Description
These Chai Cinnamon Rolls are a delightful twist on classic cinnamon rolls, infused with aromatic chai spices like cinnamon and cardamom. Soft, fluffy, and generously glazed, they are perfect for breakfast or a cozy dessert treat.
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 foamy to activate the yeast.
- Mix Dry Ingredients & Combine: In a large mixing bowl, combine flour, cinnamon, cardamom, and salt. Add the yeast mixture, melted butter, eggs, and vanilla extract. Mix until dough forms.
- Knead Dough: Knead the dough for 5-7 minutes on a floured surface until it becomes smooth and elastic. Cover with a towel and let it rise for 1 hour or until doubled in size.
- Prepare Dough for Filling: Roll the dough out into a large rectangle on a floured surface. Spread softened butter evenly over the dough.
- Add Filling: Mix brown sugar, cinnamon, and cardamom together and sprinkle this mixture evenly over the buttered dough.
- Shape Rolls: Roll the dough tightly into a log shape, then cut into 12 equal slices. Arrange the slices in a greased baking pan with some space in between.
- Second Rise: Let the rolls rise in the pan for 30 minutes while preheating the oven to 350°F (175°C).
- Bake: Bake the cinnamon rolls in the preheated oven for 25-30 minutes or until they are golden brown on top and cooked through.
- Glaze and Serve: While the rolls are warm, mix powdered sugar, vanilla extract, milk, and a pinch of salt to make the glaze. Drizzle evenly over the warm rolls before serving.
Notes
- Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
- For best results, use fresh yeast that is within its expiration date.
- You can store unbaked rolls in the refrigerator overnight and bake them the next day.
- Adjust glaze consistency with a bit more milk or powdered sugar as needed.
- These rolls freeze well either before or after baking; thaw before glazing or serving.
