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.
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 bag and steep for 5-6 minutes.
Once fully steeped, remove tea bags 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.
TO STORE: Cinnamon Rolls can be kept fresh at room temperature when tightly wrapped or sealed for up to 3 days. Fresh for up to 1 week in the Refrigerator. Baked rolls can be frozen up to 2 months.
FLOUR: If you don't have or choose not to use Bread flour, simply substitute with All-Purpose flour.
OVERNIGHT OPTION: If you don’t want to make your Cinnamon Rolls on the same day, you can simply follow all steps (including the initial 1+ hour rise) and after cutting rolls and placing them into your baking pan, just cover them tightly (using foil paper of plastic wrap) and refrigerate them overnight or for 8-12 hours instead. The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours.
RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST: If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.
CHAI TEA SPICE: To make your own homemade Chai Tea spice blend, you can use the following: 2 Tbsps ground cinnamon, 1 tsp ground nutmeg, 1 Tbsp ground ginger, 1 tsp ground allspice, 1 tsp ground cardamom, 1/2 tsp ground cloves, and 1/4 tsp black pepper.