There is something so satisfying about baking on the weekend.
It was a bit cloudy last Saturday, and I didn’t feel like going out.
So, it turned out to be a perfect day for me to stay in and spend some time in the kitchen.
There was a cinnamon roll recipe I wanted to try, but I also wanted to add some interesting flavor.
So when I found this at my tea station, I knew this would be a fun project.
I ground the tea in my mill and generously added it to the dough.
They turned out great!
The recipe is a Japanese recipe, and the recipe creator call it “Starbucks” Cinnamon Roll Copycat.
Apparently, the cinnamon rolls sold at Starbucks in Japan look like these.
These are baked in the muffin pan, so they are smaller than what is expected in the U.S., and also has a nice height.
I actually really liked their size and shape.
I am particular about the amount of icing on my cinnamon roll.
I don’t want too much or too little.
A good thing about making your own is that you can adjust these things.
They look so good!
I was ecstatic about the result.
I like my cinnamon rolls with black coffee.
I don’t drink a lot of coffee, probably less than once a week.
So whenever I do have coffee, it makes any occasion special.
Time to taste!
It was perfectly soft, and perfectly delicious!
I used this recipe (Japanese) as a base.
I made a few changes to the ingredients (milk -> soy milk; butter -> vegan butter; cake flour/bread flour -> all-purpose flour; honey -> maple syrup).
These freeze well and get thawed well in a microwave oven.
I will definitely make these again for sure.
Because of the smaller size I can enjoy it for my 3 o’clock snack or even an after-dinner snack.