Chai-Spiced Cinnamon Rolls Recipe

For the Vanilla Bean Brioche Dough:

• 120 g milk warm (115°F)
• 2¼ teaspoon instant dry yeast
• 1 large egg room temperature
• 45 g unsalted butter melted
• 250 g all-purpose flour
• ½ teaspoon coarse sea salt
• 50 g granulated sugar
• ½ teaspoon vanilla bean paste

For the Chai Spiced Filling:

• 60 g unsalted butter softened
• 110 g dark brown sugar
• 1 teaspoon ground cinnamon
• ¾ teaspoon ground ginger
• ½ teaspoon ground cardamom
• ½ teaspoon ground allspice
• ⅛ teaspoon black pepper

For the Bourbon Vanilla Bean Cream Cheese Icing:

• 55 g cream cheese softened
• 30 g unsalted butter softened
• 120 g powdered sugar
• 30 g milk
• 15 g bourbon
• ½ teaspoon vanilla bean paste

1. Make the vanilla bean brioche dough: In a stand mixer bowl or a large mixing bowl, combine the warm milk and yeast. Add the egg, melted butter, flour, salt, sugar, and vanilla bean paste. Mix just until the ingredients begin to come together, then let the mixture rest for 5 minutes to allow the flour to hydrate.
2. Fit the mixer with the dough hook and beat on medium speed for about 5 minutes until a soft dough forms. Increase to medium-high and continue mixing until the dough is soft, smooth, and supple, about 6 more minutes. If you don’t have a stand mixer, knead the dough by hand until it reaches the same texture.
3. Turn the dough out onto a lightly floured surface and knead by hand for about 1 minute. Shape into a ball and place in a lightly greased bowl. Cover loosely and let rise in a warm spot until doubled in size, about 30–45 minutes.
4. Make the chai spiced filling: While the dough rises, combine softened butter, dark brown sugar, cinnamon, ground ginger, ground cardamom, ground allspice, and black pepper in a medium bowl. Mash together with a fork until you have a thick, spreadable paste. Set aside.
5. Generously grease the bottom and sides of a muffin pan. Turn the risen dough onto a lightly floured surface, punch it down, and roll it into a 14 × 6 inch rectangle, keeping the thickness as even as possible.
6. Spread the chai filling evenly over the dough. Starting from the shorter end, roll the dough tightly into a 6-inch-long log. Cut the log into six even rolls and place each roll into a prepared muffin cup. Cover and allow the rolls to rise until nearly doubled, about 20 minutes.
7. Preheat the oven to 375°F (190°C).
8. Bake the rolls for 15–17 minutes, until they are lightly golden and the centers are cooked through. Remove the pan from the oven and let the rolls cool on a wire rack for about 10 minutes while you prepare the icing.
9. Make the bourbon vanilla bean cream cheese icing: Beat the softened cream cheese and butter together in a small bowl. Add the powdered sugar, milk, bourbon, and vanilla bean paste and whisk until smooth. Adjust consistency with more powdered sugar if too thin, or a little more milk or bourbon if too thick. Drizzle the icing over warm rolls. Store any leftover frosted or unfrosted rolls tightly covered at room temperature for up to 3 days.