London Fog Rolls
These gooey London fog rolls are soft and fluffy, filled with a delicious vanilla Earl Grey sugar filling, and frosted with lavender cream cheese frosting. They’re the perfect indulgent treat to enjoy with a cup of tea!
Why you’ll love London fog rolls
They’re full of Earl Grey flavor. The sweet roll dough is flavored with finely ground Earl Grey tea and the rolls are filled with a vanilla Earl Grey sugar filling. They’re soaked in cream while they rise to make them extra gooey and delicious. After baking, lavender cheese frosting is spread on top of the rolls.
Perfectly soft & fluffy rolls– Seriously like little pillows of doughy, buttery, sweet Earl Grey goodness. We’ll be using active dry yeast bloomed in warm whole milk, and lots of butter to give the dough the most perfect, plush texture. The dough rises and rolls out so nicely and is actually really fun to work with!
They are really fun to make! They do take a little time, but making them is half the fun. There’s something about working with yeast dough that makes making the dessert even more exciting. I love to see the dough rise, and transform into a delicious treat. It really makes you feel like you’ve accomplished something!
For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!
Tips to make perfect London fog rolls
Lightly grease the plastic wrap for covering the dough while it proofs. This will help it not to stick to the rolls.
Use unflavored dental floss to cut the dough into rolls. This will allow for really pretty, clean cuts that a knife really can’t give you.
Measuring your flour properly. If you learn anything from making this recipe, please let it be this: measure your flour (and all other ingredients) with a digital kitchen scale. Please don’t scoop your measuring cup into your flour. This will always lead to inaccurate flour measurements and therefore, a wonky bake.
Let your dough proof outside if it’s warm enough, or in a cold oven with the light on.
London Fog Rolls FAQs
Yes. To prepare ahead of time follow recipe up until you are about to proof the rolls for the second time. Cover the prepared rolls and place in the fridge. The next morning when ready to bake, take the rolls out of the fridge, pour room temperature cream in between them and allow them to proof somewhere warm until they’ve doubled in size. Keep in mind it will take longer than an hour because the dough is cold and has to come all the way to room temperature and then proof. Once they’ve doubled in size, bake according to the recipe.
Check that your yeast is not expired. If it did not get very foamy on top and smell “yeasty” after it bloomed, the yeast is dead. I’ve found that if it is just bubbly on top, but not foamy, this is an indication that the yeast is dead. Secondly, perhaps the dough just needed more time. Some times it can take up to 1 1/2 hours for the dough to proof all the way to “doubled in size”.
Keep left over rolls in an airtight container for up to three days. The rolls are best served warm, so be sure to warm up leftover rolls for the best taste!
If you make these London fog rolls please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
London Fog Rolls
Ingredients
For the Earl Grey Rolls
- 1 1/4 cups (300 ml) whole milk, warmed to about 110 ℉ (43 ℃)
- 2 1/4 tsp active dry yeast
- 1 tsp granulated white sugar (to bloom the yeast)
- 3 tbsp (12 g) loose leaf Earl Grey tea
- 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp salt
- 2 tbsp (25 g) granulated white sugar
- 2 eggs, whisked
- 1 tbsp vanilla bean paste
- 1/2 cup (112 g) unsalted butter, very softened
For the Earl Grey Filling
- 3 tbsp (12 g) loose leaf Earl Grey tea
- 1/2 cup (112 g) unsalted butter, very softened
- 1/2 cup (110 g) brown sugar
- 1/2 cup (100 g) granulated white sugar
- 1 tbsp vanilla bean paste
- 2 tbsp (43 g) honey
- 1/4 tsp salt
- 1/4 cup (60 ml) heavy cream (for pouring in between the rolls
For the Lavender Cream Cheese Frosting
- 1/2 tbsp (1 g) culinary lavender
- 6 tbsp (84 g) unsalted butter, very softened
- 6 oz (170 g) cream cheese, cold
- 3/4 cup (97 g) powdered sugar
- 1/2 tbsp vanilla bean paste
- purple food coloring (optional)
Instructions
For the Earl Grey Rolls
- To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.1 1/4 cups (300 ml) whole milk, warmed to about 110 ℉ (43 ℃), 2 1/4 tsp active dry yeast, 1 tsp granulated white sugar (to bloom the yeast)
- Add the Earl Grey tea to a small food processor, or spice grinder, and pulse until finely ground. Pass through a sieve to separate any large bits. (If you prefer, you can grind the Earl Grey tea used in the filling at the same time and just separate half out.3 tbsp (12 g) loose leaf Earl Grey tea
- In a large bowl of a stand mixer with a whisk attachment, mix flour, salt, sugar and the finely ground Earl Grey tea together.4 3/4 cups (593 g) all-purpose flour, spooned and leveled, 1 1/2 tsp salt, 2 tbsp (25 g) granulated white sugar
- To the dry ingredients add the whisked eggs, vanilla, and softened butter. Then mix together.2 eggs, whisked, 1 tbsp vanilla bean paste, 1/2 cup (112 g) unsalted butter, very softened
- Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.(If the dough is still looking very sticky halfway through, add 1 tbsp (8 g) of flour at a time until it pulls away from the sides of the bowl.)
- Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.
For the Earl Grey Filling
- Make the filling while the dough rises
- If you did not grind all the tea at the start, add the other portion of Earl Grey tea to a food processor, or spice grinder, and pulse until finely ground. Pass through a sieve to separate any large bits.3 tbsp (12 g) loose leaf Earl Grey tea
- In a small bowl, mix the butter, brown sugar, granulated white sugar, vanilla, honey, salt and finely ground Earl Grey tea together until smooth.1/2 cup (112 g) unsalted butter, very softened, 1/2 cup (110 g) brown sugar, 1/2 cup (100 g) granulated white sugar, 2 tbsp (43 g) honey, 1/4 tsp salt, 1 tbsp vanilla bean paste
Assembling and Baking the Rolls
- Grease a 9×13" casserole dish and set aside.
- Once the dough has had a chance to rise, punch the dough to release the air, remove it from the bowl and roll it out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle/oval. It should be about ¼ inch thick.
- Next, spoon the prepared Earl Grey filling over the dough and spread it evenly with an offset spatula.
- Roll up the dough tightly into a long log shape starting from the end closest to you. Cut off a bit of the ends to make the log even. Cut 12 rolls about 1 ½ inches wide using unflavored floss or a very sharp knife.
- Place the rolls in the greased casserole dish and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.1/4 cup (60 ml) heavy cream (for pouring in between the rolls
- Preheat the oven to 350 ℉ (175 ℃) about 15 minutes before the rolls are done proofing.
- Once the rolls have proofed, bake for 22-25 minutes, or until a light golden color.
For the Lavender Cream Cheese Frosting
- While they bake, make the cream cheese frosting. Start by adding the lavender to a small food processor or spice grinder. Pulse until finely ground. (It will take a little while for the lavender to fully grind. It is light weight and will rise to the top of the food processor/spice grinder quite easily. It will eventually grind though!)1/2 tbsp (1 g) culinary lavender
- Add the softened butter and cream cheese to a medium bowl. Mix on high speed with an electric mixer until combined and fluffy.6 tbsp (84 g) unsalted butter, very softened, 6 oz (170 g) cream cheese, cold
- Add in the powdered sugar, vanilla and ground lavender. Mix on low speed until all is combined.3/4 cup (97 g) powdered sugar, 1/2 tbsp vanilla bean paste
- Add in a few drops of purple food coloring if you desire, to give the frosting a lavender hue. Combine on low then high speed until the frosting is light and fluffy.purple food coloring (optional)
- Let the rolls cool for 5 minutes, then cover the warm rolls with the cream cheese icing. Then, serve!
These are SO good! I modified the icing a bit because I didn’t have lavender but I did have blueberries so I still got that perfect color. The timing and temp were perfect. The not super sweet roll with the icing was so well balanced. I also used tea bags so I didn’t have to sift as much.
Great tips! Thanks for sharing <3
Delicious! I did use Twinning Lady Grey Tea sachet’s approximately 12 (with some waste), and I used the whole block of cream cheese as well, but the icing tasted fantastic. In the future, the only modification I would make is to use half of the tea grinding in the filling, it caused the filling to be a little too course for my liking. I also think a dash of lemon zest/juice in the icing would taste incredible, so will try that too. Will make again, but before warned it’s a labor of love.
Thank you for sharing! I am delighted you enjoyed it.
They came out lovely. My only suggestion in the recipe (and it’s my mistake not yours) would be to clarify rolling it into an 18″ long roll. I rolled it in the other direction and it misfit my dish when I cut them so it baked a bit wonky. Other than that this is a really genius dessert!
Hello, I am going to attempt to make these for tomorrow. Would it be possible to make ahead and bake tomorrow? And if so, would I store them in the fridge or at room temp overnight?
Yes. To prepare ahead of time follow recipe up until you are about to proof the rolls for the second time. Cover the prepared rolls and place in the fridge. The next morning when ready to bake, take the rolls out of the fridge, pour room temperature cream in between them and allow them to proof somewhere warm until they’ve doubled in size. Keep in mind it will take longer than an hour because the dough is cold and has to come all the way to room temperature and then proof. Once they’ve doubled in size, bake according to the recipe. Keep left over rolls in an airtight container for up to three days. The rolls are best served warm, so be sure to warm up leftover rolls for the best taste!
Turned out perfect and soft.
Wonderful! Thanks for sharing!
Holy cow these were amazing. I can’t eat dairy, so I used vegan cream cheese, and extra creamy oat milk in place of the cream, and they were spectacular. I used decaf Earl Grey bags, and I also added cinnamon to half the batch, which was great, but they’re also great without. 10/10 will make again.
I’m so happy you made this work for you. Thanks for sharing!
I really want to start baking your cinnamon rolls! But I have a question,Could you tell me please How big is the casserole dish you bake them in?
And maybe what is the brand name if you could?
Thank you so much!!! ♥
A 9×13 would work perfect! Happy baking!
just made these but had to substitute the real lavender and loose leaf earl grey for earl grey tea bags and lavender extract but they turned out fantastic. would highly recommend 🙂
Thanks for sharing!