The SOFTEST Earl Grey Cinnamon Rolls

Jump to the recipe

The softest and fluffiest cinnamon buns hinted with early grey and topped with a sweet earl grey glaze. These sweet buns filled with warm cinnamon spice and bergamot are the perfect version of the cinnamon roll.

The Golden Ratio of Baking

Everybody loves a good cinnamon roll right?! One of my life goals has been to find the ultimate cinnamon roll recipe. One that is sooo soft and fluffy, with the perfect balance of sweetness and cinnamon. And so I compiled about 40 of the best rated cinnamon roll recipes on the internet and did some analysing…

When it comes to baking there is always a golden ratio. The perfect combination of ingredients. Through experimentation most bakers will come up with a recipe that only differs slightly from each other, and that’s what I look for when developing recipes! So after DAYS of analysis, experimentation and a little tweaking I have finally found my perfect cinnamon roll ❤️

This recipe has elements of brioche, giving it an extra richness that goes amazingly with the cinnamon, whilst also having an extra fluffiness from a secret ingredient!

Earl Grey Tea Cinnamon Buns

Tips on Creating Perfect Cinnamon Rolls

There are a couple of tips you guys should keep in mind to bring your cinnamon rolls to another level! These tips will give you perfect, fluffy, swirly cinnamon rolls.

  • The windowpane test
    • If you have baked bread in the past you would know that this is an important test to check whether you have developed enough gluten in your dough
    • Gluten is important as it is what forms the basis of any bread, holding it all together! Without it you wouldn’t have… well any bread 😂
    • Gluten forms when you knead the dough. Once the dough has been kneaded to a supple consistency take a little bit and stretch it between your fingers into a thin sheet. If you can form a thin ‘windowpane’ without the dough tearing then it’s ready. See the Kitchn’s post on it if you need more help!
  • Using toothfloss
    • This is a pretty well known tip among bakers to help slice the cinnamon roll log into perfect pieces. The toothfloss makes sure that none of the swirls are crushed and you are left with the perfect round slice!
  • Pouring warm cream over the rolls before baking
    • After a lot of research this tip was mentioned a couple of times by other bakers. Pouring warm cream over the rolls provides them with a little extra moisture. So once the rolls are baked they are extra fluffy, moist and delicious!
earl grey tea cinnamon rolls
Earl grey cinnamon rolls

Let’s Get Baking

As you know when it comes to me it can’t just be a normal cinnamon roll, and so what better way to up the classic than with a little earl grey. The floral bitterness of the tea contrasts the sweetness of the roll and just adds that extra oomph. Trust me, once you make this, all your cinnamon rolls will have earl grey!

Now I can safely say that my life goal is complete. The perfect cinnamon roll (at least for me 😆). I hope you all enjoy this recipe as much as I do and create some amazing cinnamon rolls! If you do make this recipe make sure to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see all your amazing creations.

One more thing, I just wanted to give a HUGE thank you to all of you that purchased my ebook! It really means so much to me and I hope it keeps you company on your macaron adventures. Until next time… happy baking!

Earl grey tea cinnamon buns

The SOFTEST Earl Grey Cinnamon Roll Recipe

RatingDifficultyIntermediate

The softest and fluffiest cinnamon buns hinted with early grey and topped with a sweet earl grey glaze. These sweet buns filled with warm cinnamon spice and bergamot are the perfect version of the cinnamon roll.

ShareSaveShare

Yields12 Servings
Prep Time1 hrCook Time1 hrTotal Time2 hrs

Sweet Bun Dough
 240 g Milk (1 cup)
 105 g Sugar (1/2 cup)
 2 ¼ tsp Instant yeast
 1 Egg
 1 Egg yolk
 500 g Plain flour (3 cups)
 105 g Unsalted butter, softened (1/2 cup)
Cinnamon Filling
 130 Brown sugar (2/3 cup)
 53 Unsalted butter (1/4 cup)
 2 tbsp Cinnamon
 2 Earl grey tea bags
 60 Thickened/Heavy cream, heated (1/4 cup)
Earl Grey Glaze
 35 g Icing sugar (1/2 cup)
 15 g Thickened/Heavy cream (1 tbsp)
 1 Earl grey tea bag

Sweet Bun Dough
1

In jug add the warm milk, yeast and sugar, leave aside and allow to foam

2

In the bowl of a stand mixer fitted with a hook attachment add the flour, milk mixture, egg and egg yolk

3

Mix on low until the dough comes together into a rough ball

4

Turn up to medium and continue kneading for 1 minute

5

Add the softened butter one tablespoon at a time, kneading between each addition

6

Once all the butter has been added continuing kneading the dough on medium speed for 5- 10 minutes, the dough should be super smooth and soft

7

Place the dough in an oiled bowl and allow to proof in a warm place for 60 Minutes or until doubled in size

Earl Grey Cinnamon Filling
8

Combine the softened butter, brown sugar, cinnamon and the tea leaves from the tea bags in a bowl, beat until a smooth and spreadable consistency

9

Transfer the proofed dough onto a bench top and roll it out into a large rectangle, about 5mm thick

10

Using a palette knife spread the cinnamon sugar filling over the dough in a thin and even layer
With the longer side of the rectangle facing you, roll the dough into a tight log

11

Cut the log into 12 even slices and place evenly spaced in a 9 x 12 inch pan*

12

Cover loosely with cling wrap and place in a warm place to proof for 30-60 minutes, or until doubled in size

13

Preheat the oven to 170°C

14

Warm the thickened cream (warm not hot!) and drizzle over the top of the proofed rolls**

15

Bake for 15 Minutes- 20 Minutes, or until golden brown

16

Remove from oven and cool

Earl Grey Glaze
17

In a medium sized bowl mix the icing sugar and cream together until smooth (If too thick add a little more cream)

18

Add the tea leaves from the tea bags

19

Drizzle over the top of the buns

CategoryBread

Ingredients

Sweet Bun Dough
 240 g Milk (1 cup)
 105 g Sugar (1/2 cup)
 2 ¼ tsp Instant yeast
 1 Egg
 1 Egg yolk
 500 g Plain flour (3 cups)
 105 g Unsalted butter, softened (1/2 cup)
Cinnamon Filling
 130 Brown sugar (2/3 cup)
 53 Unsalted butter (1/4 cup)
 2 tbsp Cinnamon
 2 Earl grey tea bags
 60 Thickened/Heavy cream, heated (1/4 cup)
Earl Grey Glaze
 35 g Icing sugar (1/2 cup)
 15 g Thickened/Heavy cream (1 tbsp)
 1 Earl grey tea bag

Directions

Sweet Bun Dough
1

In jug add the warm milk, yeast and sugar, leave aside and allow to foam

2

In the bowl of a stand mixer fitted with a hook attachment add the flour, milk mixture, egg and egg yolk

3

Mix on low until the dough comes together into a rough ball

4

Turn up to medium and continue kneading for 1 minute

5

Add the softened butter one tablespoon at a time, kneading between each addition

6

Once all the butter has been added continuing kneading the dough on medium speed for 5- 10 minutes, the dough should be super smooth and soft

7

Place the dough in an oiled bowl and allow to proof in a warm place for 60 Minutes or until doubled in size

Earl Grey Cinnamon Filling
8

Combine the softened butter, brown sugar, cinnamon and the tea leaves from the tea bags in a bowl, beat until a smooth and spreadable consistency

9

Transfer the proofed dough onto a bench top and roll it out into a large rectangle, about 5mm thick

10

Using a palette knife spread the cinnamon sugar filling over the dough in a thin and even layer
With the longer side of the rectangle facing you, roll the dough into a tight log

11

Cut the log into 12 even slices and place evenly spaced in a 9 x 12 inch pan*

12

Cover loosely with cling wrap and place in a warm place to proof for 30-60 minutes, or until doubled in size

13

Preheat the oven to 170°C

14

Warm the thickened cream (warm not hot!) and drizzle over the top of the proofed rolls**

15

Bake for 15 Minutes- 20 Minutes, or until golden brown

16

Remove from oven and cool

Earl Grey Glaze
17

In a medium sized bowl mix the icing sugar and cream together until smooth (If too thick add a little more cream)

18

Add the tea leaves from the tea bags

19

Drizzle over the top of the buns

The SOFTEST Earl Grey Cinnamon Rolls

Note

* An easy way to slice the rolls without damaging the cinnamon swirl is using toothfloss!

** This keeps them soft and moist

Related Recipes

Hot chocolate rolls with marshmallow cream cheese frosting
Hot Cocoa Rolls with Marshmallow Frosting
Earl Grey Buttercream filled French Macarons
Earl Grey Macarons

pineapple bun po lo bao
Pineapple-shaped Pineapple Buns
(Visited 2,291 times, 1 visits today)

10 Comments

  1. Micky August 26, 2020 at 7:10 am

    What is thickened cream? Is it the same as heavy cream?

    Reply
    1. Catherine Zhang August 27, 2020 at 10:09 am

      yep the same thing!

      Reply
  2. Camelle September 2, 2020 at 2:15 am

    Hi Catherine! I made these today and they turned out amazing. SO SOFT. I substituted earl grey with Assam tea, and it was lovely with the cinnamon. My family enjoyed it too! I will say, it was my first time ever using yeast, so I was a bit nervous, but it was a huge success! Thank you for your recipe, it was very easy to follow 🙂 You’re awesome, can’t wait to follow more of your recipes! <3

    Reply
    1. Camelle September 2, 2020 at 2:21 am

      https://i.imgur.com/lPXcMc4.jpg

      Also, I didn’t use a stand mixer, so it is possible to make without one! I hand kneaded for ~10-15 minutes before the first proof. I didn’t have heavy cream either, so I used a 2:1 ratio of milk and butter to pour over the buns before baking. Used milk for icing. I don’t have an oven either, so I used an air fryer and baked at 280F for 25 min. Totally possible to make these :))

      Reply
      1. Catherine Zhang September 14, 2020 at 1:45 am

        Hi Camelle,
        So glad you liked the recipe! Yeast can be a little intimidating but once you get to know it, it’s super easy. Thank you for sharing your substitutions, I’m sure it’ll make it easier for other readers 🙂

        Reply
  3. Andrea Gonzalez November 7, 2020 at 8:28 am

    Hi Catherine! What would be the substitute for instant yeast, would it be the same amount if I am using fresh yeast?

    Reply
  4. Maxine April 4, 2021 at 6:49 am

    Hello, I’ve followed the steps to a T but I’m a bit concerned…. I’m 20 minutes away from the 60 minute rise time and my dough has not risen at all. Instead, it has flattened out like a pancake.
    My yeast was active and had bubbled so I don’t think it’s dead.
    What happened?

    Reply
    1. Catherine April 4, 2021 at 8:22 pm

      Hi Maxine, How did the rolls end up turning out? Sometimes dough can take longer to proof if you are in a cold environment. I like to place my bowl in a warm area like under the sun or in a turned off oven. Hope they still tasted delicious!

      Reply
      1. Maxine April 5, 2021 at 3:09 am

        Rated 5 out of 5

        The rolls turned out beautifully! It took 6 hours for them to rise and that was even after I put them in the oven. The second rise took about 3 hours. I don’t live in a particularly cold place so I’m not sure why it took so long but it could be the European yeast I have…

        I’d love to post a picture of the final result if I could!

        To get a stronger earl grey flavor, I infused the warm milk in part 1 with one earl grey tea bag.

        Then the 1/4 cup of heavy cream before baking was also infused with one earl grey teak bag.

        For the glaze, I mixed heavy cream with water and steeped another tea bag before mixing it with the powdered sugar.

        My dad isn’t a huge fan of cinnamon so I reduced it to just 3/4 teaspoon but the cinnamon flavor still came out!
        The rolls were big, puffy, soft, and not too sweet even though I initially thought 1/2 cup with the yeast was a lot.

        I ultimately baked them for closer to 30 min at 340 (finishing at 350 Fahrenheit), which gave a slight crisp to the top.

        It was a huge hit for Easter Sunday with my family!

        Thank you Catherine!

        Reply
        1. Catherine April 9, 2021 at 12:01 pm

          So glad they turned out well. That is quite a long rise time, but what matters is you got some delicious rolls! Sounds delicious 🤤 The sugar is there to help the yeast activate more than add sweetness so that’s probably why it doesn’t taste too sweet. Hope you had a great Easter break❤️

          Reply

Leave a Review

Your email address will not be published. Required fields are marked *