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 Masala Chai Concentrate
• 1 tablespoon butter, melted
• 3 tablespoons oat milk (or any other milk of choice)

Directions

Rolls

1. Preheat your oven to 375 degrees.
2. Mix all of your dry ingredients for your cinnamon roll filling (brown sugar, granulated sugar, cinnamon, ginger, allspice, salt).
3. Melt your butter. 
4. Roll out your crescent roll dough on a clean surface.
5. Using a pastry brush brush your crescent roll dough with melted butter. 
6. Spread your filling all over your dough (use all of it!). 
7. 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! 
8. Spray your muffin. 
9. Place each roll into a space in your muffin tin. 
10. Bake for about 13 minutes or until golden brown. 
11. Let cool for about 10 minutes before adding your frosting (instructions on that below)! 

Frosting

1. While your rolls are baking start your frosting. 
2. 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.
3. 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. 
4. Place in the refrigerator to keep cool. 
5. After you’ve let your rolls cool for 10 minutes feel free to frost and serve right away!