Chai Cinnamon Rolls

You've had traditional cinnamon rolls, but have you tried a chai version? Chai Cinnamon Buns are a fun, flavourful deviation from tradition!

Originally Posted July 5, 2013, Updated Feb 1, 2021

Blogging can be such a funny thing.

When it comes to writing recipes out, I have no difficulty putting words to paper... err, screen.

I have my little hand-scrawled notes on ingredients that made it into the dish, and I write down what I did to turn them into the food in the photos.

It's very straightforward - "Do this. Then, do this..". Not a whole lot of thought or effort, I get kind of robotic about it.

When it comes to writing the blurbs that precede the recipes, sometimes I run into a bit of writer's block.

For some recipes, I have a funny story or recollection of something to do with that recipe, or I can wax poetic on one of the ingredients.

It's more creative writing than the technical-type writing of the recipes themselves, so I kind of have to be in the mood for it.

However, here I am, with little to say about this chai cinnamon buns recipe.

I dreamed it up while I slept, woke, and made it a reality for breakfast.

That's... about it.

Don't get me wrong, it's fantastic - cinnamon buns are always great, and chai was always my most popular cake offering back in the day, of COURSE marrying the two will be fantastic - my brain is just elsewhere.

I mean really, Convergence is just a couple days away, and I'm loading up a few blog entries to post in my absence, haha!

So yes. Make these. They're awesome. Excuse my lack of focus on this blurb ... Nerd Camp is almost here!

Enjoy!

How To Make Chai Cinnamon Buns

Make Your Dough

Stir yeast and sugar into warm tea, allow to stand for 10 minutes – it should get very bubbly.

In a large mixing bowl, combine flour and salt. Pour in yeast mixture, stir well to combine.

Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes.

(OR: mix it in a stand mixer with a dough hook for 5 minutes or so - That's how I do it!)

Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.

Prepare Your Chai Cinnamon Rolls

Once dough has doubled in size, roll dough out on a floured surface. Aim to make it a large rectangle, say 15 x 20″ or so.

Use a pastry brush to spread melted butter all over the dough – you might not use it all, that’s ok.

Mix together the sugar, and spices, sprinkle most of it evenly over the melted butter, reserving a tablespoon or two for later.

Starting with one of the longer edges, tightly roll the dough up.

Generously grease or spray a 9x 13″ baking pan. Pour any remaining butter in the bottom, spreading evenly before sprinkling with remaining sugar mixture.

Using a very sharp knife, slice the roll into 12 even rounds. I'll usually cut it in half, then both of those pieces in half, then each of those pieces into 3 even rolls.

Carefully place each roll into the pan, spacing them evenly.

Before the final rise

Cover pan with plastic wrap, allow to rise one more time – about 45 minutes. While waiting for the buns to rise, heat oven to 350F.

After the final rise

Bake and Eat!

Once final rise is over, pop the pan in the oven and bake for 30-35 minutes, or until golden brown and perfect.

Allow to cool for a few minutes while you make the glaze:

Mix together softened butter, tea, vanilla extract, hot water, and salt, until smooth.

Add about ½ cup of powdered sugar, whisking until smooth.

Add remaining powdered sugar, about ¼ cup at a time, until you have a thick, paste. If it's not smooth, microwave for 15 seconds and stir well.

Drizzle or spread over hot Chai Cinnamon buns, allowing it to melt and ooze a little.

If glaze has thickened, microwave for 15 seconds and stir again, immediately before drizzling.

Enjoy!

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5 from 4 votes

Chai Cinnamon Buns Recipe

Everyone's had traditional cinnamon buns, but have you tried a chai version? A fun, flavourful deviation from tradition!

Prep Time30 minutes mins

Cook Time35 minutes mins

Rising Time1 hour hr 45 minutes mins

Total Time2 hours hrs 50 minutes mins

Course: Bread, Breakfast, Dessert, Snack

Cuisine: American

Servings: 12 Buns

Calories: 381kcal

Author: Marie Porter

Equipment

• 9 x 13 cake pan

Ingredients

Buns:

• 1 ½ cups warm , strong brewed tea– NOT hot!
• 4 teaspoon Active Dry Yeast
• 3 tablespoon Granulated Sugar
• 3 ½ cups All Purpose Flour
• 1 teaspoon Salt
• 6 tablespoon Melted Butter cooled
• ¾ cup Granulated Sugar
• 2 tablespoon Unsweetened Instant Black Tea Powder
• 2 teaspoon Cinnamon
• 2 teaspoon Cardamom
• 1 teaspoon Ground Cloves
• 1 teaspoon Ground Nutmeg

Glaze:

• 2 tablespoon Butter
• 2 tablespoon Unsweetened Instant Black Tea Powder
• 1 teaspoon Vanilla Extract
• ¼ cup Hot water
• Pinch Salt
• ~2 cups Confectioners / Icing / Powdered Sugar

Instructions

• Stir yeast and sugar into warm tea, allow to stand for 10 minutes – it should get very bubbly.
• In a large mixing bowl, combine flour and salt. Pour in yeast mixture, stir well to combine.
• Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes.

  (OR: mix it in a stand mixer with a dough hook for 5 minutes or so - That's how I do it!)
• Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
• Once dough has doubled in size, roll dough out on a floured surface. Aim to make it a large rectangle, say 15 x 20″ or so.
• Use a pastry brush to spread melted butter all over the dough – you might not use it all, that’s ok.
  
• Mix together the sugar, and spices, sprinkle most of it evenly over the melted butter, reserving a tablespoon or two for later.
  
• Starting with one of the longer edges, tightly roll the dough up.
  
• Generously grease or spray a 9x 13″ baking pan. Pour any remaining butter in the bottom, spreading evenly before sprinkling with remaining sugar mixture.
• Using a very sharp knife, slice the roll into 12 even rounds.
  
• Carefully place each roll into the pan, spacing them evenly.
  
• Cover pan with plastic wrap, allow to rise one more time – about 45 minutes. While waiting for the buns to rise, heat oven to 350F.
• (This is what they looked like after the final rise!)
  
• Once final rise is over, pop the pan in the oven and bake for 30-35 minutes, or until golden brown and perfect.
  
• Allow to cool for a few minutes while you make the glaze:
• Mix together softened butter, tea, vanilla extract, hot water, and salt, until smooth.

  Add about ½ cup of powdered sugar, whisking until smooth.

  Add remaining powdered sugar, about ¼ cup at a time, until you have a thick, paste. If it's not smooth, microwave for 15 seconds and stir well.
• Drizzle or spread over hot Chai Cinnamon buns, allowing it to melt and ooze a little.

  If glaze has thickened, microwave for 15 seconds and stir again, immediately before drizzling.
  

Nutrition

Calories: 381kcal | Carbohydrates: 73g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 266mg | Potassium: 99mg | Fiber: 3g | Sugar: 42g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg

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