@platesbykody
Ingredients Icing: 2 tablespoons softened salted butter ¼ cup chai tea 3 cups powdered sugar Splash of half-and-half 1 teaspoon vanilla extract Filling: 3 tablespoons softened salted butter 2 tablespoons ground cinnamon 2 cups brown sugar 1 espresso shot Dough: ¾ cup milk (whole milk or 2% preferred) 2¼ teaspoons quick-rise or active yeast (¼-ounce package of yeast) ¼ cup granulated sugar 1 egg plus 1 egg yolk, at room temperature ¼ cup melted salted butter 3 cups bread flour, plus more for dusting (if dough is too wet, sprinkle flour until dough is manageable) ¾ teaspoon table salt
Directions 1. Stir together your icing ingredients until smooth. Place in the fridge. 2. Combine the filling ingredients in a bowl, and whisk until you get a paste-like consistency. 3. Here goes your dough.. Microwave the milk for about 45 seconds, until it’s like warm bath water. Place the milk in a bowl. Add the yeast, sugar, egg, yolk, and melted butter. Beat using a stand mixer on the 2 setting for 2-3 minutes. 4. Add the flour and salt. Knead using stand mixer on level 3 for about 8 minutes, until smooth and elastic and pulls cleanly away from the bowl. Form the dough into a ball, and place in a large bowl. Cover and place in a warm area like your laundry room. Let rest for 1 hour to 1 ½ hours, until doubled in size. 5. Spread the dough out on a floured work surface. Shape into a 14×16-inch rectangle. 6. Spread the filling over the dough, leaving a 1-inch border. You can roll it up as a log, or slice into 1 ½-inch strips, and roll up individually. Let rest for 30 minutes at room temp. Preheat the oven to 350°F. 7. Place in a greased 9×13-inch baking dish. Bake for about 20 minutes, until golden brown. 8. Spread the icing evenly over the rolls. (Reserve remaining icing for another use.) Enjoy!