Earl Grey Cinnamon Rolls

1: Make the tangzhong. Whisk all tangzhong ingredients in a small pot until no lumps remain. Then stir continuously over medium heat until the mixture resembles mashed potatoes. Remove from heat, cover with plastic wrap to prevent a skin from forming and let cool.

2: Meanwhile, steep 2 earl grey tea bags in 160g of hot milk.

3: Remove the tea bags but do not discard them. Once the milk and tangzhong are no longer hot, add them into the bowl of a stand mixer along with all other dough ingredients except butter. Using the dough hook attachment, mix for 5 mins until the dough comes together. Add the butter and mix for 8-10 mins or until a rough window pane is achieved.

4: Shape the dough into a ball, place into a bowl, cover, and let rise for 1-2hrs or until almost doubled in size.

5: Make your filling. First combine the brown sugar and orange zest and massage it with your fingers to release the oils. Then add in the rest of the ingredients and combine.

6: Punch dough to deflate and roll it out into a 20”x12” rectangle. Spread the filling over the dough. Then starting from the 20” side, roll it into a log. Trim off the uneven ends, and divide it into 16 sections. Place into an 11”x11” pan.

7: Cover and let rise for ~45mins or until noticeably puffy.

8: Preheat the oven to 350F. Bake for 22-28mins or until the top is golden. Top with your favorite icing!