Chai Cinnamon Treats (Print Version)

# Ingredients:

→ Making the Dough

01 - 1 1/4 cups (300 ml) warm whole milk, around 110°F
02 - 2 1/4 teaspoons active dry yeast
03 - 1 teaspoon white sugar to activate yeast
04 - 4 3/4 cups (593 g) all-purpose flour, measured and leveled
05 - 1 1/2 teaspoons cinnamon powder
06 - 3/4 teaspoon ground ginger
07 - 1/4 teaspoon powdered cloves
08 - 1/4 teaspoon ground allspice
09 - 1/2 teaspoon powdered cardamom
10 - 1/8 teaspoon nutmeg
11 - 1 1/2 teaspoons salt
12 - 2 tablespoons (25 g) granulated sugar
13 - 2 eggs, beaten
14 - 1 tablespoon vanilla essence
15 - 1/2 cup (112 g) soft unsalted butter

→ Chai Caramel Sauce

16 - 1/3 cup (80 ml) heavy cream
17 - 2 chai tea packets
18 - 1/2 cup (112 g) unsalted butter, softened
19 - 1 cup (220 g) packed light brown sugar
20 - 1 1/2 teaspoons cinnamon powder
21 - 3/4 teaspoon ground ginger
22 - 1/4 teaspoon allspice
23 - 1/4 teaspoon mixed nutmeg
24 - 3/4 teaspoon cardamom powder
25 - 1/8 teaspoon powdered cloves
26 - 1/3 cup (116 g) honey
27 - 1 1/2 teaspoons vanilla extract
28 - 1/4 teaspoon salt

→ Chai Filling

29 - 1/2 cup (112 g) softened unsalted butter
30 - 1 cup (220 g) packed light brown sugar
31 - 1 tablespoon ground cinnamon
32 - 1 1/2 teaspoons ginger powder
33 - 1/2 teaspoon allspice powder
34 - 1/2 teaspoon nutmeg powder
35 - 1 teaspoon ground cardamom
36 - 1/4 teaspoon ground cloves
37 - 1/4 teaspoon salt
38 - 1/4 cup (60 ml) heavy cream for adding between rolls

→ Frosting with Chai Cream Cheese

39 - 6 tablespoons (84 g) softened unsalted butter
40 - 6 oz (170 g) softened cream cheese
41 - 3/4 cup (97 g) powdered sugar
42 - 1 1/2 teaspoons vanilla essence
43 - 1/2 teaspoon cinnamon powder
44 - 1/4 teaspoon ground ginger
45 - 1/8 teaspoon mixed allspice
46 - 1/8 teaspoon nutmeg powder
47 - 1/4 teaspoon ground cardamom
48 - A small pinch of clove powder

# Instructions:

01 - Combine the warm milk, sugar, and yeast. Stir it gently and let it sit for 10 minutes until foamy.
02 - Use a whisk attachment on a stand mixer to mix your flour, spices, sugar, and salt together.
03 - Add the whisked eggs, vanilla, and very soft butter to the dry bowl and mix until incorporated.
04 - Pour the frothy yeast into the bowl and mix until it comes together. Switch to the dough hook and knead on medium for 7–10 minutes until the dough is stretchy and forms a ball.
05 - Shape the dough into a ball, place it in a greased bowl, and cover it with a damp towel or plastic wrap. Let it rise in a warm corner for 1–1 1/2 hours or until doubled.
06 - Heat the heavy cream in a little pan until it gently steams. Toss in chai tea bags, steep them for 10 minutes, and cool it to room temp.
07 - Whisk together brown sugar, honey, butter, and spices in a medium bowl. Mix in your cooled chai-heavy cream blend.
08 - Grease a casserole dish (9x13 inches) and spread the caramel mixture from step 7 evenly across the base.
09 - In a bowl, stir together soft butter, sugar, salt, and chai spices until smooth.
10 - Deflate the risen dough by punching it gently, then roll it out on your work surface into a 12x18 inch rectangle.
11 - Slather the chai sugar mixture onto your dough with a spatula so it’s evenly spread everywhere.
12 - Roll the dough tightly into a log starting from the edge nearest you. Cut the roll into 12 equal pieces about 1 1/2 inches thick using dental floss or a sharp knife.
13 - Arrange the rolls in the prepared dish and pour the heavy cream from the filling list between the rolls. Cover and let them rise for about an hour till puffed and doubled.
14 - Turn on your oven to 350°F about 15 minutes before the rolls have finished proofing.
15 - Bake the tray of rolls for 29–32 minutes until they turn golden and smell amazing!
16 - While baking, whip butter and cream cheese in a bowl until fluffy. Use medium-high speed from an electric mixer.
17 - Add powdered sugar, vanilla, and chai spices to the creamed mixture. Blend it till light and airy, starting slow and increasing speed.
18 - Let the buns cool for 10 minutes, then generously spread the frosting over the top. They’re ready to eat!

# Notes:

01 - These rolls taste their best when eaten the same day they’re made.
02 - If making ahead, refrigerate the shaped rolls before their second rise. Bring them to room temp and let them rise before baking.
03 - No chai spices? A ready-made chai spice mix works fine.

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