Homemade Chai Cinnamon Rolls (Print Version)

# Ingredients:

→ For the Dough

01 - 1 1/4 cups (300 ml) whole milk, warmed to about 110 degrees F
02 - 2 1/4 tsp active dry yeast
03 - 1 tsp granulated white sugar (to bloom the yeast)
04 - 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
05 - 1 1/2 tsp ground cinnamon
06 - 3/4 tsp ground ginger
07 - 1/4 tsp ground allspice
08 - 1/4 tsp ground nutmeg
09 - 1/2 tsp ground cardamom
10 - 1/8 tsp ground cloves
11 - 1 1/2 tsp salt
12 - 2 tbsp (25 g) granulated white sugar
13 - 2 eggs, whisked
14 - 1 tbsp vanilla extract
15 - 1/2 cup (112 g) unsalted butter, very softened

→ For the Chai Caramel Sauce

16 - 1/3 cup (80 ml) heavy cream
17 - 2 chai tea bags
18 - 1/2 cup (112 g) unsalted butter, very softened
19 - 1 cup (220 g) light brown sugar, packed
20 - 1 1/2 tsp ground cinnamon
21 - 3/4 tsp ground ginger
22 - 1/4 tsp ground allspice
23 - 1/4 tsp ground nutmeg
24 - 3/4 tsp ground cardamom
25 - 1/8 tsp ground cloves
26 - 1/3 cup (116 g) honey
27 - 1 1/2 tsp vanilla extract
28 - 1/4 tsp salt

→ For the Chai Filling

29 - 1/2 cup (112 g) unsalted butter, very softened
30 - 1 cup (220 g) light brown sugar, packed
31 - 1 tbsp ground cinnamon
32 - 1 1/2 tsp ground ginger
33 - 1/2 tsp ground allspice
34 - 1/2 tsp ground nutmeg
35 - 1 tsp ground cardamom
36 - 1/4 tsp ground cloves
37 - 1/4 tsp salt
38 - 1/4 cup (60 ml) heavy cream (for pouring in between the rolls)

→ For the Chai Cream Cheese Frosting

39 - 6 tbsp (84 g) unsalted butter, very softened
40 - 6 oz (170 g) cream cheese, softened
41 - 3/4 cup (97 g) powdered sugar
42 - 1 1/2 tsp vanilla extract
43 - 1/2 tsp ground cinnamon
44 - 1/4 tsp ground ginger
45 - 1/8 tsp ground allspice
46 - 1/8 tsp ground nutmeg
47 - 1/4 tsp ground cardamom
48 - pinch of cloves

# Instructions:

01 - Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.
02 - In a large bowl of a stand mixer with a whisk attachment, mix flour, chai spices, salt and sugar together.
03 - To the dry ingredients add the whisked eggs, vanilla and softened butter and mix.
04 - Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.
05 - Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.
06 - While the dough rises, make the sticky chai caramel sauce for the bottom of the rolls. Add the heavy cream to a very small sauce pan and heat over low heat until steaming, then add in the teabags. Allow them to steep for 10 minutes, then remove from the heat, remove the teabags and let cool to room temperature.
07 - In a medium bowl, mix the butter, brown sugar, chai spices, honey, vanilla and salt together. Then mix in the chai-heavy cream mixture.
08 - Grease a 9×13 inch casserole dish. Spread the caramel mixture evenly over the bottom of the pan.
09 - While the dough rises, also make the filling by mixing the butter, brown sugar, chai spices and salt together in a small bowl.
10 - Once the dough has had a chance to rise, remove from bowl, punch dough to release the air, and roll out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about 1/4 inch thick.
11 - Spoon the chai brown sugar filling over the dough and spread it evenly with an offset spatula.
12 - Roll up the dough tightly into a long log shape starting from the end closest to you. Cut off a bit from the ends to make the log even. Cut 12 rolls about 1 1/2 inches wide using unflavored floss or a very sharp knife.
13 - Place the rolls in the prepared casserole dish with the chai caramel sauce mixture and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.
14 - Preheat the oven to 350 degrees F about 15 minutes before the rolls are done proofing.
15 - Once the rolls have completed their second rise, bake them for 29-32 minutes until golden brown. (30 minutes is usually perfect!)
16 - While they bake, make the cream cheese frosting by adding the softened butter and cream cheese to a medium bowl and mixing it on medium-high speed with an electric mixer until combined and fluffy.
17 - Add in the powdered sugar, vanilla extract and chai spices. Mix on medium-low speed until combined, then on high speed until fluffy.
18 - Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Then serve!

# Notes:

01 - These cinnamon rolls are best enjoyed fresh the day they are made.
02 - You can prepare the rolls the night before and refrigerate them before the second rise, then bring to room temperature and allow to rise before baking in the morning.
03 - If you don't have all the individual spices, you can substitute with a chai spice blend.

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