Chai Cinnamon Rolls
- 2 cups soy milk at room temperature
- ½ cup coconut oil melted
- ¼ cup raw sugar
- 1 tbsp Liquid Chai
- 1 packet active dry yeast
- 5 ½ cups plain flour
- 1 tsp salt
- ¾ cup coconut oil softened
- ¾ cup brown sugar
- 2 tbsp ground cinnamon
- 1 cup powdered sugar
- 2 tbsp soy milk
- ½ tsp vanilla extract
- Rub a round cake or pie pan with coconut oil.
- In a large bowl, whisk together the soy milk, melted coconut oil and sugar. The mixture should be just warm.
- Sprinkle the yeast over the mixture and let set for 1 minute.
- Add 5 cups flour, 1 tablespoon Liquid Chai and 1 teaspoon of salt to the milk mixture and mix with a wooden spoon until just combined. Don't over mix.
- Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- Preheat oven to 180°C.
- After 1 hour the dough should have doubled in size.
- Remove covering and add an additional ½ cup flour. Combine then turn over onto a well-floured surface.
- Knead the dough lightly, adding additional flour as necessary until the dough loses its stickiness.
- Roll the dough out into a large rectangle about 1cm thick. Spread the softened coconut oil over the dough.
- Sprinkle brown sugar and cinnamon evenly over the dough.
- Roll up the dough forming a log. Pinch the seam closed. Trim off any uneven ends.
- Cut the log into even pieces, the width matching the height of your chosen pan. It will usually make 6 - 8 rolls.
- Place the rolls face up into the pan. One in the middle and the rest circling around. Cover again with plastic wrap or a towel and place in a warm place to rise for 30 minutes.
- To prepare frosting: In a medium-sized bowl, use a fork to mix together the soy milk, icing sugar and vanilla essence until smooth.
- Remove covering. Bake the chai cinnamon rolls in the oven at 180˚C for 25-30 minutes, until golden brown.
- While still warm, drizzle evenly with frosting.