I have been SUPER busy this week with work and cooking for the Super Bowl, but it has been great learning some new skills. This week, I learned all about raw vegan desserts. I am going to practice those for a bit, tweak a few things, and post the recipes soon. Don’t fret. Also, this weekend I experienced my personal food nirvana. I visited the Dekalb Farmers’ Market, and let me tell you all, it was an experience. I spent my whole paycheck, not really, but I am glad I have to plan trips there or I will definitely go broke. Other food updates, I’ve been eating some great healthy leafy green breakfasts and getting creative with my lunch and dinner salads which I am thinking about posting to add some balance. I don’t want you all to think I eat rich decadence all day everyday. I do love my vegetables something serious. But enough rambling on to the recipe.
I have gotten numerous requests for these treats so I figured why not post the recipe. One day, about a month ago, I wanted a chai tea. I adore the spice, it is fragrant, warm, and bold in flavor. Just so tempting. However, having a mind that always turns to food in any situation, I thought, I just took a bread and pastry class, let’s blend some classics together here. Then voila, chai spice cinnamon rolls. These cinnamon rolls have the nice fragrant flavoring of a chai tea finished with an orange cardamom glaze, they are perfection.
Rolled and ready to be cut.
Second time proofing.
Chai Spiced Cinnamon Rolls
- 1 cup warm milk
- 2 large eggs
- 1/3 cup unsalted butter
- 4 1/2 cups All purpose flours
- 1 3/4 teaspoons salt
- 1/2 cup granulated sugar
- 2 1/2 teaspoons active dry yeast
- 1/3 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 3 tablespoons chai spice blend (I made my own, check it out at the bottom)
- 1 cup confectioners sugar
- 1/4 teaspoon orange zest
- 1 tablespoon orange juice
- 1/4 teaspoon cardamom
Chai Spice Blend
- 1 1/2 teaspoon ground cardamom
- 1 1/2 teaspoon ground allspice
- 3 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 3 teaspoons ground ginger
- For dough: Combine all of the dough ingredients and mix (either by hand, mixer, or the dough setting in a bread machine). Knead your dough for about 5 to 10 minutes. Make sure that your dough is soft, not too sticky, and smooth.
- Take the dough ball and place it into a lightly greased large bowl. Cover the bowl with a plastic wrap or a cleaned dish towel, and let the dough rise for about an hour to 90 minutes so the dough doubles in size.
- For filling: mix together the chai spice blend in a separate bowl and set aside
- Once dough has proofed, carefully deflate the dough (I gently punch it down), and place it on a lightly greased and floured work surface. Roll out the dough to about a 15 by 9-inch rectangle. Make sure to roll it lengthwise.
- Spread softened butter all over dough and sprinkle sugar mixture over buttered dough.
- Beginning at the long end (lengthwise), role up the dough and pinch the edge together to seal. Cut the dough into 12 slices.
- Place the rolls in a lightly greased baking pan (or cast-iron skillet). Cover the pan and let the rolls rise until doubled, about 30 to 45 minutes.
- Preheat the oven to 400°F while the dough is rising.
- Once rolls have proofed a second time, uncover them and bake until golden brown, about 15 to 20 minutes.
- Make the glaze while the rolls are baking.
- To make the glaze: combine all glaze ingredients in a small bowl and whisk until smooth.
- Take the rolls out of the oven and drizzle glaze on the rolls while they’re warm.
- Eat warm and enjoy!
As usual, let me know in the comments if you tried the recipe and your take on this classic.
With peace and love,
The Shy Girl.