Move over, maple syrup. Sunday brunch just got a sweet upgrade thanks to our latest recipe. We know there’s nothing quite as satisfying as drizzling syrup on your favourite breakfast treat. That’s why we created this decadent version infused with our Cardamom French Toast tea, a blend of cardamom, cinnamon and full-bodied black tea.
Rich, warm and lightly spiced, our tea-infused syrup tastes especially amazing with brunch classics like buttery French toast, fluffy Danish Pancake Puffs and homemade cinnamon rolls. But if you really want to try something out of this world, drizzle this syrupy goodness on top of our Swedish Cinnamon Buns. Also known as Kanelbullar, these Scandinavian rolls are lighter than their American cousin. We tried it… and we’re obsessed.
Is it Sunday yet?
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Cardamom French Toast Syrup
Cardamom French Toast Syrup
Print recipe| Prep time | 15 minutes |
Ingredients
- 2 Perfect Spoonfuls Cardamom French Toast tea
- ¼ cup hot water
- ¼ cup brown sugar
- 2 Perfect Spoonfuls maple syrup
Directions
| Step 1 | |
| To make the syrup, steep tea in ¼ cup of near-boiling water for 5 minutes, then strain into a measuring cup. | |
| Step 2 | |
| In a bowl, combine 4 Perfect Spoonfuls of steeped tea, brown sugar and maple syrup, and mix until dissolved. Drizzle on top of your fave brunch food and dig in! | |
Swedish Cinnamon Buns
Swedish Cinnamon Buns
| Prep time | 2 hours, 30 minutes |
| Cook time | 15 minutes |
| Total time | 2 hours, 45 minutes |
Ingredients
- Dough:
- 1 cup of milk
- 1 packet yeast (8 g)
- ⅓ cup brown sugar
- 3 ¼ cup flour
- ½ tsp cinnamon
- ½ tsp ground cardamom
- ¼ tspsalt
- ½ cup melted butter
- Filling:
- ¼ cup butter, room temp
- ¼ cup brown sugar
- ½ tsp cinnamon
- ½ tsp ground cardamom
Directions
| Dough | |
| Step 1 | |
| In a measuring cup, combine 1 cup of warm milk (40 C), 1 tsp of sugar and 1 packet of yeast. Dissolve and let yeast activate for 10 minutes until foamy and about double in size. | |
| Step 2 | |
| In a large bowl, combine flour, remaining sugar, cinnamon, cardamom and salt. Mix well. | |
| Step 3 | |
| Add activated yeast and melted butter to flour. Mix until well combined and knead for 5 minutes. Be sure to not overknead as this can result in a tougher texture. | |
| Step 4 | |
| Transfer dough onto a floured surface and form into a ball. Place dough ball into a greased bowl, cover with a kitchen towel and set aside for minimum 40 minutes. | |
| Filling | |
| Step 5 | |
| In a small bowl, combine all the ingredients for the filling and mix until creamy and smooth. | |
| Shaping | |
| Step 6 | |
| Preheat oven to 435°F. | |
| Step 7 | |
| On a lightly floured surface, roll out dough to a 12” x 18” rectangle. | |
| Step 8 | |
| With a spatula or offset knife, spread the filling all the way to the edge. | |
| Step 9 | |
| Roll dough onto itself to form a cylinder. With a sharp knife cut 2” thick slices and place in a greased baking sheet. | |
| Step 10 | |
| Let dough rise for another 45 minutes or until almost doubled in size. | |
| Step 11 | |
| Bake for 8-12 minutes. Remove from oven and brush with syrup before serving. | |
