Name: High Altitude Dirty Chai Sourdough Cinnamon Rolls
Prep time: 30 min
Cook time: 20 min
Total time: PT-481239H25M55S
Ingredients: 2 tsp ground cinnamon; 2 tsp ground ginger; 1 tsp ground cardamom; 1 tsp allspice; 1 tsp nutmeg; 1/2 tsp cloves; 1/2 tsp finely ground black pepper; 3/4 cup whole milk (low-fat ok; 2 tsp chai spice mix; 1 cup ripe/active sourdough starter; 1 large egg, at room temperature; 1/4 cup (4 TB) salted butter, melted and cooled; 1/4 cup granulated sugar; 3 1/4 cups all-purpose flour; 1 tsp instant yeast*; 1 tsp kosher salt; 6 TB salted butter, melted; 1 cup light brown sugar, packed; 1 TB chai spice mixture; pinch of salt; 1/4 cup all-purpose flour; 2 cups confectioners sugar, sifted; 1/2 tsp Chai Spice Mix; 1/2 tsp vanilla extract; 2 TB butter, melted; 2 TB brewed espresso or strong black coffee

Description

Vibrant with buttery chai spice and a sweet coffee kick, High Altitude Dirty Chai Cinnamon Rolls are soft, pillowy, and good to the last scrap.

Ingredients

Scale

CHAI SPICE MIX

2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cardamom
1 tsp allspice
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp finely ground black pepper

DOUGH

3/4 cup whole milk (low-fat ok
2 tsp chai spice mix
1 cup ripe/active sourdough starter
1 large egg, at room temperature
1/4 cup (4 TB) salted butter, melted and cooled
1/4 cup granulated sugar
3 1/4 cups all-purpose flour
1 tsp instant yeast*
1 tsp kosher salt

FILLING

6 TB salted butter, melted
1 cup light brown sugar, packed
1 TB chai spice mixture
pinch of salt
1/4 cup all-purpose flour

ICING

2 cups confectioners sugar, sifted
1/2 tsp Chai Spice Mix
1/2 tsp vanilla extract
2 TB butter, melted
2 TB brewed espresso or strong black coffee

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Instructions

In a small bowl, mix together the spices for the chai spice mix; set aside.
In a small saucepan set over medium heat, combine the milk and 2 tsp of the chai spice mix. Heat, stirring constantly, for a minute or two, until the milk is steaming and the spices fragrant. Remove from heat and set aside to let the milk cool slightly.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sourdough starter, egg, butter, sugar, warm spiced milk, and yeast; mix until combined. Add the flour and continue to mix until the flour is absorbed and you have a sticky dough. Remove bowl, cover, and let rest for 15-30 minutes. Sprinkle the 1 tsp salt on the dough, work it in until distributed, and let rest 15 more mins.
Return the dough to the mixer, this time fitted with the dough hook. Knead on low speed for 3-5 minutes, until the dough becomes smooth and firm (alternatively, you can knead by hand for 10-15 minutes). Transfer dough to an oiled bowl, cover, and allow to rest in a warm spot for approximately 3 hours, until puffy and roughly doubled in size.
While the dough is proofing, make the filling: combine brown sugar, 1 TB chai spice mix, salt, and flour and mix until the mixture is thoroughly moistened.
At the end of the dough’s first proof, transfer it to a lightly floured surface (I like to use a silicone mat for this). Gently using a rolling ping or your hands, shape it into a rectangle approximately 15″x20″ and about 1/4 inch thick. Be patient here, as excessive manhandling can deflate your dough too much. If the dough resists stretching and is bouncing back, allow it to relax for 10 minutes or so and try again.
Spread the melted butter evenly over the dough, followed by the sugar & spice mixture, leaving a small (approx 1/2 inch) border around the edges. Starting from a short end, carefully roll the dough into a log. Roll away from you, gently pulling and tugging to ensure a tight roll with no gaps. If the ends of the roll splay out, simply tuck/pat them in so they are roughly flat. Pinch the seam at the bottom to seal it (it helps to wet your fingers with water for this).
Using a very sharp knife, slice the log into twelve even pieces. Butter a 9″x13″ pan or two 9″ baking tins or pie plates. Place the rolls in the pan(s), spacing them evenly. If baking the same day, allow the rolls to rest an additional 2-3 hours, until expanded by at least 1/3 and nicely puffy. If you plan to bake the next day, cover the rolls and and refrigerate them overnight (plan to take the rolls out about 2-3 hours before you bake and allow them to come to room temperature and finish rising).
When you’re ready to bake, preheat oven to 400 degrees F. Bake the rolls for 20-25 minutes, until golden brown. If you are concerned about the dough being done all the way through, check the internal temperature – they are cooked through at approximately 190 degrees F. Allow the rolls to cool on a rack for a few minutes prior to icing.
While the rolls are baking, make the icing. In a medium bowl, whisk together the sifted powdered sugar with the chai spice mix, brewed espresso, melted butter, and vanilla. Mix, adding additional espresso as needed, until you reach your desired consistency (I like to keep the icing fairly thin and drizzle/pour it on, but if you prefer a thicker, frosting-like icing, keep it thicker, adding more powdered sugar if needed). Drizzle or spread the icing on the warm rolls and serve immediately.
The rolls are best eaten straight away, within a day or two at most, unless you’re freezing them (see notes, below). Store at room temperature in an airtight container.

Notes

*you do not strictly have to use yeast in this recipe, particularly if your sourdough starter is very active, but it does better ensure a light and fluffy roll.

If you wish to make these ahead of time, you can freeze the rolls prior to baking. Simply place the cut rolls on a piece of parchment on a baking sheet and freeze until firm (15-30 mins), then wrap tightly in plastic wrap and store in a plastic bag for up to two weeks (any longer and you risk the yeast dying). When you’re ready to bake, place them in a buttered pan and allow to defrost and finish rising (this will take several hours). Alternatively, you can freeze the rolls after baking (but before icing). Allow the rolls to come to room temperature before re-heating.