Chai Spice Cinnamon Rolls

Chai Spice Cinnamon Rolls -

Come December, I look around I'll be filled with the smell of pine and cinnamon. You that- everything that makes our favorite holiday flavor: sugar, spices etc. Its crazy how smell has the power to make us all hot joy, fuzzy and full of holidays. Do you disagree? That is precisely why these rolls are just what I want this time of year. The smell of cooking filled the kitchen and hallways and just made me so happy.

This is pretty much classic cinnamon buns, but the most wonderful mixture of spices. Cardamom, ginger, cloves and pepper all together with cinnamon and brown sugar create a truly amazing combo. Topped with a simple cardamom glaze are just perfect breakfast December cold.

This recipe was developed for Clabber Girl baking powder, thoughts and opinions are always 100% my own!

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Chai Spice Cinnamon Rolls

ingredients

for the dough:

• 1 (0.25 ounce) package active dry yeast
• 2½ cups flour
• 2 tablespoons melted butter
• 1 cup of warm milk
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons brown sugar

for filling

• 2 tablespoons butter, softened
• 1 cinnamon teaspoon
• ½ teaspoon cardamom
• ½ teaspoon allspice
• ½ teaspoon cloves
• 1½ teaspoons ginger
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• 1 cup

for the glaze

• 3 tablespoons melted butter
• ½ cup powdered sugar
• ¼ teaspoon cardamom
• little milk
• extra butter to grease bowl and pan

Instructions

1. in a large bowl, combine the yeast, 2 cups flour, baking powder and salt. Mix, then add butter and milk. Use a spatula to mix until a shaggy dough has formed.
2. Turn the dough onto a lightly floured surface and knead until dough is smooth and elastic, adding flour as needed (I added another ½ cup.)
3. Transfer dough in a lightly greased bowl and cover with a clean cloth. Place a warm place and let proof for 30 minutes or until puffy and doubled in size.
4. Meanwhile stir together brown sugar and spices filling and set aside.
5. Prepare a muffin tin with butter mega each well. Put aside.
6. When the paste is revealed. Roll a 9x12 rectangle on a floured surface. Spread the butter and sprinkle evenly over the filling. Roll dough, beginning on one of the short ends. Pinch to seal.
7. Use a serrated knife, cut into 6 equal pieces. Place each roll in a muffin tin well. Cover with cloth and leave to prove for 20-30 minutes or until doubled (They will be completely poofy at this point.)
8. Bake at 375F for 15 minutes or until golden brown .

For the icing:

1. Whisk together the melted butter, powdered sugar, cardamom and milk. Add a little more milk if needed to obtain the consistency drizzle.
2. Serve hot.

Notes

I made these in a mega muffin pan, giving 6 large rolls. You can also use a regular 12-well muffin or even a 8x8 baking pan.

3.5.3208

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