Extra Cinnamony Cinnamon Rolls

I am always looking for ways to improve my cinnamon roll game, and I think I have finally created cinnamon roll perfection. Go figure there is a secret ingredient that’s a smidge unusual…TEA! Yep! Instead of using plain water or milk as some recipes call for I went the extra mile and infused rich cinnamon flavor into the dough. I used Cinnamon Hearts Pu’erh from Steeped Tea, it’s a warm black tea with cinnamon and cassia and is probably the most cinnamony tea I have ever had the pleasure to drink, I love a warm cup of tea on a cool day with a splash of milk and a spoonful of honey so it seemed ideal for this recipe. It smells like a cinnamon roll even before it becomes a cinnamon roll and I think I’m in love…not only with these rolls but with the endless possibilities of tea flavors that could be used! Here is the recipe and I hope you give it a try, you will not be disappointed.

EXTRA CINNAMONY CINNAMON ROLLS:

1 package active dry yeast, dissolved in warm water according to product directions

3 cups flour, plus more for kneading

¼ cup maple syrup

¼ cup melted butter

1 tsp salt

1 egg lightly beaten

1 cup warm not hot steeped cinnamon tea (I got mine here)

a splash of milk if desired

 

For Filling:

1 stick softened butter

½ cup or more cinnamon sugar

½ cup brown sugar

 

For Frosting:

1 stick softened butter

¼ cup cold cinnamon tea

1 tsp vanilla

4 cups powdered sugar

Combine all ingredients with mixer and set aside.

Start by dissolving yeast packet in water according to the directions on the packet. While the yeast is doing its thing, in a medium sized bowl, add 3 cups flour, & salt. To this add the maple syrup, melted butter, egg, and warm tea *Note: Do NOT use hot tea, hot liquids will scorch the yeast and render it useless, allow the tea to cool until warm before adding it to the recipe.

Add dissolved yeast and stir until a nice dough is formed. Depending on the day you may find that you need to add more flour or more tea/milk. I find that humidity plays a huge roll in bread making.

Dump dough out onto floured surface sprinkle with flour and knead until the dough is no longer tacky and is smooth.

Grease the bowl the dough was mixed in with oil and place the dough in the bowl to rise in a warm place.

When dough has doubled in size turn out onto floured surface sprinkle with flour and knead once more adding flour until no longer tacky. With a rolling pin, roll dough flat.

Spread softened butter onto flattened dough with the back of a spoon, sprinkle liberally with cinnamon sugar, then sprinkle with brown sugar.

Starting at one end, begin rolling the dough into a log. From here you can cut the roll into a log the length of a loaf pan to make a cinnamon loaf, or cut into1 ½ inch disks and arrange in your favorite pan.

Bake in oven preheated to 350 degrees and bake for 25-35 min depending on the pan you choose, watch them closely.

Allow cinnamon rolls to cool, then frost and serve!

Roll out the dough
Spread surface with butter and sprinkle cinnamon sugar liberally over the top
Sprinkle with 1/2 cup brown sugar
Roll it up and cut into loaves for cinnamon swirl bread, Allow to rise a second time.
Or cut into 1 1/2 inch disks for cinnamon rolls, and allow to rise again.
Cinnamon rolls fresh from the oven

How To Make Brown Sugar

I want to share a little “kitchen hack” with you that will hopefully save you some swearing and a trip to the store! According to my husband we are always out of brown sugar. Lets be clear, he never bakes. I only hear this when he’s getting ready to put something in the smoker. For instance, last week he smoked two pork butts and thankfully we had brown sugar when he needed to make his rub so all was right with the world. When I started making a double batch of my famous “Mrs. Yoder’s Cookies” yesterday guess what…the brown sugar canister was empty. Most people would probably jump in the car and run to the store. Not me. I have everything I need to make brown sugar right in my pantry.

I’m sure some of you probably already know this, but for those who don’t: Sugar + Molasses = Brown Sugar

Yep. Two ingredients, that’s it! Plus you can make it in a snap in any quantity you desire. I typically like to make enough to fill up my little brown sugar canister

Brown Sugar:

  • 3 Cups Granulated Sugar
  • 1/2 Cup Molasses of Your Choice
  • Medium Sized Bowl
  • Whisk

Keep in mind this is one recipe you just sort of eyeball. You can start with a ½ cup of molasses, but you may find you need to add more depending on your preferences.

Place both ingredients in the bowl and whisk until no molasses blobs remain. Use immediately or store in an air tight container. I like to keep a nice clay disk in my brown sugar to keep it from turning into a sugar brick, but that is optional.

Combine sugar and molasses
Whisk the sugar and Molasses together
Scoop homemade brown sugar into your canister or use immediately!

Radish Jam

Over the last few years I have developed a serious complex when it comes to wasting food. Especially wasting food that I spent my hard sought after time and garden space growing. I think every food can be delicious when it’s used (or hidden) properly…Like radishes for instance! I grow radishes to mark my rows of carrots, since carrot seedlings are very thin and can be very hard to spot. Radishes grow quickly forming big leaves that easily mark the row and they kind of help loosen up the soil so the carrots can get a better foothold. Once I can actually see the carrot seedlings popping up I pull the radishes. I also hate radishes. Even on it’s best day a radish tastes like a spicy cabbage fart and I can’t even stand to have them on a relish tray.

So there I sat with a mountain of radishes. Hating them, but not wanting to waste them. Then I started thinking about pepper jelly and how the spicy weirdness of it is absolutely delicious dumped over cream cheese and the light bulb went off. Radish Jam! So I hunted down some old old old recipes and by god, there it was! Some other radish-hater had the same epiphany as I did, I tweaked it to my preferences and I’d love to share it with you!

French Breakfast Radishes, so pretty!

I used a beautiful variety of radish for this recipe called: French Breakfast. They are oblong with vibrant pink and red on the top and white on the bottom. As radishes go they would probably be my favorite if only for being very pretty. They still taste like a radish.

Also, I realize that all my radish-hate may have turned you off this recipe, but seriously, I wouldn’t share it if it was bad. It is very unique and I think it would be fun to bring to a party and get everyone to try it if only for novelty sake alone. It’s tart, it’s sweet, it’s spicy and tastes nothing like a radish!

Radish Jam Recipe:

Yield: 4-5 4oz jelly jars

  • 2 Cups Grated Radishes
  • 2 ½ Cups Sugar
  • 3 tsp Horseradish
  • ¾ cup water
  • 3 Tbs Cranberry Concentrate
  • One .75oz envelope of pectin

In a medium saucepan combine grated radishes, sugar, horseradish, water, & cranberry concentrate. Heat on medium heat until sugar is completely dissolved. Bring to a rolling boil and add envelope of pectin continue to boil for 1 minute. Remove from heat, pour into sterilized jars and process via hot water bath method for 10 minutes.

To serve: Spread over 8oz block of cream cheese and devour with your favorite crackers!

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