Cinnamon Rolls with Laager Rooibos Icing

Ingredients for the Dough

• 600g bread flour separated (1st: 2 cups, then 2 cups, then 1/2 cup, then optional 1/4 cup)
• 1/3 cup castor sugar
• 2 packets instant yeast
• 1 1/3 cup (315ml) milk
• 75g salted butter, cut into cubes
• 1 large egg

Ingredients for the Cinnamon

• 1/4 cup salted butter
• 3/4 cup light brown sugar
• 2 Tbls cinnamon

• 1 cup water
• 2 Laager Pure Rooibos teabags
• 2 cups sugar

• 225g cream cheese
• 1/2 cup salted butter
• 1 cup icing sugar
• 1/2 cup Laager Pure Rooibos syrup
• 1 tsp vanilla bean paste

Method

For the Rooibos Syrup:

1. Simmer all the ingredients together in a saucepan until the mixture reduces to half and thickens.
2. Discard tea bags. Cool and store in the fridge until ready to use.

For the Dough:

1. In a large bowl, combine 2 cups of flour with sugar and yeast. Whisk to sift and aerate. Set aside.
   
2. Heat butter together with milk in a microwave for 45 seconds (Note: The milk should be warm to the touch but not hot).
   
3. Add the milk/butter mixture and egg to the flour/yeast mixture. Mix together with a wooden spoon until a thick, wet mixture is formed. Add an additional 2 cups of flour and mix to fully incorporate. Finally, add an additional 1/2 cup of flour until a soft dough is formed.
   
4. Knead the dough together until it becomes smooth and soft. (Note: if the dough continues to stick to your fingers, add an additional 1/4 cup of flour and incorporate it into the dough).
   
5. The final mixture should bounce back after a finger is indented into it. Rest dough uncovered for 10 minutes.
   
6. Roll the dough into a 15" by 12" rectangle.

For the Cinnamon filling & assembly:

1. Spread softened butter over the surface of the dough rectangle, leaving a 1/2" border that is butter-free.
2. Combine brown sugar with cinnamon. Sprinkle the mixture over the butter layer.
3. Roll the dough from the 15" end into a thick log. Once rolling is complete, gently push together both ends of the log to make them even. Divide the dough into 12 pieces by scoring the surface of the log. Slice through without squishing.
4. Place cinnamon rolls into a buttered 9"x13" pan. Cover with a towel and proof in a warm drawer for an hour.
5. Preheat oven to 180 C. Bake for 25-30 minutes or until edges are golden brown.
6. Let cool for 10-15 minutes. Meanwhile, prepare the Rooibos cream cheese icing.

For the Rooibos icing

1. In a medium-sized bowl, combine softened butter with cream cheese. Add icing sugar, vanilla paste, and Rooibos syrup. Mix until the mixture resembles a clumpy paste. Finally, use a whisk to beat together the icing.
2. Spread a generous layer of icing onto the tops of the warm cinnamon rolls. Serve and enjoy!