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London Fog Rolls with Earl Grey Tea and Lavender Cream Cheese Frosting Recipe

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3.9 from 84 reviews

  • Author: Mary & Susan
  • Total Time: 3 hours 22 minutes
  • Yield: 12 rolls

Description

These London Fog Rolls are a delightful twist on classic cinnamon rolls, infused with fragrant Earl Grey tea and topped with a luscious lavender cream cheese frosting. Perfect for tea time or any special occasion, they combine the subtle citrus and floral notes of Earl Grey with sweet, soft dough and a creamy, aromatic frosting.

Ingredients

Dough

  • 1 1/4 cups (300 ml) whole milk, warmed to about 110 ℉ (43 ℃)
  • 2 1/4 tsp active dry yeast
  • 1 tsp granulated white sugar (to bloom the yeast)
  • 3 tbsp (12 g) loose leaf Earl Grey tea
  • 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
  • 1 1/2 tsp salt
  • 2 tbsp (25 g) granulated white sugar
  • 2 eggs, whisked
  • 1 tbsp vanilla bean paste
  • 1/2 cup (112 g) unsalted butter, very softened

Filling

  • 3 tbsp (12 g) loose leaf Earl Grey tea
  • 1/2 cup (112 g) unsalted butter, very softened
  • 1/2 cup (110 g) brown sugar
  • 1/2 cup (100 g) granulated white sugar
  • 1 tbsp vanilla bean paste
  • 2 tbsp (43 g) honey
  • 1/4 tsp salt
  • 1/4 cup (60 ml) heavy cream (for pouring in between the rolls)

Lavender Cream Cheese Frosting

  • 1/2 tbsp (1 g) culinary lavender
  • 6 tbsp (84 g) unsalted butter, very softened
  • 6 oz (170 g) cream cheese, cold
  • 3/4 cup (97 g) powdered sugar
  • 1/2 tbsp vanilla bean paste
  • Purple food coloring (optional)

Instructions

  1. Bloom the yeast: Combine the active dry yeast, 1 tsp sugar, and warm milk in a small bowl. Let it sit for about 10 minutes until foamy on top, indicating the yeast is activated.
  2. Prepare the Earl Grey tea: Place 3 tbsp loose leaf Earl Grey tea into a small food processor or spice grinder. Pulse until finely ground, then pass through a sieve to remove large bits. This ensures a smooth incorporation into the dough.
  3. Mix dry ingredients: In the bowl of a stand mixer fitted with a whisk attachment, combine the flour, salt, sugar, and ground Earl Grey tea. Mix briefly to combine.
  4. Add wet ingredients to dough: Add the whisked eggs, vanilla bean paste, and soft butter to the dry ingredients. Mix gently to combine.
  5. Incorporate yeast mixture and knead: Pour the bloomed yeast mixture into the bowl. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough forms a ball, pulls away from the sides, and springs back when pressed. Add flour 1 tbsp at a time if the dough remains sticky.
  6. First rise: Shape the dough into a ball and place it in a greased large bowl. Cover tightly with plastic wrap or a kitchen towel. Place in a warm spot (like next to the stove or inside a cold oven with the light on) for 1 to 1.5 hours, or until doubled in size.
  7. Prepare the filling: If not already ground, pulse the remaining 3 tbsp Earl Grey tea in a grinder and sieve out large bits. In a small bowl, mix softened butter, brown sugar, granulated sugar, vanilla bean paste, honey, salt, and the finely ground Earl Grey tea until smooth.
  8. Roll out the dough: Once risen, punch down the dough to release air. On a lightly floured surface, roll the dough into an 18 x 12 inch rectangle or oval, approximately 1/4 inch thick.
  9. Spread filling: Evenly spoon the prepared Earl Grey filling onto the dough surface and spread with an offset spatula.
  10. Form rolls: Starting from the edge closest to you, roll the dough tightly into a long log. Trim ends to even out the log. Cut into 12 equal rolls, approximately 1 1/2 inches wide, using unflavored floss or a sharp knife for clean cuts.
  11. Second rise (proof): Grease a 9×13 inch casserole dish and arrange the rolls inside. Pour room temperature heavy cream in between each roll to keep them moist. Cover with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
  12. Preheat oven: About 15 minutes before the rolls finish proofing, preheat oven to 350 ℉ (175 ℃).
  13. Bake rolls: Bake the rolls in the preheated oven for 22-25 minutes or until they turn a light golden color.
  14. Prepare lavender cream cheese frosting: While rolls bake, pulse culinary lavender in a small grinder until finely ground. In a medium bowl, beat softened butter and cold cream cheese on high speed until fluffy. Add powdered sugar, vanilla bean paste, and ground lavender. Mix on low speed until combined. Add purple food coloring for a lavender hue if desired, then beat again until light and fluffy.
  15. Frost and serve: Let the rolls cool for 5 minutes after baking. Spread the lavender cream cheese frosting generously over the warm rolls. Serve immediately and enjoy the fragrant, rich flavors.

Notes

  • If you don’t have vanilla bean paste, use high-quality vanilla extract as a substitute.
  • Grinding the tea finely and sieving prevents large, gritty pieces in the dough and filling.
  • Room temperature heavy cream between rolls helps keep the finished rolls moist and tender.
  • Proofing in a warm, draft-free environment is key to getting a good rise.
  • Unflavored dental floss works well for cutting the rolls cleanly without squishing.
  • Adding purple food coloring to the frosting is optional but adds a lovely visual effect reflective of lavender.
  • Ensure the cream cheese is cold before mixing to avoid separation and to achieve a fluffier frosting.
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: British-inspired

Find it online: https://mysimpledish.com/london-fog-rolls-with-earl-grey-tea-and-lavender-cream-cheese-frosting-recipe/