Bag 0
  • FOR THE ROLLS:
  • 300g of self raising flour
  • 100g of butter
  • 175ml of milk
  • 1 tsp of salt
  • 3 tablespoons of sugar
  • 1 tablespoon of vanilla essense
  • FOR THE FILLING:
  • 3 tablespoons of white sugar
  • 130g of brown sugar
  • 3 tbsp of melted butter
  • 2 teaspoons of cinnamon
  • 1/2 teaspoon of vanilla essense
  • Preheat oven to 190C
  • Combine all dry ingredients: flour, sugar, and salt. Then melt the butter and combine with the dry mix. Add the milk, and stir until combined.
  • Place the dough on a well floured surface and add flour until it forms a non sticky ball.
  • Add an extra dusting of flour to the top of the ball and then lay a sheet of greaseproof paper ontop. Use of rolling pin to roll out a large rectangle (approx: 25cm x 30cm)
  • Place the dough in the fridge to chill for 15-20 minutes, then start preparing the filling.
  • Combine both types of sugar, melted butter, vanilla and cinnamon until this forms a paste.
  • Remove dough from the fridge and spread the paste on top, leaving around 1cm at the edges.
  • Carefully roll the dough tightly using the longer dimension. If needed, place the dough in the freezer to allow easier rolling/cutting.
  • Cut the log into even segments (approx 2-3cm). Place a greaseproof sheet into the baking pan, and place the rolls into the tray (cut facing upwards)
  • Bake on 190C for 25-30 minutes until golden brown, then start preparing the icing.
  • FOR THE ICING:
  • 1 tablespoon of Dream Catcher rooibos tea
  • 85g of cream cheese
  • 300g of icing sugar
  • 1 teaspoon of vanilla essense
  • 2 tablespoons of butter
  • 1 tablespoon of Dream Catcher syrup - see recipe below.
  • In a mixer, combine the cream cheese, soft butter, vanilla and sugar.
  • Add 1 tablespoon of Dream Catcher tea and mix thoroughly and place in the fridge whilst preparing the recipe.
  • Add 250ml of water and 200g of sugar to a pan, heat until the sugar is dissolved. Add a heaped tablespoon of Dream Catcher tea and simmer gently for 10 minutes. Leave to cool
  • Strain syrup through a sieve, and then add to the icing mixture.
  • Push to whole mixture through a sieve to remove the larger pieces of rooibos. You will be left with lovely flecks of rooibos.
  • Spread the icing over the cinnamon buns and enjoy!

featured tea:

Cinnamon and Vanilla / Rooibos Tea

Wrap yourself up in our Dream Catcher rooibos tea, with its relaxing combination of rich, nutty rooibos flavours, spicy Sri Lankan cinnamon and heavenly bourbon vanilla.

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