Soft, fluffy layers of pillowy dough filled with delicious spices: These vegan chai spiced cinnamon rolls are highly addictive!
- 45 g all-purpose flour
- 225 ml soy milk
- 115 ml soy milk, chilled
- 400 g all-purpose flour
- 60 g white granulated sugar
- 7 g instant yeast
- pinch of salt
- 70 g vegan butter, softened
- 150 g fine brown sugar
- 1 ½ tablespoons chai spice mix
- 1 tablespoon flour
- 90 g vegan butter, very soft
Cream Cheese Frosting
- 2 tablespoons vegan butter, room temperature*
- 130 g powdered sugar
- 150 g vegan cream cheese –I used Violife, room temperature *
- 1/8 teaspoon chai spice mix (adjust to your taste)
- Add the flour and soy milk to a saucepan and – whisking continuously – cook on medium heat, until it becomes a thick paste. If you can see the bottom of the pot while whisking, your mixture is done.
- Add the tangzhong and cold soy milk to the bowl of your stand-mixer. Then add the rest of the ingredients for the dough.
- With the stand-mixer fitted with the dough hook, knead the dough until it is smooth and elastic. The dough should be slightly tacky but pull away from the sides of the bowl. If your dough is a bit too dry, add a tablespoon of soy milk, if it is too tacky add a bit more flour, one tablespoon at a time.
- Remove it from the bowl and knead it by hand for a minute.
- Cover the dough with a clean dish towel and let it rise in a warm place for about 1 ½-2 hours, or until it has doubled in size. (I set my oven to the plate warming setting with the lowest temperature (30C) and turn it off once it’s reached the correct temperature. Then I place the bowl into the oven and close the door.)
- Once your dough has risen, give it a punch to knock out the air and knead it a few times.
- Combine the brown sugar, chai spice mix, flour and salt. Grease a casserole pan with a bit of vegan butter.
- Roll out your dough to a rectangle of 30 x 45 cm (12 x 18 inches) on a floured surface.
- Spread the softened butter onto the dough, leaving a bit of an edge. Then sprinkle with the sugar mixture. Press the mixture down with your rolling pin.
- Tightly roll the dough up from one of the long sides. Trim away the ends.
- Slice into 12 even pieces – this works best with unflavored dental floss – and place into the prepared baking dish.
- Let the rolls rise once more for about 1 hour in a warm place, covered with a clean dish towel.
- Either store in the fridge – wrapped tightly with foil and bake the next morning or preheat the oven to 180 C (350 F).
- Bake the rolls in the preheated oven for about 25-30 minutes, until a thermometer inserted in the middle of the rolls reads 90 C (194 F).
- Let the rolls cool before frosting.
Cream Cheese Frosting
- Add the butter, cream cheese and chai spice to a bowl. Sift the powdered sugar on top and beat with an electric hand mixer until well combined.
*It’s important that your butter and vegan cream cheese are at room temperature, otherwise your mixture could split.
I omitted cup measurements for this recipe as it is crucial for these rolls to measure the ingredients precisely.
Keywords: chai spiced cinnamon rolls, chai spiced rolls, vegan chai spiced rolls, vegan cinnamon rolls with chai spice