Dirty Chai Latte Cinnamon Rolls

These Dirty Chai Latte Cinnamon Rolls with Espresso Glaze are pillowy soft with a gooey melty interior.

The dough is pillowy soft and bakes up perfectly golden and fluffy. The filling is packed with chai spice and for that gooey warming middle. Baked on top of a chai spiced caramel for the ultimate sticky gooey texture they are topped with a generous spread of tangy espresso cream cheese frosting that melts into each roll of dough. These are truly everything an autumn morning needs.

You won't need any eggs or any dairy, and the best part is they are super simple to make!

Dirty Chai Latte Cinnamon Rolls

Here’s Why You’ll Love These Dirty Chai Latte Cinnamon Rolls:

• Pillowy soft with a gooey cinnamon filling

• Simple ingredients and very little equipment needed - you can make these without a stand mixer

• Easy enough for all beginner bakers

• Made without eggs or dairy it can be made vegan and adapted for allergies

Key Ingredients

1. Strong Bread Flour: The trick to keeping the doughnuts soft and fluffy is bread flour as it has a higher protein level to help lighten the cinnamon rolls. The protein helps to produce more gluten, which gives cinnamon roll the chewy, soft texture you know and love.

2. Quick rise instant yeast: use quick rise or instant yeast in this recipe to help the cinnamon rolls rise faster.

3. Brown Sugar: Light brown sugar in the dough, both for flavour and to feed the yeast.

4. Dairy Free Butter: You’ll need it for the dough and icing.

5. Dairy Free Milk: I recommend using milk with at least 2% fat content. This recipe has been tested with both dairy and nondairy milk - almond or soya are my favourite!

6. Espresso: a shot of espresso from your coffee machine or you could use instant coffee dissolved in warm water

7. Chai Spice: a mix of cinnamon, ginger, allspice, nutmeg, cardamom and cloves

The first step is to activate your yeast. In a saucepan, whisk together the milk, sugar and butter over medium heat. Heat until the butter has melted and then remove from the heat. Leave to cool to 37 - 39 degrees, or similar to a warm bath. Gently mix the yeast into the milk and cover so the yeast can activate. A healthy activated yeast will start to pop to the top and bubble - the top of the mixture should be foamy and frothy.

After letting the dough proof in a warm place it's time to roll and fill it! I always like to use a pizza cutter to cut the dough into strips but you can roll the dough into one large log and cut the pieces from there.

Storing tips

Q: Can I make the dough ahead of time?

A:Yes! To prepare ahead of time follow recipe up until you are about to proof the buns for the second time. Cover the prepared cinnamon buns and place in the fridge. The next morning when ready to bake, remove them from the fridge and allow them to proof in a warm place.

Q: How long do cinnamon rolls last after baking?

A: They’re best eaten the same day, but can be stored in an airtight container for 3 days.

Recipe

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