Earl grey orange zest cinnamon rolls

Name: Earl grey orange zest cinnamon rolls
Cuisine: European, British
Ingredients: 500g bread flour; 160g milk + 2 earl grey bags; 2 earl grey bags; 60g sugar; 2 eggs; 6g instant yeast; 5g salt; 85g butter (chilled); 20g flour; 100g milk; 2 earl grey tea bags from above; 70g butter (softened); 90g brown sugar; 2 tbsp cinnamon; 1/2 tbsp orange zest

8 steps

I like to think of these as the classier, adult version of a classic cinnamon roll. These pillowy soft swirls of goodness are made with an earl grey infused dough and filled with cinnamon brown sugar, orange zest, and the actual tea leaves from the earl grey tea bags. You’ll be left with incredibly fragrant rolls that are the epitome of comfort ☺️

Updated at: Sun, 25 Feb 2024 20:39:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories242.9 kcal (12%)

Total Fat9.4 g (13%)

Carbs34.5 g (13%)

Sugars10.1 g (11%)

Protein5.2 g (10%)

Sodium138.5 mg (7%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

Instructions

Step 1

1. Make the tangzhong. Whisk all tangzhong ingredients in a small pot until no lumps remain. Then stir continuously over medium heat until the mixture resembles mashed potatoes. Remove from heat, cover with plastic wrap to prevent a skin from forming and let cool

Step 2

2. Meanwhile, steep 2 earl grey tea bags in 160g of hot milk

Step 3

3. Remove the tea bags but do not discard them. Once the milk and tangzhong are no longer hot, add them into the bowl of a stand mixer along with all other dough ingredients except butter. Using the dough hook attachment, mix for 5 mins until the dough comes together. Add the butter and mix for 8-10 mins or until a rough window pane is achieved

Step 4

4. Shape the dough into a ball, place into a bowl, cover, and let rise for 1-2hrs or until almost doubled in size

Step 5

5. Make your filling. First combine the brown sugar and orange zest and massage it with your fingers to release the oils. Then add in the rest of the ingredients and combine

Step 6

6. Punch dough to deflate and roll it out into a 20”x12” rectangle. Spread the filling over the dough. Then starting from the 20” side, roll it into a log. Trim off the uneven ends, and divide it into 16 sections. Place into a 11”x11” pan. You can also use a 9”x13” pan and make 12 rolls

Step 7

7. Cover and let rise for ~45mins or until noticeably puffy

Step 8

8. Preheat the oven to 350F. Bake for 22-28mins or until the top is golden. Top with your favorite icing!

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