chai spiced cinnamon rolls with maple butter cream cheese

It’s closing in on Fall and the warmth of chai spices paired with the maple butter cream cheese will ease you right into the season. It’s cozy. It’s homemade. It’s kind of earth-shattering. And it’s definitely the perfect weekend breakfast.

INGREDIENTS

• Dough

  • 2 1/4 tsp instant yeast (equivalent of one packet)

  • 1 cup warm milk

  • 1/3 cup softened, unsalted butter

  • 1 1/2 tsp salt

  • 1/2 cup sugar

  • 2 eggs (room temperature)

  • 2 1/2 cups all-purpose flour

  • 2 1/2 cups of bread flour

• Chai Spice

  • 1/2 Tbsp cinnamon

  • 1/4 Tbsp ground cardamom

  • 1/4 Tbsp ground ginger

  • 1/4 tsp ground cloves

  • 1/4 tsp ground nutmeg

• Filling

  • Chai spice (ingredients above)

  • 1/2 cup light brown sugar

  • 1/4 cup unsalted butter

  • 1/3 cup heavy cream

• Frosting

  • 8oz cream cheese, softened

  • 1/3 cup unsalted butter, softened

  • 1 cup powdered sugar

  • 1 tsp vanilla extract

  • 1 Tbsp maple syrup

INSTRUCTIONS

Make the dough —

Combine the warm milk (not too hot) and yeast into the stand mixer using a paddle attachment. Using milk that is too hot will kill the yeast, so be sure it’s just a tad warm. Stir on low speed to mix for a minute or two.

Add in eggs, butter, and sugar. Mix well on low speed.

Add salt and both types of flour and mix until combined and let the dough rest for 5 minutes. If the dough seems too sticky, add in additional 1/4 cup of all-purpose flour at a time until it holds its shape, but is still very doughy.

While the dough is resting, mix together the chai spices in a small bowl.

After the dough has rested for 5 minutes, use the dough hook attachment to mix in the stand mixer for 5 more minutes. Remove and put in an oiled mixing bowl to rise for 30 minutes in a warm place.

After 30 minutes, flour a countertop or solid surface and roll out the dough into a rectangle approximately 22”x14”. It certainly doesn’t need to be exact, just close.

Make the filling by mixing the chai spice mix with the melted butter and light brown sugar. Spread this mixture on the rectangular dough evenly all the way to the edges.

Starting at the long end, roll the dough tightly into a log and using a sharp knife, cut 1-2” slices to make 12-15 sliced cinnamon rolls.

Put each of the slices into a greased 9x13 baking dish and let the slices rise again in a warm place for 20-30 minutes.

Before baking, drizzle the warmed heavy cream evenly over the rolls. This step will keep them from drying out too much.

Bake at 375 degrees for 20-25 minutes. Check on them at 20 minutes. If they’re browned on top and a knife comes out clean, they’re done.

Make the Maple Cream Cheese Frosting —

While the rolls are baking, mix the softened cream cheese, powdered sugar, softened butter, vanilla, and maple syrup using a stand mixer. Mix until uniform.

Spread over the warm cinnamon rolls and enjoy! XOXO!

If you make this recipe or others, tag @herflourgarden in your creations! I’d love to see them!