Earl Grey Cinnamon Buns Recipe

Cinnamon buns are always a good idea— and they're made even better when infused with flavours of Earl Grey tea! Two morning rituals rolled into one will make this sophisticated take on a cinnamon bun one you'll keep coming back to again and again.

🫖 Earl Grey Cinnamon Buns (makes 12 rolls) 🫖

Earl Grey Reduction:
2 cups whipping cream
2/3 cup loose leaf Earl Grey Tea

Brown Sugar Earl Grey Sticky Glaze:
3/4 cup packed brown sugar
1/4 cup margarine
1/4 cup Earl Grey Reduction

Earl Grey Cinnamon Buns:
2 1/4 cups all-purpose flour, divided
3 tablespoons granulated sugar
2 teaspoons instant yeast
1/4 teaspoon salt
1/2 cup whole (3.25%) milk
3 tablespoons unsalted butter
1/3 cup Earl Grey Reduction
3 egg yolks

Cinnamon Bun Filling:
1 cup packed brown sugar
1/4 cup + 2 tablespoons unsalted butter, softened
2 tablespoons cinnamon

Method:
Earl Grey Reduction:

1. In a small saucepan over medium heat, bring the cream and tea to a boil. Reduce the heat to low. Stirring occasionally, let simmer for 10 minutes, or until reduced by about half.
2. Using a fine-mesh sieve, strain the mixture into an airtight container. Discard the solids. Cover and refrigerate to cool.

Brown Sugar Earl Grey Sticky Glaze:

1. Spray a 13 x 9-inch baking dish with cooking spray. Line it with parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, whip the brown sugar, margarine, and 1/4 cup of the Earl Grey Reduction on low speed for 30 seconds to combine. Scrape the bowl. Whip on high speed for 10 minutes, or until the mixture is light and fluffy and has almost doubled in volume.
3. Use an offset spatula to spread the glaze in an even layer on the bottom of the prepared baking dish. Set aside.

Earl Grey Cinnamon Buns:

1. In the bowl of a stand mixer fitted with the whisk attachment, combine approximately half of the flour, and the sugar, yeast, and salt on low speed, until just combined. Replace the whisk attachment with the dough hook attachment.
2. In a small saucepan over medium heat (or in a heat-resistant bowl in the microwave), heat the milk and butter until the butter is completely melted and the temperature is between 90℉ and 95℉. Whisk in 1/3 cup of the Earl Grey Reduction.
3. With the mixer on medium-low speed, slowly pour in the milk mixture, followed by the egg yolks. Knead until the dough starts to come together. Increase the speed to medium. Gradually add the remaining flour. The dough should start to pull away from the sides of the bowl. If the dough still seems too wet and is sticking to the sides of the bowl, add another 1/4 to 1/2 cup flour, 1/4 cup at a time. Continue kneading the dough for 6 to 8 minutes, or until it is shiny, has come together, and a gluten window has formed.
4. Spray a medium bowl with cooking spray. Transfer the dough to the bowl and cover it with plastic wrap or a clean tea towel. Let rest in a warm place until the dough has doubled in size, about 1 hour. Meanwhile, prepare the Cinnamon Bun Filling.

Cinnamon Bun Filling:

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the brown sugar, butter, and cinnamon on low speed for 30 seconds to combine. Scrape the bowl. Whip on high speed for 2 minutes, or until the mixture of light and fluffy. Set aside until you're ready to use.

Earl Grey Cinnamon Buns:

1. Uncover the dough and punch it down. Transfer the dough to a lightly floured counter. Use a rolling pin to roll out a rectangle about 12 by 20 inches. Use an offset spatula to spread the Cinnamon Bun Filling evenly across the dough, leaving a 1/2-inch strip without filling along one of the long edges of the rectangle. Starting at the long edge of the dough covered in filling, roll it into a log. The edge without filling should run along the length of the log. Use a serrated knife to cut the log into 12 equal cylinders.
2. Arrange the rolls in the prepared baking dish with an equal amount of space in between. Cover with plastic wrap or a clean towel. Let rest in a warm place until the buns have doubled in size, about 1 hour.
3. Preheat the oven to 350℉. Line a baking sheet with parchment paper.
4. Bake the rolls for 25 to 30 minutes, or until the buns are golden brown and spring back from pressed lightly. Remove from the oven and let cool for 5 minutes.
5. Flip the prepared baking sheet upside down onto the buns so that the parchment-lined side covers them. Hold on tight to both the baking dish and the baking sheet, and carefully flip both vessels to the baking sheet is right side up on the counter. Remove the baking dish to release the buns. Remove the parchment paper that was lining the dish to reveal the sticky bun glaze, which should now be on top of the buns.
6. Serve warm or store in an airtight container at room temperature for up to 3 days. Heat in the microwave for 30 seconds before serving.

Baker's Tip: Be careful not to roll the buns too tight. If you do, the middle will start to pop out the top of the bun while rising and baking. Gently roll the dough, without stretching it or leaving gaps between the rolls.

Find more recipes in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker, and Jenna Rae Cakes At Home, featuring our favourite recipes to make for family and friends.