Description
These Chai Cinnamon Rolls combine the warm, aromatic flavors of chai spices like cinnamon and cardamom in a soft, fluffy yeast dough. Topped with a sweet vanilla glaze, these rolls are the perfect cozy treat for breakfast or dessert, offering a unique twist on a classic favorite.
Ingredients
Scale
For the Dough:
- 1 cup warm milk
- 1/2 cup sugar
- 2 1/4 tsp active dry yeast
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 4 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- 1 tsp vanilla extract
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 tbsp ground cinnamon
- 1 tbsp ground cardamom
For the Glaze:
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- Pinch of salt
Instructions
- Activate yeast: In a small bowl, dissolve sugar and yeast in warm milk. Let it sit for 5 minutes until the mixture is foamy, signaling that the yeast is active.
- Prepare dough mixture: In a large mixing bowl, combine flour, cinnamon, cardamom, and salt. Add the yeast mixture, melted butter, eggs, and vanilla extract. Mix until a dough starts to form.
- Knead the dough: Knead the dough on a floured surface for 5-7 minutes until it is smooth and elastic. Cover with a towel and let it rise in a warm place for 1 hour or until it doubles in size.
- Shape the dough: Roll the risen dough out into a large rectangle on a floured surface. Spread the softened butter evenly over the dough.
- Add the filling: Mix brown sugar, cinnamon, and cardamom together. Sprinkle this mixture evenly over the buttered dough.
- Roll and cut: Carefully roll the dough into a log starting from one long edge. Cut the rolled log into 12 equal slices. Arrange the slices in a greased baking pan, cut side up.
- Second rise: Cover the rolls and let them rise for another 30 minutes while preheating the oven to 350°F (175°C).
- Bake: Bake the rolls in the preheated oven for 25-30 minutes or until they are golden brown on top and cooked through.
- Prepare glaze and serve: While the rolls bake, mix powdered sugar, vanilla extract, milk, and a pinch of salt in a bowl to make the glaze. Drizzle the glaze over the warm rolls just before serving.
Notes
- Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
- Kneading time is crucial for a soft and fluffy dough; do not skip or shorten this step.
- The second rise is important for light rolls; be patient for best results.
- Use fresh spices for the best chai flavor in the filling.
- Glaze can be adjusted in thickness by adding a little more milk or powdered sugar as needed.
- Store leftover rolls in an airtight container and reheat gently before serving.
