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Vegan Chai Latte Cinnamon Rolls Recipe

Vegan Chai Latte Cinnamon Rolls Recipe
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4.7 from 30 reviews

These Vegan Chai Latte Cinnamon Rolls are perfect for the fall and winter seasons, with a luscious chai latte glaze that will make you completely cinnamon-roll obsessed. They are fluffy, soft, thick, perfectly sweet, and truly melt in your mouth with each bite.

Ingredients

Chai Tea:

  • 1 ½ cups Almond milk, unsweetened
  • 3 black tea bags, premium
  • ¼ cup pure maple syrup
  • 1–2 Tbsps chai spice blend

Dough:

  • 3 cups organic all-purpose flour
  • 2 cups organic Artisan bread flour
  • ½ cup organic cane sugar + 1 Tbsp
  • 1 packet Rapid Rise Yeast
  • 1 ¼ cups Chai tea mixture, WARM
  • ¼ cup WARM water
  • 6 Tbsps vegan butter, melted + cooled until WARM
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt

Filling:

  • ½ cup organic brown sugar
  • ¼ cup vegan butter, softened at room temp.
  • 2 tsps ground cinnamon

Glaze:

  • 3 cups organic powdered sugar, sifted
  • 4 Tbsps vegan butter, softened at room temp.
  • 3–4 tablespoon cooled Chai tea mixture

Instructions

  1. TO MAKE THE CHAI TEA: In a medium saucepan on medium-high heat, add the milk and bring to a boil for 1-2 minutes. Add the tea bags and let it boil for another 1-2 minutes. Remove from heat and let everything steep for 5-6 minutes. Once fully steeped, remove tea bags and whisk in 1 tablespoon cinnamon, 1 teaspoon nutmeg, ½ teaspoon ground ginger, ½ teaspoon allspice, ½ teaspoon cardamom, ¼ teaspoon ground cloves, and ⅛ teaspoon black pepper until dissolved and combined. Let cool completely.
  2. FOR THE DOUGH: Combine yeast and 1 tablespoon sugar in the bowl of an electric mixer and slowly pour in WARM water while stirring frequently. Allow 5-10 minutes for the mixture to sit and for the yeast to activate. Add in the room temperature chai tea mixture and warm melted butter to the yeast mixture and whisk until well combined. Add in the vanilla and whisk to combine. In a large bowl, whisk together the all-purpose flour, bread flour, sugar, and sea salt and add them to the wet ingredients and mix on low-speed until well combined and everything begins to form into a dough-like consistency, about 2-3 minutes. Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed together with 2 fingers. NOTE: If dough is still too sticky, add 1 tablespoon of flour at a time until texture is achieved! Lightly grease a large bowl with a small amount of olive oil and place the dough ball in the bowl, tossing it around until coated. Cover with plastic wrap (or a towel) and let sit for 1 hour, allowing the dough to rise and double in size.
  3. …

Notes

  • TO STORE: Leftovers can be kept fresh at room temperature when tightly wrapped or sealed for up to 3 days. Fresh for up to 1 week in the Refrigerator. Baked rolls can be frozen up to 2 months.
  • RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST: If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.
  • OVERNIGHT OPTION: If you don’t want to make your rolls on the same day, you can simply follow all steps (including the initial 1+ hour rise) and after cutting rolls and placing them into your baking pan, just cover them tightly (using foil paper of plastic wrap) and refrigerate them overnight or for 8-12 hours instead. The following day, remove from refrigerator and keeping them covered, let rolls rise at room temp 1 to 1 ½ hours.
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Nutrition

Find it online: https://cookedbysarah.com/vegan-chai-latte-cinnamon-rolls-recipe/