Muffin-tin mini chai cinnamon rolls

Recipe by Household Mag | Photography by Amy Frances Photography

*Makes 12 mini chai cinnamon rolls

Ingredients

Rolls

  • 2 cans crescent roll dough
  • 4 tablespoons butter, melted
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 ½ tablespoons cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon allspice
  • ½  teaspoon salt

Frosting


  • 4 oz. cream cheese, softened
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon DONA chai
  • 1 tablespoon butter, melted
  • 3 tablespoons oat milk (or any other milk of choice)

Instructions


Rolls

  • Preheat your oven to 375 degrees.
  • Mix all of your dry ingredients for your cinnamon roll filling (brown sugar, granulated sugar, cinnamon, ginger, allspice, salt).
  • Melt your butter. 
  • Roll out your crescent roll dough on a clean surface.
  • Using a pastry brush brush your crescent roll dough with melted butter. 
  • Spread your filling all over your dough (use all of it!). 
  • If your dough isn’t pre-cut, roll each into a tight roll and slice into six pieces. Mine, unfortunately was precut, so I rolled each one individually based on the pre-cut lines. This made for a little messier look, but did not compromise taste! 
  • Spray your muffin. 
  • Place each roll into a space in your muffin tin. 
  • Bake for about 13 minutes or until golden brown. 
  • Let cool for about 10 minutes before adding your frosting (instructions on that below)! 

Frosting

  • While your rolls are baking start your frosting. 
  • Using either a hand mixer or counter-top mixer, combine all of your ingredients aside from your oat milk. Mix on high for a few minutes.
  • Start with a tablespoon at a time and add in your milk until you’ve reached your desired consistency - I went with a spreadable frosting more than a pourable glaze. 
  • Place in the refrigerator to keep cool. 
  • After you’ve let your rolls cool for 10 minutes feel free to frost and serve right away!