Chai Cinnamon Rolls
, 3 h 55 min, Makes 12 rolls
Soft brioche rolls swirled with brown sugar chai butter, baked under a spiced cream, topped with chai cream cheese frosting.
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepHave a 9×13 in / 23×33 cm baking pan ready | ||||||||
| 244 g whole milk, warmed | Whisk milk, sugar & yeast; rest 5-10 min | Mix in eggs, flour, cornstarch & salt | Knead in butter 8-10 min | Rise until doubled, 1.5-2 hrs | Roll out, spread filling, cut, coil | Rise in pan until doubled, 1-1.5 hrs | Pour over rolls; bake 350°F / 175°C, 25-35 min | Cool 5 min, spread frosting |
| 65 g brown sugar, packed (for the dough) | ||||||||
| 7 g active dry yeast | ||||||||
| 2 large eggs (100 g) | ||||||||
| 530 g all-purpose flour | ||||||||
| 32 g cornstarch | ||||||||
| 7.5 g fine sea salt | ||||||||
| 115 g unsalted butter, softened (for the dough) | ||||||||
| 115 g unsalted butter, softened (for the filling) | Mix filling butter, sugar & spice | |||||||
| 110 g brown sugar, packed (for the filling) | ||||||||
| 16 g chai spice mix (for the filling) | ||||||||
| 80 ml heavy cream, warmed | Mix cream & chai spice | |||||||
| 3 g chai spice mix (for the cream) | ||||||||
| 227 g cream cheese, softened | Beat frosting ingredients until smooth | |||||||
| 1/3-1 cup / 65-200 g brown sugar, to taste (for the frosting) | ||||||||
| 13 g vanilla paste or extract | ||||||||
| 1-3 g chai spice mix, to taste (for the frosting) | ||||||||
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