Mix together the chai spice and set aside.

Mix together the milk, egg, and melted butter in a separate bowl.

Mix together the Fleischmann’s® RapidRise®, flour, sugar, and salt in your stand mixer.

Add in the wet ingredients and stir until fully combined.

Switch to a dough hook and knead the dough for 10 minutes. Add up to two tablespoons of extra flour if you are in a particularly humid area.

Oil a large bowl lightly and add the dough. Cover with a clean tea towel or plastic wrap and set aside in a dry, warm area for one hour.

Preheat the oven to 350F.

Deflate the dough and turn out onto a lightly floured flat surface. Roll out to about 21" x 18".

Spread the butter over the dough. Stir together the sugar, cinnamon, and chai spice and spread over the buttered dough.

Roll up the dough along the long side of the dough. Cut into equal pieces and place in a baking pan.

Bake for about 25-30 minutes, or until a nice golden brown and the bread bounces back if pressed. You can lightly cover the top with aluminum foil if the dough browns too fast.

Make the icing by whisking the ingredients together.

Allow your baked cinnamon rolls to cool slightly before drizzling with icing.

Serve warm, preferably with a mug of tea!