Chai Cinnamon Rolls (Print version)

Soft homemade chai cinnamon rolls filled with warm spices and finished with a tangy cream cheese icing.

# Ingredients:

For the dough

01 - 1 cup (240 ml) whole milk, warmed to 105-110°F
02 - 2 1/4 teaspoons active dry yeast
03 - 1/4 cup (50 g) granulated sugar, divided
04 - 4 cups (500 g) all-purpose flour, plus more as needed
05 - 1 teaspoon fine salt
06 - 1 large egg, room temperature
07 - 6 tablespoons (85 g) unsalted butter, softened
08 - 1 teaspoon vanilla extract

For the chai filling

09 - 6 tablespoons (85 g) unsalted butter, very soft
10 - 3/4 cup (165 g) packed light brown sugar
11 - 1 tablespoon ground cinnamon
12 - 1 1/2 teaspoons ground cardamom
13 - 1 teaspoon ground ginger
14 - 1/4 teaspoon ground cloves
15 - 1/4 teaspoon ground nutmeg
16 - 1/8 teaspoon finely ground black pepper

For the cream cheese icing

17 - 4 oz (115 g) cream cheese, softened
18 - 3 tablespoons (42 g) unsalted butter, softened
19 - 1 cup (120 g) powdered sugar
20 - 1 teaspoon vanilla extract
21 - 1/2 teaspoon ground cinnamon
22 - 1/4 teaspoon ground cardamom
23 - 1-2 tablespoons (15-30 ml) milk, as needed

# Instructions:

01 - Stir the warm milk, yeast, and 1 tablespoon of the sugar in the bowl of a stand mixer. Let it stand for 5-10 minutes, until foamy.
02 - Add the flour, salt, remaining sugar, egg, softened butter, and vanilla. Knead with the dough hook for 7-9 minutes, until smooth and elastic. The dough should be soft and slightly tacky.
03 - Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled.
04 - Stir the softened butter, brown sugar, cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper into a thick paste.
05 - Roll the dough into a 16 by 12-inch rectangle. Spread the filling evenly over the dough, roll tightly from the long side, and cut into 12 rolls.
06 - Place the rolls in a greased 9 by 13-inch baking dish. Cover and let rise for 35-50 minutes, until puffy.
07 - Bake at 350°F for 24-28 minutes, until the tops are lightly golden and the centers are set. Let cool for 10 minutes.
08 - Beat the cream cheese, butter, powdered sugar, vanilla, cinnamon, cardamom, and enough milk to make a spreadable icing. Spread over the warm rolls and serve.

# Good to know:

01 - For overnight rolls, refrigerate after shaping and before the second rise.
02 - Use fresh cardamom for the clearest chai flavor.
03 - The rolls are best served warm the day they are baked.

Back