Noxian Cinnamonrolls

I n g r e d i e n t s:

To make 1 cup

¾ cup water 

2 heaping teaspoons (about 8 g) tea leaves*

½ cup milk 

Sugar or honey (optional)

1 shot creme de cassis

To make 2 cups

1 cup warm water 

3 heaping teaspoons (about 12 g) tea leaves*

1 cup milk 

Sugar or honey (optional)

1 shot creme de cassis

1 shot Irish cream

D i r e c t i o n s:

Small saucepan: Add warm water and bring to a boil over medium heat. When it begins to boil, add the tea leaves. I use Golden Sail brand from China, specifically Black Lychee.

Lower heat, allow the tea to steep and simmer for 2 minutes.

Add the milk: Slowly, you don't want to curdle the milk because you pour it in too quickly into a hot liquid. It's best to add it while it's close to room temperature. Carefully increase the heat and before its just about to boil, take it off the heat.

I n g r e d i e n t s

D o u g h:

1/4 -ounce package yeast

1/2 cup warm water

1/2 cup scalded milk

1/4 cup sugar

1/3 cup butter or shortening

1 teaspoon salt

1 teaspoon ground cayenne pepper

1 egg

3 1/2 to 4 cups all-purpose flour

F i l l i n g:

1/2 cup melted butter, plus more for pan

3/4 cup sugar, plus more for pan

2 tablespoons ground cinnamon

1 tablespoon ground cayenne pepper

G l a z e:

1 cup granulated sugar

1/2 cup (1 stick) butter, melted

1 egg, beaten

2 teaspoons pure vanilla extract

1/4 cup brandy

Makes about 12~15 servings

D i r e c t i o n s:

Pre-heat oven to 350F.

Small bowl: dissolve yeast in warm water and set asside.

Large bowl: Mix milk, sugar, melted butter, salt and egg. Add first two cups of flour until smooth. Then add the others - the dough will be easier to work with.

Add the yeast

Counter top: Knead dough on a lightly floured surface. Do not overwork the dough. It should only take about 7~10 minutes to knead. If the dough is too sticky, pick it up and dust your counter top with more flour. Be careful not to use too much!

Place dough in a greased bowl. Cover and allow it to rise for an hour and a half. The size should have doubled by then. 

Counter top:  When it has doubled, take it out, flatten it and then roll into roughly a 15 by 9 inch rectangle. Brush on melted butter over the surface of the dough. Mix sugar, cinnamon and cayenne pepper. Sprinkle over top. 

Roll: Start with the 15 inch side and roll up. Cut into 12~15 slices. 

Baking pan: Coat the bottom with butter and sprinkle with sugar. Place the cinnamon rolls into the an and allow them to sit and rise again for another 45 minutes~1 hour. 

Bake: It take about 30 minutes until nicely browned. While it’s baking, make the sauce. 

In a pan: Over medium heat, mix together granulated sugar, butter, egg and vanilla. Stir together until sugar is melted. Add brandy. *Note: I make the sauce in small batches. You’ll probably need to make more.