Recipe courtesy of Ree Drummond
Chai Spiced Orange Rolls
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- Level: Intermediate
- Total: 2 hr 20 min (includes rising time)
- Active: 50 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 636
- Total Fat
- 23 g
- Saturated Fat
- 9 g
- Carbohydrates
- 103 g
- Dietary Fiber
- 2 g
- Sugar
- 64 g
- Protein
- 7 g
- Cholesterol
- 36 mg
- Sodium
- 251 mg
This Christmas, instead of making her usual cinnamon rolls, Ree is adding a chai spice twist. They are perfect to give to friends and relatives, especially if you are stuck for gift ideas!
- Level: Intermediate
- Total: 2 hr 20 min (includes rising time)
- Active: 50 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 636
- Total Fat
- 23 g
- Saturated Fat
- 9 g
- Carbohydrates
- 103 g
- Dietary Fiber
- 2 g
- Sugar
- 64 g
- Protein
- 7 g
- Cholesterol
- 36 mg
- Sodium
- 251 mg
Ingredients
Dough:
Chai Spice (makes 2 heaping tablespoons):
Filling:
Icing:
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Directions
- For the dough: In a large saucepan over low heat, heat the milk, oil and granulated sugar until warm but not hot (if you have a candy thermometer, it should be 125 degrees F). Turn off the heat. Add the yeast and 4 cups of the flour and stir together. Cover the pan and leave to rise for at least 1 hour.
- For the chai spice: Meanwhile, combine the cinnamon, cardamom, ginger, allspice, nutmeg and salt in a bowl and divide in half.
- Preheat the oven to 375 degrees F.
- For the dough: Add the remaining 1/2 cup flour to the dough, along with the baking powder, baking soda and salt, then stir so the mixture slowly comes together.
- For the filling: Turn the dough out on a lightly floured surface. Pat the dough into a long rectangle, then roll out to about 25 inches by 10 inches. Drizzle over the melted butter, then use your hands to make sure it covers all the dough. Spoon the orange marmalade over the surface of the dough. Smear it all around so that it coats evenly.
- Add half of the chai spice to the sugars in a small bowl and mix together, then sprinkle over the marmalade. Grease a 9-by-13-inch baking dish.
- Using both hands in a back-and-forth motion, gradually roll the dough towards you into one long log. Pinch the seam to seal it. Slice the log into 12 equal pieces, approximately 2 inches each. Place the rolls in the greased baking dish, then allow them to rise for 20 minutes.
- Bake until the rolls are golden brown, 18 to 22 minutes.
- For the icing: Meanwhile, add the orange zest and juice to a bowl. Add the powdered sugar and salt. Splash in the milk and melted butter, along with the remaining half of the chai spice. Whisk until the mixture is smooth.
- Pull the rolls out of the oven and immediately drizzle over the icing. Serve warm.
