Ingredients
Scale
- 1 package refrigerated cinnamon rolls with icing (I used Pillsbury)
- 2 ripe bananas
- 1/2 teaspoon ground Saigon cinnamon
- 1 tablespoon chai spice powder
- 1 tablespoon cacao powder
- 1 teaspoon espresso powder, optional (omit to avoid added caffeine)
- 1 tablespoon chai spice powder (for icing that comes with cinnamon rolls)
Instructions
- Prepare the oven and tray. Preheat the oven and prepare your baking tray or pan according to the cinnamon roll package directions. Set the included icing aside.
- Make the chai banana purée. Peel the bananas and mash thoroughly or blend until smooth, without adding liquid. Stir in the cinnamon, chai powder, cacao powder, and optional espresso powder.
- Gently unroll the cinnamon rolls, keeping their existing cinnamon filling intact. Spread a thin, even layer of chai banana purée over the dough, leaving a small border at the edges. Roll them back up. If you have extra purée, reserve it rather than overfilling.
- Bake. Place the rolls on the prepared tray or pan, spacing them according to the package directions. Bake at the package temperature, using the listed baking time as a starting point. The added filling may require a few extra minutes; the dough in the center should be baked through.
- Make the chai icing. While the rolls bake, stir 1 tablespoon of chai powder into the included icing until silky smooth. If it becomes too thick, add water or milk a few drops at a time.
- Ice and serve. Let the rolls to cool slightly, then spread the chai icing over the warm rolls.
Notes
For less caffeine, omit the espresso and choose a tea-free chai spice blend. Cacao naturally contains a small amount of caffeine.
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