Cinnamon rolls or buns |presumably| originated in Sweden and are called – kanelbulle |literally meaning cinnamon bun|. These rolls are airy and are shaped into delicate little flowers as if to welcome Spring. I added a touch of earl grey tea after my favorite cozy beverage - London Fog; and I added a bit of zest from my favorite winter citrus. To top them all off, I whipped up a light mascarpone cheese with a touch of honey and raw cow’s milk.
Brew a very strong 1/2 cup of earl grey tea and set aside to cool.
Then roll the dough out onto well floured surface and cut into circles. I used a lid from a large Mason jar to cut the dough into circles. I placed all the circles aside until all the dough was all used up. I used three circles for each roll. Butter each circle, then dust with cinnamon and sugar mixture. Place the edge of each circle over the other, just slightly overlapping. Then roll the circles up and slice in half - creating two rolls. The uncut side of the roll will be misshapen, gently open the folds to create the appearance of a flower.
Place butter into small bowl and set aside. The butter will be used to spread on the prepared dough.
Place mascarpone cheese, orange zest, honey, milk, and vanilla bean paste into medium sized bowl and whip with a whisk until smooth.