Sunday Cinnamon-Bun-Day, Moody Teas’ Way!

If you love cinnamon rolls, then you may find yourself wishing they had more of that cinnamon-and-spice flavor. These cinnamon buns with our Kumaon, Let’s Go! chai add that great extra kick of flavor without overloading on just cinnamon. This four-part recipe is the perfect Sunday morning activity (and treat!)

Ingredients

Chai:

• 2 cups water
• 4 tsp Kumaon, Let’s Go!
• 1/4 cup half and half

Rolls:

• 2 and 3/4 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp coconut (or brown) sugar
• 1 tsp salt
• 1 packet instant yeast
• 3/4 cup hot chai, see above
• 2 and 1/2 tbsp unsalted butter
• 1 large egg

Filling:

• 3 tbsp unsalted butter, softened to room temperature
• 1 tbsp ground cinnamon (or to taste)
• 1/4 cup sugar
• 1/4 cup coconut (or brown) sugar

Glaze:

• 1 cup powdered sugar
• 1 tsp pure vanilla extract
• 2 tbsp chai

Directions

1. Add the water and Kumaon, Let’s Go! to a pot and bring to a boil. Let the tea boil for ten minutes.
2. Add the half and half to the tea and let the tea boil for 3-5 minutes longer.
3. Start the dough: toss 2 1/4 cups flour, sugar, coconut sugar, salt, and yeast until evenly mixed.
4. Mix the butter and hot chai together and then mix with the flour. You want the chai and butter to be hot so if the chai has cooled off, feel free to reheat the chai and butter together again if needed.
5. Add the egg and mix until the dough forms. Knead the dough for about 5 minutes and then let it rest for 10 minutes. It should have an elastic consistency.
6. While the dough is rising, start make the filling. Mix together the softened butter, cinnamon, coconut sugar, and granulated sugar.
7. Roll the dough out into a large rectangle. Spread the filling all over the top of the dough and then sprinkle on some more sugar if desired. Roll up the dough tightly and then cut into slices. Place in a greased pan.
8. Cover with foil and let the rolls rise for about 60 minutes.
9. Preheat the oven to 375 degrees F and bake the rolls for about 25 minutes. Cover with foil around the 15 minute mark to make sure the tops of the cinnamon buns don’t brown too quickly.
10. Make the glaze by whisking together the powdered sugar, chai, and vanilla extract. Pour over the cinnamon buns before serving.

Whip up a batch of these next Sunday morning – or tbh any morning – for a decadent and delicious start to your day! Or make them tonight and eat them all before bed, we won’t judge!