Description
Soft, pillowy rolls layered with a fragrant chai brown-sugar filling, baked over a sticky chai-spiced caramel base, and finished with a spiced cream-cheese frosting.
Ingredients
Scale
For the dough
- 1 1/4 cups (300 ml) whole milk, warmed to ~110°F (43°C)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar (to activate the yeast)
- 4 3/4 cups (593 g) all-purpose flour, lightly spooned and leveled
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1 1/2 teaspoons salt
- 2 tablespoons (25 g) granulated sugar
- 2 large eggs, beaten
- 1 tablespoon vanilla extract
- 1/2 cup (112 g) unsalted butter, very soft
For the chai caramel (pan layer)
- 1/3 cup (80 ml) heavy cream
- 2 chai tea bags
- 1/2 cup (112 g) unsalted butter, very soft
- 1 cup (220 g) packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/3 cup (116 g) honey
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon fine salt
For the chai filling
- 1/2 cup (112 g) unsalted butter, very soft
- 1 cup (220 g) packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup (60 ml) heavy cream (for pouring between the rolls before baking)
For the chai cream-cheese frosting
- 6 tablespoons (84 g) unsalted butter, softened
- 6 oz (170 g) cream cheese, softened
- 3/4 cup (97 g) powdered (confectioners’) sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- Pinch ground cloves
Instructions
- Wake the yeast
- Warm the milk to about 110°F (warm to the touch, not hot). Stir in 1 tsp sugar and sprinkle the yeast on top. Let it sit about 10 minutes until it becomes foamy.
- Make the dough
- In the bowl of a stand mixer, whisk together the flour, spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), salt, and 2 tbsp sugar.
- Add the beaten eggs, vanilla, and the softened butter to the dry mix. Pour in the yeast-milk mixture and combine until incorporated.
- Fit the mixer with the dough hook and knead on medium speed 7–10 minutes, until the dough clears the bowl, forms a smooth ball, and springs back when pressed.
- Shape the dough into a ball, place it in a lightly greased bowl, cover, and let rise in a warm spot (or in a cold oven with the light on) for 1–1½ hours, until doubled.
- Prepare the chai caramel base
- While the dough proofs, heat the heavy cream in a small saucepan until steaming (don’t boil). Remove from heat and steep the chai tea bags in the cream for 10 minutes; discard the tea bags and let the chai-infused cream cool to room temperature.
- In a bowl, beat together the soft butter, brown sugar, the chai spice blend (use the same spice proportions listed above), honey, vanilla, and salt. Stir the cooled chai cream into this mixture until combined.
- Grease a 9×13-inch baking dish and spread the caramel mixture in an even layer across the bottom.
- Make the filling
- In a separate small bowl, combine the softened butter, brown sugar, and chai spices listed under “chai filling” until it forms a spreadable paste.
- Shape the rolls
- Punch the risen dough down, then roll it out on a lightly floured surface to roughly an 18×12-inch rectangle, about 1/4 inch thick.
- Spread the chai brown-sugar filling evenly over the dough, leaving a small border. Starting from the long edge nearest you, roll the dough tightly into a log. Trim the ends for evenness and cut the log into 12 pieces (about 1½ inches each). Unflavored dental floss or a sharp knife works well for clean cuts.
- Arrange the rolls snugly atop the chai caramel in the prepared pan. Pour the 1/4 cup room-temperature heavy cream into the gaps between rolls. Cover loosely and let them proof again in a warm spot until puffy — about 1 hour.
- Bake
- Preheat the oven to 350°F (175°C) about 15 minutes before baking. Bake the rolls 29–32 minutes, until golden brown (roughly 30 minutes is ideal). Remove from the oven and let cool for 10 minutes in the pan.
- Make the chai cream-cheese frosting
- While the rolls bake or cool, beat the softened butter and cream cheese together until smooth and fluffy. Add the powdered sugar, vanilla, and the chai spices for the frosting and mix until creamy and light.
- Finish & serve
- Spread the chai cream-cheese frosting over the warm rolls, slice, and serve. The caramel layer will be sticky and glossy under the rolls — flip onto a serving platter if you prefer the caramel on top.
Notes
- Quick tips & troubleshooting
- Check your yeast. If the yeast doesn’t foam during activation, it’s likely inactive and you should try fresh yeast.
- Measure flour by weight to avoid a dry, heavy dough — weighing flour gives the most consistent results.
- Prevent sticking: lightly oil plastic wrap before covering the dough during proofing.
- Cut clean rounds with unflavored floss for neat, even spirals.
- Make ahead option: prepare through shaping, refrigerate overnight before the final rise, then bring to room temp and allow to proof fully before baking.