Alpine Chai Cinnamon Scrolls

Soft scrolls filled with brown sugar, butter and finely ground Alpine Chai.

Important: This recipe was created specifically for Alpine Apothecary Alpine Chai Herbal Tea. Do not substitute another tea blend. Most alternatives contain black tea and a different balance of spices, which will alter the flavour, texture and caffeine content.

Makes: 12  |  Preparation: 35 minutes, plus rising  |  Baking: 22 to 26 minutes

Ingredients

• 500 g bread flour or plain flour
• 7 g instant dried yeast
• 60 g caster sugar
• 1/2 teaspoon salt
• 250 ml warm milk
• 60 g unsalted butter, melted
• 1 egg
• For the filling: 80 g softened butter, 120 g brown sugar and 1 tablespoon Alpine Apothecary Alpine Chai Herbal Tea, ground to a very fine powder
• For the glaze: 120 g icing sugar and 2 tablespoons milk

Method

1. Combine the flour, yeast, sugar and salt. Add the warm milk, melted butter and egg, then mix to form a soft dough.
2. Knead for 8 to 10 minutes until smooth. Place in a lightly oiled bowl, cover and leave to rise until doubled in size.
3. Roll the dough into a 40 x 30 cm rectangle. Spread with the softened butter.
4. Mix the brown sugar with the finely ground Alpine Apothecary Alpine Chai Herbal Tea and scatter it evenly over the butter.
5. Roll up from a long edge and cut into 12 pieces. Arrange in a lined baking dish, cover and leave to rise for 30 minutes.
6. Bake at 180°C fan-forced for 22 to 26 minutes. Cool, then drizzle with the glaze.

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