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vegan dirty chai cinnamon rolls

Vegan Dirty Chai Cinnamon Rolls

What is better than a homemade warm cinnamon roll? A vegan dirty chai cinnamon roll perhaps? I don't make cinnamon rolls often but when I do they need to be soft and fluffy, have a ton of that delicious spiced sugar filling, and not sickly sweet. These vegan dirty chai cinnamon rolls are perfectly soft and filled with a spiced chai sugar filling that is so incredibly flavorful and tasty. Then, topped off with a delicious coffee glaze!
5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 30 minutes
Resting Time: 2 hours
Total Time: 3 hours
Servings: 10
Author: Liv King

Ingredients
 

Cinnamon Roll Dough:

  • 4 cups All Purpose Flour divided
  • 2 ¼ teaspoon Instant Yeast
  • 1 teaspoon Salt
  • ¼ Organic Brown Sugar
  • 1 ½ cup Unsweetened Plant Milk I used almond
  • cup Vegan Butter

Chai Spiced Sugar Filling:

  • 2-3 tablespoons Vegan Butter for brushing on dough
  • cup Organic Brown Sugar
  • 2 ½ teaspoons Cinnamon
  • 1 teaspoon Nutmeg
  • ½ teaspoon All Spice
  • ¼ teaspoon Cardamom
  • ¼ teaspoon Ground Ginger
  • Pinch of Salt

Coffee Glaze:

  • 1 Cup Organic Powdered Sugar
  • 1 tablespoon Instant Coffee
  • 2 tablespoons Unsweetened Plant Milk

Instructions

  • Properly measure 3 ⅓ cups of the all purpose flour by spooning the flour in to a measuring cup. This ensures that you aren’t over packing the cup. Reserve the remaining ⅔ cup of flour for a later time. Add flour to a large bowl along with the instant yeast, salt, and sugar. Whisk to combine and set aside. 
  • Add the plant milk and the vegan butter to a pot on low heat. Be sure the mixture is between 120-130F. 
  • Pour the wet mixture in to the dry and stir with a wooden spoon until combined. The dough will be very sticky. Oil a large bowl. Transfer the dough in to the oiled bowl and cover with plastic. Let rise in a warm place for 1 hour
  • Add all the chai spiced sugar filling ingredients (except the butter) to a small bowl and stir until evenly incorporated. Set aside. 
  • After 1 hour, unwrap the dough and sprinkle ⅓ cup more flour on top. Knead the dough until combined. If dough is too sticky to work with, slowly add in the remaining ⅓ cup. You might not need all of it.  Lightly flour a clean surface. Place the dough on the surface and roll it out in to a large rectangle as thin as you can. If the dough is giving you trouble, let it rest for 10-15 minutes.
  • Brush the dough with 2-3 tablespoon of softened (not melted) vegan butter. Sprinkle on all of the chai spiced sugar mixture evenly on the dough. 
  • Starting with the shortest side, roll up the dough as tightly as you can. Cut in to 10-12 even pieces.
  • Lightly oil a baking dish of choice. Place the cinnamon rolls in to the dish with a small amount of space in between each of them. Cover loosely with plastic wrap or a dish towel and let rise for 1 more hour. 
  • Preheat oven to 350F.
  • Bake Cinnamon Rolls for 25-30 minutes or until a toothpick comes out clean. 
  • Make the glaze by whisking together the instant coffee and plant milk. Then, add powdered sugar and whisk until smooth. Serve warm. 
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