-
1
In a small saucepan, warm milk and tea bags over medium heat until just before boiling. Don't let it heat higher than 110u00b0F-that will affect the yeast activity. Remove milk from heat, transfer to a large mixing bowl and stir in yeast until it bubbles and foams.
-
2
One by one, add eggs, melted butter, and cane sugar. Whisk to combine.
-
3
Sift flour into the wet mixture and use the dough attachment on a stand mixer to knead until it is no longer sticky. If you don't have a stand mixer, use a wooden spoon to combine and then your hands to knead until dough doesn't stick to your hands.
-
4
Transfer dough to another bowl, cover and place in a warm environment. I turn my oven on to 200u00b0F and then turn it off, and place the dough bowl in the oven for 1 1/2 to 2 hours. Whole wheat dough doesn't double in size like dough made with white flour, so don't waste your time waiting. It should grow in size after this amount of time.
-
5
Prep the filling by whisking softened butter, brown sugar, maple syrup, extract, and spices. Set aside.
-
6
Clean and lightly flour a large flat surface (i.e. kitchen countertop) and knead dough for 1-2 minutes. Use a rolling pin to roll the dough into a rectangle. Spread the filling over the dough and as close to the edges as possible. Sprinkle with chopped almonds.
-
7
Gently roll lengthwise tightly from one end to the other. Lightly grease a sharp knife with butter or oil and slice the roll into 6 to 8 portions. You can also use floss here, but I haven't tried that.
-
8
Grease the skillet with a tablespoon or two of butter and place the cinnamon rolls evenly spaced throughout the skillet. Bake for 18-22 minutes. They may seem under-baked when you take them out of the oven, but they will continue to cook in the skillet. Do not over-bake!
-
9
While the rolls cool, whisk nut butter, almond milk, maple syrup, cinnamon and spread a couple spoonfuls over each roll. Sprinkle with powdered sugar and serve immediately. Enjoy!
