Vanilla Rooibos Glazed Cinnamon Buns

A little bit sweet and very, very moreish! These cinnamon rolls are just as addictive as our Vanilla Rooibos Tea. A sticky situation? Certainly! Ready, steady, bake!

Equipment

1 x 20cm loose-bottom cake tin

Method

Pre-heat the oven to 180°C. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. In a bowl, mix the flour, caster sugar and cinnamon together with a pinch of salt. In a separate bowl, beat the butter, egg yolks and milk together and combine with the dry ingredients to make a dough. Turn out onto a floured surface and roll out to a rectangle, roughly 30 x 25cm.

Mix the ingredients for the filling until well combined. Spread evenly over the dough then roll it up lengthways to form a log. Using a serrated knife, cut the roll into 8 even-sized roundels and pack into the tin, facing upwards. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5-10 mins before removing from the tin.

Whilst the buns cool, steep the Tick Tock Vanilla Rooibos teabags in 100ml of freshly boiled water, for 5 minutes. Remove the teabags and leave the tea to cool. Mix the icing sugar with 20ml of Tick Tock Tea. If it’s too thin, add more icing sugar, if it’s too thick, add more Tick Tock tea. Drizzle icing over the warm rolls. Eat within three days, but that shouldn’t be a problem!