Hibiscus Cinnamon Rolls
March 28, 2021
It’s so amazing how a little dash of tea can really elevate a recipe. Whether it’s earl grey in a shortbread cookie, or the hibiscus tea in these cinnamon rolls, adding tea to your recipes adds so much flavor and depth.
If you aren’t familiar with hibiscus tea it’s a floral tea with a deep magenta color and a tart, cranberry-like flavor. It goes by a few different names — hibiscus, sorrel, jamaica — and is popular in Africa, where the flower it’s made from originates, and Latin America, where it’s used to make agua fresca (a cold refreshing beverage that was one of my favorites drinks when I was a kid).
It can be served hot or cold and pairs nicely with warm spices, like cinnamon and ginger, which makes it perfect for these cinnamon rolls. Not only does the hibiscus tea give the frosting a gorgeous purple color, but the tartness of the tea really balances the sweetness of the filling and frosting.
If you prefer traditional cinnamon rolls, just omit the tea. Or you can swap out your favorite tea instead. Earl grey or chai would be delicious!
As for the rolls themselves, I use the base dough from my mallorcas, which uses a tangzhong paste to yield a super soft and fluffy roll. You can learn more about the tangzhong method on my mallorcas post.
recipe
Time: 3 hours
Quantity: 12 rolls
Ingredients:
Tangzhong Paste:
23 g (3 tablespoons) bread flour (AP flour is fine)
113 g (4 oz or 1/2 cup) milk
Dough:
113 g (4 oz or 1/2 cup) milk, luke warm
50 g (1/4 cup) granulated sugar
7 g (2 and 1/4 teaspoons; 1/4 oz; or 1 package) instant yeast
113 g (8 tablespoons or 1 stick) butter, melted
3 large egg yolks, lightly beaten
300 g (2 and 1/2 cups) bread flour, plus more for dusting (AP flour is fine)
1 teaspoon salt
100 g (1/2 cup) mini chocolate chips (optional)
2 tablespoons butter, melted (to brush on top)
Filling:
213 g (1 cup, packed) brown sugar, light or dark
1 1/2 tablespoon ground cinnamon
2 bags of hibiscus tea
Dash of salt
29 g (1/4 stick) butter, softened to room temp
Icing:
71 g (2.5 oz or 1/4 cup) cream cheese, softened to room temp
Splash of vanilla
Dash of salt
100 g (1 cup minus 2 tablespoons) confectioners’ sugar
1 bag of hibiscus tea
Process:
Tangzhong Paste
In a small, microwave proof bowl, combine the milk and bread flour. Stir to combine.
Heat in the microwave in 15 second bursts, stirring in between each burst, until the mixture reaches a pudding-like consistency. This will take between 45-90 seconds. Set aside to cool while you work on the dough.
Dough
If you haven’t already, warm up your milk. In your stand mixer, combine warm milk and sugar then sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Then using a fork or spoon, stir in tangzhong paste, melted butter and the egg yolks until smooth.
With your dough hook attachment, incorporate the bread flour and salt. You can add the flour all at once and scrape the sides as needed. Mix until the flour is just incorporated, being careful not to overwork the dough. The dough will be quite wet, but should have enough structure to form into a loose ball.
Grease a separate large bowl with butter and transfer the dough into it. Rub a little bit of butter over the top of the dough so that it doesn’t dry out. Cover loosely with plastic wrap or a dish towel and set aside in a warm place until just about doubled in size, 50–60 minutes. I place mine in my oven, with the oven light turned off.
Make Filling
In a small bowl, combine brown sugar, cinnamon, tea and salt. Set aside.
Roll and Assemble
Lightly butter a 9 x 13 pan. Set aside
Plop the dough onto a lightly floured surface and knead the dough a couple of times (being careful not to overwork the dough). Add a little more flour to your work surface and then roll your dough into a 12 inch by 18 inch rectangle
Spread the softened butter over the top of the dough with an offset spatula, leaving a 1/4 inch seam along one of the long edges. Sprinkle the filling over the top of the butter, pressing it into the dough.
Starting on the long edge, roll the dough into a tight cylinder then pinch the seam closed. Using a serrated knife, cut the cylinder into 12 equal pieces, each about 1.5” thick. I like to cut the cylinder in half then use a ruler to divide the dough into equal pieces.
Place each of the pieces into the buttered baking pan. If your pieces are uneven, mix up the arrangement so that some of the bigger pieces are next to some of the smaller pieces. Cover loosely with plastic wrap or a dish towel and set aside in a warm place until just about doubled in size, 50–60 minutes.
Bake
Bake the rolls until golden brown, approximately 30 minutes. If you have an instant read thermometer, you want the internal temp to be at least 190 F.
Make Icing and Assemble
While the rolls cool, make the icing by beating the cream cheese, vanilla and salt in a small bowl until light and fluffy. Add the powdered sugar and tea and beat until smooth. Spread over the rolls and serve immediately. Enjoy!
Tips:
These are best served warm, but they also reheat well with a quick trip to the microwave.
Hibiscus tea will STAIN, so be careful with your clothing and dishtowels.
