Almond Chai Latte Cinnamon Rolls

In a small saucepan, warm milk and tea bags over medium heat until just before boiling. Don’t let it heat higher than 110ºF—that will affect the yeast activity. Remove milk from heat, transfer to a large mixing bowl and stir in yeast until it bubbles and foams.

One by one, add eggs, melted butter, and cane sugar. Whisk to combine.

Sift flour into the wet mixture and use the dough attachment on a stand mixer to knead until it is no longer sticky. If you don’t have a stand mixer, use a wooden spoon to combine and then your hands to knead until dough doesn’t stick to your hands.

Transfer dough to another bowl, cover and place in a warm environment. I turn my oven on to 200ºF and then turn it off, and place the dough bowl in the oven for 1 1/2 to 2 hours. Whole wheat dough doesn’t double in size like dough made with white flour, so don’t waste your time waiting. It should grow in size after this amount of time.

Prep the filling by whisking softened butter, brown sugar, maple syrup, extract, and spices. Set aside.

Clean and lightly flour a large flat surface (i.e. kitchen countertop) and knead dough for 1–2 minutes. Use a rolling pin to roll the dough into a rectangle. Spread the filling over the dough and as close to the edges as possible. Sprinkle with chopped almonds.

Gently roll lengthwise tightly from one end to the other. Lightly grease a sharp knife with butter or oil and slice the roll into 6 to 8 portions. You can also use floss here, but I haven’t tried that.

Grease the skillet with a tablespoon or two of butter and place the cinnamon rolls evenly spaced throughout the skillet. Bake for 18–22 minutes. They may seem under-baked when you take them out of the oven, but they will continue to cook in the skillet. Do not over-bake!

While the rolls cool, whisk nut butter, almond milk, maple syrup, cinnamon and spread a couple spoonfuls over each roll. Sprinkle with powdered sugar and serve immediately. Enjoy!