Exotic Chai Cinnamon Rolls
These Exotic Chai Cinnamon Rolls are a delightful twist on a classic, featuring a soft, fluffy dough, a warm and aromatic chai spice filling, and a luscious cream cheese frosting. Perfect for breakfast, brunch, or a sweet treat.
Equipment
- Large bowl
- Plastic wrap or kitchen towel
- Small bowl
- Sharp knife or dental floss
- 9x13-inch baking dish
- Electric mixer (optional)
Ingredients
For the Dough
- 1 cup warm milk about 105-115°F / 40-46°C
- 2 ¼ teaspoons active dry yeast one standard packet
- ¼ cup granulated sugar
- at room temperature large egg
- ¼ cup unsalted butter melted and cooled
- ½ teaspoon salt
- 3 – 3 ½ cups all-purpose flour plus more for dusting
For the Chai Filling
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- Pinch black pepper optional
For the Cream Cheese Frosting
- 4 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 1 ½ cups powdered sugar sifted
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk or heavy cream as needed
Instructions
Activate the Yeast
- Whisk warm milk, yeast, and a pinch of sugar in a large bowl and let it sit for 5-10 minutes.
Make the Dough
- Add remaining sugar, egg, melted butter, and salt to the yeast mixture, then gradually add 3 cups of flour until a shaggy dough forms.
Knead the Dough
- Turn the dough onto a lightly floured surface and knead for 5-8 minutes, adding up to ½ cup more flour until smooth and elastic.
First Rise
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1-1.5 hours until doubled in size.
Prepare the Filling
- While the dough rises, combine softened butter, brown sugar, cinnamon, cardamom, ginger, cloves, and optional black pepper in a small bowl until well combined.
Shape the Rolls
- Punch down the risen dough, then roll it out on a lightly floured surface into a 12x18-inch rectangle.
Spread the Filling
- Evenly spread the chai filling over the dough, leaving a ½ inch border on one long edge.
Roll and Slice
- Roll the dough tightly into a log, pinch the seam, then cut into 12 equal slices (about 1.5 inches thick) using a sharp knife or dental floss.
Second Rise
- Arrange rolls in a lightly greased 9x13-inch baking dish, cover, and let rise again for 30-45 minutes until puffy.
Bake
- Preheat oven to 375°F (190°C) and bake for 20-25 minutes until golden brown and cooked through.
Make the Frosting
- While rolls cool, beat softened cream cheese and butter until smooth, then gradually add sifted powdered sugar and vanilla extract until creamy, adding milk or cream as needed.
Frost and Serve
- Spread cream cheese frosting generously over warm rolls and serve immediately.
Notes
Ensure your yeast is active for the best rise. Do not overheat the milk, as it can kill the yeast. For a more intense chai flavor, you can steep whole chai spices in the milk before starting the dough. These rolls are best served warm. You can store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven.