Step 1: Activating the Yeast
Combine the lukewarm water, active dry yeast, and a tablespoon of sugar in a small bowl. Stir it gently and let it sit undisturbed for about 10 minutes until it gets thick and bubbly on top.
Step 2: Mixing the Rough Dough
Toss the sugar, flour, kosher salt, whisked eggs, and melted unsalted butter into your main mixing bowl. Pour the bubbly yeast mixture in last and stir everything together until a shaggy, rough dough forms.
Knead it by hand for about 10 minutes (or use your stand mixer) until it’s completely smooth and elastic. Shape it into a ball, place it in a bowl, cover it, and let it rise for 1.5 to 2 hours until doubled in size.
Step 3: Making the Signature Chai Caramel
Brew a concentrated cup of your Karachi Chai Co blend and then let cool.
Melt a cup of white sugar in a pan over medium-low heat, stirring constantly for about 8 minutes until it turns into a smooth, amber liquid. Turn the heat to low, slowly stream in the room-temperature KCC chai while it bubbles up fiercely, then stir in the cold butter and a pinch of sea salt. Let it cool to thicken.
Step 4: Preparing the Spice Filling
Mix the room-temperature unsalted butter with the light brown sugar, cinnamon, cardamom, cloves, and nutmeg until it forms a smooth, dark, easily spreadable paste.
Step 5: Rolling, Filling, and the Floss Cut
Punch down your risen dough, roll it out into a large rectangle on a floured surface, and spread the spice filling evenly from edge to edge. Roll it into a tight log, then use unflavored dental floss to cleanly slice it into 12 to 16 round pieces.
Step 6: The Second Rise, the Heavy Cream Secret, and the Bake
Pour a layer of the cooled chai caramel into the bottom of your baking dish. Arrange the sliced rolls in the caramel-lined dish, cover them with a damp cloth, and let them rise a second time for 30 minutes. Right before putting them in a oven, pour exactly one tablespoon of heavy cream directly over the top of each individual roll.
Slide the pan into the oven at 350°F and bake for 25 to 30 minutes until the tops are beautifully golden brown and the caramel is bubbling up from the bottom.
Step 7: Whipping the Frosting
Whisk the room-temperature cream cheese, unsalted butter, vanilla bean paste, sifted powdered sugar, and espresso (or cooled chai) together until smooth. Gradually add coffee creamer until it reaches your desired consistency.
Optional: If you want only chai flavor then add more chai in place of espresso.
Step 8: The Final Glaze and Drizzle
Spread the coffee cream cheese frosting generously over the warm cinnamon rolls, then finish them off with a beautiful zigzag drizzle of the leftover chai caramel you saved earlier.
