Quantcast
Channel: Winter Recipes - Plays Well With Butter
Viewing all articles
Browse latest Browse all 58
↧

Fluffiest Chai Cinnamon Rolls with Espresso Cream Cheese Icing

December 20, 2024, 2:30 am
$
0
0

The Dreamiest Dirty Chai Cinnamon Rolls, Perfect for Cozy Holiday Mornings!

My family doesn’t have many tried-and-true holiday traditions, but every Christmas morning, we kick off the festivities with warm mugs of Christmas Morning Cocoa and a pan of fluffy, homemade cinnamon rolls. It’s something I look forward to all year long. 🥰

This year, I wanted to give our tradition a cozy little glow-up. Enter: Chai Cinnamon Rolls.

An angled shot of two chai cinnamon rolls on plates on a beige surface. The plates sit alongside a cup of coffee and a dish of chai spice.
With buttery brioche dough, cozy masala chai-inspired spices, and espresso cream cheese icing, these Chai Cinnamon Rolls are absolute bliss!

Soft, buttery brioche dough swirled with a homemade chai spice blend—think warm ginger, citrusy cardamom, and a hint of cinnamon—bakes into the dreamiest rolls imaginable. For the ultimate dirty chai twist, they’re slathered with a cream cheese icing spiked with a splash of espresso.

While they take a little planning (all great cinnamon rolls do!), it’s a cozy kitchen project perfect for the holidays. You can prep the dough and filling ahead of time, then bake them fresh for a festive morning treat.

After just one bite, I have a feeling these chai cinnamon rolls will become your favorite holiday tradition, too. 🎄✨

An overhead shot of ingredients displayed in various bowls on a beige surface: whole milk, yeast, granulated sugar, eggs, all-purpose flour, kosher salt, butter, dark brown sugar, chai spice, cream cheese, powdered sugar, and brewed espresso.
This recipe gives classic cinnamon rolls a cozy upgrade with the warm, bold flavors of masala chai—perfect for winter mornings!
An overhead shot of ingredients displayed in various bowls on a beige surface: whole milk, yeast, granulated sugar, eggs, all-purpose flour, kosher salt, butter, dark brown sugar, chai spice, cream cheese, powdered sugar, and brewed espresso.
My 6-ingredient chai spice blend, heavy on ginger and cardamom, is the secret to these rolls—a bold, punchy mix developed specifically for baking.

For best results, I always bake with Bob’s Red Mill Unbleached White Organic All-Purpose Flour. High-quality flour makes all the difference! Bob’s minimally processed, American-grown wheat creates the perfect pillowy, soft-yet-chewy texture for bakery-worthy cinnamon rolls.

Shop This Post

My Go-To, Ultra-Fluffy Brioche Dough for Cinnamon Rolls

This buttery brioche dough is the secret to next-level cinnamon rolls—soft, rich, and melt-in-your-mouth delicious. Adapted from Cindy Rahe, it’s my go-to recipe that’s surprisingly easy to make with the help of a stand mixer.

While it does need a little extra time for rising and resting, the results are absolutely worth it!✨

An overhead shot of yeast activating in warm milk in the bowl of a stand mixer atop a beige textured surface.
First, activate the yeast: Pour warm milk into your stand mixer bowl, sprinkle in the yeast and sugar, and let it rest for 5–10 minutes until foamy—that’s how you know it’s activated!
An overhead shot of flour, yeast, milk, eggs, and salt in the bowl of a stand mixer atop a beige textured surface.
Next, mix the brioche dough: Add eggs, flour, and salt to the bowl. Use the dough hook to mix until a sticky dough forms, then add softened butter a few tablespoons at a time.
An overhead shot of mixed dough in the bowl of a stand mixer atop a beige textured surface.
Knead the dough: Keep mixing on medium speed until the dough forms a smooth, supple ball (about 10 minutes). A quick test: If the dough bounces back when pressed, it’s ready to go!
An overhead shot of dough in a glass mixing bowl atop a beige textured surface.
Finally, rest overnight: A long rest in the refrigerator develops the dough’s rich, buttery flavor and softens the texture, while giving it enough structure to hold the chai spice filling. Trust me—it’s worth the wait!

Roll and Bake the Chai Cinnamon Rolls

These homemade chai cinnamon rolls use a traditional technique, but the dark brown sugar chai filling makes them unforgettable. My Go-To Homemade Chai Spice Blend—a 6-ingredient mix of zingy ginger, citrusy cardamom, and warm cinnamon, nutmeg, and cloves—infuses every bite with cozy, aromatic flavor.

I tested these rolls 6 times(!) to ensure the chai spices truly shine. For the ultimate swirl, you’ll use about a cup of sugar and chai spice.

An overhead shot of a rounded rectangle of rolled out dough on a beige surface.
Roll out the dough: On a lightly floured surface, roll the brioche dough into a 12×16-inch rectangle. It may feel stiff at first, but it’ll roll out smoothly!
An overhead shot of a rounded rectangle of rolled out dough topped with cinnamon filling on a beige surface. A rolling pin, measuring spoon and a small dish of sugar sit alongside it.
Add the filling: Spread softened butter over the dough, leaving a ½-inch border on the short sides. Sprinkle with brown sugar, chai spice blend, and a pinch of salt.
An overhead shot of partially rolled dough on a beige surface. A rolling pin, measuring spoon and a small dish of sugar sit alongside it.
Roll it up: Start from the short side and roll the dough into a tight log, creating a chai spice swirl in every roll.
An overhead shot of twelve prepared raw cinnamon rolls in a white casserole dish atop a beige surface.
Slice into 12 even rolls: Use a sharp serrated knife or unflavored dental floss for extra clean cuts—it’s a game-changer!
Let the rolls rise in a warm spot for 30–60 minutes…
A close-up overhead shot of twelve proofed raw cinnamon rolls.
…until they’re puffed and doubled in size…
A close-up overhead shot of twelve baked chai cinnamon rolls.
…then bake at 350°F for 20–25 minutes.
An overhead shot of twelve baked chai cinnamon rolls in a white casserole dish atop a beige surface.
The dirty chai cinnamon rolls are ready when they’re golden brown and your kitchen smells like pure holiday magic.✨

Finish with Espresso Cream Cheese Icing

This tangy cream cheese frosting is perfectly balanced—not too sweet, with a splash of espresso to add depth and bring the cozy chai spices to life. It’s the secret to these dirty chai cinnamon rolls!

Espresso Cream Cheese Icing. ⇢ Simply beat softened cream cheese, butter, powdered sugar, chai spice, and a pinch of salt until light and fluffy. Gradually mix in the espresso (or brewed coffee) until the frosting reaches your desired consistency. Easy and irresistible!

An angled close-up shot of chai cinnamon rolls in a casserole dish. Cream cheese icing is being spread over the top of the rolls.
Inspired by a dirty chai latte, espresso cream cheese icing finishes these cinnamon rolls with coffee-kissed sweetness.
An overhead shot of twelve baked chai cinnamon rolls with espresso cream cheese icing in a white casserole dish atop a beige surface. The dish sits alongside a cup of coffee.
Frost while the rolls are still warm to let the icing melt slightly into every swirl.
Once frosted, the dirty chai cinnamon rolls are ready to serve with your favorite holiday coffee.

Make-Ahead Tips for the Holidays

I always prep these chai cinnamon rolls ahead of time so I can bake them fresh in the morning without the hassle—especially during holiday visits to Chris’ family. I just pack the dough, filling, and frosting, then bake a batch once we arrive. They’re always a hit!

To make your mornings easier, prep these steps the day before:

  • Prepare the brioche dough and let it rest in the fridge overnight.
  • Mix the brown sugar chai filling and store it in an airtight container at room temperature.
  • Make the espresso cream cheese frosting and store it in the fridge. Bring it to room temperature before using so it spreads easily.

With everything ready to go, all that’s left is rolling, baking, and frosting the next morning. Fresh chai cinnamon rolls with minimal effort—perfect for holiday mornings! 🙌🏼

A side shot of a chai cinnamon roll with a bite removed. A forkful of the roll sits alongside it on a stoneware plate.
Sugar, spice, and everything nice!✨

I can’t wait for you to bake these Chai Cinnamon Rolls with Espresso Cream Cheese Icing! Whether you’re cozying up on a Sunday morning or sharing them at your holiday brunch, they’ll be the star of the show. One bite, and everyone will be asking for seconds—and the recipe! 🎄✨

If you do give them a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

Print
A close-up overhead shot of chai cinnamon rolls covered in icing.

Fluffiest Chai Cinnamon Rolls with Espresso Cream Cheese Icing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jess Larson, adapted from Cindy Rahe (Simply Recipes)
  • Prep Time: 60 minutes
  • Inactive Rising Time: 3 – 13 hours
  • Cook Time: 25 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 rolls
  • Category: Breads & Cakes, Breakfast Recipes
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Insanely fluffy Chai Cinnamon Rolls with Espresso Cream Cheese Icing—sugar, spice, and everything nice!

Buttery homemade brioche dough spiraled around cozy masala chai-inspired spices and topped with creamy espresso icing for a dirty chai twist.

These bakery-worthy rolls are pure winter bliss—perfect for a festive holiday breakfast or a special treat to share with family and friends!

Ingredients

for the cinnamon roll dough:

for the chai spice filling:

  • ½ cup (1 stick) very soft unsalted butter
  • ¾ cup packed dark brown sugar (can substitute light brown sugar)
  • ¼ cup chai spice blend (see Recipe Notes)
  • ½ teaspoon kosher salt

for the espresso icing:

  • 6 ounces very soft cream cheese
  • 2 tablespoons very soft unsalted butter
  • 1 ½ – 2 cups powdered sugar
  • 1 heaping tablespoon chai spice blend (see Recipe Notes)
  • ½ teaspoon kosher salt
  • 1–4 tablespoons freshly brewed espresso or coffee

Instructions

Prepare the brioche cinnamon roll dough (3 hours or 1 day ahead of time):

  1. Activate the yeast: Place the milk in a microwave-safe bowl and heat in 15-second intervals until warm to the touch, but not hot or steaming (about 45 seconds to 1 minute total). Transfer the warm milk to the bowl of a stand mixer fitted with the dough hook. Add the yeast and sugar, stirring to combine. Let sit until foamy, about 5-10 minutes.
  2. Mix the brioche dough: Add the eggs, flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms. With the mixer running, add the butter 2 tablespoons at a time until fully incorporated. Continue kneading on medium speed for 10 minutes, until the dough forms a smooth, tight ball and bounces back when pressed.
  3. Rest: Transfer the dough to an oiled bowl and cover with plastic wrap and a kitchen towel. Let the dough rest for 12 hours or overnight in the refrigerator (preferred), or in a warm spot in your kitchen for 2 hours, until doubled in size.

Prepare and bake the chai cinnamon rolls (1 hour before baking):

  1. Roll out the brioche dough: Place the dough on a lightly floured surface. If it rose overnight, it may feel stiff but will roll out easily. Using a rolling pin, roll the dough into a large rectangle, about 12×16 inches.
  2. Add the brown sugar and chai spices: Leaving a ½-inch border along the short sides, spread the softened butter evenly over the dough. Sprinkle the brown sugar, chai spice blend, and salt evenly over top.
  3. Roll and slice the chai spice cinnamon rolls: Starting from a short edge, roll the dough into a tight log with a chai spice swirl running down the middle. Pinch the edge of the dough to seal the log shut. Using a sharp serrated knife (or unflavored dental floss for cleaner cuts), slice the log in half, then slice each half in half again to create 4 sections. Cut each section into 3 pieces to make 12 rolls.
  4. Proof the rolls: Transfer the chai cinnamon rolls to a greased 9×13-inch baking pan. Cover with a kitchen towel and let them rise in a warm spot until doubled in size, about 30 minutes to 1 hour.

Bake, frost, and serve:

  1. Bake the chai cinnamon rolls: Preheat the oven to 350°F with a rack positioned in the center. Once hot, bake the chai cinnamon rolls for 20-25 minutes, until golden brown and cooked through. Remove from the oven and let cool slightly.
  2. Prepare the espresso icing: Meanwhile, as the rolls bake, prepare the icing. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until light and fluffy, about 3-4 minutes. Add the powdered sugar, chai spice, and salt, mixing on low until combined. Gradually add the brewed espresso or coffee, 1 tablespoon at a time, until the icing reaches your desired consistency—I usually like 3 tablespoons.
  3. Ice the rolls and serve: When the rolls are cool enough to handle, generously spread the icing over the top. Serve immediately with coffee or hot cocoa. Enjoy!

Equipment

Notes

  • Chai spice blend: The masala chai-inspired flavor of these cinnamon rolls comes from a chai spice blend. I use my go-to 6-Ingredient Homemade Chai Spice Mix, which is especially ginger- and cardamom-forward. If you prefer to use a store-bought blend, I highly suggest Diaspora Co. Chai Masala, which is responsibly sourced and has amazing aromatic flavor.

Storage and Make-Ahead Instructions:

  • Storage: Once baked and iced, these chai cinnamon rolls are best enjoyed fresh, though you can store any leftovers covered at room temperature for up to 2-3 days.
  • Make-Ahead Instructions: These chai spice cinnamon rolls are a bit of a time commitment, but they’re well worth it for the holidays or a cozy winter treat! For the best texture, I recommend making the dough 1 day ahead. An overnight rest enhances its rich, buttery flavor and gives the dough an extra-soft, fluffy texture. You can also prepare the brown sugar filling and icing in advance, storing each in separate airtight containers (keep the icing refrigerated). In the morning, simply roll out the dough, bake the rolls, and spread on the icing. Easy and delicious!

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

The post Fluffiest Chai Cinnamon Rolls with Espresso Cream Cheese Icing appeared first on Plays Well With Butter.

↧
Search
Viewing all articles
Browse latest Browse all 58
Search