Chai spice cinnamon rolls fill the air with the most delicious scents! This is what Sunday is about.
Mother Nature has been truly all over the place this winter here on the East Coast. Wooing us with 60-degree December days then pummeling us with a foot of snow and -20 degree temperatures unlike anything I’ve ever experienced.
In my opinion, the best thing to do during brutal winter days is to huddle up inside, perhaps by a warm fire wearing a soft, cozy sweater. As you might have guessed, one of my other favorite things to do on a cold winter day is bake.
These chai spice cinnamon rolls are just the thing to warm you up from the inside out. I love the presentation of tender rolls swirled with all sorts of ingredients, sweet or savory. In the mood for a steaming bowl of soup? My cheddar herb swirl rolls are just the thing alongside. Filled with cheddar cheese, thyme and bourbon smoked paprika, they’re a flavor powerhouse.
If you’re looking for something more on the sweet side, these unique lemon cardamom rolls are going to do the trick. Cardamom scented dough is swirled with lemon zested sugar.
What emerges from your oven are fragrant, sticky sweet swirl rolls that are unforgettable. But if you’re looking for something a little more reminiscent of the cinnamon rolls you’ve grown up with then this Chai Spice Cinnamon Rolls recipe is right up your alley.
I adore chai tea all year long but especially in winter. I find it to be comforting with it’s beautiful, fragrant spices. Here, I channeled my love of spicy chai tea and translated it into cinnamon rolls. The result, is incredible.
The smell of cardamom, ginger, cloves & allspice all together with classic cinnamon and brown sugar create a truly amazing combination. These cinnamon rolls are then topped with a simple powdered sugar glaze. They make a wonderful weekend breakfast or special treat for a snowy day!
For the Dough:
For the Filling:
- 1 1/4 teaspoons active dry yeast
- 2 1/2 cups all-purpose flour
- 2 tablespoons butter, melted
- 1 cup milk, warmed
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons brown sugar
For the Glaze:
- 3 tablespoons unsalted butter, softened
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoons ground ginger
- 1 cup dark brown sugar
- 1/2 cup powdered sugar
- 2 tablespoons milk
- extra butter for greasing bowl and pan
In a large bowl, whisk together yeast, 2 cups flour, baking powder and salt. Measure milk in
measuring cup then add melted butter. Whisk together then add to flour mixture. Stir until a shaggy
Turn the dough onto a lightly floured surface and knead until the dough is smooth and elastic, adding
more of the remaining 1/2 cup flour as needed.
Transfer dough to a lightly buttered bowl and cover with plastic wrap or a clean dish towel. Place in a draft-free area to rise at warm room temperature until doubled in size, about 30 minutes.
In a small bowl, mix together brown sugar, cinnamon, cardamom, allspice, cloves and ginger. Set aside.
Grease the bottom and sides of an 8x8 cake pan with butter. Set aside.
Roll dough on a lightly floured work surface to 9x12-inch rectangle. Spread softened butter over rolled dough and sprinkle with brown sugar mixture. Starting from one of the short sides, roll the dough up and pinch seam to seal.
Using a sharp knife, cut the dough into 9 equal pieces. Place the rolls into the prepared pan and cover with plastic wrap or a clean dish towel. Place in a draft-free place to rise at warm room temperature until once again doubled, about 30 minutes.
While dough rises, preheat oven to 375°F. Once rolls have risen, bake in preheated oven for 15 minutes, or until golden brown.
While rolls bake, whisk together powdered sugar and milk until no lumps remain. If too thick, add a little bit more milk until desired consistency is reached. It should be a spreadable, thick consistency.