Chai Spice Cinnamon Rolls
Yield: 6 large buns
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
  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.
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.
Recipe by The Baker Chick at