Elevate your breakfast game with these delightful Spiced Maple-Chai Cinnamon Rolls. Infused with warm chai spices and a touch of maple sweetness, these rolls are topped with a luscious coconut cream drizzle that ties everything together beautifully. Perfect for a cozy brunch or a special treat any day of the week!
Ingredients
- For the Dough:
- 2 ½ cups all-purpose flour
- 2 tablespoons coconut sugar
- 1 teaspoon instant yeast
- ½ teaspoon salt
- ¾ cup almond milk (warm)
- 3 tablespoons coconut oil (melted)
- For the Filling:
- ¼ cup coconut sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ cup maple syrup
- For the Coconut Cream Drizzle:
- 1 can full-fat coconut milk (chilled)
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
Instructions
Start by making the dough. In a large mixing bowl, combine the flour, coconut sugar, instant yeast, and salt. Whisk together until well mixed.
In a separate bowl, mix the warm almond milk with melted coconut oil. Gradually add this liquid mixture to the dry ingredients, stirring until a dough begins to form. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, prepare the filling. In a small bowl, mix together the coconut sugar, cinnamon, ginger, cardamom, and cloves. Set aside.
Once the dough has risen, punch it down and roll it out into a rectangle about ¼ inch thick on a floured surface. Brush the surface with maple syrup, then sprinkle the spice mixture evenly over the dough.
Starting from one edge, roll the dough tightly into a log. Pinch the seams to seal and slice the log into 12 equal rolls.
Place the rolls in a greased baking dish, cover with a cloth, and let them rise for another 30 minutes.
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through.
While the rolls are baking, prepare the coconut cream drizzle. Carefully scoop out the solidified coconut cream from the chilled can of coconut milk into a mixing bowl, leaving the liquid behind. Add the maple syrup and vanilla extract, then whip until smooth and creamy.
Once the rolls are done baking, remove them from the oven and let them cool slightly. Drizzle the coconut cream mixture generously over the warm rolls.
Serve these delightful Spiced Maple-Chai Cinnamon Rolls warm and enjoy a sweet, aromatic experience that will brighten your day!