Chai Jiffy Rolls

Chai Jiffy Rolls

Chai Jiffy Rolls are a twist on the recipe for Jiffy Cinnamon Rolls in Jean Paré, CM’s Muffins & More cookbook. I got a copy of this book from a dear friend back in 1987 with special instruction to make sure I baked the Cinnamon Rolls at least once (and to invite her over when I did). I’ve made the originals many times but I was craving something with cardamon in it and sooooo…I decided to replace the cinnamon with about triple the amount of the Minimalist Baker’s 5-Minute Caffeine-Free Chai Mix.



  • 2 C flour
  • 2 Tbsp organic cane sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1/4 C butter
  • 1 C cold milk

Spice Mixture

  • 1/3 cup butter softened
  • 1 C brown sugar
  • 3 Tbsp Chai Mix
  • 1/3 C currants


  1. Preheat oven to 400 F.
  2. Mix the dry ingredients for the dough together in a large mixing bowl.
  3. Cut the butter into dry ingredients (or just use your fingers) until you have a flour and butter crumble.
  4. Make a well in the centre and pour in the milk.
  5. Stir until a soft dough forms.
  6. Turn dough out onto lightly floured baker’s parchment and knead it a few times until it comes together.
  7. Lightly flour the top of the dough, place another piece of baker’s parchment on top and roll out in  a rectangle that is about 8″ x 12″.
  8. Cream the butter and sugar together.
  9. Add the Chai mix and cream together.
  10. Grease a 12 cup muffin tin and the add about 1/2 tsp of the sugar spice mixture to each cup.
  11. Spread the remaining sugar spice mixture over the dough rectangle leaving about 1/2″ of dough uncovered on one long edge.
  12. Sprinkle the dough with currants and roll up like you would a jelly roll.
  13. Mark and cut 12 equal slices.
  14. Place the slices cut side down it the muffin cups.
  15. Bake for 20-25 minutes (depends on the heat of your oven).
  16. Remove and turn the rolls out onto a tray to cool.

Glaze if you want, but they really don’t need it.



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