Description
These Chai Cinnamon Rolls combine classic cinnamon roll sweetness with warm chai spices like cardamom and ginger, creating a cozy, aromatic twist on a beloved breakfast treat. Soft, fluffy dough is filled with a rich spiced butter and brown sugar mixture, then baked to golden perfection and topped with a smooth vanilla glaze.
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 milk (to thin glaze)
Instructions
- Activate the yeast: Warm the whole milk until lukewarm (about 110°F/43°C) and sprinkle the active dry yeast on top. Let it sit for about 5-10 minutes until frothy, indicating the yeast is active.
- Prepare the dough mixture: In a large bowl, combine the granulated sugar and melted butter with the yeast mixture. Gradually add the all-purpose flour, mixing until just combined into a rough dough.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth, elastic, and no longer sticky.
- First rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the filling: In a small bowl, combine the softened butter with the brown sugar, ground cinnamon, and chai spices (cardamom and ginger) until well mixed.
- Shape the rolls: Roll out the risen dough into a large rectangle on a floured surface. Spread the chai cinnamon filling evenly over the dough. Starting from one edge, roll the dough tightly into a log.
- Cut and second rise: Cut the log into 12 equal pieces and place them cut side up in a greased baking dish, leaving slight space between each roll. Cover and let them rise for another 30 minutes until puffed.
- Bake the rolls: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes or until they turn golden brown on top.
- Prepare the glaze and serve: Whisk together the powdered sugar, vanilla extract, and enough milk (2-3 tablespoons) to achieve a smooth drizzle consistency. Drizzle the glaze over the warm rolls before serving.
Notes
- Make sure the milk is lukewarm (not hot) to properly activate the yeast without killing it.
- You can adjust the amount of chai spices to your preferred taste intensity.
- Allow the rolls to cool slightly before glazing to avoid the glaze melting off.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
