I am absolutely obsessed with the flavor of Chai tea and Chai spice. The mixture of warm spices and vanilla make the perfect latte...especially iced. I actually drink more chai in the summer - my go-to iced drink - so, I decided this recipe would still fit my summer flavor profile (even if it is more Christmas spices). I have been wanting to do something sweet with the Chai flavors for awhile, but I haven't found a recipe I really love. So, why not create my own! What is better than a warm cinnamon roll on Sunday morning? One that pairs perfectly with my iced Chai latte!
The Dough
I have this fear of experimenting with baking recipes because so much can go wrong so easily. A few weeks ago I misread a recipe for cinnamon knots and completely changed the dough by adding the wrong ingredients at the wrong time. Luckily, this didn't ruin the dough...I actually think I made a better dough. So, I recreated the dough for this recipe.
This is probably one of the easiest doughs I've ever made. It is all about making sure your yeast is alive and you achieve the rise you need for a soft, delicate crumb. Yeast is a very delicate organism that needs to be woken up GENTLY. It is very easy to kill your yeast, so the temperature is so so so important. I always bloom my yeast with warm milk instead of water. The milk has sugar, so it activates the yeast a little quicker, and its going into the recipe anyways. I start with cold milk and zap it in the microwave for about 30 seconds. It should be warm to the touch...if it is hot LET IT COOL DOWN. If you aren't sure, you can temp the milk, or stay on the safe side and keep it on the cooler side of lukewarm. Then, sprinkle your yeast over the milk and add a pinch of sugar.
Your yeast mixture should start to foam. I don't typically stir the yeast with the milk because I worry the agitation might kill it, and hot spots in the microwaved milk are always a possibility. Let the mixture bloom for about 5 minutes until it is nice and foamy. While you wait, throw together the dry ingredient mixture in your mixing bowl. Give it a quick mix and then make a well in the middle to pour your yeast mixture in.
Mix together the yeast and flour with the dough hook (or by hand) until it is combined. Add your softened butter and honey and mix for 2-3 minutes. The dough should be smooth, soft, and pulled away from the bottom of the bowl. If it is still sticking to the bowl, add a little more flour - 1 Tbsp at a time. Finally, I like to form my dough into a perfect little ball, seam-side down. Cover the dough with a towel and let it rise for about an hour or until doubled in size.
The Chai Rolls
While you wait for your dough to rise, you can work on the roll filling. You have a few options here. If you have Chai tea bags on hand, you can use that. If not, you can make a Chai tea spice mixture instead. I think using the spice mixture will give you a more prominent flavor, but the tea bags make for a quick fix. Check out a good spice mix here: Chai Spice Mix. Whatever you use, add the sugar, cinnamon and brown sugar to it so you still get a caramelized texture.
When your dough is ready, roll it out into a rectangle - about a 18" x 12". To spread your butter, you can either melt it completely or soften it and spread it with your hands all over the dough. I prefer the ladder because you can take off some butter if needed and the filling mixture sticks better. Make sure to spread the butter and spices all the way to the edges so you don't have any wasted dough. Roll it tight and cut it evenly - you should get about 12 rolls. Put the rolls into a 9x13 baking dish, leaving room between the rolls so they can spread. Let the rolls rise for another hour, until they are doubled in size. I usually turn on the oven at this point so the heat can help them rise.
Bake your rolls for 25-30 minutes in a 350 degree oven. The tops should be golden brown when they are done. Let them cool completely before putting the icing on them - otherwise it will all melt off. While you wait, make the icing. Again, you can use the tea packets or the spice mixture. I would recommend the spice mixture this time. I also used the Tazo Chai Tea concentrate to add flavor...if you don't have this, add more milk and more spice (depending on how you want it to taste). You can use normal cinnamon roll icing if you want less of the Chai flavor. I poured the icing over all of the rolls, leaving a good pool of icing in the pan so the rolls could soak it up.
Let me know if you give these a try and what you think!
Ingredients
Dough:
- 2 ¼ tsp active dry yeast
- 1 cup milk, warm
- ½ tsp sugar
- 2 ½ cups flour
- ¼ tsp salt
- ¼ cup sugar
- 1 tbsp honey
- 1 tbsp butter, softened
Filling:
- 3 tbsp Chai Tea Spices or 3 Tea Bags
- 1 tbsp + 1 tsp sugar
- ½ tsp cinnamon
- 2 tbsp brown sugar
- ½ cup butter, softened
Icing:
- 2 cups powdered sugar
- 2 tbsp milk
- 1 tbsp Chai Tea Spices
- ¼ cup Chai Tea Concentrate (Tazo)
- Optional: ¼ tsp cinnamon
Directions:
Sprinkle yeast and ½ tsp sugar over warmed milk. Allow to bloom for 5 minutes
Combine flour, salt, and sugar in mixing bowl. Create a well in the center
Add yeast mixture to the dry ingredients. Mix on low with dough hook until combined
Add softened butter and honey. Increase speed on mixer and mix for 2-3 more minutes. The dough should be smooth and pulling from the sides of the bowl. If needed, add 1-2 tbsp of flour
Form dough into a ball and allow to rise in the bowl for 1 hour, or until doubled in size
While the dough rises, combine Chai spices, sugar, brown sugar, and cinnamon together
Punch down dough and give it a quick knead – 1 or 2 turns
Roll dough on a floured surface into a 12x18” rectangle
Spread softened butter onto the dough, make sure to evenly spread all the way to the edges
Sprinkle filling mixture evenly on the dough, all the way to the edges
Tightly roll the dough and pinch the seam closed. Cut into 12 even rolls (or less if you want them bigger)
Allow rolls to rise in a 9x13 baking dish for 1 hour or until doubled in size. Preheat oven to 350°F
Bake 25-30 minutes, until tops are golden brown. Allow to cool completely before icing
Combine Chai spices, powdered sugar, milk, and Chai tea concentrate together. Add more milk if needed
Pour icing over the rolls, leaving a small pool in the pan for the rolls to soak up