Description
These chai cinnamon rolls with caramel boast irresistible warmth and flavor, combining rich spices with soft dough for a delightful homemade treat, perfect for any occasion.
Ingredients
Scale
- 1 ⅓ cups whole milk, warmed to about 110°F for yeast activation
- 2 ½ teaspoons active dry yeast, fresh and properly stored
- 1 ¼ teaspoons granulated sugar, used to feed the yeast
- 5 ¼ cups all-purpose flour, spooned and leveled for accuracy
- 1 ¾ teaspoons ground cinnamon, freshly ground if possible
- 1 teaspoon ground ginger, adds warmth and spice
- ⅓ teaspoon ground allspice, for depth of flavor
- ⅓ teaspoon ground nutmeg, aromatic and cozy
- ¾ teaspoon ground cardamom, classic chai spice
- ⅙ teaspoon ground cloves, very finely ground
- 1 ¾ teaspoons salt, balances sweetness
- 2 ½ tablespoons granulated sugar, for light sweetness
- 2 large eggs, room temperature and lightly beaten
- 1 tablespoon vanilla extract, pure vanilla preferred
- ½ cup plus 1 tablespoon unsalted butter, very soft, not melted
- ⅓ cup heavy cream, used for steeping tea
- 2 chai tea bags, strongly spiced variety
- ½ cup unsalted butter, softened for easy mixing
- 1 cup plus 2 tablespoons light brown sugar, packed firmly
- 1 ¾ teaspoons ground cinnamon, for the caramel base
- 1 teaspoon ground ginger, adds warmth
- ⅓ teaspoon ground allspice, rounded spice note
- ⅓ teaspoon ground nutmeg, subtle sweetness
- 1 teaspoon ground cardamom, fragrant and floral
- ⅙ teaspoon ground cloves, intense spice
- ⅓ cup honey, for sticky richness
- 1 ½ teaspoons vanilla extract, enhances sweetness
- ¼ teaspoon salt, cuts through caramel sweetness
- ½ cup plus 1 tablespoon unsalted butter, soft and spreadable
- 1 cup plus 2 tablespoons light brown sugar, packed
- 1 tablespoon plus 1 teaspoon ground cinnamon, bold flavor
- 1 ½ teaspoons ground ginger, warming spice
- ½ teaspoon ground allspice, earthy balance
- ½ teaspoon ground nutmeg, gentle warmth
- 1 teaspoon ground cardamom, signature chai note
- ¼ teaspoon ground cloves, deep spice
- ¼ teaspoon salt, flavor balance
- ¼ cup heavy cream, poured between rolls before baking
- 7 tablespoons unsalted butter, softened fully
- 7 ounces cream cheese, softened to room temperature
- ¾ cup plus 2 tablespoons powdered sugar, sifted if lumpy
- 1 ½ teaspoons vanilla extract, for aroma
- ½ teaspoon ground cinnamon, light spice
- ¼ teaspoon ground ginger, gentle warmth
- ⅛ teaspoon ground allspice, subtle depth
- ⅛ teaspoon ground nutmeg, background spice
- ¼ teaspoon ground cardamom, fragrant finish
- pinch ground cloves, very small amount
Instructions
- Combine the warm milk, yeast, and a small amount of sugar in a bowl and let it stand until a foamy layer forms on top.
- Whisk together the flour, spices, salt, and sugar in the bowl of a stand mixer until evenly distributed.
- Add the eggs, vanilla, and softened butter to the dry mixture and blend until shaggy.
- Pour in the yeast mixture and knead with a dough hook until smooth, elastic, and pulling from the bowl sides.
- Shape the dough into a ball, place it in a greased bowl, cover, and allow it to rise until doubled in size.
- Warm the heavy cream gently, steep the chai tea bags, then remove and cool the infused cream.
- Mix the butter, brown sugar, spices, honey, vanilla, and salt, then stir in the cooled chai cream until smooth.
- Spread the caramel mixture evenly across the bottom of a greased baking dish.
- Stir together the softened butter, brown sugar, spices, and salt to create the filling.
- Roll the risen dough into a rectangle on a floured surface until evenly thick.
- Spread the chai filling evenly over the dough surface.
- Roll the dough tightly into a log and slice into even rolls.
- Nestle the rolls into the prepared dish, pour cream between them, cover, and let rise again until puffy.
- Heat the oven to 350°F while the rolls finish proofing.
- Bake until golden brown and cooked through.
- Beat the butter and cream cheese together until light and fluffy.
- Blend in powdered sugar, vanilla, and spices until smooth and airy.
- Allow rolls to cool briefly, then spread frosting generously over the warm tops before serving.
Notes
For a richer flavor, use freshly ground spices if available.
Ensure the milk is warm enough for the yeast to activate but not too hot to avoid killing it.
These rolls can be prepared the night before; just refrigerate the filled rolls and bake in the morning.
Nutrition
- Serving Size: 1 roll
- Calories: 405
- Sugar: 21g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 53mg