Chai-Spiced Cinnamon Rolls with Cream Cheese Glaze
Warm, gooey cinnamon rolls infused with the aromatic spices of chai tea. A perfect weekend treat!
Equipment
- Mixing Bowls (large and small)
- 9x13 inch baking pan
- Whisk
- Measuring cups and spoons
- Stand mixer or hand mixer
Ingredients
Dough Ingredients
- 1 cup Warm Milk (105-115°F)
- 2 1/4 teaspoons Active Dry Yeast
- 1/4 cup Granulated Sugar
- 1 Egg large
- 1 teaspoon Salt
- 4 cups All-Purpose Flour + more for dusting
- 1/2 cup Unsalted Butter, melted
Filling Ingredients
- 1/2 cup Brown Sugar packed
- 2 tablespoons Ground Cinnamon
- 1 tablespoon Chai Spice Blend
- 1/4 cup Unsalted Butter, softened
Glaze Ingredients
- 4 ounces Cream Cheese, softened
- 2 cups Powdered Sugar
- 2-3 tablespoons Milk or more, to desired consistency
- 1 teaspoon Vanilla Extract
Instructions
Instructions
- In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5 minutes until foamy.
- Add egg, salt, and melted butter to the yeast mixture. Beat well.
- Gradually add flour, mixing until a soft dough forms. Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Meanwhile, prepare the filling: In a small bowl, combine brown sugar, cinnamon, chai spice, and softened butter.
- Punch down the dough and roll it out into a 12x18 inch rectangle. Spread the filling evenly over the dough.
- Roll the dough tightly into a log, then cut into 12 equal slices. Place the rolls in a greased 9x13 inch baking pan.
- Cover and let rise for another 30 minutes.
- Bake at 375°F (190°C) for 20-25 minutes, or until golden brown.
- While the rolls are baking, prepare the glaze: Beat together cream cheese, powdered sugar, and vanilla extract until smooth. Add milk, 1 tablespoon at a time, until desired consistency is reached.
- Once the rolls are baked, let them cool slightly before drizzling with the glaze.
Notes
For a richer flavor, use whole milk instead of regular milk. You can adjust the amount of chai spice to your preference. Store leftover rolls in an airtight container at room temperature for up to 3 days.