Chai Cinnamon Rolls
User Reviews
5
24 reviews
Excellent
Chai Cinnamon Rolls
Report
Chai Cinnamon Rolls add warm chai spices to a soft yeast dough, rolled with a spiced brown sugar butter filling. The dough is enriched with milk, eggs, and butter, then kneaded until elastic and allowed to rise. After spreading the chai-spiced filling, the rolls are shaped and topped with heavy cream before baking. A chai-infused glaze finishes the sweet rolls for a distinctively spiced treat.
Description
The dough consists of warm milk activated yeast, eggs, softened salted butter, chai spice mix, sugar, bread flour, and salt. After brief initial mixing, the dough rests so the flour hydrates, then is kneaded until smooth and slightly tacky. The filling blends melted butter with brown sugar and chai spice to spread evenly over the rolled dough. Once shaped into rolls, they are topped with heavy cream to encourage a tender crust during baking.
After baking until golden, the rolls are glazed with powdered sugar mixed with vanilla extract and strongly brewed chai, enhancing the spicy aroma and sweetness. This combination results in soft rolls with a slightly crisp edge, infused with aromatic spices and a rich filling. The rolls can be stored in an airtight container at room temperature and make a sweet breakfast or dessert option.
The recipe yields 12 rolls. Bread flour is recommended for chewiness, but all-purpose flour yields softer rolls. Nutritional estimates are approximate due to ingredient variability.
Share:
Ingredients
For the Dough:
- 1 cup milk 115 degrees F), 8 ounces, warm
- 2 1/2 teaspoons instant dry yeast 7 grams
- 2 large egg at room temperature
- 1/2 cup butter very soft, almost completely melted), 4 ounces, salted
- 1 teaspoon chai spice mix 2 grams
- 1/2 cup granulated sugar 100 grams
- 4 cups bread flour* (plus up to 1/2 cup more if needed), 520 grams
- 1 teaspoon salt 6 grams
For the Filling:
- 3/4 cup butter melted), 6 ounces, salted
- 1 1/2 cups brown sugar 300 grams, packed
- 3 tablespoons chai spice mix 24 grams
For Topping the Unbaked Rolls:
- 1/2 cup heavy cream (for pouring over the risen rolls), 4 oumces
For the Glaze:
- 2 cups powdered sugar 260 grams
- 1/2 teaspoon vanilla extract 2 grams
- 3-4 tablespoons chai 1-2 ounces, strongly brewed
Instructions
- Make the dough. Pour the warm milk (115ºF) in the bowl of a stand mixer and sprinkle the yeast overtop. Allow this to sit for 3-4 minutes so that the yeast starts to activate. 1 cup warm milk , 2 1/2 teaspoons instant dry yeast
- Add the eggs, butter, chai spice and sugar. Mix on low speed for 30 seconds. 2 large eggs, 1/2 cup salted butter, 1 teaspoon chai spice mix, 1/2 cup granulated sugar
- Add 2 cups of flour and the salt. Mix using the beater blade just until the ingredients are barely combined. Then add in the other 2 cups of flour. Mix until well combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids. Scrape the dough off the beater blade and remove it. Attach the dough hook. 4 cups bread flour*, 1 teaspoon salt
- Beat the dough on low speed for 5-7 minutes or until the dough is elastic and smooth. The dough will be tacky and will still be sticking to the sides of the bowl slightly. That's ok! If it really looks too wet, add up to 1/2 more cup of flour as you knead the dough. Just add tablespoon or two at a time. Don't be tempted to add too much flour or it will make the rolls dry. The dough should be slightly sticky.
- Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. Cover the bowl with a towel or plastic wrap.
- Set the bowl in a warm place and allow the dough to rise until almost double. It normally takes about 30-60 minutes for the dough to rise but the time can vary based on weather and even altitude. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
- Assemble the rolls. While the dough is rising, prepare the chai spice filling. In a medium bowl, combine the melted butter, brown sugar and chai spice, mixing until well combined. Set aside. 3/4 cup salted butter, 1 1/2 cups packed brown sugar, 3 tablespoons chai spice mix
- Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with a light dusting of additional flour.
- Flour a rolling pin and roll the dough to about a 24×15″ rectangle. (the size of the rectangle can vary…it does not have to be exact!) Use a rubber spatula to smooth the chai filling over the whole dough rectangle.
- Starting on the long end, roll the dough up tightly jelly roll style. Cut into 12 slices and place in a greased 9x13" glass baking pan. Cover the pan and allow the rolls to rise for 20 minutes. It's ok if they don't rise a lot (especially if you are using instant yeast). They'll grow during baking!
- Bake the rolls. Preheat the oven to 350º Fahrenheit.
- Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls. 1/2 cup heavy cream
- Bake for 27-30 minutes. Check the rolls after about 20 minutes of baking. If they look like they are getting too browned, place a piece of foil over the top of the pan for the remainder of the time. **Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. To see if they are done, lightly pull up on the edge of the cinnamon roll in the center. If it looks cooked and not too doughy, it is done. You can also test the internal temperature of the dough. It should be 190ºF.**
- Prepare the glaze. In a small bowl, use a whisk to combine the powdered sugar, vanilla extract and 3 tablespoons of tea. Mix with a whisk. Add the last tablespoon of tea if necessary, mixing until the glaze is at the consistency you'd like. 2 cups powdered sugar, 1/2 teaspoon vanilla extract, 3-4 tablespoons strongly brewed chai
- Drizzle the frosting over the cooled rolls. You can pour or spread it over warmed rolls but the glaze will soak in more.
Notes
- Using bread flour gives the cinnamon rolls a chewier texture, while all-purpose flour makes them softer.
- Store the rolls in an airtight container at room temperature to maintain freshness.
- The calorie count is estimated based on 12 rolls; actual values may vary with ingredients.
Nutrition Information
Show Details
Calories
598kcal
(30%)
Carbohydrates
88g
(29%)
Protein
7g
(14%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
95mg
(32%)
Sodium
378mg
(16%)
Potassium
147mg
(3%)
Fiber
1g
(4%)
Sugar
56g
(112%)
Vitamin A
820IU
(16%)
Vitamin C
0.4mg
(0%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Calories | 598kcal | 30% |
| Carbohydrates | 88g | 29% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 378mg | 16% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 56g | 112% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
Other Recipes
You'll Also Love
