These Vegan Chai Tea Latte Cinnamon Rolls are something right on point for the Fall/Winter season. They are fluffy, soft, thick, sweet, and surely does just melt in your mouth with every bite. Not being your typical Cinnamon Roll, this recipe is topped with a mouth-watering Black Tea-infused Chai Tea glaze that will leave you ‘Cinnamon Roll obsessed’. Definitely not your average vegan sweet treat, but 100% homemade and filled with pure goodness! Overnight option available.
Since it’s December and the weather has been all kinds of crazy cold, I thought that I would share a recipe that leaves you feeling warm and cozy.
If you’ve been an avid reader of Orchids + Sweet Tea, then you’ve already been a fan of our cinnamon roll recipes.
To be honest, our MOST VIRAL recipe to date are these Delicious Homemade Classic Cinnamon Rolls which are the best thing you’ll ever taste–seriously!
I know. Pretty crazy, right?
While, we do have a few cinnamon roll recipes on our site, not all of them are vegan. Our most loved vegan cinnamon rolls are these Vegan Pumpkin Cinnamon Rolls.
Granted, they are one of my favorite versions, I must admit that I’m such a sucker for Chai Tea.
Daily, I’ve found myself drinking a cup of Chai Tea Latte from Starbucks, which is my obsession by the way. Since reducing my dairy intake significantly, I now enjoy a cup of this latte instead of my once coveted Frappuccino.
Unlike most recipes, which only combine the Chai spices together to reflect the flavor, I also chose to make chai tea from scratch and then infusing that into the glaze itself.
And boy, did it make a huge difference. You could just eat a bowl of the glaze by itself. Haha.
Of course, I didn’t. But, hey.
These Fluffy Homemade Orange Cinnamon Rolls are almost better than their Classic counter parts––seriously! Each roll boasts of it’s bigness, fluffiness, tenderness, and they come smothered in a rich, but light orange-flavored cream cheese frosting.
These Vegan Sweet Potato Cinnamon Rolls + Maple Pecan Glaze are something right out of a sweet treat magazine.
If you’re a lover of Fall spices and sweet flavors, then these Delicious Homemade Pumpkin Spice Cinnamon Rolls are the best thing you’ll ever taste–seriously! Big, fluffy, tender, brioche-thick and smothered in a rich, but light pumpkin spice cream cheese glaze, these cinnamon rolls are sure to be a winner for any sweet tooth. Overnight option available.
These Perfect Apple Streusel Cinnamon Rolls are not your traditional cinnamon roll at all. These rolls come loaded with apple + pecan bits and topped heavily with a brown sugar and pecan crunch crumble. Every bite will have you feeling like you’re eating a warm slice of Grandma’s apple pie. There’s really no other way to eat a cinnamon roll after finding this recipe.
These Gingerbread Cinnamon Rolls are not your typical, traditional rolls. The gingerbread spices add great flavor to every sweet bite and the maple cream cheese frosting is beyond amazing! You’re sure to say, “Ho Ho Hoooo”! This recipe comes together in a little over an hour and its complex flavor and simple steps, makes it one of the best sweet treats to enjoy this holiday season!
These Carrot Cake Cinnamon Rolls are the perfect addition to your Spring’s sweet treat menu. They are most certainly not your traditional cinnamon rolls and the bold carrot cake flavor won’t disappoint. Super fluffy, thick, sweet, and a bit of a crunch from the pecans tucked away in between each roll; this recipe is one of my favorite cinnamon roll recipes to date.
The funny thing is that the rolling of these Cinnamon Rolls take a bit of work, Ya’ll!
I made my dough from scratch (per usual) and I allowed it to sit a little overtime to become a lot more fluffy, so it was a bit tender, but still worked perfectly nonetheless.
Just required a bit more arm work, FYI! Plus, there’s nothing that a light drizzle of flour can’t help, right?!
If you didn’t get a chance to see my last Cinnamon Roll recipe, no worries—here are a few tips that I’ve learned along the way to ensure that I make the perfect Cinnamon Rolls:
This one is super, super imperative. You have to always make sure that your milk is warm to the touch and not even a degree hot. Even if you heat your milk and it’s hot, simply let it cool until it feels warm. This ensure that you don’t kill the yeast and your dough rise to a nicely big fluff.
This is the ultimate secret to tender cinnamon rolls. Much like with other cakes and doughs, room temperature butter creates a nice texture. Simple.
Unlike most other recipes, you actually want to mix (or knead) your cinnamon roll dough to its capacity so that you release the gluten and it becomes extremely elastic. This helps when rolling and allows you to create a nicely flat, thin square, which is later filled with your choice of filling and rolled.
Although I’ve mostly made my cinnamon rolls within the same day, ultimately, rising your dough overnight in the refrigerator is the best! This slow rise process allows the yeast to completely feed off of the sugar and creates great flavor and of course—a lot more fluffiness.
One of my latest discoveries was the use of bread flour in my cinnamon rolls. Before, I would use only all-purpose flour. However, after a little experimenting, I’ve learned that bread flour creates a beautiful texture—tender, thick, and even more fluffy, almost ‘brioche’ like.
Yes, you read it right. Although the assembly part is extremely messy, I’ve learned that the rolling is the star process! Before, I use to struggle with rolling the perfect cinnamon roll, however, lately I’ve been able to roll it pretty tight, which not only creates a nice structure, but it allows you to cut the dough more evenly which helps with baking. When rolling, always start the initial first roll really tight to keep the same momentum throughout.
There you have it. My tried and true hacks for amazing cinnamon rolls!
Let’s dig right into this recipe, shall we?
Combine yeast and pure cane sugar in the bowl of an electric mixer and slowly pour in warm water while stirring frequently. Allow 10 minutes for the mixture to sit and for the yeast to activate.
In the meantime, melt the vegan butter over the stovetop on medium heat and add the milk, stirring frequently until the butter has melted. NOTE: Make sure that your mixture does not boil and is not too hot. Once butter has melted, remove immediately and let cool until WARM.
Once cooled, add the milk-butter mixture to the yeast and mix until well combined. Add vanilla.
Next, combine the all-purpose flour, bread flour, brown sugar, spices and sea salt and add them to the wet ingredients and mix on low-speed until well combined, about 1-2 minutes.
Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. NOTE: If dough is too sticky, add 1 Tbsp of flour at a time until texture is achieved!
Lightly grease a large bowl with a small amount of coconut oil and then place the dough ball in the bowl. Cover with plastic wrap and let sit for 1 hour, allowing the dough to rise and double in size.
In the meantime, you can work on the filling!
Melt butter and set aside. In a separate bowl, combine the cinnamon and brown sugar and set aside as well.
Once the hour has gone by and your dough has risen (about double its original size), preheat the oven to 375 degrees Fahrenheit. Next, flour a flat surface and place the dough on it and using a rolling-pin, roll it out to a rectangle (approximately 9″x14), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
Then, generously brush melted butter overtop of dough and spoon the cinnamon-sugar mixture over the butter. NOTE: I also use a ‘pastry brush’ to sweep sugar mixture evenly across the dough to ensure that every bite is sweet!
Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5″ rolls, placing each roll into a large baking dish (lined with parchment paper!).
Then place plastic wrap over the baking dish with rolls and let them rise again (for another 20 minutes).
Once the rolls have doubled in size (once again!) or have gotten significantly larger, brush the tops of the rolls with a little more melted butter and then bake them for approximately 25-35 minutes in the preheated oven.
In a small bowl, whisk together all of the spices until well incorporated. Set aside.
In a small saucepan, heat the almond milk until boiling. Turn off the heat and add the black tea bags and steep for 5-6 minutes.
Once fully steeped, remove tea bag and add 1 tsp of mixed spices and whisk until well combined.
Carefully pour chai tea into a Medium mixing bowl. Add powdered sugar and whisk until fully combined and desired consistency is met.
Remove the rolls from oven and wait 15-20 minutes or so (until it completely cools), and then spread the Chai Tea Latte Glaze atop the rolls using a rubber spatula and sprinkle lightly with cinnamon, if desired.
If you choose to make this Vegan Chai Tea Latte Cinnamon Rolls recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Vegan Chai Tea Latte Cinnamon Rolls.