Do I have to use bread flour?

I highly recommend using bread flour for a better structured final dough. You can use all-purpose flour in a pinch, the dough will not be as elastic and chewy due to the lower protein content.

How do I know if the dough is kneaded enough?

This dough will be slightly wet and sticky to the touch before the first proof, but it should still be smooth and stretchy. I do the "window pane" test to check how the gluten is developing by taking a small piece of dough and pulling it between my hands to create a thin section of dough. If you can create a translucent window that passes some light through without the dough immediately breaking, that means the gluten structure has developed well and the dough is ready.

How do I know if the dough has risen enough?

When the dough has doubled in size it's ready. It can be helpful to take a photo of the dough at the start so you have a reminder of what the size was initially. If it's a warm day this should take about an hour, if it's a cooler day this could take well over an hour. I like encourage the rise by placing the dough in the (turned off) oven with the oven light turned on to give some gentle heat. You can also test the dough by lightly poking into the dough and seeing if it springs back. If the dough springs back quickly, it needs more time to rise, if it slowly springs back, you're good to go!

What is the best way to cut the rolls?

I love the "dental floss" trick. Slide a piece of dental floss (unflavored) under the rolled dough, gather it at the top, cross the strings, and pull to slice. They turn out perfect every time! You can also use a sharp knife, but the rolls might require some minor reshaping if flattened slightly in the cutting process.

Can I prepare these a day ahead?

Absolutely! In fact, my favorite way to make these rolls is to do the second proof overnight in the refrigerator. Just prepare the rolls the night before, place in a baking tray, and store them covered in the refrigerator for 8-12 hours. When you're ready to bake in the morning, take the rolls out, let them come to room temperature, and, if needed, finish rising to roughly 1.5x the size as the oven preheats (most of the rising will take place overnight though).

Chai Spiced Cinnamon Rolls - Mia's Kitchen Counter

Description

Chai inspired cinnamon rolls that give a flavorful, spicy twist to a classic breakfast favorite. Flavors of cinnamon, cardamom, ginger, clove, nutmeg, and allspice, all swirled into a fluffy, perfectly golden brown bun.

Ingredients

Scale

Dough:

1 1/2 cups (340 grams) whole milk, warmed
1 envelope (0.25-ounce) active dry yeast
5 cups (600 grams) bread flour
1 egg, room temperature
6 tablespoons (85 grams) unsalted butter, room temperature
1 teaspoon salt
1/3 cup (66 grams) granulated sugar

Filling:

1/2 cup (100 grams) granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground clove
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
4 tablespoons (56 grams) unsalted butter, room temperature

Frosting:

2 cups (227 grams) powdered sugar
5 tablespoons (70 grams) unsalted butter, room temperature
2 tablespoons (30 grams) whole milk
1/8 teaspoon salt
1 teaspoon vanilla bean paste

Instructions

Prep the Dough:

Heat the milk to about (but no more than) 110ºF. Mix with the yeast and 1 tablespoon of the sugar needed for the dough until both have dissolved. Let sit for 5 minutes until foamy.
Once the yeast is activated, transfer the liquid to a stand mixer. Add the bread flour, egg, butter, salt, and remaining sugar. Knead for 10 minutes with the dough hook attachment.
Once the dough is smooth and elastic, place in an oiled bowl, cover, and let rise for 1 hour or until doubled in size.

Prepare the Filling:

Meanwhile, combine the sugar and all 6 spices in a small bowl.
Measure out the butter and let come to room temperature.

Prepare the Rolls:

Once the dough has doubled in size, softly punch a fist through the center to knock the air out.
Place the dough on a floured surface and roll out into a 12-inch by 16-inch rectangle.
Spread the butter in a thin, even layer across the surface of the dough.
Sprinkle the sugar mixture in an even layer on top of the butter.
Roll up the dough along the long side.
Cut 1.5-inch slices and place into a greased 8-inch by 12-inch rectangular cake pan.
Let the rolls rise until 1.5 times the size, approximately 1 hour or overnight in the refrigerator.
Preheat your oven to 350ºF halfway through the rising time. Then, once risen, bake the rolls for 25-30 minutes or until the edges are a deep golden brown.

Prepare the Frosting:

In a medium sized bowl, combine the powdered sugar, butter, milk, salt, and vanilla bean paste until thoroughly combined.
While the rolls are still warm from the oven, spread a spoonful of frosting over each roll.

Notes

My favorite way to make this recipe is to prepare the rolls the night before, proof in the refrigerator, and bake them in the morning! Just take the rolls out of the refrigerator and let them come to room temperature before baking.
If you find it hard to tell when the dough has doubled in size, take a photo of the dough before proofing so you can compare.
You can use dental floss to easily cut the rolls by sliding the floss under the roll, gathering the two strings at the top, crossing the strings, and pulling to slice the roll.

Keywords: Chai Cinnamon Roll Breakfast Vanilla Bean