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Chai Spice Cinnamon Rolls

December 4, 2014 by Audra 17 Comments

Chai Spice Cinnamon Rolls

Come December, I kinda expect everywhere I go to be filled with the smell of pine and cinnamon. You know- everything that makes up our favorite holiday aroma: sugar, spice etc. Its crazy how a smell has the power to make us all warm, fuzzy, and full of holiday cheer. Don’t you agree? That’s precisely why these buns are just everything I want this time of year. The smell of the baking fills the kitchen and the hallways and just made me so happy. Chai Spice Cinnamon Rolls

These are pretty close to classic cinnamon rolls, but with the most wonderful mixture of spices. Cardamom, ginger, cloves & allspice all together with the cinnamon and brown sugar create a truly amazing combo. Topped with a simple cardamon glaze these are just the perfect chilly December breakfast.

Chai Spice Cinnamon Rolls

This recipe was developed for Clabber Girl Baking Powder, the thoughts and opinions are always 100% my own!

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Chai Spice Cinnamon Rolls
Yield: 6 large buns
 
Ingredients
For the Dough:
  • 1 (.25 ounce) package active dry yeast
  • 2½ cups flour
  • 2 tablespoons melted butter
  • 1 cup warm milk
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons brown sugar
For the Filling
  • 2 tablespoons of butter, softened
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamon
  • ½ teaspoon allspice
  • ½ teaspoon cloves
  • 1½ teaspoons ginger
  • 1 cup brown sugar
For the glaze
  • 3 tablespoons of melted butter
  • ½ cup powdered sugar
  • ¼ teaspoon cardamon
  • splash of milk
  • Extra butter for greasing bowl and pan
Instructions
  1. In a large bowl combine the yeast, 2 cups flour, baking powder and salt. Stir together and then add the butter and milk. Use a spatula to stir until a shaggy dough has formed.
  2. Turn the dough onto a lightly floured surface and knead until the dough is smooth and elastic, adding more flour as needed (I added another ½ cup.)
  3. Transfer dough to a lightly buttered bowl and cover with a clean dish cloth. Place somewhere warm and let proof for 30 minutes or until puffy and doubled in size.
  4. Meanwhile stir together the brown sugar & filling spices and set aside.
  5. Prepare a mega muffin tin by buttering each well. Set aside.
  6. When the dough has proofed. Roll it to a 9x12 rectangle on a floured surface. Spread with the butter and then evenly sprinkle the filling all over. Roll the dough, starting on one of the short ends. Pinch to seal.
  7. Use a serrated knife to cut into 6 equal pieces. Place each roll into a muffin tin well. Cover with the cloth and allow to proof for another 20-30 minutes or until doubled (They will be totally poofy at this point.)
  8. Bake at 375F for 15 minutes or until golden brown.
For the glaze:
  1. Whisk together the melted butter, powdered sugar, cardamon & milk. Add a teeny bit more milk if needed to reach drizzling consistency.
  2. Serve warm.
Notes
I made these in a mega muffin tin, yielding 6 large buns. You could also use a regular 12-well muffin tin or even a 8x8 baking pan.
3.5.3251

Filed Under: Breads, Breakfast, Christmas, Recipes Tagged With: Cinnamon, Ginger, nutmeg, Yeast

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Comments

  1. [email protected] says

    December 4, 2014 at 6:40 am

    I’ve been craving chai all week., and with cinnamon rolls…..! Count me in!

    Reply
  2. Katrina @ Warm Vanilla Sugar says

    December 4, 2014 at 9:03 am

    I am all over these! I love that chai spice!!

    Reply
  3. Bonny @ Clever hen says

    December 4, 2014 at 11:18 am

    YUM! I’ve got to try it soon!

    Reply
  4. Lisa says

    December 4, 2014 at 11:48 am

    Sounds good. If I may be so bold, I was wondering how you were going to flavor these with “finger” and then I realized it was a ginger typo. I would hate for someone to dismember themselves for the love of cinnamon rolls! (even if they are really good)

    Reply
    • Audra says

      December 7, 2014 at 5:23 pm

      Ha-Oh man I need to stop writing posts late at night ;)

      Reply
  5. Taylor @ greens & chocolate says

    December 4, 2014 at 12:12 pm

    These cinnamon rolls are everything my Saturday morning should be made of. LOVE!

    Reply
  6. Rachel @ Bakerita says

    December 4, 2014 at 1:46 pm

    These look so amazing, and sound delicious with the chai flavors!! I love that you made them individually, so cute.

    Reply
  7. Marilla says

    December 4, 2014 at 6:20 pm

    Hi Audra, how can i make these the night before ready for a quick breakfast? can i keep the rolled dough in the fridge overnight then cut and bake in the morning?
    thank you!

    Reply
    • Audra says

      December 7, 2014 at 5:22 pm

      I would cut the rolls and then cover- chill- and then proof before baking!

      Reply
  8. Katie | Healthy Seasonal Recipes says

    December 5, 2014 at 7:10 am

    I am so with you about the smell of Cinnamon buns baking. I seriously turn into a sappy pool of nostalgia when I smell them. LOVE these Audra.

    Reply
  9. wa2bze says

    December 6, 2014 at 2:01 am

    Thanks for the different take, on one of my family’s favorite s.I’m so looking forward to trying these this weekend

    Reply
  10. chrysta @ noshed says

    December 6, 2014 at 9:54 am

    what an amazing warming combo. Love the flavors of these rolls!

    Reply
  11. Meriem @ Culinary Couture says

    December 8, 2014 at 12:00 am

    Love these Audra! That first picture belongs in a magazine!

    Reply
    • Audra says

      December 8, 2014 at 8:50 am

      Aw you are too sweet. xo

      Reply
  12. Joanne says

    December 8, 2014 at 10:37 am

    Those chai spices never fail to make my taste buds happy. I might have to make these for christmas morning!

    Reply
  13. kathy says

    December 18, 2015 at 7:03 pm

    I want to make these…the anticipated smell is killing me! But help…where do the 2 tsp of brown sugar go that are listed with the dough ingredients?

    Reply
    • Audra says

      December 18, 2015 at 8:59 pm

      Sorry for the confusion- it goes with the dry ingredients in step 1- I will update!

      Reply

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