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Chai cinnamon rolls
30 m active | 5 h 55 m total
Nutrition facts per serving:
  • Energy in kcal about 530
  • Fat about 36g
  • Carbohydrates about 46g
  • Protein about 7g
This is needed
This is needed for 12 piece
Puff pastry
  • 400 g white flour
  • 0.5 tsp salt
  • 3 tbsp sugar
  • 0.5 tsp vanilla sugar
  • 80 g butter, cut into pieces, cold
  • 0.5 tsp cinnamon
  • 1.5 dl milk
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 1 eggs
  • a little white flour
  • 140 g butter, cut into pieces, soft
  • 90 g butter, melted
  • 90 g cane sugar
  • 90 g pecan nuts, finely chopped
  • 90 g walnut kernels, finely chopped
  • 3 tbsp maple syrup
  • 1 bag Chai Tea, contents only
  • 100 g icing sugar
  • 2 tbsp lemon juice
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And that's how it's done
And that's how it's done
Puff pastry
Mix the flour, salt, sugar, vanilla sugar and cinnamon in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture, press out a hollow in the middle. Add the milk, yeast and egg, mix and quickly combine to form a smooth dough. Leave the dough to rise for approx. 1½ hours.
On a lightly floured surface, roll out the dough into a rectangle of approx. 1 cm thickness, brush one half of the dough evenly with the butter, leaving an uncoated rim of approx. 1 cm. Fold the other half of the dough over, press the edges down firmly, chill for approx. 30 mins. Roll out to a rectangle of approx. 1 cm thickness. Fold the narrow ends into the centre, then place one half on top of the other, to create 4 layers of dough. Cover the dough and chill for approx. 1 hr., roll out again, fold into four, cover and chill for approx. 1 hr.
Combine the butter with the remaining ingredients, mix well.
On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 50 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll the dough up from the long edge and, using a bread knife and without exerting pressure, cut it into pieces approx. 3 cm wide. Arrange on a baking tray lined with baking paper, creating two rectangles. Leave to rise for approx. 30 mins.
For approx. 25 mins. in the centre of an oven preheated to 200°C. Remove and allow to cool a little. Combine the icing sugar and lemon juice, brush the cinnamon rolls with the mixture and leave to cool on a rack.