Can I make Chai Cinnamon Rolls the day before?

Yes! Follow the recipe through assembling the rolls in the baking dish, cover tightly with plastic wrap, and refrigerate overnight. The next morning, pour room temperature heavy cream between the rolls and allow them to proof somewhere warm until doubled before baking as directed.

Why did my Chai Cinnamon Roll dough not rise?

Check that your yeast is not expired. The yeast mixture must become genuinely foamy after 10 minutes of blooming to indicate that the yeast is alive and active. If it is only slightly bubbly but not foamy, the yeast is likely dead and should be replaced before proceeding with the recipe.

How do I cut Chai Cinnamon Rolls without squashing them?

Use unflavored dental floss rather than a knife. Slide the floss under the rolled log, bring both ends up and cross them over the top, then pull in opposite directions. This method cuts cleanly through the dough without compressing or distorting the beautiful spiral shape.

Can I freeze Chai Cinnamon Rolls after baking?

Yes. Allow the rolls to cool completely then wrap individual rolls tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature or in the microwave and add fresh frosting after thawing for the best result.

Chai Cinnamon Rolls Soft Gooey and Incredibly Delicious

Name: Chai Cinnamon Rolls Soft Fluffy and Bursting With Warm Spice
Prep time: 1 h
Cook time: 30 min
Total time: 4 h
Cuisine: American
Ingredients: 1 1/4 cups whole milk warmed to 110F; 2 1/4 teaspoons active dry yeast; 1 teaspoon granulated sugar for yeast; 4 3/4 cups all-purpose flour spooned and leveled; Chai spices for dough: 1.5 tsp cinnamon 3/4 tsp ginger 1/4 tsp allspice 1/4 tsp nutmeg 1/2 tsp cardamom 1/8 tsp cloves; 1 1/2 teaspoons salt; 2 tablespoons granulated sugar; 2 eggs whisked; 1 tablespoon vanilla extract; 1/2 cup unsalted butter very softened; 1/3 cup heavy cream for chai caramel sauce; 2 chai tea bags; 1/2 cup butter 1 cup brown sugar honey vanilla salt for caramel sauce; 1/2 cup butter 1 cup brown sugar chai spices salt for filling; 1/4 cup heavy cream to pour between rolls; 6 tablespoons butter 6 oz cream cheese 3/4 cup powdered sugar vanilla chai spices for frosting

Description

Gooey Chai Cinnamon Rolls that are soft and fluffy, filled with brown sugar chai filling, drenched in sticky chai caramel sauce, and frosted with chai cream cheese frosting. The ultimate indulgent fall baking treat.

Ingredients

Scale

1 1/4 cups whole milk warmed to 110F

2 1/4 teaspoons active dry yeast

1 teaspoon granulated sugar for yeast

4 3/4 cups all-purpose flour spooned and leveled

Chai spices for dough: 1.5 tsp cinnamon 3/4 tsp ginger 1/4 tsp allspice 1/4 tsp nutmeg 1/2 tsp cardamom 1/8 tsp cloves

1 1/2 teaspoons salt

2 tablespoons granulated sugar

2 eggs whisked

1 tablespoon vanilla extract

1/2 cup unsalted butter very softened

1/3 cup heavy cream for chai caramel sauce

2 chai tea bags

1/2 cup butter 1 cup brown sugar honey vanilla salt for caramel sauce

1/2 cup butter 1 cup brown sugar chai spices salt for filling

1/4 cup heavy cream to pour between rolls

6 tablespoons butter 6 oz cream cheese 3/4 cup powdered sugar vanilla chai spices for frosting

Instructions

1. Bloom yeast in warm milk and sugar for 10 minutes until foamy

2. Mix flour chai spices salt and sugar in stand mixer then add eggs vanilla butter and yeast mixture

3. Knead with dough hook 7 to 10 minutes until smooth and elastic

4. Let dough rise in greased bowl 1 to 1.5 hours until doubled

5. Steep chai tea bags in warm heavy cream 10 minutes then cool and make chai caramel sauce

6. Spread chai caramel sauce over bottom of greased 9×13 dish

7. Make chai filling and set aside

8. Punch down dough and roll into 18×12 inch rectangle

9. Spread filling over dough roll tightly and cut into 12 rolls using dental floss

10. Place rolls in pan over caramel sauce pour cream between rolls and proof 1 hour until doubled

11. Bake at 350F for 29 to 32 minutes until golden brown

12. Make cream cheese frosting while rolls bake and spread over rolls after 10 minutes of cooling

Notes

Measure flour with a digital scale for most accurate results.

Use dental floss to cut rolls for clean cuts without squashing.

Can be prepared the night before and refrigerated before second proof.

Prep Time: 1 hour
Cook Time: 30 minutes
Category: Breakfast Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 520
Sugar: 38g
Sodium: 310mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 2g
Protein: 7g
Cholesterol: 95mg

Keywords: chai cinnamon rolls, homemade cinnamon rolls, chai spice baking, gooey cinnamon rolls, fall baking recipe