Description
These Chai Cinnamon Rolls combine the comforting, spiced flavors of a chai latte with the classic soft and buttery cinnamon roll dough. Slow-proofed overnight to develop deep flavor and paired with a creamy chai-latte inspired frosting, these rolls make for a perfect sweet breakfast or cozy treat.
Ingredients
Dough
- ¼ cup full fat milk (or whole milk, warmed to 104°F / 40°C)
- 2¼ tsp dry active yeast
- 1 tbsp granulated sugar
- 1 cup all purpose flour (or plain flour)
- ¾ cup bread flour (or strong flour)
- 1 tsp salt
- 3 large eggs (ideally at room temperature, with one egg divided into white and yolk)
- ½ cup unsalted butter (softened at room temperature and cut into small cubes)
Filling
- 6 tbsp unsalted butter (softened at room temperature)
- ⅓ cup light brown sugar (firmly packed)
- 1½ tsp ground cardamom
- 2 tsp ground cinnamon
- 1½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground allspice
- ½ tsp ground nutmeg
Frosting
- ¾ cup powdered sugar (or confectioners sugar or icing sugar, sifted if lumpy)
- ½ tsp ground cardamom
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- 4 tbsp heavy cream (or double cream)
Instructions
- Activate Yeast: Sprinkle the yeast and 1 teaspoon granulated sugar over the warmed milk. Stir gently and let it sit until foamy, about 10 minutes.
- Prepare Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the all purpose flour, bread flour, remaining sugar, and salt. Mix briefly to combine.
- Mix Dough: Once yeast is activated, immediately add it to the flour mixture along with 2 whole eggs and one egg white, reserving one egg yolk for the egg wash later.
- Knead Dough (Part 1): Turn mixer on low and knead for about 15 minutes, occasionally stopping to scrape flour off bowl sides back into the dough.
- Add Butter: Continuing to knead on low speed, slowly add the ½ cup softened butter a few cubes at a time until fully incorporated.
- Knead Dough (Part 2): Knead another 15 minutes until the dough becomes sticky, starts to pull away from the sides, and slaps the bowl. Dough will remain somewhat sticky.
- Proof Dough: Transfer dough to a greased bowl, cover with plastic wrap, and refrigerate to proof slowly overnight or for about 8 hours.
- Prepare Filling: Line an 8-inch square baking pan with parchment paper. In a small bowl, mix softened butter, brown sugar, and all the filling spices into a smooth, spreadable paste.
- Roll Out Dough: Turn out the dough on a well-floured surface. Press it into a rectangle and roll with a floured rolling pin to about 12 by 15 inches.
- Spread Filling: Spread the spiced butter mixture evenly over the rolled-out dough, leaving a small border around edges.
- Form Rolls: Roll the dough tightly from bottom to top into a log shape. Use flavorless floss or thin twine to trim uneven ends, then cut into 9 equal rolls. Place rolls cut side up in the prepared pan.
- Second Proof: Cover the pan with a clean kitchen towel and proof at room temperature for about 2 hours, until doubled in size.
- Preheat Oven & Prepare Egg Wash: Preheat oven to 350°F (175°C / 155°C fan). Beat the reserved egg yolk with about half a tablespoon of milk for the egg wash.
- Apply Egg Wash: Brush the egg wash gently over the tops of the proofs rolls for a golden finish.
- Bake Rolls: Bake rolls in the center of the oven for 25-30 minutes until well risen and golden brown on top.
- Cool Slightly: Remove rolls from oven and let cool in the pan for about 10 minutes before frosting.
- Prepare Frosting: Stir powdered sugar and frosting spices together. Slowly add heavy cream one tablespoon at a time until desired consistency is reached.
- Frost & Serve: Spread the chai latte-inspired frosting generously over warm cinnamon rolls and serve.
Notes
- Proofing dough overnight in the refrigerator develops flavor and improves texture.
- Using a mix of all purpose and bread flour helps create a tender yet structured dough.
- Room temperature eggs ensure better dough incorporation and rise.
- Flavorless dental floss is ideal for cleanly cutting sticky dough without squishing the rolls.
- Adjust frosting thickness with cream quantity to suit preference—thicker for spreading, thinner for drizzling.
- Leftover rolls can be stored in an airtight container and warmed before serving.
