Description
Delight in these aromatic Chai Cinnamon Rolls, infused with warm chai spices like cardamom and ginger for a unique twist on the classic cinnamon roll. Soft, fluffy dough is rolled with a spiced cinnamon-sugar filling, baked to golden perfection, and topped with a luscious vanilla glaze. Perfect for breakfast or an indulgent snack.
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
- 1/2 cup unsalted butter (softened)
- 3/4 cup brown sugar
- 2 tablespoons ground cinnamon
- Chai spices (cardamom, ginger) to taste
Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Milk (amount as needed to achieve desired glaze consistency)
Instructions
- Activate the yeast: Warm the whole milk to lukewarm and sprinkle the active dry yeast over it. Let it sit for about 5-10 minutes until frothy and activated.
- Make the dough: In a mixing bowl, combine the granulated sugar and melted butter with the activated yeast mixture. Gradually add the all-purpose flour while mixing to form a dough.
- Knead the dough: Transfer the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare filling: In a small bowl, mix the softened butter, brown sugar, ground cinnamon, and chai spices (cardamom and ginger) until well combined.
- Shape the rolls: Roll out the risen dough into a rectangle. Evenly spread the filling over the dough, then tightly roll the dough into a log shape.
- Cut and second rise: Slice the rolled log into equal pieces and place them in a greased baking dish. Cover and let rise again for 30 minutes until puffed.
- Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes until the tops are golden brown.
- Make glaze and serve: Whisk together powdered sugar, vanilla extract, and enough milk to create a drizzleable glaze. Drizzle over the warm rolls before serving.
Notes
- Ensure the milk is lukewarm, not hot, to properly activate the yeast without killing it.
- Adjust chai spices to your taste for more or less intensity.
- For a thicker glaze, use less milk; for thinner, add a little more milk gradually.
- These rolls are best served fresh but can be reheated gently before eating.
- Use unsalted butter to control the salt level in your rolls.
