An ode to rum raisin and just in time for National Cinnamon Roll Day, our Hot Buttered Yam tea makes an amazing addition to this sweet roll recipe.
We soaked raisins in our Hot Buttered Yam tea concentrate, put them in a cinnamon roll, and the results = Delicious! 10/10 would make them again.
Hot Buttered Yam & Raisin Cinnamon Rolls with HBY Glaze
Yields about 7-10 rolls
1 cup raisins
1 cup milk (non-dairy works just as well!)
¼ cup neutral cooking oil
¼ cup granulated sugar
1 Tablespoon pure vanilla extract
½ package (1 ⅛ teaspoon) active dry yeast
2 ¼ cups all purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
⅓ teaspoon salt
For the filling:
½ cup butter (vegan butter also works here!)
1 cup brown sugar
1 teaspoon ground cinnamon
For the glaze:
2 cups powdered sugar, sifted
2 Tablespoons butter, melted
The remaining liquid from the soaked raisins (about ¼ cup of the Tanglewood Hot Buttered Yam tea concentrate)
(You can do this 1-3 days ahead):
Pour the Tanglewood Hot Buttered Yam Tea concentrate into a bowl with the raisins. Cover and store in the refrigerator at least overnight.
On the day that you plan to enjoy your cinnamon rolls:
In a small pan, pour in the milk, oil, sugar, and extract. Heat to 100-110 degrees fahrenheit. Remove from the heat and pour into a medium-sized bowl. Sprinkle the yeast into the heated milk mixture and let it sit for 2 minutes. The yeast will activate and become frothy. Add 2 cups of the flour only. Mix with a wooden spoon or rubber spatula until combined. Cover the bowl with a towel or plastic wrap and let it sit in a warm place for an hour, or till doubled in size.
After the dough has doubled, add in the rest of the flour and dry ingredients, mix until it’s a smooth dough. On a floured surface roll the dough to a rectangular shape that’s about ½-inch thick.
Spread the butter evenly onto the dough, then sprinkle in the brown sugar and cinnamon. Take your container of Hot Buttered Yam-soaked raisins, drain them into a cup (save that liquid! Don't throw it away!) and evenly distribute the raisins onto the dough.
Start by rolling the dough log from the end closest to you rolling away from you, keeping it contained. Once you’ve rolled the dough, use a sharp or serrated knife to cut the rolls. I usually start by cutting it in half, then halving both halves equally. Depending on the thickness you want you can get about 7-10 portions.
In an oven dish, grease the pan evenly. Carefully place in each cinnamon roll, barely touching each other. Cover with a towel or plastic wrap and let it proof for another 30 minutes.
While you wait for the rolls to double in size, preheat your oven to 375 degrees fahrenheit. Once the rolls are ready, place them on the center rack and bake uncovered for 13-17 minutes. The rolls are done when they have baked to a light golden color.
To make the glaze, pour the melted butter into a bowl and slowly add in the powdered sugar, adding half of the reserved Hot Buttered Yam, you don’t want it too runny. Add more only as needed.
Pour the glaze over the slightly cooled cinnamon rolls and enjoy! We promise you you’ll want to eat more than one!