dough rolled with a cinnamon chai tea spiced filling and topped with a creamy chai latte frosting.
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Ingredients
Ingredients for Dough
- ¼ cup full fat milk or whole milk, warmed to 104°F (40C)
- 2¼ teaspoon dry active yeast
- 1 tablespoon granulated sugar or caster sugar, divided so that 1 teaspoon will be used in the activation of the yeast and the remaining will be added straight to the dough
- 1 cup all purpose flour or plain flour
- ¾ cup bread flour or strong flour
- 1 teaspoon salt
- 3 large eggs ideally at room temperature, one egg divided into white and yolk
- ½ cup unsalted butter softened at room temperature and cut into small cubes
Ingredients for the Filling
- 6 tablespoon unsalted butter softened at room temperature
- ⅓ cup light brown sugar firmly packed
- 1½ teaspoon ground cardamom
- 2 teaspoon ground cinnamon
- 1½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
Ingredients for the Frosting
- ¾ cup powdered sugar or confectioners sugar or icing sugar, sifted in particularly lumpy
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 4 tablespoon heavy cream or double cream
Instructions
Instructions for Dough
- Begin by sprinkling your yeast and 1 teaspoon of the sugar over your warmed milk. Give this a stir and set aside until it becomes foamy (about 10 minutes).
- Meanwhile, add the flour, bread flour, remaining sugar and salt to the bowl of a stand mixer fitted with a dough hook. Stir this together.
- Once the yeast is activated, add this to the flour mixture immediately followed by 2 eggs and one egg white. Reserve the remaining egg yolk to make an egg wash before baking.
- Turn the mixer on to a low setting and knead for about 15 minutes, stopping early on to knock any flour off the sides of the bowl and into the wet dough as it comes together.
- After 15 minutes, you should have a sticky wet dough that is showing signs of pulling itself away from the sides of the bowl.
- Keeping the mixer on a low setting, slowly add the butter a few pieces at a time.
- Once all the butter is added, continue kneading for 15 minutes until the dough is again slapping the sides of the bowl and starting to pull itself away. It is a wet dough and will likely continue to stick, especially to the base of the bowl.
- Scrape the dough into a greased mixing bowl and cover with plastic wrap. Place in the refrigerator to proof slowly overnight (or for about 8 hours).
Instructions for Filling
- Line an 8" square baking pan with parchment paper.
- In a small mixing bowl combine the softened butter, sugar and spices. Mash and stir this together with a spoon or spatula until you have a smooth spreadable paste.
- After the dough's first proof, scrape this out of the bowl and on to a well floured work surface.
- Press the dough into a rectangle and use a floured rolling pin to roll it out until it is about 12" wide by 15" long.
- Spread the spiced butter mixture over the surface of the dough leaving a gap around the edges.
- Roll the dough from the bottom to the top to form a tight log.
- Using flavorless dental floss or a thin kitchen twine, trim the ends of the log to remove uneven and unfilled dough. Then divide the dough into 9 rolls, cut these with the floss and place them in the lined baking pan.
- Cover the pan with a clean kitchen towel and allow to proof at room temperature for about 2 hours, until doubled in size.
Instructions for Baking
- Preheat the oven to 350°F (175C/155C Fan) and prepare an egg wash. Beat the reserved egg yolk with a splash of milk (about half a tablespoon).
- Brush your egg wash over the top of the rolls.
- Bake in the centre of the preheated oven for about 25-30 minutes, until they are well risen and golden on top.
- Remove from the oven and allow to cool in the pan for about 10 minutes while you prepare the frosting.
Instructions for Frosting
- To make the Chai Latte Frosting, stir together the powdered sugar and spices. Then add the cream slowly (a tablespoon at a time). You may find that you don't need quite all of the cream or need a little more, dependent on the consistency you prefer.
- Spread this over top your warm cinnamon rolls and serve.
Nutrition Information
Show Details
Calories
373kcal
(19%)
Carbohydrates
39g
(13%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
110mg
(37%)
Sodium
290mg
(12%)
Potassium
93mg
(3%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
739IU
(15%)
Vitamin C
0.2mg
(0%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9rolls
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 290mg | 12% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 739IU | 15% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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