Our Family Recipes

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.

Ingredients

Dough

• 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

Instructions

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.