Chai Apple Rosette Rolls are a warm and comforting pastry that blends the spiced aroma of chai with the sweetness of apples in a beautifully intricate roll. These soft, fluffy rolls are made from a buttery dough that’s infused with our Chai Spice Blend including cinnamon, ginger, cardamom, and cloves. As the dough bakes, it envelops a filling of finely chopped apples, sugar, and a hint of lemon juice to add a tart contrast to the sweet spices. The rolls are shaped into delicate rosettes, creating a visually stunning spiral pattern that’s as delicious as it is beautiful. Topped with a cream cheese frosting, these rolls offer a delightful balance of warmth, spice, and sweetness, perfect for cozy mornings or as a show-stopping dessert.
Chai Apple Rosette Rolls
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Chai Apple Rosette Rolls
Rated 5.0 stars by 1 users
Author:
Team Member Sami
Servings
12 rolls
Ingredients
For the Dough:
-
6 Tbsp. butter, unsalted
- 1.5 c. milk
- 2 Tbsp. honey
- 2 ½ tsp active dry yeast
-
4 ¼ - 4 ¾ c. all purpose flour, divided
-
¾ tsp. Baja Gold Sea Salt
- 1 egg
For the Filling:
- ¼ c. butter, room temperature
- ½ c. organic brown sugar
- 1 Tbsp. Rosebud’s Chai Spice Blend
-
1 large apple, thinly sliced with a mandoline or knife
For the Frosting:
- 6 oz. cream cheese, room temperature
-
⅓ c. pure maple syrup
- 2 Tbsp. Rosebud’s Apple Chaider Fruit Butter
Directions
For the Dough:
In a small saucepan, melt the butter with the milk and honey over lowest heat. Take off heat and when the milk mixture is a little warm to the touch, not hot, add the active yeast. (If the milk is too hot, the yeast will not work.) Let the mixture sit for about 10 minutes or until the yeast makes foam form at the surface.
In a large bowl or stand mixer bowl, put in 2 cups of the flour, salt and stir. Add the egg and the bubbly milk mixture. Beat with a wooden spoon or a paddle attachment on your mixer, just until all the flour is worked in. Work in 2 more cups of flour until the dough is sticky and thick.
If you are using a mixer, switch to a dough hook attachment and add in more flour a 1/4 cup at a time while mixing on slow, until it firms a soft ball and pulls away from the bowl. Remove the dough and knead on a floured surface until it does not stick to your hands, and has a smooth surface.
- (If you are mixing it by hand, when the dough is too thick to beat with a spoon, turn the dough out onto a floured surface and knead in a little more flour until the dough ball looks smooth and isn't sticking to your fingers.)
Place dough back in bowl and cover with a clean kitchen towel and place in a warm spot to let it rise for about 10 minutes. (It should swell up in size.)
While the dough is rising, peel (if desired) and cut the apples in half. Core it with a small spoon. Carefully slice the apples with a mandoline. If slicing with a knife, lay each apple half cut-side down, and slice thinly with a sharp knife.
Sprinkle a large clean work area with flour. After it's risen, turn out the dough onto the area and roll it into a rectangle. (It should be about one and a half times as long as it is wide, and around 1/3 inch thick.)
For the Filling & Shaping:
Spread the room temperature butter over the dough surface, leaving a little space without butter on one edge of the shorter side to help it seal together later.
Mix together organic brown sugar and Rosebud's Chai Spice Blend. Sprinkle the sugar and spice mixture over the buttered part of the dough.
With a pizza cutter or sharp knife, cut the dough into 12 strips. (For even cutting, divide in half, giving you two sections. Divide each of those sections in half, resulting in a total of 4 sections. Then cut each of those sections into 3 strips, totaling in 12 strips.)
Start rolling about half of one dough strip up tightly, starting on the end that was unbuttered. Lay 3-4 thin apple slices along the rest of the strip, flat edge aligned with what will be the bottom side of the roll. Roll dough and apple slices together, stretching the dough slightly as you roll to hold the apple in place. You can also set the roll on it's bottom to roll the apple slices into it, if you have issues getting the roll tight enough.
- Let rolls rise for about an hour in a warm spot in your kitchen.
- Place the rolls in a buttered or oiled 9x12 baking pan. Bake at 350 F for 25-30 min, or until slightly golden.
For the Frosting:
Using a stand or hand mixer, beat together the room temperature cream cheese, maple syrup, and Rosebuds Apple Chaider Fruit Butter.
- After rolls have cooled, drizzle the cream cheese topping over the rolls and enjoy!"
Recipe Note
If you are using salted butter, cut the salt down to 3/4 teaspoon.
If you're making these the night before you plan to bake them, cover and refrigerate after rolling them up, then be sure to let them sit out in a warm spot in your kitchen for 45-60 min before baking. They might not puff up much but they should still rise in the oven.