Today is a VERY big day at Home Everyday. Jocelyn Delk Adams of Grandbaby Cakes has come to share an awesome Autumn recipe with us. I met Jocelyn in 1995 (OMG that is 17 years ago), when our lockers were right next door to each other in high school. We have since reconnected over blogs and baking. She is a woman of flawless taste with a keen eye for design and combining unique flavors when baking.
Ina Garten, also know as the Barefoot Contessa, is my absolute favorite television chef. I have whimsical dreams of being invited to visit her and Jeffrey at their amazing home in the Hamptons for a dinner party with all her fabulous friends. I even imagine we are friends some days. Yep, my husband pretty much thinks I’m crazy.
Ina is just the quintessential home chef. I recently watched an episode (for the 15th time I think) during my weekly Food Network DVR marathon where she used puff pastry to create sticky buns. I thought it was such a genius idea. Cutting down on the cumbersome yeast dough step sounded so promising considering how busy I am. As soon as Erin, a high school friend of mine, invited me to write a feature, I figured I would experiment with a concept for quick and easy cinnamon rolls with a twist since sticky buns and cinnamon rolls are first cousins.
These cinnamon rolls are not just ordinary cinnamon rolls. Oh no! These are chai spiced cinnamon rolls which literally made me say “yum” out loud. The best part was my taste testers thinking I spent the whole weekend slaving in the kitchen over these while I knew I was just a lazy bum who whipped these up in 30 minutes. Enjoy! I certainly did.
Lazy Chai Cinnamon Rolls
1 pack of frozen puff pastry with two sheets that has thawed out in the refrigerator for at least two hours. Trader Joe’s has an amazing and reasonable option that is made with all butter.
3 tablespoons melted butter
1 cup powdered sugar, sifted
1-2 tablespoons of milk or chai black tea if you want to amp up the chai flavor
Preheat oven to 400 degrees. Lightly flour your surface and roll out one sheet of puff pastry until about 1/4 inch thick (leave the other sheet in the refrigerator). Brush puff pastry with melted butter, leaving 1 inch of space around the edges. Evenly sprinkle puff pastry with half of brown sugar, chai spice mix and cinnamon just over buttered area.