Vegan Masala chai Cinnamon Rolls
A soft pull apart cinnamon roll which is flavoured with Indian chai and frosted with a chai frosting. This recipe is vegan/ eggless Indian fusion dessert recipe which is perfect for Diwali. Cinnamon rolls from scratch can sound intimidating but trust me its so easy! You can serve it during tea time as well. This is a pull apart cinnamon roll recipe. It’s great for serving guests or just leave out at a party. The flavors work so well together!
Happy Baking!
Servings: 12-14 pcs
Prep Time: 40 mins
Baking Time: 20 mins
Resting Time: 3-4 hours
Total Time: 5-6 hours
Ingredients:
Dough:
2.5 tbsp vegan butter
2 tsp active yeast
1 cup unsweetened nut milk
1.5 tbsp sugar
1/4 tsp salt
3 cups 1 tbsp flour
1/4 tsp baking powder
1/4-1/2 tsp saffron powder (optional)
1 tsp chai masala
Masala Chai Filling:
3-4 tbsp butter
1/3 cup light brown sugar
1/2 tbsp cinnamon powder
1 tsp clove powder
1 tsp Ginger powder
1 tsp cardamom powder
Masala Cream cheese Frosting:
3 oz Vegan cream cheese softened
1-1/2 cup Powdered sugar
4 oz softened unsalted Butter
2 tbsp milk with 1 tsp chai
1 tsp Cinnamon powder
1/2 tsp Cardamom powder
1/4 cup heavy cream
Optional Garnishing:
Rose petals
Saffron powder
Directions:
Dough: In a bowl add Luke warm milk and yeast. Mix together and let it rest for 10 mins.
Add melted butter and sugar and whisk.
Add salt, flour, baking powder, saffron powder and chai masala and knead well to form a dough.
Place the dough on a greased bowl and cover. Let it proof for 1 hour till it doubles in size.
Masala Chai Filling: Mix together melted butter, cinnamon powder, ginger powder, cardamom powder and clove powder. Keep aside.
If you do not have saffron powder- add saffron strands to a mortar with 1/2 tsp sugar and using a pestle grind it to a fine powder, it will be slightly pink. Make sure there is no liquid in it.
Once the dough has risen, roll it out on a floured surface to form a 9*15 inch rectangle (approx).
Spread the spiced butter mixture on the dough. Sprinkle the brown sugar over it.
From one long side roll the dough over itself to form a log.
Using a knife or floss cut the log horizontally into about 12-14 divisions.
Place on a greased baking dish ( I used a spring form pan). Cove sit and let it proof for 2-3 hours.
Once proofed, brush the top with melted butter.
Preheat the oven at 340F and bake for 15-20 mins.
Masala Cream cheese Frosting: While the rolls are proofing I like to make the frosting.
In a microwave/stove top heat milk and add tea to it. Let it steep for 15-20 mins till it’s infused well and then strain. Let it cool.
In a bowl using an electric/stand mixer add the softened cream cheese and butter. Beat it together.
Add powdered usage and the infused milk and mix.
Add the spices and heavy cream and mix till smooth.
Assembly: Once the roll are out of the oven, cover with the frosting.
Garnish with saffron powder and rose petals and serve immediately.
Notes/Tips:
Do not over knead the dough. You do not want gluten formation.
Let the dough double in volume before rolling out others it will be dense.
You can add your own chai flavors you like.
Do not over bake these otherwise it will become hard.
You can concentrate the flavor of chai in the glaze as much as you like by boiling it in milk.
You can set and bake these in any shape mold you like.
