Make the Dough:

• In a bowl, combine the warm chai latte and 3 tablespoons of sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.

• Add melted coconut oil, 2 cups of flour, and salt to the yeast mixture. Stir until combined.

• Gradually add the remaining 1 cup of flour, a little at a time, until the dough is soft and slightly sticky but manageable.

• Knead the dough for about 5 minutes until smooth, then place it in a greased bowl. Cover with a clean towel and let it rise for 1-1.5 hours, or until it doubles in size.

Make the Filling:

• In a bowl, combine the softened coconut oil, brown sugar, cinnamon, and pinch of salt. Mix until well combined.

Assemble the Rolls:

• Preheat the oven to 350°F (175°C).

• Once the dough has risen, punch it down and transfer it to a floured surface.

• Roll the dough into a rectangle about 1/4 inch thick.

• Spread the cinnamon sugar mixture evenly over the dough.

• Roll the dough tightly from one edge to the other, and cut into 8-10 even pieces.

• Place the rolls in a greased 9×9-inch baking dish, leaving a little space between each roll.

• Cover with a towel and let the rolls rise for 30 minutes.

Bake the Rolls:

• Bake the rolls for 20-25 minutes, or until golden brown on top.

Make the Icing:

• In a small bowl, combine the icing sugar with 1 tablespoon of chai latte. Add more chai latte if needed to reach the desired consistency.

Finish the Rolls:

• Once the rolls are out of the oven, drizzle the chai icing over the warm rolls.

• Serve immediately and enjoy!