Maple chai buttermilk rolls

Maple chai buttermilk rolls

Recipe by ful-filled | photo by a soulful kitchen



  • 1 cup buttermilk 
  • 1/4 cup palm shortening 
  • 1/4 cup sugar
  • 1 tsp vanilla extract or vanilla bean paste
  • 1 tsp active dry yeast
  • 2 cups all-purpose flour + 1/4 cup reserved
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp fine grain salt
  • 2 tbsp maple syrup
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup brown sugar (we use muscavado sugar)
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground clove or allspice
  • 1/4 tsp cardamom
  • pinch of salt


  • Melt palm shortening in a pot over medium-low heat. Once melted, whisk in sugar, and buttermilk.
  • Let liquid cool until warm, whisk in the vanilla, and sprinkle yeast over the liquid and let sit 3 minutes.
  • Sift 2 cups of flour into the liquid & stir until just combined. Cover with a towel and let sit at room temperature for 1 hour.
  • Whisk together the remaining 1/2 cup of flour with the baking powder, baking soda & salt. Add this to the dough and mix thoroughly to combine. I use a large spatula to mix the dough at this point, you're looking to bring the dough together until it is relatively smooth, which takes just a couple of minutes of mixing.
  • Cover the dough with plastic wrap & chill in the refrigerator for at least 8 hours or overnight.
  • Combine softened butter, maple syrup, sugar, spices and salt in a small bowl & stir until smooth.
  • Remove chilled dough from the refrigerator & place it on a lightly floured surface.
  • Roll the dough into a rectangle approx. 10" wide by 14" long and approximately 3/8" thick.
  • Spread the filling evenly over the dough, leaving about 1/2" edge exposed around the perimeter of the dough
  • Roll the dough into a spiral, starting at the edge furthest from you, taking care to keep the roll tight.
  • When you reach the end, pinch the seam together and flip the roll so that the seam is face down
  • Line a 12" cast iron skillet with parchment paper & preheat the oven to 350F degrees.
  • Use a 12" piece of dental floss to cut the rolls into 8 portions - place the dental floss under the rolled dough, bring the floss up around the dough and cross it over the top, cutting through the dough and filling, set each portion into the parchment-lined pan as you go
  • Let the rolls rise at room temperature while the oven pre-heats, about 20 minutes
  • Bake the rolls for 15-18 minutes until the dough is just barely beginning to brown
  • While the rolls bake, make the glaze
  • In a medium saucepan, combine all of the glaze ingredients & cook over medium heat, stirring continuously until the mixture has boiled for about 5 minutes. Remove from heat & reserve until rolls are done baking
  • Once rolls are done baking spoon the glaze over the rolls, making sure to coat every nook & cranny