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Brown Sugar Chai Soaked Cinnamon Rolls

Incredibly gooey, soft cinnamon rolls infused with warming chai spices, soaked in a rich brown sugar heavy cream before baking, and topped with tangy cream cheese frosting.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 2 hours
Total Time 3 hours
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American, Fusion
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Chai Spice Blend
  • 2 tsp Ground cinnamon
  • 1 1/2 tsp Ground cardamom
  • 1 tsp Ground ginger
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Ground cloves
  • 1/8 tsp Black pepper finely ground
The Dough
  • 1 cup Whole milk warmed to 110°F
  • 1 packet Active dry yeast (2 1/4 tsp)
  • 1/3 cup Granulated sugar divided
  • 1/2 cup Unsalted butter melted and slightly cooled
  • 2 large Eggs room temperature
  • 1 tsp Salt
  • 1 tsp Chai spice blend from mixture above
  • 4 cups Bread flour plus more for dusting
The Filling
  • 1/2 cup Unsalted butter very soft, room temperature
  • 1 cup Dark brown sugar packed
  • 1 tbsp Chai spice blend from mixture above
The Soak
  • 3/4 cup Heavy whipping cream warm or room temperature
  • 2 tbsp Dark brown sugar
  • 1/2 tsp Chai spice blend from mixture above
Cream Cheese Frosting
  • 6 oz Cream cheese full fat, softened
  • 1/4 cup Unsalted butter softened
  • 1 1/2 cups Powdered sugar sifted
  • 1 tsp Vanilla extract

Equipment

  • Stand Mixer with dough hook
  • 9x13 inch baking dish
  • Rolling pin
  • Unscented Dental Floss

Method
 

  1. Mix the Chai Spice Blend: In a small bowl, whisk together the cinnamon, cardamom, ginger, nutmeg, cloves, and black pepper. Set aside.
  2. Activate Yeast: In the bowl of a stand mixer, combine the warm milk (110°F), yeast, and 1 tablespoon of granulated sugar. Let sit for 5-10 minutes until foamy.
  3. Make the Dough: Add the remaining sugar, melted butter, eggs, salt, and 1 teaspoon of the chai spice blend. Whisk to combine. Attach the dough hook, add the bread flour, and knead on medium speed for 5-8 minutes until smooth and elastic.
  4. First Rise: Form dough into a ball, place in a greased bowl, cover tightly, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
  5. Prepare Filling: In a medium bowl, mash the soft butter, dark brown sugar, and 1 tablespoon of the chai spice blend together until it forms a thick paste.
  6. Roll and Fill: Punch down the dough and turn it out onto a floured surface. Roll into a 12x18 inch rectangle. Spread the filling paste evenly over the dough, leaving a small border on one long edge.
  7. Cut the Rolls: Roll the dough tightly into a log starting from the filled long edge. Use unscented dental floss to cut the log into 12 equal slices.
  8. Second Rise: Place the rolls into a greased 9x13 inch baking dish. Cover and let rise for 30-45 minutes until puffed and touching.
  9. The Soak: Preheat oven to 350°F (175°C). Whisk together the heavy cream, 2 tablespoons dark brown sugar, and 1/2 teaspoon chai spice. Pour this mixture evenly over the risen rolls right before baking.
  10. Bake: Bake for 25-30 minutes until deeply golden brown and cooked through in the center.
  11. Make Frosting: While rolls bake, beat the softened cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat on high until light and fluffy.
  12. Frost and Serve: Let the baked rolls cool in the pan for 10 minutes, then generously spread the frosting over the warm rolls. Serve immediately.

Notes

Make Ahead: After cutting the rolls and placing them in the pan (Step 8), cover tightly and refrigerate overnight. In the morning, let them rise at room temperature for 1-2 hours before soaking and baking.