Chai-Spiced Cinnamon Rolls

Steep

• 1 cup Milk
• 6 Cardamom pods, lightly cracked
• 4 Whole cloves
• 1 Cinnamon stick — or 1 tsp ground cinnamon
• 1 tbsp Fresh ginger, sliced

Dough

• 1 2/3 tsp Yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
• 1/3 cup Granulated sugar
• 1 Egg
• 1/3 cup Butter, melted
• 1 tsp Salt
• 4 cups All-purpose flour

Filling

• 1/3 cup Butter, softened
• 3/4 cup Brown sugar, packed
• 1 1/2 tbsp Ground cinnamon
• 1 tsp Ground cardamom

Icing

• 1 cup Icing (powdered) sugar
• 2 tbsp Milk

Steep

1. 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. (Tip: Don't let it boil — you're extracting oils gently, not cooking the spices.)
2. Strain out the whole spices and let the milk cool until warm, not hot, before continuing.

Dough

1. Stir the yeast and sugar into the spiced milk and let stand until foamy.
2. Whisk in the egg and melted butter, stir in salt and flour, and knead 8 minutes until smooth.

Rise

1. Cover and let rise until doubled.

Fill

1. 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.
2. Arrange in a greased 9x13 pan. Cover and let rise until puffy.

Bake

1. Bake at 175°C (350°F) until golden brown.

Icing

1. Whisk the icing sugar and milk and drizzle over the warm rolls.