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Espresso Chai Cinnamon Rolls

Warm fluffy, buttery, fall feeling cinnamon rolls. With hints of chai spice in every bite.
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Prep Time:30 minutes
Cook Time:20 minutes
Resting time:2 hours
Total Time:2 hours 50 minutes
Course: Dessert
Cuisine: American
Keyword: buttery, cinnamon rolls, Espresso, fluffy, tender
Servings: 1 dozen

Ingredients

Cinnamon Rolls

  • 2 cups whole milk
  • ½ cup vegetable oil
  • ½ cups sugar
  • 1 package Instant Dry Yeast
  • 4½ cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt

Chai Filling

  • ¾ cup unsalted butter soften
  • ½ cup brown sugar
  • 2 Tbsp Cinnamon
  • 1 Tbsp ground cardamom
  • 1 Tbsp ground ginger
  • 1 tsp ground allspice
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg

Espresso Glaze

  • 1 cup powder sugar
  • 4 oz. cream cheese soften
  • 2 Tbsp freshly brewed espresso
  • 1 tsp espresso powder

Instructions

Making The Dough

  • Mix the milk, vegetable oil and sugar in a small sauce pan. Warm over medium heat just until the sugar is dissolved and the mixture reaches 95-100°F (lukewarm) on an instant read thermometer. Remove from the heat and pour into a large mixing bowl. Cool, if needed.
  • Sprinkle the yeast over the lukewarm milk mixture and set aside for 5-10 minutes. Add 4 cups of the flour and stir until combined. Cover and let rise for one hour in a warm location. The mixture will look bubbly.
  • In a small bowl combine the remaining ½ cup of flour, baking powder, baking soda and salt. Stir together until blended. Add the flour mixture to the dough and mix until all flour is incorporated. Cover the bowl and refrigerate at least 2 hours or overnight.

Making the Cinnamon Rolls

  • Grease 9x13in cake pan, set aside.
  • In a small bowl, combine cinnamon, brown sugar and the remaining spices. Whisk until combined. set aside
  • Flour a work surface. Lightly punch down the dough and scrape out onto the countertop. Using a floured rolling pin, press and roll the dough into a rectangle at least 30-inches wide and about 18 to 20-inches deep.
  • Spread the soften butter over the surface of the dough, leaving a 1-inch border along the 30-inch side farthest away from you.
  • Sprinkle the spice mixture over the soften butter
  • Roll the dough into a log starting at the 30-inch side closest to you. Gently pull the dough toward you, then tuck and roll, and repeat.
  • Cut the rolls into 1-inch slices. You can use a sharp knife to cut the rolls, or a long piece of dental floss works very well, too. Place the rolls, cut side down, into the prepared pans.
  • Preheat oven to 375°F
  • Lightly cover the rolls, place in a warm location to let rise. Once the dough has risen, it should looked double in size. Bake at 375°F for 15- 20 minutes or until light and golden, rotate half way through.

Espresso Filling

  • Using an electric mixer or whisk, combine the frosting ingredients and blend until smooth. If its to thin, add more powdered sugar. If to thick add a little more brewed espresso. Generously drizzle over the warm rolls. Serve immediately.