Dirty Chai Latte Cinnamon Rolls (Egg-Free and Dairy-Free)
Dirty Chai Latte Cinnamon Rolls (Egg-Free and Dairy-Free)
Ingredients
For the Dough
- 1/2 cup plant-based milk, warmed to 105-115°F
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons active dry yeast, or 1 packet
- 1/4 cup vegan butter, melted
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the Chai Spice Filling
- 1/4 cup vegan butter, softened
- 1/2 cup brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
For the Chai Spiced Caramel
- 1/2 cup brown sugar, packed
- 1/4 cup vegan butter
- 1/4 cup full-fat plant-based milk, such as coconut or oat milk
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Espresso Cream Cheese Frosting
- 4 ounces dairy-free cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon strong brewed espresso, cooled, or 1 teaspoon instant espresso powder dissolved in 1 tablespoon hot water
- 1/4 cup vegan butter, softened
- 1/2 teaspoon vanilla extract
For Garnish
- 1/2 teaspoon ground cinnamon, as needed, for dusting
Instructions
- 1
Activate the Yeast: In a small bowl, combine the warm plant-based milk, 1 tablespoon granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and 1/2 teaspoon salt. Pour in the activated yeast mixture and the melted vegan butter. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Knead for 5-7 minutes until the dough is smooth and elastic. If kneading by hand, turn onto a lightly floured surface and knead until smooth.
⏱️ 15 min
- 3
First Rise: Lightly grease the large mixing bowl with a bit of vegan butter or oil. Place the dough in the bowl, turning once to coat. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 90 min
- 4
Prepare Filling & Punch Down: While the dough is rising, prepare the chai spice filling. In a small bowl, combine the 1/4 cup softened vegan butter, 1/2 cup packed brown sugar, 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground cardamom, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg. Mix until well combined and spreadable. Once the dough has risen, gently punch it down to release the air. Lightly flour a clean surface and roll the dough into a 12x8-inch rectangle.
⏱️ 15 min
- 5
Apply Filling & Shape Rolls: Evenly spread the chai spice filling over the entire surface of the rolled-out dough, leaving a small border on one of the longer edges. Starting from the opposite long edge, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to cut the log into 4-6 equal-sized rolls.
⏱️ 10 min
- 6
Prepare Chai Spiced Caramel: In a small saucepan over medium heat, combine 1/2 cup packed brown sugar, 1/4 cup vegan butter, 1/4 cup full-fat plant-based milk, 2 tablespoons maple syrup, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/8 teaspoon ground nutmeg, and 1/4 teaspoon salt. Bring to a gentle simmer, stirring occasionally, until the sugar is dissolved and the mixture is smooth and slightly thickened (about 3-5 minutes).
⏱️ 10 min
- 7
Assemble for Second Rise: Line an 8x8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal. Pour the chai spiced caramel evenly into the bottom of the prepared dish. Arrange the shaped cinnamon rolls on top of the caramel, leaving a little space between them. Cover the dish with a clean kitchen towel, then loosely with plastic wrap, and let rise in a warm place for another 30-45 minutes, or until puffy.
⏱️ 45 min
- 8
Bake the Rolls: Preheat your oven to 375°F. Once preheated, remove the plastic wrap and towel from the baking dish. Bake the cinnamon rolls for 25-30 minutes, or until they are golden brown and cooked through. The caramel will be bubbly.
⏱️ 30 min•🌡️ 375
- 9
Prepare Espresso Cream Cheese Frosting: While the rolls are baking, prepare the frosting. In a medium bowl, using an electric mixer, beat together the softened dairy-free cream cheese and 1/4 cup softened vegan butter until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated. Stir in the cooled strong brewed espresso and vanilla extract until the frosting is light, fluffy, and smooth.
⏱️ 10 min
- 10
Frost and Serve: Remove the cinnamon rolls from the oven and let them cool in the dish for 5-10 minutes. While still warm, generously spread the espresso cream cheese frosting over the top of the rolls. The frosting will melt slightly into the warm layers. Dust with a sprinkle of ground cinnamon before serving. Enjoy warm!
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Dirty Chai Latte Cinnamon Rolls (Egg-Free and Dairy-Free)
Ingredients
For the Dough
- 1/2 cup plant-based milk, warmed to 105-115°F
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons active dry yeast, or 1 packet
- 1/4 cup vegan butter, melted
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the Chai Spice Filling
- 1/4 cup vegan butter, softened
- 1/2 cup brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
For the Chai Spiced Caramel
- 1/2 cup brown sugar, packed
- 1/4 cup vegan butter
- 1/4 cup full-fat plant-based milk, such as coconut or oat milk
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Espresso Cream Cheese Frosting
- 4 ounces dairy-free cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon strong brewed espresso, cooled, or 1 teaspoon instant espresso powder dissolved in 1 tablespoon hot water
- 1/4 cup vegan butter, softened
- 1/2 teaspoon vanilla extract
For Garnish
- 1/2 teaspoon ground cinnamon, as needed, for dusting
Instructions
- 1
Activate the Yeast: In a small bowl, combine the warm plant-based milk, 1 tablespoon granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and 1/2 teaspoon salt. Pour in the activated yeast mixture and the melted vegan butter. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Knead for 5-7 minutes until the dough is smooth and elastic. If kneading by hand, turn onto a lightly floured surface and knead until smooth.
⏱️ 15 min - 3
First Rise: Lightly grease the large mixing bowl with a bit of vegan butter or oil. Place the dough in the bowl, turning once to coat. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 90 min - 4
Prepare Filling & Punch Down: While the dough is rising, prepare the chai spice filling. In a small bowl, combine the 1/4 cup softened vegan butter, 1/2 cup packed brown sugar, 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground cardamom, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg. Mix until well combined and spreadable. Once the dough has risen, gently punch it down to release the air. Lightly flour a clean surface and roll the dough into a 12x8-inch rectangle.
⏱️ 15 min - 5
Apply Filling & Shape Rolls: Evenly spread the chai spice filling over the entire surface of the rolled-out dough, leaving a small border on one of the longer edges. Starting from the opposite long edge, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to cut the log into 4-6 equal-sized rolls.
⏱️ 10 min - 6
Prepare Chai Spiced Caramel: In a small saucepan over medium heat, combine 1/2 cup packed brown sugar, 1/4 cup vegan butter, 1/4 cup full-fat plant-based milk, 2 tablespoons maple syrup, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/8 teaspoon ground nutmeg, and 1/4 teaspoon salt. Bring to a gentle simmer, stirring occasionally, until the sugar is dissolved and the mixture is smooth and slightly thickened (about 3-5 minutes).
⏱️ 10 min - 7
Assemble for Second Rise: Line an 8x8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal. Pour the chai spiced caramel evenly into the bottom of the prepared dish. Arrange the shaped cinnamon rolls on top of the caramel, leaving a little space between them. Cover the dish with a clean kitchen towel, then loosely with plastic wrap, and let rise in a warm place for another 30-45 minutes, or until puffy.
⏱️ 45 min - 8
Bake the Rolls: Preheat your oven to 375°F. Once preheated, remove the plastic wrap and towel from the baking dish. Bake the cinnamon rolls for 25-30 minutes, or until they are golden brown and cooked through. The caramel will be bubbly.
⏱️ 30 min•🌡️ 375 - 9
Prepare Espresso Cream Cheese Frosting: While the rolls are baking, prepare the frosting. In a medium bowl, using an electric mixer, beat together the softened dairy-free cream cheese and 1/4 cup softened vegan butter until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated. Stir in the cooled strong brewed espresso and vanilla extract until the frosting is light, fluffy, and smooth.
⏱️ 10 min - 10
Frost and Serve: Remove the cinnamon rolls from the oven and let them cool in the dish for 5-10 minutes. While still warm, generously spread the espresso cream cheese frosting over the top of the rolls. The frosting will melt slightly into the warm layers. Dust with a sprinkle of ground cinnamon before serving. Enjoy warm!
⏱️ 15 min