Bring water to a boil and stir in tea. Let steep for 7 minutes, strain leaves and let water cool until it is just warm to the touch.
In a large bowl, combine 1/4 cup of the warm tea, yeast, honey and melted butter. Stir together and let stand for 10 minutes, until foamy.
Stir remaining tea, salt, 2 cups of flour and raisins into yeast mixture.
Add remaining flour one tablespoon at a time, stirring until the dough comes away from the sides of the bowl.
Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
Turn risen dough out onto a lightly floured surface, divide dough in half. Working with one half at a time, roll into long rectangle, about 12×6 inches.
Leaving a half-inch margin to make rolling easier, brush with about 2 tbsp milk or cream.
Sprinkle liberally with cinnamon and about ¼ cup sugar. The surface should be well coated.
Starting with a long side, roll up into a tight log, pinching along the seam to seal. Divide log into 6 rolls with a sharp knife, cutting every 2 inches, and place cinnamon buns swirly side up on a lined or greased baking sheet. Repeat with 2nd half of dough.
Top each bun with about 1 tsp butter.
Bake at 375 for 20-24 minutes, until golden brown.
Drizzle with glaze (see below) while hot.
Serving
Suggestions
with glaze (powdered sugar, dash vanilla, smaller dash cinnamon, milk)
Originally Submitted
5/10/2008
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