Description
These Easy Chai Cinnamon Rolls with Caramel bring a delightful twist to traditional rolls with their rich flavors and simple preparation. Perfect for brunch or a cozy dessert!
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 warm milk, yeast, and a small amount of sugar in a bowl; let it sit until foamy.
- In the bowl of a stand mixer, whisk together flour, spices, salt, and sugar until well-mixed.
- Add eggs, vanilla, and softened butter to the dry mixture; blend until shaggy.
- Pour in yeast mixture and knead with a dough hook until the dough is smooth, elastic, and pulling away from the bowl.
- Shape dough into a ball, place in a greased bowl, cover, and let rise until doubled in size.
- Warm heavy cream gently, steep chai tea bags, then cool the infused cream after removing tea bags.
- Mix butter, brown sugar, spices, honey, vanilla, and salt; stir in cooled chai cream.
- Spread caramel mixture evenly in a greased baking dish.
- Combine softened butter, brown sugar, spices, and salt to create filling.
- Roll risen dough into a rectangle on a floured surface until evenly thick.
- Spread chai filling evenly across the dough surface before rolling tightly into a log and slicing into even rolls.
- Nestle rolls into prepared dish, pour cream between them, cover, and let rise again until puffy.
- Heat oven to 350°F while rolls proof.
- Bake until golden brown and cooked through.
- Beat butter and cream cheese together until light and fluffy; blend in powdered sugar, vanilla, and spices until smooth and airy.
- Let rolls cool briefly, then frost generously while warm before serving.
Notes
Ensure the milk is at the right temperature for optimal yeast activation.
For a more intense chai flavor, steep the tea bags longer in the heavy cream.
Keep the rolls covered during their second rise to avoid dryness.
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg