Chai-Spiced Cinnamon Rolls

Steps

• Steep: Warm the milk with the cardamom, cloves, cinnamon stick, and ginger over low heat until just steaming, then take off the heat and let steep.
  ⏱ Start 15 min timer

  Tip: Don't let it boil — you're extracting oils gently, not cooking the spices.

• Steep: Strain out the whole spices and let the milk cool until warm, not hot, before continuing.
  ⏱ Start 10 min timer
• Dough: Stir the yeast and sugar into the spiced milk and let stand until foamy.
  ⏱ Start 8 min timer
• Dough: Whisk in the egg and melted butter, stir in salt and flour, and knead 8 minutes until smooth.
• Rise: Cover and let rise until doubled.
  ⏱ Start 60 min timer
• Fill: Roll into a 16x12 inch rectangle, spread with softened butter, and sprinkle with brown sugar, cinnamon, and cardamom. Roll up and slice into 12 pieces.
• Fill: Arrange in a greased 9x13 pan. Cover and let rise until puffy.
  ⏱ Start 35 min timer
• Bake: Bake at 175°C (350°F) until golden brown.
  ⏱ Start 24 min timer
• Icing: Whisk the icing sugar and milk and drizzle over the warm rolls.