Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1/4 cup water
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, softened (for filling)
- 1 cup powdered sugar
- 2 tablespoons chai concentrate (for glaze)
Feel free to substitute the whole milk with almond milk for a dairy-free version, and if you’re missing one of the spices, don’t worry—just a pinch of what you have can still bring the chai essence to life.
Instructions
- Start by warming the milk in a saucepan until it’s lukewarm, then combine it with the melted butter and water in a mixing bowl. Add the sugar and yeast, letting it sit for about 5 minutes until bubbly. This reminds me of my childhood, eagerly watching the yeast come to life under my abuela’s watchful eye.
- Add the egg and vanilla extract to the yeast mixture, stirring until combined. In another bowl, mix together the flour, salt, 1 teaspoon of cinnamon, cardamom, ginger, and cloves.
- Gradually add the dry ingredients to the wet, kneading until you have a smooth, elastic dough. This should take about 8-10 minutes by hand or 5 minutes with a mixer. My abuela always said you could feel when the dough was ready, and over time, I’ve come to trust that instinct.
- Place the dough in a lightly greased bowl, cover it, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
- Once risen, roll the dough out on a floured surface into a rectangle about 16×12 inches. Spread the softened butter over the dough, then sprinkle with the brown sugar mixed with the remaining cinnamon.
- Tightly roll the dough from the long side, then slice into 12 even pieces. Arrange these in a greased baking dish, cover, and let rise for another 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they’re golden brown and fill your kitchen with the aroma that always transports me back to my grandmother’s kitchen.
- While the rolls bake, whisk together the powdered sugar and chai concentrate for the glaze. Once the rolls are done, drizzle the glaze over them while they’re still warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International