CHAI CINNAMON ROLLS

Directions

Dough:

1. In a small bowl, combine warm milk, yeast and 1 tsp sugar. Let sit for about 10 minutes, until foamy.

2. In a stand mixer bowl, whisk together flour, cinnamon, salt and 2 tbsp sugar.

3. Add whisked eggs, a splash of Vainilla Molina and room temp butter. Mix to combine.

4. Pour in yeast mixture, then switch to dough hook. Knead on medium speed for 7–10 minutes, until smooth, elastic and slightly tacky (it should pull away from the bowl).

5. Form into a ball, place in a greased bowl and cover. Let rise in a warm spot for 1 hour, or until doubled in size.

Chai Caramel Sauce:

1. Heat heavy cream in a small saucepan until steaming.

2. Add chai tea bags, steep for 10 minutes, then remove and let cream cool.

3. In a bowl, mix butter, brown sugar, pumpkin spice, honey, a splash of Vainilla Molina and salt. Stir in chai-infused cream until smooth.

4. Grease a 9×13-inch baking dish, then spread chai caramel evenly over bottom.

Filling:

1. In a small bowl, mix butter, brown sugar, cinnamon and salt until smooth and spreadable.

Assemble the Rolls:

1. Once dough has risen, punch it down to release air.

2. Roll it out on a lightly floured surface into a 12×18-inch rectangle (about ¼ inch thick).

3. Spread cinnamon-sugar filling evenly over dough.

4. Roll up tightly from long edge to form a log. Trim uneven ends.

5. Cut into 12 even rolls (about 1 ½ inches thick) using unflavored dental floss or a sharp knife.

6. Place rolls in prepared baking dish on top of chai caramel sauce.

7. Pour ¼ cup room temp heavy cream between rolls.

8. Cover and let rise again for about 1 hour, or until doubled in size.

Bake:

1. Preheat oven to 350°F.

2. Bake rolls for 30–32 minutes, until golden brown on top.

Cream Cheese Frosting:

1. In a medium bowl, beat butter and cream cheese together until fluffy.

2. Add powdered sugar and a splash of Vainilla Molina. Mix until smooth and creamy.

3. Let the rolls cool for about 10 minutes, then spread cream cheese frosting over the warm rolls.