Chai Cinnamon Rolls 🤎

All this rain in LA has put me in a fall mood. Here’s a fall favorite :)

DOUGH

4 cups all-purpose flour

1/3 cup granulated sugar

1 packet (2 1/4 tsp.) Rapid Rise Instant Yeast

1 teaspoon salt

1 1/2 cups milk

6 tablespoons butter

1 egg, room temperature

Combine the dry ingredients (only 2 cups flour) and mix together. Melt the butter and add the milk to melted butter. The milk should be warm but not boiling! Add the wet to the dry and mix, add remaining cups of flour one cup at a time.

Remove from bowl onto a well floured surface. Knead for 6-8 minutes. Place into a well oiled bowl and rest for 1 hour.

FILLING

1/4 cup butter, room temperature

2/3 cup light brown sugar

1 Tablespoon cinnamon

1 teaspoon ginger

1 teaspoon cardamon

1/2 teaspoon star anise

Pinch of salt

Roll out the dough and smear butter over surface. Sprinkle brown sugar and spices over the butter patting down and spreading even. Roll up the dough and cut into 1” rolls. Place in a deep baking dish and rest for 1 hour. Preheat the oven to 350° and bake for 30 minutes.

FROSTING

4 ounces cream cheese, room temperature

1/2 cup unsalted butter, room temperature

3 cups powdered sugar

3 Tablespoons milk

1 teaspoon vanilla extract

Pinch of salt

Cream butter and cream cheese with a mixer and add remaining ingredients. Mix until smooth!

Top the baked rolls with this frosting and enjoy!