Cinnamon rolls with chai icing

Soft and fluffy cinnamon rolls topped with chai-spiced icing is the indulgent festive breakfast, dessert or snack of your dreams. 

There are few things as indulgently delicious as a cinnamon roll. A giant swirl of dough filled with cinnamon sugar, baked until golden brown then smothered in cream cheese frosting? Uh, yes please! It’s the perfect recipe for the holidays because it’s the only time of the year when it’s completely fine to eat something like a cinnamon roll for breakfast. These rolls are elevated by the addition of warming chai spices in the icing. Served warm and gooey, these are the ideal Christmas morning treat served with coffee.

How to make cinnamon rolls

1. The dough: The dough used for these rolls is an enriched yeast dough. I prefer using my stand mixer to knead the dough but you can make it by hand too. Once the egg and butter are added to the dough, knead for a few minutes and the dough should come away from the sides of the bowl. The dough will be slightly sticky but shouldn’t be wet and very sticky. If it is, add a few tablespoons of flour, one at a time and knead in. Allow the dough to rest, covered in a greased bowl in the fridge overnight. This slow fermentation will develop flavor and makes it a lot easier to make these rolls for breakfast or brunch.
2. The filling: Mix together softened butter, brown sugar and cinnamon. Roll the dough out on a floured surface until it is approximately half a centimeter thick. Spread the butter mixture over the dough then roll into a tight roll. Cut rolls of approximately 5cm/2 inches. Place the rolls into a baking dish lined with parchment paper. Space them 1-2cm apart as they will expand during their second rise.
3. Baking: Bake the rolls in a preheated oven until they are golden brown and cooked through, approximately 25 minutes.

How to make cinnamon roll icing

1. Mix together room temperature cream cheese with powdered sugar/icing sugar and room temperature butter until smooth. It’s important that the cream cheese and butter are at room temperature otherwise they won’t combine into a smooth icing. Add cinnamon, ground cardamom, ginger, all spice and salt and mix well.
2. When the cinnamon rolls come out of the oven, top with the icing so that it can melt into all the nooks and crannies then allow to cool for 15 minutes before serving.

Freezing and making ahead

1. Make ahead: The rolls can be made and kept, un-baked, covered in the fridge for up to 2 days. Baked rolls will last for a day but are best reheated before serving. To reheat, place in the microwave oven for 20-30 seconds.
2. Freezing: Unbaked rolls can be frozen until solid then transferred to a freezer bag. To bake, place the frozen rolls on a parchment lined sheet. bake for 30-45 minutes until baked through.

Christmas breakfast recipes

1. Breakfast pancake board
2. Cheesy bacon potato breakfast casserole
3. Easy breakfast board
4. Roasted cheesy breakfast potatoes