Sweet Tea Cinnamon Rolls

Directions

1In a stand mixer bowl, whisk together all-purpose flour, granulated sugar, and fine sea salt.

2Add in softened unsalted butter. Blend in using two forks.

3Bring milk to a steam, remove from heat and add tea bags. Steep for 5 minutes. Let cool to lukewarm.

4Whisk together lukewarm whole milk and instant yeast.

5Using the dough hook attachment set on medium-low speed, add in yeast mixture, whole eggs, and egg yolk. Mix for 2-3 minutes.

6On a lightly floured work surface and knead for 30-60 seconds. Plop into a greased bowl and cover with plastic wrap, let rise for 90 minutes.

7Once dough is ready, mix together brown sugar, butter, and cinnamon.

8Dump dough out onto a lightly floured surface flattening it into a large rectangle.

9Spread butter mixture across the whole rectangle.

10Tightly roll from the bottom all the way to the top. Slice into 2” thick segments

11Grease a 9x13 baking dish, line the bottom of the pan the rolls and cover with plastic wrap once filled. Let rise at room temperature for 30-45 minutes.

12Bake in a 375F preheated oven for 15-20 minutes. Let cool in the container for 15 minutes.

13For the filling, beat together cream cheese then blend in powdered sugar until smooth. Whisk in whole milk until smooth then add in half scraped vanilla bean and whisk together.

14Drizzle the glaze on top of the cinnamon rolls and serve.