Chai Cinnamon Rolls

That Amazing Caramel Sauce

Infusing the Cream: Here’s where we get fancy. Steeping cream with chai tea adds this incredible depth of flavor. The smell alone is worth making these rolls.
Making Liquid Gold: When you mix that chai cream with butter brown sugar and spices it turns into this gorgeous caramel that’s going to make our rolls extra special.
Getting Ready: Spread that beautiful sauce in your pan. Try not to eat it all with a spoon trust me it’s tempting.

The Good Stuff: Mix your butter brown sugar and all those wonderful chai spices until it’s smooth and spreadable. I always sneak a little taste at this point for quality control purposes of course.
Keeping it Ready: Make sure everything stays at room temperature. Cold filling is impossible to spread evenly and we want every bite to be perfect.

Rolling it Out: This is my favorite part. Roll that soft dough into a big rectangle on a floured surface. I take my time here making sure it’s even. Sometimes I sing while I’m rolling it helps with the rhythm.
Adding the Filling: Spread that gorgeous chai filling all over leaving just a tiny edge clean. My offset spatula makes this job so easy but the back of a spoon works too.
The Roll Up: Here’s my secret for perfect spirals use unflavored dental floss to cut your rolls. It doesn’t squish them like a knife does.
Into the Pan: Nestle those beautiful rolls into your caramel lined pan. Then pour that heavy cream between them it’s like giving them a cozy milk bath.
One More Rise: Let them get puffy and proud. I usually start preheating my oven when they’re almost ready.