Description
Delight in these Dirty Chai Cinnamon Rolls, a flavorful twist on classic cinnamon rolls infused with aromatic chai spices and a hint of espresso in the icing. Perfect for breakfast or a cozy snack, these rolls boast a soft, tender dough with a rich spiced filling and a creamy spiced glaze on top.
Ingredients
Scale
Dough
- 1 cup Milk
- 1 1/2 teaspoon Fresh Yeast
- 3 tablespoon Unsalted Butter
- 3 tablespoon Granulated Sugar
- 1/4 teaspoon Salt
- 2 Egg
- 2 cup All-Purpose Flour
- 1 3/4 cup Bread Flour
Filling
- 1/4 cup Granulated Sugar
- 1/4 cup Dark Brown Sugar
- 2 teaspoon Ground Cinnamon
- 1 1/4 teaspoon Ground Cardamom
- 1 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Salt
- 1/4 cup Unsalted Butter (for brushing)
Icing
- 1 tablespoon Milk
- 1 tablespoon Espresso
- 1 teaspoon Vanilla Extract
- 1 3/4 cup Powdered Confectioners Sugar
Instructions
- Prepare yeast mixture: In a small bowl, combine 1 cup Milk, 1 1/2 teaspoons Fresh Yeast, and 1 tablespoon Granulated Sugar. Mix well and set aside to activate the yeast.
- Mix wet ingredients: In the bowl of a stand mixer, add 3 tablespoons Unsalted Butter, 2 tablespoons Granulated Sugar, and 1/4 teaspoon Salt. Add 2 Eggs and the activated yeast/milk mixture. Mix until combined.
- Form dough: Fit the stand mixer with a dough hook and gradually add 2 cups All-Purpose Flour and 1 3/4 cups Bread Flour to the wet ingredients. Mix for 7 minutes until the dough is smooth and slightly tacky.
- First proof: Transfer the dough ball to a greased bowl, cover with plastic wrap or a tea towel, and proof for 90 minutes or until doubled in size.
- Make filling: In a bowl, combine 1/4 cup Granulated Sugar, 1/4 cup Dark Brown Sugar, 2 teaspoons Ground Cinnamon, 1 1/4 teaspoons Ground Cardamom, 1 1/4 teaspoons Ground Ginger, 1/4 teaspoon Ground Cloves, 1/4 teaspoon Ground Nutmeg, and 1/4 teaspoon Salt until well mixed.
- Roll out dough: On a floured surface, roll the dough into a 15×12-inch rectangle. Brush the surface with half of the Unsalted Butter (1/8 cup).
- Add filling: Evenly sprinkle the spiced sugar filling across the buttered dough, then drizzle the remaining 1/8 cup Unsalted Butter on top of the filling.
- Shape rolls: Roll the dough tightly along the long side into a cylinder. Cut the roll into 1 1/4-inch thick slices and place each slice cut side down into a greased 9×13-inch baking pan.
- Second proof: Cover the pan with plastic wrap and let the rolls proof for 1 hour or until doubled in size.
- Bake: Preheat oven to 350°F (180°C). Bake the cinnamon rolls for 30 minutes until golden brown.
- Cool: Remove from oven and allow the rolls to cool for 15 minutes in the pan.
- Prepare icing: Whisk together 1 tablespoon Milk, 1 tablespoon Espresso, 1 teaspoon Vanilla Extract, and 1 3/4 cups Powdered Confectioners Sugar into a smooth, pourable glaze.
- Glaze and serve: Drizzle the icing over the warm cinnamon rolls and serve immediately for a comforting treat.
Notes
- Fresh yeast can be substituted with active dry yeast; if so, dissolve it in warm milk before use.
- Letting the dough proof properly is key to soft and fluffy rolls.
- Ensure rolls are cut evenly for uniform baking.
- The espresso in the glaze adds a subtle depth but can be omitted for a milder flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Reheat gently before serving to restore softness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: dirty chai, cinnamon rolls, chai spiced rolls, espresso icing, breakfast pastry, cinnamon roll recipe
