Chai-Spiced Cinnamon Rolls

5 from 1 vote

These Chai-Spiced Cinnamon Rolls are everything you love about a soft, pillowy cinnamon roll, but with an added depth of flavor that comes from the rich blend of masala chai-inspired spices! Assemble these the day before and bake them the next day for fresh cinnamon rolls in the morning.

Prep Time30

Cook Time30

Proofing Time2

Total Time3

Course: Breakfast, Brunch

Cuisine: American

Servings: Rolls

Calories: 644kcal

Author: Spencer Klickman

Equipment

1 Small Saucepan
Stand Mixer or Hand Mixer Optional
Large Mixing Bowl
9x13-inch Casserole Dish
Parchment Paper
Rolling Pin
Unflavored Dental Floss or Very Sharp Knife
Silicon or Offset Spatula

Ingredients

Cinnamon Roll Dough

1 ¼ Cups Whole Milk Warmed To 90 – 100°F
2 ¼ Teaspoons Active Dry Yeast
2 Tablespoons Honey
4 ½ Cups Bread Flour
1 ½ Teaspoons Fine Sea Salt
2 Eggs
1 Tablespoon Vanilla Extract
1 Stick Unsalted Butter Softened Plus More For Greasing
¼ Cup Heavy Cream For In Between Cinnamon Rolls Before Baking

Cinnamon Chai Filling

1 ½ Stick Unsalted Butter Softened
1 ½ Cups Light Brown Sugar Packed
1 ½ Tablespoons Ground Cinnamon
1 ½ Tablespoons Ground Ginger
2 ½ Teaspoons Ground Cardamom
¾ Teaspoon Ground Clove
1 Teaspoon Ground Black Pepper

Cream Cheese Frosting

½ Stick Unsalted Butter Softened
¾ Cup Cream Cheese 6 Ounces - Softened
1 Teaspoon Vanilla Extract
⅛ Teaspoon Fine Sea Salt
1 ⅓ Cups Powdered Sugar
Pinch Ground Cardamom Optional

US Customary - Metric

Instructions

Cinnamon Roll Dough

Add the milk and honey to a small saucepan and heat to 90 – 100℉ over medium high heat, stirring occasionally to ensure the honey is dissolved. Remove from the heat and whisk in the yeast and allow to bloom for 5 to 10 minutes.
While the yeast is blooming, whisk together the bread flour and fine sea salt in the bowl of a stand mixer with the dough hook attached.
Add the yeast mixture to the flour mixture and begin to combine on low speed. Add in the beaten eggs, vanilla extract, and softened butter. Increase speed to medium and knead for 8 to 10 minutes until a smooth dough is formed, and is pulling away from the edges of the bowl.
Turn the dough out and shape into a large ball. Transfer the dough to a large bowl and cover completely. Allow to rise until doubled in size, about 1 hour.

Chai-Spiced Cinnamon Filling

In a small mixing bowl, combine the softened unsalted butter, brown sugar, cinnamon, ground ginger, ground cardamom, ground clove and ground black pepper. Mix with your hands or a fork until the spices and sugar are evenly distributed into the butter. Cover and set aside until ready to use.

Assembly and Baking

Towards the end of the first proof, preheat the oven to 325℉ and move the rack to the upper ⅓ of the oven. While the oven is preheating, prepare your baking dish by generously greasing a 9×13 baking dish with unsalted butter. Add a layer of parchment paper, and another layer of butter and set aside.
After the dough has proofed, transfer it to a lightly floured work surface, and punch the dough down. Shape the dough ball into a rough rectangle shape, and roll out with a floured rolling pin until you have an approximate 12×18-inch rectangle. The dough should be about ¼ to ½-inch thick at this point. If needed, use a bench scraper or sharp knife to trim the edges of the dough in order to straighten them.
Use a spatula and spread the prepared cinnamon filling evenly across the surface of the dough, leaving about 1-inch of dough exposed at the top-most edge.
Tightly roll the dough into a log, starting with the long edge that is closest to you. Lightly pinch the seam together if it doesn't stick on its own. Use a very sharp knife or unflavored floss to cut the last inch or two off both ends. (You want to expose some of the cinnamon filling on each end, otherwise you end up with some dry spots and uneven rolls after they're baked.)
Using the same sharp knife or floss, cut the dough into individual rolls that are 1 ½ to 2-inches wide and transfer to the prepared baking dish. Cover tightly with plastic wrap and allow to proof for 1 hour until doubled in size.
(To make these the day before, shorten the second proof to 45 minutes, then cover and transfer to the fridge to rest overnight. Remove from the fridge while the oven preheats and continue as instructed below.)
After the second proof (or overnight rest), add the measured heavy cream between the proofed rolls to the bottom of the baking dish. Bake for 25 to 28 minutes until golden brown. Remove and allow to cool for about 10 minutes.

Cream Cheese Frosting

In the bowl of a stand mixer with a paddle attachment, or a with a hand mixer, beat the softened cream cheese, butter, powdered sugar, vanilla and salt until fluffy, about 2-3 minutes.
Spread evenly over warm (but not hot) rolls and serve.

Notes

Overnight Method Overview

Cinnamon rolls are primarily a treat to have in the morning. Unless you want to wake up at 3:00 AM to make these, the easier option is to let these proof in the refrigerator overnight, and bake them in the morning. To recap the overnight instructions, just follow the steps below:

- Shorten the second proof by 15 minutes, 45 minutes total.

- Store them covered in the fridge overnight.

- Take them out of the fridge while the oven pre-heats to warm them up slightly.

- Bake as directed.

Storing and Reheating

These rolls will keep in the fridge for up to 5-days (if they last that long!) Reheat in an oven preheated to 350°F and cook for 5 - 7 minutes until warm.

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