Ingredients
Scale
Chai Spice
- 3 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- ¼ – ½ teaspoon black pepper
Dough
- 1 cup whole milk (room temperature)
- 1 large egg (room temperature)
- 6 tablespoons unsalted butter, melted
- 2 ¼ teaspoons Fleischmann’s® RapidRise® yeast
- 3 ½ cups all-purpose flour
- 6 tablespoons granulated sugar
- 1 teaspoon sea salt
Filling
- 4 tablespoons unsalted butter, melted
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 2 teaspoons ground cinnamon
- Chai spice mixture (from above)
Icing
- 1 ½ cups powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Mix together all the chai spice ingredients (ginger, cinnamon, cloves, nutmeg, cardamom, and black pepper) in a small bowl and set aside.
- In a medium bowl, combine the room temperature milk, egg, and melted butter.
- In the bowl of your stand mixer, mix together the Fleischmann’s® RapidRise® yeast, flour, sugar, and salt.
- Pour the wet ingredients into the dry ingredients and stir until fully combined.
- Switch to a dough hook and knead the dough for 10 minutes. If you’re in a particularly humid area, you may need to add up to two tablespoons of extra flour.
- Lightly oil a large bowl and place the dough inside. Cover with a clean tea towel or plastic wrap and let it rise in a warm, dry area for one hour.
- Preheat your oven to 350°F.
- After the dough has risen, gently deflate it and turn it out onto a lightly floured surface. Roll the dough out to approximately 21″ x 18″.
- Spread the melted butter evenly over the rolled-out dough. In a small bowl, mix together the granulated sugar, brown sugar, cinnamon, and chai spice mixture, then sprinkle this evenly over the buttered dough.
- Starting from the long edge, roll the dough up tightly. Cut into equal pieces and place them in a greased baking pan.
- Bake for 25-30 minutes, or until the rolls are golden brown and the dough bounces back when lightly pressed. If the tops are browning too quickly, you can loosely cover them with aluminum foil.
- While the rolls are baking, make the icing by whisking together the powdered sugar, maple syrup, heavy cream, vanilla extract, and salt until smooth.
- Allow your Healthy Chai Spice Cinnamon Rolls to cool slightly before drizzling with the maple icing.
- Serve warm, preferably with a mug of tea!
Notes
- Make sure your milk and egg are at room temperature for the best dough texture.
- Don’t rush the rising process – this is key for fluffy Healthy Chai Spice Cinnamon Rolls.
- Roll the dough tightly to ensure your rolls hold their shape during baking.
- Use dental floss instead of a knife for cleaner cuts when slicing your roll.
- Adjust the chai spice mixture to your taste – add more ginger for extra zing or reduce the black pepper if you prefer less heat.
- For extra softness, brush the tops with a little melted butter right after baking.
- Prep Time: 1 hour
- Rising Time: from 1 to 2 hours
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 24 grams
- Sodium: 283 milligrams
- Fat: 18 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 1 gram
- Carbohydrates: 49 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 63 milligrams