fluffy gingerbread chai brioche rolls
Everybody loves buns, don’t they?
Aside from summertime Cinnamon Sugar Peach Brioche Buns (which I think I’ll redo come peach season, matter of fact), I haven’t adventured into cinnamon bun territory as much as I’d like to. Cinnamon rolls are my weakness. I stray from them merely because, like tortilla chips, I will clean out an entire batch in one sitting. Something about a gooey, tender, iced spiral of dough makes me shiver and my knees falter.
December hath arrived and it is always my favorite month, yet the festivities swoop in with a slight hint of melancholy. Christmas, birthday, the new year, all cradled for the 11 months preceding yet gone as if someone flicked them through a football goal post. The leadup always excites me, particularly now with such a blunt emphasis on cooking and baking and sharing in the FMG space. Once the days arrive, though, I find that joy flirts with a sense of loss. Once the dishes are cleaned and the giftwrap recycled, the days we’ve anticipated begin a fresh countdown.
Not to be depressed on such a wonderful recipe, but I wonder how many others view the waiting game more charming than the holidays themselves. Preparing and planning, as for a big running race, is half the enjoyment.
Christmas day we near always have mimosas, but the breakfast rotation changes yearly. This year, I propose we all make Fluffy Gingerbread Chai Brioche Rolls. The dough is pliable and soft, the same formula as my Salted Maple Butter Brioche Dinner Rolls with a couple small alterations. These sweet and delightful creations will certainly feature in my upcoming Christmas Eve and Day menu and guide. Stay tuned for that!
FYI, for your shopping needs, I’ve gift guides For the Cook and For the Athlete available if you’re stumped on good gifts for your loved ones.
Knead the Buns
First, you’ll need to proof your yeast. Warm the milk to between 105-110 degrees – lukewarm, so you can dip a finger in without swearing and scalding yourself – and whisk in the molasses. Sprinkle the yeast overtop and let it froth up for 5-10 minutes.
I work solely by hand whenever I make doughs, so these directions are catered towards that method as well. If you have a stand mixer, you will likely be able to proceed more quickly and easily.
To the yeast mixture, add softened butter and two lightly whisked eggs. The liquid will look lumpy in weird, but that’s what kneading in the flour is for. Start with 3 1/2 cups of all purpose flour and move up from there, one tablespoon at a time. Once the dough begins to pull from the sides of the bowl, dump onto a well floured surface and begin to knead into a smooth, tacky ball. Add flour in small sprinkles to your hands as you knead if the dough continues to be sticky. Take your time. The kneading may take about 10 minutes or more.
Clean out the bowl you used or find a new one. Grease with oil or butter and set the dough inside, turning once to coat both sides with oil. Cover with plastic or a clean tea towel and rise until doubled. This took me around 75 minutes, but might take shorter or longer depending on the temperature and humidity.
Dress the Buns
Once the dough is doubled, you’re ready to roll.
Flour a surface and a rolling pin. Stretch the dough to a 10 x 16 inch recangle. Spread with lots of softened butter. Take a bowl and toss together the chai sugar: brown sugar, cinnamon, ginger, clove, allspice, cardamom, and a touch of black pepper. Sprinkle the sugar over the butter as evenly as possible.
Working with the long end of the rectangle, roll the dough as tightly as possible into a log. Pinch the seam a bit as you finish up. Use a sharp knife or dental floss to slice 12 even rolls out of the dough. Grease a 9 x 13 inch baking dish and set the rolls inside, leaving a bit of space between each for rising. Cover and let proof 20-30 minutes longer.
While the rolls rest, preheat the oven to 350 degrees.
Heat the Buns. Frost the Buns.
Unleash the buns in the oven for 25-30 minutes until golden and slightly crispy atop. The buns poof up a lot!
Set the buns aside and prepare the white chocolate glaze. Ultra simple, lighter than cream cheese frosting, doesn’t overpower the gingerbread chai flavor.
Melt white chocolate until creamy. Whisk in powdered sugar, vanilla, and milk until thick but smooth. Drizzle and spread the glaze over the warm buns. So melty and sweet. A perfect Christmas wedding. I might shed a few tears.
Brew some coffee or a hot chai tea and cozy up with one of these buns. They’re tender and luxurious and perfect for dull and drab winter mornings, if grayness characterizes your season. Or your season of life, for that matter. Nothing can be wrong when buns are so, so right.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Ingredients
- 1 cup warm whole milk
- 3 tbsp molasses
- 1 packet active dry yeast (or 2 1/4 tsp)
- 2 eggs, lightly beaten, at room temperature
- 4 tbsp salted butter, softened
- 3 1/2-4 cups all purpose flour
chai sugar filling
- 1 stick salted butter, softened
- 2/3 cup brown sugar
- 1 tbsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
- 1/4 tsp allspice
- 1/4 tsp black pepper
white chocolate glaze
- 1/2 cup good quality white chocolate chips
- 1 1/4 cup powdered sugar
- 2 tsp vanilla extract
- 3-4 tbsp milk
Instructions
- In a large bowl, combine the milk and molasses. Sprinkle yeast overtop and let proof for 5-10 minutes until bubbly.
- To the yeast mixture, whisk in the butter and beaten eggs. Measure 3 1/2 cups of flour and stir. Add flour 1 tablespoon at a time until the dough begins to pull away from the walls of the bowl. Turn onto a well-floured surface and knead for 10 minutes, flouring your hands as needed, until a tacky and smooth ball forms. Grease a clean bowl with butter or oil and plop in the dough, turning once to coat both sides. Cover loosely with plastic or a tea towel and let rise in a warm spot until doubled, about 60-90 minutes.
- Grease a 9 x 13 inch casserole dish with butter or oil.
- Generously flour a flat, clean work surface. Roll the dough into a 10 x 16 inch rectangle. Try to keep the integrity of the rectangular shape as best you can. Spread softened butter over the dough, leaving 1/2 inch of space around the border. Sprinkle on the chai sugar. Working from the long side, roll the dough tightly, finishing with the seam side facing down. Use a very sharp knife or dental floss to cut 12 rolls out of the log. Place the rolls cut side down into the prepared casserole dish, leaving a small amount of space in between each. Cover and let rest for 20-30 minutes until nearly doubled.
- Preheat oven to 350 degrees. Uncover the rolls and set in the oven for 25-30 minutes until golden brown and puffy.
- In a small bowl, melt the white chocolate chips in the microwave for 1 minute. Stir, and if needed, microwave in 15-30 second increments until melted, stirring in between. Whisk in the powdered sugar, vanilla, and milk until a thick but smooth icing forms. Use a frosting knife to drizzle the icing over the warm rolls. Eat warm, or store at room temperature for up to 3 days.
