These cinnamon buns are fluffy but moist – and full of incredible antioxidants from the turmeric, matcha and cacao. They make a wonderful weekend breakfast or mid morning snack.
Makes 10 rolls
For the buns:
- 1 cup milk of your choice (e.g. soy, almond, rice or dairy)
- 2 tsp quick-rise yeast
- 1 tsp Zen Turmeric Matcha Tea Mix
- 1 tbsp brown sugar
- 3 tbsp melted coconut oil
- 2 ¼ cups all purpose flour
For the filling:
- ¼ cup melted coconut oil
- ¼ cup desiccated coconut
- ½ tsp grounded cinnamon – plus a little more for dusting
- ¼ cup cacao powder – plus a little more for dusting
- ⅓ cup brown sugar – plus a little more for dusting
- Start by making the dough for the buns. Heat the milk in a pan until it’s warm.
- Stir in the sugar and yeast, and leave for a few minutes – to let the yeast activate.
- Add the coconut oil, flour and Turmeric Matcha Tea Mix.
- Then, add the flour little by little and bring the dough together, kneading as you go.
- Pop the dough in a bowl, cover with a tea towel and leave in a warm spot for 45 minutes. It should double in volume.
- Next, prepare the filling by mixing everything together in a separate bowl.
- Once the dough has doubled- use a rolling pin to roll the dough into the shape of a rectangle. It should be about 16×20 inches.
- Spread the filling mix on top of the dough, and leave an inch empty at the end.
- Roll the dough up, and cut into 10 equal pieces.
- Then sprinkle the brown sugar and cacao on a baking tin, and roll the buns in it.
- Place them all on a dish, cover them and leave them for another 45 minutes in a warm place to rise.
- Bake the buns in a preheated oven at 190°C for about 20 minutes, until the tops are brown.
- Let them cool, and top with a dusting of cacao and cinnamon.
Note: This recipe uses Zen Green Tea’s Turmeric Matcha Mix which is a handcrafted blend containing turmeric, green tea powder, cinnamon, nutmeg and a hint of black pepper. We recommend using this mix because the ingredients are high quality and blended with the right balance of black pepper which increases the absorption of turmeric antioxidant by up to 2000%.