Chai Cinnamon Rolls

Chai cinnamon rolls bring a comforting twist to the classic cinnamon roll by infusing aromatic chai spices, such as cinnamon, cardamom, ginger, and cloves, into the dough and filling. These rolls are soft, fluffy, and warm, with a subtle spiced flavor that pairs perfectly with the sweetness of the glaze. Whether you’re making them for a cozy breakfast, brunch, or an indulgent dessert, chai cinnamon rolls offer the perfect balance of spice and sweetness that can transport you to a warm, comforting place with each bite.

The History of Chai Cinnamon Rolls
Cinnamon rolls have long been a popular treat, originating in Sweden and spreading across Europe and North America. However, the spiced variations we enjoy today, such as chai cinnamon rolls, are a modern twist on the classic. The inclusion of chai spices is a nod to the Indian tradition of chai tea, a spiced milk tea that is beloved worldwide. Chai itself is made from a mixture of spices such as cinnamon, cardamom, ginger, and cloves, which create a warm and inviting flavor profile. This fusion of cultures brings a unique and aromatic layer to the traditional cinnamon roll, offering an exotic yet familiar treat.

Ingredients Breakdown
The ingredients for chai cinnamon rolls include basic ingredients for the dough such as all-purpose flour, yeast, milk, butter, sugar, and eggs. However, what makes them unique is the inclusion of chai spices such as cinnamon, cardamom, ginger, and cloves, both in the dough and the filling. The filling also incorporates brown sugar for sweetness and butter for richness. To complement the warmth of the spices, a glaze made from powdered sugar, milk, and vanilla is often drizzled on top for a sweet finishing touch.

Step-by-Step Recipe

1. Prepare the Dough: In a large bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy. Add the melted butter, eggs, and a pinch of salt, then gradually add the flour. Mix until the dough comes together, then knead for about 5-7 minutes until smooth and elastic. Let the dough rise in a warm place for about 1 hour, or until it doubles in size.
2. Make the Filling: While the dough is rising, mix together the chai spices (cinnamon, cardamom, ginger, and cloves) with brown sugar in a bowl. This will create the aromatic filling that will infuse the rolls with spice.
3. Roll Out the Dough: After the dough has risen, punch it down and roll it out on a floured surface into a rectangle, about 1/4 inch thick. Spread softened butter over the dough, then sprinkle the chai spice mixture evenly on top.
4. Form the Rolls: Starting from one end, tightly roll up the dough into a log. Cut the log into 12 equal pieces and place them in a greased baking dish, ensuring they are snugly packed together. Let the rolls rise again for 30 minutes while you preheat the oven to 350°F (175°C).
5. Bake the Rolls: Bake the rolls for 25-30 minutes or until they are golden brown and puffed up.
6. Make the Glaze: While the rolls are baking, mix together powdered sugar, milk, and vanilla extract to create a smooth glaze.
7. Drizzle and Serve: Once the rolls are baked and slightly cooled, drizzle the glaze over the top of the warm rolls. Serve immediately and enjoy!

Tips for the Perfect Chai Cinnamon Rolls

• Make sure the milk is warm (not too hot) to activate the yeast properly.
• Don’t skip the second rise! Allowing the dough to rise again after cutting the rolls helps them become fluffy and soft.
• For a richer flavor, use whole milk and butter.
• To get the perfect cinnamon swirl, make sure to spread the butter evenly and roll the dough tightly.
• If you prefer a thicker glaze, add more powdered sugar to achieve your desired consistency.
• For an extra touch of chai flavor, add a pinch of chai spice to the glaze.

Variations and Customizations

• Filling Variation: Experiment with different fillings, such as adding chopped nuts (pecans or walnuts) or raisins to the spice mixture for added texture.
• Dough Variation: You can substitute some of the all-purpose flour with whole wheat flour for a slightly denser, nuttier roll.
• Glaze Variation: For a tangy contrast to the sweetness, you can substitute some of the milk in the glaze with cream cheese to make a cream cheese glaze.
• Vegan Version: Replace the butter with coconut oil and the milk with almond or oat milk to make these rolls vegan-friendly.

Health Considerations and Nutritional Value
Chai cinnamon rolls, like most pastries, are rich in sugar, butter, and flour, making them an indulgent treat rather than a health food. However, they can still be enjoyed in moderation as part of a balanced diet. To make them a bit healthier, consider reducing the amount of sugar in the dough and filling, or substituting some of the white flour with whole grain flour. Additionally, you can lower the fat content by using a plant-based butter substitute. Remember, these rolls are best enjoyed as an occasional treat rather than a daily indulgence.

FAQ

• Can I make chai cinnamon rolls ahead of time? Yes, you can prepare the rolls the night before and refrigerate them overnight. In the morning, let them come to room temperature before baking.
• Can I freeze these rolls? Yes, you can freeze the baked rolls, but it’s best to freeze them before glazing. To reheat, pop them in the oven at 350°F for 10-15 minutes.
• Can I make these rolls gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend, though the texture may vary.

Chai Cinnamon Rolls

Chai cinnamon rolls offer a warm, aromatic twist on the classic cinnamon roll, with the addition of chai spices that provide a perfect balance of sweetness and spice. With their fluffy texture and rich flavor, these rolls are sure to become a family favorite for any occasion.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 4 hours hrs

Servings: 12

Ingredients Method

Ingredients

  

For the Dough

• 1 1/4 cups 300 ml whole milk, warmed to around 110°F
• 2 1/4 tsp active dry yeast
• 1 tsp granulated white sugar to activate the yeast
• 4 3/4 cups 593 g all-purpose flour, spooned and leveled
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cardamom
• 1/8 tsp ground cloves
• 1 1/2 tsp salt
• 2 tbsp 25 g granulated white sugar
• 2 eggs whisked
• 1 tbsp vanilla extract
• 1/2 cup 112 g unsalted butter, very softened

For the Chai Caramel Sauce

• 1/3 cup 80 ml heavy cream
• 2 chai tea bags
• 1/2 cup 112 g unsalted butter, very softened
• 1 cup 220 g packed light brown sugar
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 3/4 tsp ground cardamom
• 1/8 tsp ground cloves
• 1/3 cup 116 g honey
• 1 1/2 tsp vanilla extract
• 1/4 tsp salt

For the Chai Filling

• 1/2 cup 112 g unsalted butter, very softened
• 1 cup 220 g packed light brown sugar
• 1 tbsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/4 cup 60 ml heavy cream (to pour between the rolls)

For the Chai Cream Cheese Frosting

• 6 tbsp 84 g unsalted butter, very softened
• 6 oz 170 g cream cheese, softened
• 3/4 cup 97 g powdered sugar
• 1 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground allspice
• 1/8 tsp ground nutmeg
• 1/4 tsp ground cardamom
• Pinch of ground cloves

Method

 

For the Dough:

1. Begin by blooming your yeast. In a small bowl, combine the active dry yeast, sugar, and warm milk. Let it sit for 10 minutes until it becomes foamy on top.
2. 1 1/4 cups (300 ml) warm whole milk (around 110°F)
3. 2 1/4 tsp active dry yeast
4. 1 tsp granulated white sugar
5. In the bowl of a stand mixer with a whisk attachment, whisk together the flour, chai spices, salt, and sugar.
6. 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
7. 1 1/2 tsp ground cinnamon
8. 3/4 tsp ground ginger
9. 1/4 tsp ground allspice
10. 1/4 tsp ground nutmeg
11. 1/2 tsp ground cardamom
12. 1/8 tsp ground cloves
13. 1 1/2 tsp salt
14. 2 tbsp (25 g) granulated white sugar
15. Next, add the whisked eggs, vanilla extract, and softened butter to the dry ingredients and mix well.
16. 2 eggs, whisked
17. 1 tbsp vanilla extract
18. 1/2 cup (112 g) unsalted butter, very softened
19. Pour in the yeast mixture and blend everything together. Switch to the dough hook attachment and knead the dough on medium speed for 7-10 minutes until it pulls away from the sides of the bowl, forms a ball, and springs back when pressed.
20. Shape the dough into a ball and place it in a large, greased bowl. Cover it with plastic wrap or a kitchen towel and let it rise in a warm spot for 1 to 1 ½ hours, or until it doubles in size.

For the Chai Caramel Sauce:

1. While the dough rises, prepare the chai caramel sauce by heating the heavy cream in a small saucepan over low heat until steaming. Add the chai tea bags and steep for 10 minutes. Remove from heat, discard the tea bags, and let the cream cool to room temperature.
2. 1/3 cup (80 ml) heavy cream
3. 2 chai tea bags
4. In a medium bowl, combine the softened butter, brown sugar, chai spices, honey, vanilla extract, and salt. Stir in the cooled chai-infused cream.
5. 1/2 cup (112 g) unsalted butter, very softened
6. 1 cup (220 g) packed light brown sugar
7. 1 1/2 tsp ground cinnamon
8. 3/4 tsp ground ginger
9. 1/4 tsp ground allspice
10. 1/4 tsp ground nutmeg
11. 3/4 tsp ground cardamom
12. 1/8 tsp ground cloves
13. 1/3 cup (116 g) honey
14. 1 1/2 tsp vanilla extract
15. 1/4 tsp salt
16. Grease a 9×13-inch casserole dish and spread the caramel mixture evenly over the bottom of the pan.

For the Chai Filling:

1. While the dough is rising, prepare the filling by mixing together the softened butter, brown sugar, chai spices, and salt in a small bowl.
2. 1/2 cup (112 g) unsalted butter, very softened
3. 1 cup (220 g) packed light brown sugar
4. 1 tbsp ground cinnamon
5. 1 1/2 tsp ground ginger
6. 1/2 tsp ground allspice
7. 1/2 tsp ground nutmeg
8. 1 tsp ground cardamom
9. 1/4 tsp ground cloves
10. 1/4 tsp salt
11. Assembling & Baking the Chai Rolls:
12. Once the dough has risen, punch it down to release the air and roll it out on a lightly floured surface into an 18×12-inch rectangle, about 1/4 inch thick.
13. Spread the chai brown sugar filling evenly over the dough using an offset spatula.
14. Roll the dough tightly into a log, starting from the edge closest to you. Trim the ends to make the log even. Using unflavored dental floss or a sharp knife, slice the dough into 12 rolls, each about 1 1/2 inches wide.
15. Place the rolls in the prepared casserole dish, ensuring they are in the chai caramel sauce. Pour the room temperature heavy cream between the rolls. Cover with plastic wrap and let the rolls proof in a warm place for about 1 hour or until they double in size.
16. 1/4 cup (60 ml) heavy cream (for pouring between the rolls)
17. Preheat the oven to 350°F (175°C) about 15 minutes before the rolls finish proofing.
18. Once the rolls have completed their second rise, bake them for 29-32 minutes until they are golden brown (about 30 minutes is perfect!).

For the Chai Cream Cheese Frosting:

1. While the rolls are baking, prepare the frosting by beating the softened butter and cream cheese together in a medium bowl using an electric mixer on medium-high speed until smooth and fluffy.
2. 6 tbsp (84 g) unsalted butter, very softened
3. 6 oz (170 g) cream cheese, softened
4. Add the powdered sugar, vanilla extract, and chai spices to the bowl. Mix on medium-low speed until combined, then increase the speed to high and beat until fluffy.
5. 3/4 cup (97 g) powdered sugar
6. 1 1/2 tsp vanilla extract
7. 1/2 tsp ground cinnamon
8. 1/4 tsp ground ginger
9. 1/8 tsp ground allspice
10. 1/8 tsp ground nutmeg
11. 1/4 tsp ground cardamom
12. Pinch of ground cloves
13. Once the rolls are done, let them cool for 10 minutes before spreading the cream cheese frosting on top. Serve and enjoy!