Chai Raisin Rolls
Don't get it twisted... OK, do. Because the recipe says so! Chef Alicia's Distilled Chai takes center stage for this cinnamon bun reboot.
Ingredients
1 can refrigerated pizza dough
1/2 cup sugar
3 teaspoons Distilled Chai
5 tablespoons melted butter
1/2 cup raisins
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon rum extract
Instructions
Preheat the oven to 400F.
Lightly dust a clean work surface with flour. Roll out the dough into a 10-by-14-inch rectangle, with the long side facing you.
Brush the melted butter across the surface of the dough, reserving about 2 tablespoons of butter to use later in the recipe.
In a small bowl, combine sugar and Distilled Chai. Sprinkle sugar chai mixture over the buttered dough, reserving about a tablespoon of the sugar chai mixture for later in the recipe.
Cut the dough, lengthwise into 4 equal pieces.
Sprinkle 2 tablespoons of raisins across the lower half of each strip of dough, lengthwise.
Fold each piece of dough over, lengthwise, to cover the raisins, lightly sealing the edges, to form 4 long ropes.
Twist each of the ropes 8-10 times (like a straight candy cane). Wrap each twisted rope into a swirled coil, tucking the ends underneath.
Using a pastry brush, grease 4 wells of a jumbo muffin pan with one tablespoon of the reserved melted butter. Transfer the swirled coils into the prepared wells.
Brush the tops with the remaining tablespoon of melted butter. Sprinkle remaining chai sugar over the buttered tops and bake until golden brown 20-25 minutes. Remove from the oven and cool for a few minutes.
Combine powdered sugar, milk and rum extract and drizzle over warm rolls.
Chai Raisin Rolls
Ingredients
Instructions
- Preheat the oven to 400F.
- Lightly dust a clean work surface with flour. Roll out the dough into a 10-by-14-inch rectangle, with the long side facing you.
- Brush the melted butter across the surface of the dough, reserving about 2 tablespoons of butter to use later in the recipe.
- In a small bowl, combine sugar and chai. Sprinkle sugar chai mixture over the buttered dough, reserving about a tablespoon of the sugar chai mixture for later in the recipe.
- Cut the dough, lengthwise into 4 equal pieces.
- Sprinkle 2 tablespoons of raisins across the lower half of each strip of dough, lengthwise.
- Fold each piece of dough over, lengthwise, to cover the raisins, lightly sealing the edges, to form 4 long ropes.
- Twist each of the ropes 8-10 times (like a straight candy cane). Wrap each twisted rope into a swirled coil, tucking the ends underneath.
- Using a pastry brush, grease 4 wells of a jumbo muffin pan with one tablespoon of the reserved melted butter. Transfer the swirled coils into the prepared wells.
- Brush the tops with the remaining tablespoon of melted butter. Sprinkle remaining chai sugar over the buttered tops and bake until golden brown 20-25 minutes. Remove from the oven and cool for a few minutes.
- Combine powdered sugar, milk and rum extract and drizzle over warm rolls.
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