Dirty Chai Scrolls with a Chai Icing

It's hard to beat warm cinnamon scrolls, but these chai version of them run a close second.

The punchy, flavour of the coffee and the spicy warmth from the chai spice work together amazingly, and it's hard to stop at one! You could make a cream cheese icing for these if you want to, adding a bit of chai to it to carry the flavours through (if you're a sucker for a conventional cinnamon scroll).

Recipe- Makes 12 scrolls

Ingredients

1 batch basic white dough

100g melted butter

4 tbs brown sugar

2 tsp chai spice

1 shot espresso (around 30-60ml of strong coffee)

Chai icing

100g icing sugar

1/2 tsp chai spice

splash of water

Grease a 22cm round cake tin or large rectangular tray with oil.

Combine the melted butter, sugar, chai and espresso and mix until everything is incorporated. Chill in the fridge for 5-10 minutes or until the butter solidified a bit, and the texture is spreadable, not runny.

Roll bread dough into a 40cm by 30 cm rectangle. Spread the filling over the top, getting right to the edges, Roll up tightly, then use a serrated knife to cut the roll into equal sized scrolls (as large or small as you would like). Snuggle them into the pan, then cover with a tea towel and leave to rise for 30 minutes or until risen double.

Preheat oven to 190°C.

Bake the risen scrolls for 30 minutes or until golden brown. Leave to cool in the tin.

Meanwhile, combine the icing sugar and chai spice, then mix in splashes of water until it becomes a runny but still spoonable consistency.

Remove the scrolls from the tin, then drizzle the icing over them. Enjoy!

DIFFICULTY	INGREDIENTS	PREP TIME	COOK TIME
Medium	7	25 minutes	30 minutes