You guys, it’s here again: #ButterSeason (the most delicious, joy-filled season of them all!). I’m sure all of you, like me, are ramping up your baking in anticipation of Thanksgiving and the rest of the holiday season. This is the time of year when relatives from near and far come over the river and through the woods and end up sleeping on your air mattress–and demanding breakfast!
This cinnamon rolls recipe is the perfect breakfast for holiday guests, or just a simple treat on a chilly morning–fuzzy socks and pajamas strongly suggested. If any of you share my addiction to Chai Lattes, you’ll love the spicy, exotic flavor profile that takes these cinnamon rolls up a notch. Chai is a spiced tea blend popular in India, traditionally served blended with hot milk and honey or sugar–it’s so good. And when that spice profile is wrapped inside warm, pillowy dough, it’s even more fun to eat than it is to drink.
This recipe is simple, and calls for simple ingredients, so make sure you get excellent quality dairy products–I’ve used Organic Valley (my delicious sponsor) butter and cream throughout. Butter is a CRUCIAL part of any great cinnamon roll, so don’t skimp–and get the good stuff. Organic Valley’s dairy products come from cows who are never treated with antibiotics and never given synthetic breeding hormones (no weird stuff in my cinnamon rolls, thankyouverymuch). And don’t be afraid if the spice mixture looks like quite a lot–you really want to get that chai taste in every bite, so embrace the spice!
To celebrate #ButterSeason, Organic Valley has hooked me up with some coupon codes so you guys can stock up on whipping cream, butter, and cheese and make all your baking fantasies come true. Check them out:
I hope you love these cinnamon rolls as much as I do–let me know in the comments if you try the recipe! Happy #ButterSeason, everyone! [Scroll down below the photos for recipe.]
RECIPE: CHAI-SPICED CINNAMON ROLLS
2 and 3/4 cups all-purpose flour
3 Tablespoons granulated sugar
1 tsp. salt
1 package rapid rise dry yeast
1/2 cup water
1/4 cup Organic Valley heavy cream
2 and 1/2 Tablespoons Organic Valley salted butter
1 large egg, beaten
3-4 Tablespoons Organic Valley butter, softened to room temp
1 Tablespoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
pinch of ground black pepper
1/3 cup brown sugar
1 cup confectioner's sugar
2-3 Tablespoons Organic Valley heavy cream
1/2 tsp. vanilla extract
pinch of ground cardamom
1. In the bowl of a stand mixer, mix 2 and 1/4 cups of the flour (reserve the other 1/2 cup), salt, 3 T. sugar, and yeast. In a small saucepan, melt the butter into the cream and water. Make sure the butter/cream/water mixer is about 115 degrees--if it is too hot, it will kill the yeast, too cold and the dough won't rise effectively (use a thermometer to be sure). Pour the butter/cream/water mixture into the flour mixture and add the egg. Use the paddle attachment to bring the dough together. Add the reserved flour, a 1/4 cup at a time, until the dough comes together and starts to pull away from the bowl (it should be smooth, not sticky).
2. Continue to let the machine knead the dough for 4-5 more minutes, sprinkling in a little more flour if the dough still feels sticky. Once it's done kneading, remove from the stand mixer and place in a lightly oiled bowl, covered in a damp, clean tea towel, to rest for about 10 minutes.
3. Mix the cinnamon, cardamom, cloves, ginger, and pepper together. When the dough is done resting, sprinkle a work surface with flour and roll the dough out so it forms a rectangle roughly 14" X 8". Rub the butter all over the dough, then sprinkle the spice mixture evenly over the butter, then top with the brown sugar.
4. Roll the dough tightly, rolling longways (so the log is 14" long), making sure to roll it evenly. Slice the log into 12 rounds (they will be a smidge over 1" thick each). Place in a buttered cast iron skillet or other casserole dish (there will be space between the rolls--that's ok because they're going to get bigger).
5. Cover with plastic wrap (loosely) and let rise for 60-90 minutes in a warm place free of drafts, until rolls have doubled in size (they should all be touching now).
6. Once rolls have risen, preheat oven to 375. Bake rolls for 15-20 minutes, until fully baked and golden-brown on top. Allow to cool while you make the glaze.
7. To make the glaze, whisk the vanilla, confectioner's sugar, cardamom and cream together until smooth. Pour over slightly warm cinnamon rolls, then serve and enjoy!
This post was sponsored by Organic Valley, but recipe and opinions are my own.