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Chai Cinnamon Rolls

Chai-Spiced Cinnamon Rolls Recipe

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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 12 servings
Calories: 378
Ingredients Method Notes

Ingredients
  

  • 2 1/4 tsp active dry yeast (1 packet)
  • 3/4 cup warm whole milk (110°F / 43°C)
  • 1/4 cup granulated sugar, divided
  • 1/4 cup unsalted butter, very soft
  • 1 large egg, room temperature
  • 1 tsp salt
  • 3 1/4 cups (406 g) all-purpose flour
  • 1/2 cup unsalted butter, very soft (for filling)
  • 3/4 cup packed light brown sugar
  • 1 tbsp ground cinnamon
  • 1 1/2 tsp ground cardamom
  • 1/2 tsp ground ginger
  • 1/4 tsp ground clove
  • 1/8 tsp ground black pepper
  • 4 oz cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 1 to 2 tbsp milk
  • 1/2 tsp ground cardamom (for glaze)
  • Pinch of salt

Method
 

  1. Proof the yeast by stirring a pinch of sugar into warm milk, adding yeast, and letting it foam for 5 to 7 minutes. Then mix with the remaining sugar, butter, egg, salt, and flour to form a dough. Knead 8 minutes until smooth and slightly tacky.
  2. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled. Punch down.
  3. Roll dough into a 12x18-inch rectangle. Spread 1/2 cup soft butter over it. Mix brown sugar with all spices, sprinkle evenly, then roll up tightly from the long side. Slice into 12 rolls and place in a greased 9x13-inch pan.
  4. Cover and let rise 30 to 45 minutes until puffy. Preheat oven to 350°F (175°C). Bake rolls for 20 to 25 minutes until golden brown. Let cool 10 minutes.
  5. Beat cream cheese, powdered sugar, 1 tbsp milk, cardamom, and salt into a thick glaze. Drizzle over warm rolls and serve immediately.

Notes

The dough needs about 2 hours of total rise time, not counted in the prep. For an overnight option, assemble the rolls in the pan, cover, and refrigerate overnight. In the morning, let them come to room temperature and finish the second rise before baking.