Directions
- 1Combine milk, yeast, sugar, and salt; let it rest for 5 minutes.
- 2Mix in half the flour, add butter, and continue mixing.
- 3Gradually add remaining flour until a dough forms.
- 4Knead the dough until smooth; let it rise in a warm place for 1 hour, or until doubled in size.
- 5Mix brown sugar and cinnamon.
- 6Roll the risen dough into a rectangle and spread melted butter and cinnamon sugar evenly over it.
- 7Cut the dough into 13 equal lengthwise pieces, then roll each piece individually.
- 8Place the rolls in a greased oven dish; let them rise for another 15 minutes.
- 9Preheat the oven to 180°C and bake for 20-25 minutes, turning the tray halfway.
- 10While baking, heat milk, condensed milk, evaporated milk, and tea spices; simmer but don't boil. Sieve and cool.
- 11Remove rolls from oven and pour over the cooled milk mixture.
- 12Mix frosting ingredients until smooth and spread on top once cooled.
Ingredients
- 450 ml milk
- 10 g fast action yeast
- 150 g granulated sugar
- 1 tsp salt
- 800 g plain flour
- 140 g unsalted butter
- 135 g dark brown sugar
- 250 g butter
- 2 tbsp ground cinnamon
- 1 tbsp butter
- 100 g icing sugar
- 100 g cream cheese
- 1 tbsp double cream
- 0.5 tsp vanilla bean extract
- 150 ml milk
- 350 ml evaporated milk
- 380 g condensed milk
- 1 Somali tea spices: cardamom, cloves, ground ginger
Equipment
bowlspatularolling pinknifeoven dishpouring jug
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