Chai Cinnamon Rolls (Print Version)

# Ingredients:

→ Dough Base

01 - 1 1/2 tsp ground cinnamon
02 - 1 1/4 cups (300 ml) whole milk, warmed slightly
03 - 2 tbsp (25 g) white sugar, granulated
04 - 1 tbsp vanilla extract
05 - 2 eggs, lightly beaten
06 - 1 1/2 tsp salt
07 - 2 1/4 tsp yeast, active and dry
08 - 3/4 tsp ground ginger
09 - 4 3/4 cups (593 g) all-purpose flour, leveled after measuring
10 - 1/2 cup (112 g) unsalted butter, softened well
11 - 1/4 tsp ground cloves
12 - 1/4 tsp ground nutmeg
13 - 1/4 tsp ground allspice
14 - 1/8 tsp ground cardamom

→ Chai Caramel Topping

15 - 1 1/2 tsp ground cinnamon
16 - 1/3 cup (116 g) honey
17 - 1 cup (220 g) packed, light brown sugar
18 - 1/4 tsp salt
19 - 1/4 tsp ground nutmeg
20 - 2 chai tea bags
21 - 1/2 cup (112 g) softened unsalted butter
22 - 3/4 tsp ground ginger
23 - 1/8 tsp ground cloves
24 - 1/3 cup (80 ml) heavy cream, warm
25 - 3/4 tsp ground cardamom
26 - 1 1/2 tsp vanilla extract
27 - 1/4 tsp ground allspice

→ Chai Filling

28 - 1/2 cup (112 g) butter, softened nicely
29 - 1 tsp ground cardamom
30 - 1 1/2 tsp ground ginger
31 - 1/4 tsp ground allspice
32 - 1/4 cup (60 ml) heavy cream (layer this in the rolls)
33 - 1/4 tsp ground cloves
34 - 1 tbsp ground cinnamon
35 - 1 cup (220 g) packed light brown sugar
36 - 1/4 tsp salt
37 - 1/2 tsp ground nutmeg

→ Chai Cream Cheese Topping

38 - 6 oz (170 g) cream cheese, softened to room temperature
39 - 6 tbsp (84 g) softened butter
40 - 1 1/2 tsp vanilla extract
41 - 1/4 tsp ground ginger
42 - 1/4 tsp ground cardamom
43 - 1/4 tsp ground cinnamon
44 - 3/4 cup (97 g) powdered sugar
45 - 1/8 tsp ground nutmeg
46 - Just a pinch of ground cloves
47 - 1/8 tsp ground allspice

# Instructions:

01 - Combine milk (warm it up), sugar, and yeast, then leave it for about 10 minutes to froth.
02 - In your stand mixer, stir together all the dry ingredients like flour, spices, sugar, and salt.
03 - Carefully mix whisked eggs, melted butter, and vanilla into the flour mixture.
04 - Add your foamy yeast mixture, stir until well-combined, then knead on medium speed for 7-10 minutes until smooth.
05 - Place dough (form it into a ball) in an oiled bowl, cover it up, and keep it warm for 1 to 1 1/2 hours until doubled.
06 - Make the sticky caramel – heat cream and chai teabags for 10 minutes, let it cool, then remove teabags.
07 - Whisk together the melted butter, sugar, chai spices, honey, vanilla, and salt. Add the chai-infused cream.
08 - Spread the caramel evenly across the bottom of a greased casserole dish (9×13 inch).
09 - Combine filling ingredients like butter, sugar, chai spices, and salt until creamy.
10 - Punch down the dough. Roll it out flat on a floured surface into a thin rectangle (18 x 12 inches).
11 - Coat the rolled dough with spreadable chai filling using a spatula.
12 - Roll the dough tightly like a log. Slice into 12 pieces using floss or a sharp blade.
13 - Arrange the rolls in the caramel dish and pour heavy cream between them. Let them proof until doubled, about 1 hour.
14 - Switch the oven to 350°F and preheat while the rolls are finishing their proof.
15 - Pop the rolls in the oven and bake 29 to 32 minutes, or until golden.
16 - Beat cream cheese and butter with a mixer at medium-high until fluffy.
17 - Blend spices, powdered sugar, vanilla into the butter mix, then whip until fluffy.
18 - Give baked rolls 10 minutes to cool, then slather on frosting. Serve warm!

# Notes:

01 - They're tastiest when enjoyed fresh, straight from the oven.
02 - Want to prep ahead? Leave them in the fridge before the second rise, then bring to room temperature before baking.
03 - No individual spices? A chai spice mix does the trick.

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