Dirty Chai Cinnamon Rolls

In a small bowl add Milk (1 cup), Fresh Yeast (1 tsp), and Granulated Sugar (1 Tbsp). Mix well and set aside

In the bowl of a stand mixer, add Unsalted Butter (3 Tbsp), Granulated Sugar (2 Tbsp), and Salt (1/4 tsp).

Add Eggland's Best Classic Eggs (2) and yeast/milk mixture and mix until combined.

Fit your stand mixer with a dough hook. Add All-Purpose Flour (2 cups) and Bread Flour (1 3/4 cups) to the wet ingredients and mix for 7 minutes or until the dough is smooth and slightly tacky.

Place the dough ball into a clean greased bowl and cover with plastic wrap or a tea towel. Proof for 90 minutes or until double in size.

Make the filling by mixing the Granulated Sugar (4 Tbsp), Dark Brown Sugar (4 Tbsp), Simply Organic Cinnamon, Ground (2 tsp), Ground Cardamom (1 tsp), Ground Ginger (1 tsp), Ground Cloves (1/4 tsp), Ground Nutmeg (1/4 tsp), and Salt (1/4 tsp) in a bowl until well combined.

Roll the dough out into a 15x12-inch rectangle. Brush with half the Unsalted Butter (2 Tbsp).

Sprinkle the filling mixture over the dough into an even layer. Drizzle the rest of the Unsalted Butter (2 Tbsp) on top.

Roll the dough along the long side into a tight roll. Cut the roll into 1 1/4-inch slices and place the rolls cut side down onto a greased 9x13-inch baking pan.

Cover with plastic wrap and proof for 1 hour or until it's doubled in size.

Bake the dough at 350 degrees F (180 degrees C) for 30 minutes.

Cool for 15 minutes.

While the buns are cooling, make the icing by whisking Milk (1 Tbsp), Espresso (1 Tbsp), Vanilla Extract (1 tsp), and Powdered Confectioners Sugar (1 3/4 cups) into a smooth paste.

Drizzle on top of the buns and enjoy!