Fluffy, moist and full of flavour! These Chai Infused Cinnamon Rolls are the perfect Sunday afternoon treat. Scents of cinnamon, ginger and cardamom fill the room when you’re baking up this deliciousness. Sweetened with maple sirup and coconut sugar only!
- Prep Time: 2h
- Cook Time: 30m
- Total Time: 2h 30m
To make the Chai Infused Milk
- 3/4 cup whole milk
- 1 cinnamon stick
- 3 slices fresh ginger or 1/2 tsp ground ginger
- 5 cardamom capsules, broken up
- 5 cloves
- 1 star anis
- 3 black pepper corns
- Pinch of nutmeg
- 1 earl grey or other quality black tea bag
For the dough
- 1/2 cup (1 stick) unsalted butter
- 3 2/3 cups light spelt flour or all-purpose flour + more for dusting
- 1 tablespoon instant dry yeast
- 1/2 teaspoon kosher salt
- 2 tablespoons maple sirup
- 3 large eggs
For the filling
- 1/2 cup (1 stick) butter, softened at room temperature
- 1/2 cup coconut sugar
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
For the frosting
- 6 ounces creme cheese, at room temperature
- 1/3 cup maple sirup or more if you like it sweeter
To make the Chai Infused Milk
- Combine all spices together with the milk in a small sauce pan. Bring to a simmer and let steep for 20mins over low heat. Remove from heat, add teabag and let steep for another 3-4 minutes.
- Alternatively, if you don't have all the spices at hand, you can use 2 chai teabags instead of the black tea and steep for 5 minutes in the before heated milk.
To make the dough
- Add the butter to the previously prepared Chai Infused milk and wait until entirely melted. If necessary heat up again.
- Combine flour, yeast and salt in the bowl of a stand mixer. Whisk eggs and maple sirup into the lukewarm milk and add to the flour mixture. Using the dough hook, mix until the dough is smooth and elastic, about 4-5 minutes. If the dough seems too sticky to work with, add 1 tablespoon flour at a time until the dough is ready to handle. Don’t add too much flour though, a stickier dough is better than a dry one. Form dough into a ball, lightly dust the bowl with flour and put the dough back into the bowl.
- Cover the bowl with a clean kitchen towel and place the bowl at a warm spot in your kitchen. Let the dough rise at room temperature for 1 hour or until it has doubled in size.
To make the rolls
- Clean your work surface or use a big wooden board. Lightly dust with flour and turn out the dough. Roll or push it into a rectangle about 10x16 inches, with the longest edge closest to you.
- Make sure your butter is very soft, so you can easily spread it onto the dough. Alternatively you can melt it halfway in a small pan and whisk the melted parts into the solid parts. Spread the softened butter evenly over the dough. Sprinkle the sugar onto the butter, dust with cinnamon, cardamom and ginger.
- Starting with the longest edge near you, roll the dough into a fairly tight log. Using a sharp cut the log into 12 rolls. Lightly butter a baking dish and place the rolls into it with about 1 inch apart.
- Cover once more with the kitchen towel and let rise for another 30 minutes.
- Preheat the oven to 350° Fahrenheit. Bake for 25-30 minutes, or until golden brown and done.
To make the frosting (optional)
- Whisk creme cheese on medium high until it becomes light and fluffy. Slowly add maple sirup and whisk until incorporated.
- Spread over the baked rolls once they have cooled. Enjoy!