Chili Cinnamon Rolls with Sour Cream Frosting

Directions

Make the Dough:

• 1

  Warm milk to ~110°F. Stir in yeast and 1 teaspoon sugar. Let sit 5–10 minutes, until foamy. 

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• 2

  Whisk in remaining sugar, egg, yolk, and melted butter. 

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• 3

  Stir in flour and salt until a shaggy dough forms. Knead on lightly floured surface (or stand mixer with dough hook) until smooth and slightly tacky, 8–10 minutes. 

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• 4

  Place in a greased bowl, cover, and rise until doubled, ~1–1.5 hours.

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Prepare the Filling:

• 1

  In a medium bowl, mix softened butter with brown sugar, chili powder, cinnamon, garlic powder, cumin, and onion powder until well combined.

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Assemble Rolls:

• 1

  Punch down dough and roll into a 14×9-inch rectangle.

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• 2

  Spread filling evenly over dough.

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• 3

  Roll up tightly from the long side and pinch seam closed. Slice into 9 large rolls (or 12 smaller). 

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• 4

  Place in greased 9×13 pan. Cover and let rise 30–45 minutes, until puffy. 

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Bake:

• 1

  Preheat oven to 350°F. Bake rolls 20–25 minutes, until lightly golden on top but still soft in center.

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Make Frosting:

• 1

  Beat butter until creamy. Add sour cream + vanilla and mix.

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• 2

  Gradually beat in powdered sugar. Add salt to taste and a splash of milk/cream if too thick. 

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Finish:

• 1

  Cool rolls 5–10 minutes. Spread frosting generously over warm rolls. 

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• 2

  Serve warm — spicy, sweet, savory, and tangy.

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