Cinnamon Chai Swirls (Print Version)

# Ingredients:

→ Dough

01 - 1/2 cup (112 g) unsalted butter, softened until spreadable
02 - 2 large eggs, whisked together
03 - 4 3/4 cups (593 g) all-purpose flour, leveled with a spoon
04 - 2 tablespoons (25 g) granulated white sugar
05 - 1/8 teaspoon ground cloves
06 - 1 1/2 teaspoons salt
07 - 1/2 teaspoon ground cardamom
08 - 1/8 teaspoon ground nutmeg
09 - 1 1/4 cups (300 ml) slightly warm whole milk (around 110°F)
10 - 3/4 teaspoon ground ginger
11 - 1 tablespoon vanilla extract
12 - 1 1/2 teaspoons ground cinnamon
13 - 2 1/4 teaspoons active dry yeast
14 - 1/4 teaspoon ground allspice
15 - 1 teaspoon white sugar (for blooming the yeast)

→ Chai Caramel Sauce

16 - 2 chai tea bags
17 - 1/4 teaspoon salt
18 - 1/3 cup (80 ml) heavy cream
19 - 3/4 teaspoon ground ginger
20 - 3/4 teaspoon ground cardamom
21 - 1/8 teaspoon ground cloves
22 - 1 cup (220 g) light brown sugar, packed down
23 - 1/4 teaspoon ground allspice
24 - 1/4 cup (116 g) honey
25 - 1 1/2 teaspoons ground cinnamon
26 - 2/3 cup (112 g) unsalted butter, very soft
27 - 1/4 teaspoon ground nutmeg
28 - 1 1/2 teaspoons vanilla extract

→ Chai Filling

29 - 1/2 teaspoon ground nutmeg
30 - 1/2 cup (112 g) unsalted butter, softened
31 - 1 tablespoon ground cinnamon
32 - 1/4 teaspoon ground allspice
33 - 1 cup (220 g) packed light brown sugar
34 - 1/4 cup (60 ml) heavy cream (optional for pouring)
35 - 1 teaspoon ground cardamom
36 - 1 1/2 teaspoons ground ginger
37 - 1/4 teaspoon ground cloves
38 - 1/4 teaspoon salt

→ Chai Cream Cheese Frosting

39 - Pinch of ground cloves
40 - 1/4 teaspoon ground cardamom
41 - 6 tablespoons (84 g) softened unsalted butter
42 - 1 1/2 teaspoons vanilla extract
43 - 1/8 teaspoon ground nutmeg
44 - 6 oz (170 g) cream cheese, at room temperature
45 - 1/2 teaspoon ground cinnamon
46 - 3/4 cup (97 g) powdered sugar
47 - 1/4 teaspoon ground ginger
48 - 1/8 teaspoon ground allspice

# Instructions:

01 - Stir together warmed milk, yeast, and sugar, letting it sit until it gets bubbly (around 10 minutes). Combine spices, flour, salt, and sugar in one bowl. Add the foamy yeast mixture, eggs, soft butter, and vanilla to the dry ingredients. Knead for 7-10 minutes, shape into a ball, place in an oiled bowl, and let it puff up for 1 to 1.5 hours covered.
02 - Heat the cream with chai tea bags steeping inside for 10 minutes. Squeeze them out, toss them, and let the chai cream cool. Mix in the butter, brown sugar, honey, spices, salt, vanilla, and chai cream. Pour this mix into a greased 9x13 pan evenly.
03 - Combine the softened butter, sugar, salt, and spices in a bowl until smooth.
04 - Stretch the dough into a rectangle about 12x18 inches, keeping it thin (about 1/4 inch thick). Spread out the filling over it. Roll up the dough tightly into a log and slice into 12 equal pieces (1.5 inches each). Arrange the rolls in the dish with caramel sauce. Pour cream (if using) into the gaps, cover, and let rise for another hour till puffy.
05 - Set the oven to 350°F. Bake the rolls for 29-32 minutes until the tops turn golden.
06 - Beat cream cheese and butter together until fluffy. Toss in the powdered sugar, spices, and vanilla, then whip till everything’s nice and smooth.
07 - Let the rolls relax for 10 minutes after baking. Smear the frosting over the still-warm rolls and dig in.

# Notes:

01 - Put a little oil or butter on the plastic wrap so it won’t stick during the rise.
02 - Dental floss works great for cutting rolls cleanly—better than a knife.
03 - Use a kitchen scale for exact measurements, especially for flour.