@recipesbydrritu: Chai Latte Cinnamon Rolls Makes 8 rolls: 1. Chai Spice Blend: • 2 tsp ground cinnamon • 1½ tsp ground cardamom • ¾ tsp ground ginger • ½ tsp ground cloves • ½ tsp ground nutmeg • ¼ tsp freshly ground black pepper Mix everything together. We will use this blend in the caramel, dough, filling and glaze. 2. Chai Roll Dough Ingredients: • ¾ cup whole milk, warmed to 105–110°F • 2¼ tsp instant yeast • ¼ cup sugar • 1 large egg, room temperature • 4 tbsp unsalted Irish butter, melted and slightly cooled • 2¾ cups all-purpose flour • ¾ tsp fine salt • 1 tsp vanilla extract • 1½ tsp chai spice blend Instructions: Whisk together the flour, instant yeast, sugar, salt and chai spice. In a separate bowl, whisk together the warm milk, egg, melted butter and vanilla. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms. Knead for 7–9 minutes, until smooth, elastic and soft. The dough should be soft and slightly tacky, but shouldn’t stick heavily to your hands. Avoid adding excessive flour. 3. First Rise: Place the dough in a lightly buttered bowl. Cover and let rise somewhere warm for 60–90 minutes, or until doubled in size. 4. Chai Brown Sugar Filling Ingredients: • 5 tbsp unsalted butter, very soft • ½ cup packed light brown sugar • 2 tsp chai spice blend • 1 tsp vanilla extract • Pinch of salt Instructions: Mix the brown sugar, chai spice, vanilla, and salt. Keep the butter soft but not melted. 5. Thick Chai Caramel Base Ingredients: • 4 tbsp unsalted Irish butter • ½ cup packed light brown sugar • 3 tbsp heavy cream • 1½ tbsp strongly brewed black masala chai tea, cooled • 1 tsp chai spice blend • ¼ tsp fine salt • ½ tsp vanilla extract Instructions: Melt the butter in a small saucepan over medium-low heat. Add the brown sugar, heavy cream, chai tea, chai spice and salt. Cook for 2–3 minutes, stirring constantly, until glossy, smooth and thick. Remove from heat and stir in vanilla. Let cool for 5–8 minutes. It should resemble a thick caramel sauce. Lightly butter a 9-inch pie dish. Spread the caramel evenly over the bottom. Don't let it become completely stiff before adding the rolls. It should still be spreadable. 6. Roll Out the Dough: Once the dough has doubled: Gently deflate it. Roll it into a 12 × 16-inch rectangle. Spread the softened butter evenly over the dough, leaving about a ½-inch border. Sprinkle the chai brown sugar mixture evenly over the butter. Gently press the filling into the butter. 7. Roll & Cut: Starting from the 16-inch side, tightly roll the dough into a log. Pinch the seam closed. Cut into 8 equal rolls. 8. Arrange: Place the 8 rolls over the thick chai caramel. They should have some space between them. 9. Second Rise: Cover and let rise for 30–45 minutes, until very puffy and beginning to touch. 10. Bake: Preheat oven to 350°F. Bake on the center rack for 25–30 minutes. The tops should be golden brown and the centers cooked through. If the tops brown too quickly, loosely tent with foil for the last few minutes. Don't underbake—the center should be fluffy rather than doughy. 11. Chai Cream Cheese Glaze Ingredients: • 4 oz (113 g) full-fat cream cheese, softened • 2 tbsp unsalted butter, softened • ½ cup powdered sugar • 1–2 tbsp heavy cream • 1 tsp strongly brewed black chai tea, cooled • ½ tsp vanilla extract • ½ tsp chai spice • Pinch of salt Instructions: Beat the softened cream cheese and butter until completely smooth and creamy. Add the powdered sugar, chai spice and salt. Beat until smooth. Add vanilla, chai tea, and heavy cream ½ tablespoon at a time until you get the consistency you want. 12. Finish: Let the rolls cool for about 10 minutes. Pour the glaze generously over the warm rolls, allowing it to drip into the spirals and around the edges. Finish with a very light sprinkle of chai spice. Enjoy! #cinnamonroll #chai #baking #fallrecipes #bakingrecipes

recipesbydrritu

Open In TikTok:

Region: US

Tuesday 08 September 2026 16:16:33 GMT