Dirty Chai Cinnamon Rolls

Susannah Brinkley Henry

Sugar and spice and everything nice — that's what these cinnamon rolls are made of.

Course Breakfast

Cuisine American

Prep Time 2

Cook Time 30

Total Time 2 30

Servings rolls

Calories 345kcal

Author Susannah Brinkley Henry

Separate ½ cup of flour and set aside. In a large bowl, stir together the remaining flour, the sugar, salt and yeast together until evenly dispersed. Set aside.
2¾ cups all-purpose flour, 3 tablespoons granulated sugar, 1 teaspoon salt, 1 package instant yeast
In a heatproof bowl, heat the water, half-and-half and butter together in the microwave until the butter is melted and the mixture is hot to touch. Stir to combine, then slowly pour the butter mixture into the flour mixture. Add 1 egg and only enough of the reserved ½ cup flour to make a soft dough. (I only needed ¼ cup.) Dough will be ready when it has an elastic, stretchy consistency and it gently pulls away from the side of the bowl.
½ cup water, ¼ cup half and half, 2½ tablespoons unsalted butter, 1 large egg
On a lightly floured surface, knead the dough for about 3 to 4 minutes. Grease a bowl with non-stick spray and place the dough in the bowl. Allow to rest for about 10 minutes. Preheat the oven to 200°F (93°C).
After 10 minutes, use a lightly floured rolling pin to roll the dough into a 14 x 8-inch rectangle.

In a clean bowl, mix together the sugars, candied ginger, spices, salt, pepper, cloves and coffee. Stir in the honey to create a sticky mixture.
¼ cup sugar, ¼ cup light brown sugar, ¼ cup finely chopped candied ginger, 1 tablespoon ground cinnamon, 1 teaspoon ground cardamom, ½ teaspoon ground ginger, ½ teaspoon salt, ¼ teaspoon fresh cracked black pepper, ⅙ teaspoon ground cloves, 1-2 teaspoons instant coffee, 1 tablespoon honey
Spread softened butter over top of the dough. Sprinkle evenly with sugar and spice mixture. Tightly roll up the dough. (Cinnamon may spill out the edges.) Cut the roll into 12 even pieces and place in a lightly greased 9-inch round pan.
4 tablespoons unsalted butter
Turn off the oven. Loosely cover the rolls with a sheet of aluminum foil. Allow them to rise in the warm oven for 60-90 minutes or overnight, up to 8 hours.
After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25 to 30 minutes, until lightly browned. Cover with aluminum foil after 15 minutes to avoid heavy browning.

While the rolls are cooking, make the glaze. In a large, clean bowl, combine confectioner's sugar and spices. Add melted butter and 2 tablespoons milk and stir until smooth. (If glaze is too thick, add more milk. If it is too runny, stir in a teaspoon of confectioner's sugar.)
2 cups confectioners' sugar, pinch cinnamon, pinch ground cloves, pinch cardamom, 4 tablespoons unsalted butter, 2 to 4 tablespoons whole milk
Use immediately to top cinnamon rolls with glaze.

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