Chai Spiced Cinnamon Rolls taste like Christmas in bread form. They are packed with flavor by utilizing both spiced black tea and a sugar and spice blend of cinnamon, cardamom, ginger, and nutmeg. Cinnamon rolls can feel intimidating but these are simple and can be prepared the night before so they are ready to pop in the oven Christmas morning!
Start out by combining non-dairy milk and butter in a small saucepan over medium-low heat and melt. Once the butter is completely melted, add in masala chai and allow to steep in the very warm milk and butter mixture. After about 5 minutes, strain out the leaves or remove the tea bags and pour the mixture into a large bowl of a stand mixer. Add in rapid rise yeast and allow to bloom for about 5 minutes. Add in dry ingredients and using the dough hook on your mixer, combine into a shaggy dough ball. Dump the dough ball onto a lightly floured surface and knead by hand until the dough comes together into a smooth, sticky dough. Cover and allow to rest for 15 minutes.
Roll out dough into a large rectangle, spread with non-dairy butter, and sprinkle with sugar and spice mixture. Roll the dough lengthwise into a log and using a very sharp knife, cut into 8-10 rolls. Oil a baking dish or cake pan and place the rolls in the pan with a small amount of space between them. Cover and allow to rest again. If you’re planning to serve them the next day, instead of allowing them to rest again, cover and place in the fridge. When you’re ready to bake them, pull them out of the fridge and let them sit on the counter for 1-2 hours before baking. Bake until golden brown then ice and serve! The icing will melt quickly if you ice them warm but wow, they taste delicious warm out of the oven!Print