how to make chai-spiced cinnamon rolls! ☕️🤎✨

looking for the perfect way to kick off the fall season early? indulge in these chai spice cinnamon rolls! my favorite way to make them is to prepare the rolls overnight, then let them rise in the refrigerator and bake off in the morning for breakfast 🤎

buttery dough

1 1/2 cups whole milk, warmed

1 envelope active dry yeast

5 cups bread flour

1 egg, room temperature

6 tablespoons unsalted butter, room temperature

1 teaspoon salt

1/3 cup granulated sugar

cinnamon chai filling

1/2 cup granulated sugar

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

1/4 teaspoon ground clove

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

4 tablespoons unsalted butter, room temperature

vanilla bean frosting

2 cups (227 grams) powdered sugar

5 tablespoons (70 grams) unsalted butter, room temperature

2 tablespoons (30 grams) whole milk

1/8 teaspoon salt

1 teaspoon vanilla bean paste

prep the dough

heat the milk to about (but no more than) 110ºF. mix in the yeast and 1 tablespoon of the sugar needed for the dough until dissolved. let sit for 5 minutes until foamy.

once the yeast is activated, transfer the liquid to a stand mixer. add the bread flour, egg, butter, salt, and remaining sugar. knead for 10 minutes with a dough hook.

once the dough is smooth and elastic, place in an oiled bowl and cover. let rise for 1 hour or until doubled in size.

prepare the filling

while the dough rises, combine the sugar for the filling and all 6 spices in a small bowl.

measure out the butter and let come to room temperature.

prepare the rolls

once the dough has doubled in size, softly punch a fist through the center to knock the air out.

place the dough on a floured surface and roll out into a 12-inch by 16-inch rectangle.

spread the butter in a thin, even layer across the surface of the dough.

sprinkle the sugar mixture in an even layer on top of the butter.

roll up the dough along the long side.

cut 1.5-inch slices and place into a greased 8-inch by 12-inch rectangular cake pan.

let the rolls rise until 1.5 times the size, approximately 1 hour or overnight in the refrigerator.

preheat your oven to 350ºF halfway through the rising time. once risen, bake the rolls for 25-30 minutes or until the edges are a deep golden brown.

prepare the frosting

in a medium sized bowl, combine the powdered sugar, butter, milk, salt, and vanilla bean paste until thoroughly combined.

while the rolls are still warm from the oven, spread a spoonful of frosting over each roll.

#lemon8partner #cinnamonrolls #chai #fallrecipes