Recipe: Cinnamon Scrolls with Chai Frosting

Anyone else out there a huge fan of a Chai Latte? I am, and I’m also a huge fan of Sunday brunch. I love entertaining people in our home and making meals that are a little bit special, and when I’m looking for recipes for a brunch menu, sometimes pancakes just don’t cut it. Enter this recipe from the incredible Half Baked Harvest for Cinnamon Scrolls with Chai Frosting. They are absolutely delicious and can’t be beat for an Autumn or Winter morning, ridiculously easy, and best of all, can be made the night before and popped in the oven half an hour before your guests arrive.





Cinnamon Scrolls with Chai Frosting


1 cup warm full-fat milk

2 1/4 tsp instant dry yeast

1 1/5 tbsp honey

2 large eggs, lightly beaten

55g melted butter

3 1/2 cups plain flour

1/2 tsp salt

85g salted butter, plus extra for greasing

3/4 cup brown sugar

1 1/2 tsp ground cinnamon


115g cream cheese

55g butter, softened to sqidgey

1 1/2 tsp vanilla extract

3/4 – 1 cup icing sugar

1/2 tsp cinnamon

1/4 tsp allspice

1/4 tsp ginger

1/4 tsp cardamom

  • Combine yeast, honey, eggs, flour and salt in the bowl of a stand mixer, fitted with a dough hook. As it starts to combine, add the milk and butter. Beat until the flour is totally incorporated, around 4 mins. If your dough seems very wet, add another 1/2 cup flour.
  • Cover the bowl with a tea towel and let sit at room temperature for around 1 hour, or until the dough has doubled in size.
  • Use a pastry brush to coat the inside of a 9×5 inch loaf pan with the extra melted butter. In a bowl, combine brown sugar and cinnamon and mix well. Set aside.
  • When your dough has doubled in size, turn it out onto a floured surface and punch it down. Knead into a ball using your hands, then roll out to a rectangle approximately 45x30cm.
  • Spread the melted butter over the dough, and then sprinkle with the cinnamon sugar, making sure it coats your dough as evenly as possible.
  • Starting with the edge of the dough closest you, start rolling the dough into a log, keeping it tight. Pinch both edges to seal them.
  • Cut the log into 6 even rolls, and place them cut-side up in a prepared pan. Cover again with the tea towel and leave in a warm place for an hour, or transfer to the fridge overnight (see first photo)
  • Remove your rolls from the fridge and bring to room temperature. Pre-heat oven to 180°C. Place the pan on a baking sheet and bake for 35 mins, or until browned on top.
  • While it cooks, make your frosting by beating all ingredients together in a small bowl.
  • When the rolls are done, remove from oven and cool in the tin for 5 mins, then turn out onto a wired rack. Spread the frosting over the still warm bread. Serve immediately.




Heidi xx

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s