Submitted by Lauren Sterling, Associate Director, Center for AIDS Research, SFVAMC
My Story
One of my friends made the original cinnamon roll recipe at the beginning of quarantine and posted it on Facebook with accolades. I decided that I’d try them! They were as amazing as I thought they might be. One night, I warmed up one of the rolls and added Thai tea ice cream from Mitchell’s that I had picked up right before the shelter-in-place order. It was magnificent. Based on that flavor combination, I developed this recipe and taught it to a few friends on a Zoom cooking class. It can be adapted depending on what kind of tea you have. One friend made it with chai, and another with Earl Grey. Both were also excellent!
Recipe
Total Preparation Time: 45 minutes + 90-120 minutes rising time + optional overnight rest
Total Cooking Time: 20-25 minutes
Ingredients
For the dough
1 cup Whole milk
2 tbls Thai tea
1/2 cup Unsalted butter
1/3 cup Granulated sugar
2 ½ tsp Active dry yeast
2 Large eggs
4 cups All purpose flour
2 tsp Kosher salt
For the Thai tea filling
1 c packed Brown sugar (dark or light)
1/2 c Unsalted butter
2 1/2 tbls Thai tea
1/2 tsp Ground nutmeg, optional
1 tsp Ground cinnamon, optional
1 tsp Kosher salt
For the cream cheese frosting
1/2 c Cream cheese
1/2 c Unsalted butter
2 tsp Vanilla extract
2 c Powdered sugar
Pinch Kosher salt
Method
Make the dough
1. Set out all three sticks of butter (for the dough, the filling, and the frosting), the cream cheese for the frosting, and the 2 eggs for the dough to warm to room temperature
2. Put the milk and the Thai tea in a small saucepan. Bring just up to a boil and immediately remove from the heat. Set aside and allow to steep for 5 minutes (the milk should be bright orange).
3. Strain the hot milk through a wire mesh strainer (or just remove the tea bags) into a large bowl. If you have a stand mixer, use it here. Add the ½ c butter and stir to melt. Stir in the 1/3 c. sugar. Test the milk mixture’s temperature – it should feel warm, but not hot (~95 degrees). If it’s too hot, stir more until it’s cool enough. Stir in the active dry yeast and let foam for 10 minutes.
4. If you are using a stand mixer, add the bread hook and turn on low. Otherwise, just use a sturdy wooden spoon. Add the 2 eggs, 2 t salt, and the 4 cups of flour. Stir on low until the mixture pulls away from the sides. Then either run the mixer for 10 minutes or turn the dough out onto your counter to knead by hand for ~15 minutes. If it seems sticky after the first few minutes of kneading, add 2-4 T additional flour and keep kneading. After the time is up, turn off the mixer and remove the dough hook (or return the dough to the bowl), and cover with plastic wrap. Allow the dough to double in size (approximately 60-90 minutes).
Make the filling and form/fill the rolls
5. Sift the thai tea through your (washed and dried) wire mesh strainer to remove any large chunks until you get the 2 ½ tablespoons needed. If you need, use a mortar and pestle or other spice grinder to break the tea down.
6. Mix the brown sugar, 1 stick softened butter, thai tea, salt, and cinnamon/nutmeg (if using) with a fork in a small bowl until smooth.
7. Once your dough has risen – flour your work surface well and dump the dough out onto it. Fold it into thirds and press flat, then turn it 90 degrees, fold it into thirds again, and press into a rectangle. Using a rolling pin (or wine bottle or other cylindrical object) roll the rectangle out until it measures 16 x 20 inches.
8. Spread the filling over the dough in a thin layer, leaving 1.5” bare on one long side so that you can seal the rolls.
9. Starting at the long side that is covered in cinnamon, gently roll up the dough towards the uncovered edge as tightly as you can. Placing the seam underneath the roll, cut into 12ish equal rolls.
10. Line your 9x13 inch or large casserole dish with parchment paper. Gently place each roll into your dish, making sure to leave a little bit of space in between each roll.
11. At this point, you can either put the rolls in the fridge overnight, or you can preheat the oven to 350 degrees, while letting them rise in a warm place for at least 30 minutes.
12. Bake for 20-25 minutes, until the centers are puffed up and the edges are slightly golden.
Make the cream cheese frosting
13. While the rolls are in the oven, beat the cream cheese, butter, vanilla, and powdered sugar together until completely smooth.
14. Shmear ½ the frosting over the rolls as soon as they come out of the oven. Add more frosting 5 minutes later or as you serve them if “necessary.”
Tips:
If you just want cinnamon rolls – replace the tea with cinnamon in the filling, and just scald the milk without adding anything.
Photo Credit: queensleeappetit.com
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