Spiced Chai Cinnamon Rolls

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2 ¼ teaspoons dry yeast = to 1 packet
½ cup warm water
½ cup scalded milk
¼ cup sugar
1/3 cup melted butter
teaspoon salt
1 egg
3 ½- 4 cups all-purpose flour

½ cup melted butter, plus 3 tablespoons for pan
¾ cup sugar, plus 3 tablespoons for pan
tablespoons Saigon Cinnamon
teaspoon Ground Cardamom
½ teaspoon Ground Ginger
¼ teaspoon Ground Cloves

tablespoons melted butter
2 cups powdered sugar
½ - 1 teaspoon Authentic Chai Masala blend to taste
2-3 tablespoons milk


Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 ½ hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon, cardamom, ginger, and cloves and sprinkle over buttered dough. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 equal portions.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and Chai Masala blend well. Add milk 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

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