Soft Chai-Spiced Cinnamon Rolls
Soft Chai-Spiced Cinnamon Rolls
Course: sweet, BreakfastServings 12
Fat
Protein
Net Carbs
These cinnamon rolls are soft and rich little buns with a drizzle of cream cheese, just because my kids absolutely love this icing.
This is a very special Easter morning breakfast for us. I use my ready-made chai spice for this recipe, you can buy it here or just use cinnamon instead.
Ingredients
- Rolls
4 cups Eureka mills white wheat flour
1 teaspoon salt
1 packet instant dry yeast
2 teaspoons sugar
1 teaspoon Chai-Spice
125g soft butter
500ml milk
- Filling
200g soft butter
½ cup brown sugar
2 teaspoons Chai- Spice
½ cup nuts (optional)
- Icing
250g smooth creamed cheese
1 cup icing sugar
1 teaspoon vanilla essence
Directions
- In an electric mixer. Mix the flour, salt, yeast, sugar, and Chai-Spice together.
- Heat the milk and butter together just lukewarm, you must be able to bath a baby in that hahaha. So not to cold and not to hot.
- Mix slowly until all the ingredients are incorporated. Turn the speed on high for 8 minutes.
- Let it prove for 1 hour or double in size.
- Once the dough has risen, roll it out into a large rectangle about 25cm x 45cm.
- Rub the softened butter for the filling over the dough. Combine the sugar and Chai-Spice in a bowl and spread it over the dough, leaving no corners empty.
- Roll up the dough from top to bottom (lengthways) into a Swiss roll. Cut into 12 large equal pieces (or smaller pieces of you prefer) and place them onto a lined baking tray or cake tin. Allow to rest for 1 hour then bake at 190°C for 20–25 minutes.
- While the buns are baking, make the frosting. Whisk together all the ingredients until smooth. Remove the buns from oven and pour over the frosting while the buns are still warm. Sprinkle with nuts and serve immediately.
