Maple Chai Rolls and Blog Update
Phew! The past few months have been overwhelming to say the least. In true 2020 fashion, the world is still crazy and priorities have gone awry. As fall is upon us, marking almost a year since I decided to take on this food journey, I’ve been thinking about the direction I want to take this blog. I started on Instagram, sharing recipes that I was baking and giving a general review of the process and result. Once I started the blog, I felt this pressure to become an original recipe creator and not just a reviewer. I tried to label myself as a “home baker” and follow a path that could eventually lead to making this a business. But that’s not really who I am or what I want to do. Baking has always been a hobby for me, and seeing it as a business venture didn’t give me more drive, it actually gave me burn out. Creating original recipes requires a lot of work and knowledge of food. Quickly, I realized that trying to be a creator and not just an appreciator of good recipes was not the path for me.
I am taking the stress off of creating original recipe content and instead, going back to how it began, with simple recipe reviews from a girl who just likes eating food. Instead of posting a full recipe card on each post, I will be promoting the food blogger I found the recipe from (unless, of course, it is an original recipe). The structure of my blog as a whole will remain the same. Food content, whether original or a review, will stay under “From the Kitchen” and original lifestyle content and life updates will be on my “Blog.”
Speaking of life updates, we are in the process of moving! I’ll have a post on my lifestyle blog talking all about it. As such, I won’t have a lot of time to bake/cook/review a lot of new recipes. I’ve literally told my husband that we will most likely be living off of microwave meals as we move and renovate the house. So, I’ve decided to repost my original Instagram reviews on this blog. A lot of these recipes I have made a few times since the original post, so I’ve learned a few new things that I can’t wait to share with you. Also, it’s fall y’all. Denver is hitting a high of 60° next week and I am here for it. There is nothing better on a cool, crisp fall day than the smell of fresh baked goods wafting through your home. Hopefully I can squeeze in some baking of my own, but for now, I’ll give you plenty of inspiration for all your fall baking needs. Please leave comments for any recipes you’d like to see me review, and if you do follow my Instagram and have seen these all before, keep sticking around, I’ll have new content out soon!
So let’s get to it!
From my Instagram:
The first bake of this challenge were these amazing maple chai rolls. 🍂🍁🍂🍁🍂 And let me tell ya, nothing tastes better than homemade sweet dough.
I did end up making this recipe twice. The first time, I crowded the pan and the rolls had no room to rise out, so they rose up and bubbled over. I definitely suggest leaving plenty of space and using a large pan or two if needed.
I also recommend only using the 1/4 cup reserved flour mentioned in the ingredients card as opposed to the 1/2 cup in the instructions. I found that 1/2 cup made the dough too heavy.
As an amateur baker, I found this recipe super easy to make; if you’ve always wanted to make cinnamon rolls from scratch but have been too intimidated, this is a great one to start with. And the chai flavors bring the perfect warmth to compliment the fall weather 🍂🍁
Guys, seriously, this recipe is so dang delicious. I made it 2 more times after I posted this. Keep in mind, I live in Denver so I’m dealing with high altitude so take the comment about the flour as you will. I’ll also say that since I started baking with sourdough, I’ve made sourdough cinnamon rolls and I think that combining the dough recipe from Little Spoon Farm with the filling and glaze for the maple chai rolls would reign superior to any other fall dessert. Just writing this post is giving me all the fall feels again.
Original Recipe from: ful-filled