Friday, October 16, 2020

Brown Sugar Sesame Rolls W/ Earl Grey Tea Glaze

It's officially Autumn which means I have every excuse to unapologetically bust out everything that is spiced, pumpkin, or downright comforting. After the year we've had, I think we could all use some comfort in our lives and nothing says comfort like being rolled up in soft flaky dough and drizzled with Earl Grey confectionary. 

These classic cinnamon rolls get a bit of a twist with black sesame butter and an earl grey tea glaze. They also do not contain yeast so your baking time is cut in half! 

Brown Sugar Sesame Rolls W/ Earl Grey Tea Glaze

makes 11 rolls | Recipe adapted from Sugar Spun Run

For the dough...

2 cups all-purpose flour (240g)
3 TBS sugar (38g)
1 TBS baking powder
1 tsp salt
5 TBS of butter for baking + 2 TBS of butter for the pan
3/4 cup milk (178ml)

For the filling...
3-4 TBS black sesame butter  (or enough to spread an even layer across the dough)
2/3 cup brown sugar (133g)
1 tsp cinnamon
1/2 tsp vanilla extract

1) Preheat oven to 375F 
2) Combine flour, sugar, baking powder and salt and mix. Using a pastry cutter (or fork and knife if lacking) cut 5 Tablespoons of butter into dry mix. Add milk and mix until all ingredients are combined.
3) Dump dough onto a very well-floured surface and roll until it forms a cohesive ball. Continue to flour the surface you are working with as needed. Generously sprinkle flour on the top of the ball of dough and place a large piece of wax paper on top. (If the dough is too sticky, work in more flour until it is manageable). 
4) Use a rolling pin to roll the dough out to roughly a 10x12" rectangle. Carefully spread a thin even layer of black sesame butter, leaving about 1/4'' of space as a perimeter around the rectangle. In a small bowl, combine the brown sugar, vanilla, and cinnamon and mixt. Sprinkle a layer of cinnamon sugar mix on top of sesame butter.
5) Carefully roll dough starting with one of the 12" ends and rolling tightly.. Press the edge of the roll into the dough so that it sticks. Cut the log, spacing your cuts about 1" apart. If the log is not holding its shape well, transfer it to your freezer for about 10 minutes and then try to cut again (it should hold it's shape this way so you will have mostly round cinnamon rolls)
6) Place the reserved 2 Tbsp of butter into a 9" pie pan and set it in your preheating oven for a few minutes until the butter has melted. Remove from oven. Place your cinnamon rolls in baking dish, they do not need to be touching, they will spread to fill their surrounding area. 
7) Bake on 375F for 28-30 minutes (beginning to lightly brown around edges). Prepare your icing while the rolls are baking. ((Recipe below...))

When cinnamon rolls are finished, remove from oven and allow to cool for 5 minutes before pouring on the glaze (recipe below)

Earl Gray Tea Glaze

2 cups powdered sugar
1 oz. butter
1 cup milk
3 Earl Grey tea bags

Warm 1 cup milk in the microwave for 30 seconds or until hot but not boiling. I used a heat-proof glass measuring cup. Steep 3 Earl Grey tea bags for 15 minutes, squeezing the bags with a spoon from time to time. Remove tea bags and allow milk to cool. Add sugar, butter and 4 TBS of the tea-infused milk in a heat-proof bowl and mix with a handheld mixer on medium speed until incorporated. Mix well.
Microwave for 15-30 seconds and mix again until glossy and smooth.

Drizzle over freshly baked buns.

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