Rooibos Cinnamon Raisin Rolls

1 ¼ cups water
1 tbsp Rooibos tea
1 package (2 ¼ tsp) active dry yeast
2 tbsp honey
2 tbsp butter, melted and cooled
1 tsp salt
2 ¾ cups all purpose flour, plus extra for kneading
½ cup raisins
4 tbsp butter, cut into teaspoons
4 tbsp milk or cream
1/2 cup sugar
cinnamon

Bring water to a boil and stir in tea. Let steep for 7 minutes, strain leaves and let water cool until it is just warm to the touch, 100-110F. In a large bowl, combine 1/4 cup of the warm tea, yeast, honey and melted butter. Stir together and let stand for 10 minutes, until foamy.

Stir remaining tea, salt, 2 cups of flour and raisins into yeast mixture. Add remaining flour one tablespoon at a time, stirring until the dough comes away from the sides of the bowl. You may not need all the flour, but if you need to add a bit extra, that's fine. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.

Turn risen dough out onto a lightly floured surface, divide dough in half. Working with one half at a time, roll into long rectangle, about 12x6 inches. Leaving a half inch margin to make rolling easier, brush with about 2 tbsp milk or cream (you might not use it all, which is fine). Sprinkle liberally with cinnamon and about ¼ cup sugar. The surface should be well coated. Starting with a long side, roll up into a tight log, pinching along the seam to seal. Divide log into 6 rolls with a sharp knife, cutting every 2 inches, and place cinnamon buns swirly side up on a lined or greased baking sheet. Repeat with 2nd half of dough. Top each bun with about 1 tsp butter. Bake at 375 for 20-24 minutes, until golden brown.

Simple Cinnamon Bun Glaze

2 cups confectioners sugar
1/2 tsp vanilla extract
1/4 tsp cinnamon
milk (skim is fine)

Stir together all ingredients in a small bowl, adding enough milk to make the glaze drizzle thickly but easily. Add a bit more sugar if you thin it too much, but it's not an exact science, so I wouldn't worry too much. It'll taste good in the end no matter what.