Cinnamon rolls with an extra kick of chai tea

The perfect combination of tart and sweet: the taste of cinnamon is reminiscent of cold autumn days, mulled wine and Christmas. The exotic spice also cuts a fine figure in cinnamon rolls – the recipe sweetens the dark season and tastes particularly good with warm coffee or tea.

Cinnamon is not only the perfect ingredient in a wide variety of dishes – the spice is also said to have a positive effect on the body. Cinnamon is said to soothe the gastrointestinal tract and lower blood pressure and cholesterol levels.

However, caution is advised for allergy sufferers: Anyone who is allergic to mugwort could   also react to cinnamon due to a cross-allergy .

Grocery List – Cinnamon Rolls with Chai Milk

For the chai milk you need the following ingredients:

  • 180ml  milk
  • 1 cinnamon stick
  • ½ tsp ginger powder
  • 5 cardamom pods (available in supermarkets)
  • cloves
  • 1 star anise
  • 1 pinch nutmeg
  • 1 tea bag of black tea (Earl Gray or other)

Tip: If you don’t have all the spices at hand, 2 tea bags  of chai tea are also suitable  instead of the black tea and the spice mixture.

For the cinnamon roll dough you will need:

  • 250 g Butter
  • 400 grams of flour
  • 1 EL Instant-Hefe
  • ½ tsp salt
  • 2 tablespoons maple syrup
  • 4 Owner

The cinnamon roll filling includes:

  • 200 g softened butter (room temperature)
  • 60 g coconut sugar
  • 2 tbsp ground cinnamon
  • 1 tsp ground cardamom
  • 80 ml maple syrup

Cinnamon Rolls – Preparation

The cinnamon rolls with delicious chai milk in the batter are quick to prepare:

  1. For the chai milk: Mix all the spices with the milk in a small saucepan, heat over medium-high and leave to simmer over low heat for about 20 minutes. Then remove the milk from the heat and add the tea bags for 3-4 minutes. Alternatively: heat the milk and let the chai tea bag steep for 4 minutes.
  2. For the dough: Melt the butter in the already prepared chai milk.
  3. Then mix flour, yeast and salt in a bowl. Whisk the eggs and maple syrup with the lukewarm milk and add to the flour mixture. Blend into a smooth batter with a hand mixer.
  4. Shape the dough into a ball, dust lightly with flour and cover the bowl with a kitchen towel. Let the dough rise at room temperature for an hour.
  5. Roll out the dough on the work surface or a large wooden board into a rectangular shape. The long side should be closest to you.
  6. Spread the soft butter evenly over the dough, sprinkle with cinnamon, sugar, cardamom and  ginger  .
  7. Roll out the dough like a roulade and use a knife to divide into snails of the same size. Place the snails on a baking tray lined with parchment paper and preheat the oven to 180 degrees.
  8. Bake the cinnamon rolls for 20 to 30 minutes until golden brown.

 

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