Monday, 17 December 2012

African Honeybush Tea - Banana, Vanilla, Pineapple and Cinnamon Sweet Rolls

Gosh - that's a mouthful - the name... and normally I like to do - that less is more when it comes to flavors... but I have been drinking some African Honeybush Tea in this variety and it's really yummy. So, I decided to do something with it in regards to sweet rolls. I was concerned that the flavors would compete each other and cancel each other out but actually they all came together really well and it worked. The "tea" taste was subtle, the pineapple was the most notable but it didn't overpower the other flavors and they all complimented the cinnamon and they were quite yummy.

I was in the sweet rolls mood this afternoon and I was trying to decide which ones to re-make. The Rooibos vanilla was were quite good and so were the Polynesian Pineapple rolls... so I went to the tea cupboard and looked for a new variety to try and that is when I saw that little bag of African Honeybush... and it has pineapple in it and then I just new exactly what to do. It all worked out so wonderfully.

1/2 cup hot "Oat Dream" or water with 1 bag of the above mentioned tea seeped in for 5-10 minutes (longer yields more flavor) [Use about 3/4 cup liquid and then set some aside for the glaze]
1 1/2 teaspoons active dry yeast
3 tablespoons melted butter
1 small ripe banana, pureed smooth (about 100ml)
2 1/4 cups BASIC ROLL MIX

+/- 1/2 cup raw sugar
1 tablespoon cinnamon
1 - 2 tablespoon butter, softened

1/2 cup pineapple tidbits in syrup, pureed till smooth like apple sauce
1 teaspoon cornstarch

3/4 cup powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons "Oat Dream" (tea seeped - see above)

1. In a mixing bowl, dissolve yeast in 1/2 cup warm seeped tea (Oat Dream or water). Add in banana puree and melted butter. Mix in 2 cups of the BASIC ROLL MIX and up to 1/4 cup more until dough is smooth and elastic. Butter bowl, put in the dough and turn to cover all sides. Cover bowl with damp cloth or plastic wrap and put in warm place to double in size. For example, the oven on the lowest temperature is a good place. I usually heat it for a few minutes and then turn off the heat and let it sit in the oven with the door closed for at least an hour to let it double in size. Punch down dough. Let rest a few minutes. 

2. Roll out dough on clean surface dusted with flour and shape into rectangle flat form. Spread softened butter over top and sprinkle with generous amount of sugar - up to 1/2 cup and then with a generous sprinkle of cinnamon - about 1 tablespoon. Roll up jelly-roll style and slice into 8 equal slices. Put into pie dish prepared with parchment paper and let rise a second time 30-45 minutes in warm place as above.

3. Meanwhile, in a small saucepan, combine cornstarch and pineapple and whisk until blended, bring to boil over medium heat; cook and stir about 2 minutes. Remove from the heat. Make an indentation with the back of a spoon or with your thumb into the center of each roll and then place a teaspoon or two of the topping in the center of each roll. Bake at 175-C degrees (350-F) for 10-15 minutes or until golden brown. Remove from oven and allow to cool.

4. For glaze, combine sugar and extract and enough "milk" seeped Oat Dream to achieve desired consistency. Drizzle over warmed rolls.

Related Posts:
Rooibos Vanilla Sweet Rolls
Polynesian-inspired Pineapple and Bacon Sweet Rolls
Banana Date Mango Sweet Rolls
Coco-Nana-Nut and Dulce de Leche Sweet Rolls
Pineapple Upside Down Cinnamon Rolls