London Fog Rolls are a cozy, tea-infused sweet roll that’s perfect for cool mornings and seasonal gatherings. If you love the delicate bergamot notes of Earl Grey, these soft, pillowy rolls layered with brown sugar and finished with a lavender-cream cheese frosting will feel like a warm hug straight from the oven. The recipe uses familiar pantry staples—flour, milk, butter, egg—and loose-leaf Earl Grey to give a fragrant, slightly citrusy lift to the dough and filling. This homemade treat is ideal for fall and winter brunches or a special weekend baking session; for another sweet roll idea with bright, citrus flavor, check out this lemon roll recipe for inspiration.
Ingredients & Equipment
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 packet instant yeast (about 2 1/4 teaspoons)
- 3/4 cup milk (warmed)
- 1/4 cup butter (softened)
- 1 large egg
- 1 tablespoon vanilla extract
- 2 tablespoons Earl Grey tea leaves (loose-leaf)
- 1/2 cup brown sugar (for filling)
- 2 tablespoons butter (for filling, softened)
- 1 cup cream cheese (softened)
- 1/4 cup powdered sugar
- 1 tablespoon lavender flowers (dried, culinary grade)
- 1 tablespoon milk (for frosting)
Equipment
- Large mixing bowl (or stand mixer with dough hook)
- Saucepan (to warm milk)
- Rolling pin
- Baking dish or tray (9×9" or similar)
- Bench scraper or sharp knife (for cutting rolls)
- Small blender or spice grinder (optional, for grinding tea/lavender)
- Cooling rack
- Measuring cups and spoons
Notes
- If you prefer, grind the Earl Grey leaves coarsely in a spice grinder to distribute the bergamot flavor more evenly.
- Culinary lavender should be labeled safe for cooking; use sparingly to avoid a soapy flavor.
- Helpful tools: a stand mixer speeds kneading, a thermometer helps check milk temperature (aim for about 100–110°F / 38–43°C for instant yeast comfort), and a baking dish with parchment paper makes cleanup easier. For another variation on sweet rolls with fruit, you might enjoy ideas in this lemon blueberry rolls guide.
Step-by-Step Instructions (with tips)
Overview: Make the dough, let it rise, roll out and fill with Earl Grey and brown sugar, slice into rolls, bake, then frost with lavender cream cheese.
- Prepare the dry ingredients and warm milk
- In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup sugar, 1 teaspoon salt, and 1 packet instant yeast. Ensure the salt and yeast are well-distributed.
- In a small saucepan, heat 3/4 cup milk with 1/4 cup butter until the butter melts and the mixture is warm to the touch (about 100–110°F / 38–43°C). Do not boil; you just want the mixture comfortably warm so it helps the yeast activate.
Tip: If you don’t have a thermometer, test the milk on the inside of your wrist—warm, not hot, is right. Overly hot milk can kill the yeast.
- Combine wet and dry ingredients, then knead
- Pour the warm milk-butter mixture into the dry ingredients. Stir in 1 large egg and 1 tablespoon vanilla extract until the dough starts to form.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6–8 minutes by hand or 4–5 minutes with a stand mixer and dough hook. The dough should be slightly tacky but not sticky.
Tip: If the dough feels too dry, add a teaspoon of warm milk at a time. If too sticky, dust with a little flour—avoid adding too much or the rolls will be dense.
- First rise
- Place the kneaded dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
Kitchen variation (roasting vs boiling): To deepen the Earl Grey flavor, you can lightly toast (roast) the loose tea leaves in a dry skillet for 20–30 seconds before adding them to the filling. Alternatively, steep the tea in warm (near-boiling) milk for a few minutes to infuse the milk with bergamot before mixing—experiment with roasting vs boiling (steeping) to see which intensity you prefer.
- Roll, fill, and shape the rolls
- After the dough doubles, turn it out onto a lightly floured surface and roll it into a rectangle roughly 12×9 inches.
- Sprinkle the rolled dough evenly with 2 tablespoons Earl Grey tea leaves and 1/2 cup brown sugar. Dot 2 tablespoons softened butter over the sugar, then gently press everything into the dough with the rolling pin.
- Tightly roll the dough from the long edge into a log and seal the seam. Using a sharp knife or bench scraper, cut the log into 9 equal pieces.
Tip: For a tighter spiral, roll slowly and apply steady pressure. If your tea leaves are large, you can press them into the dough or grind them very coarsely so they don’t fall out after baking.
- Second rise and bake
- Place the cut rolls into a greased baking dish, leaving a little space between each. Cover and allow to rise for another 30 minutes.
- Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden on top and set in the center.
Tip: If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes. For an extra glossy finish, brush the warm rolls with a little melted butter right when they come out of the oven.
- Make the lavender cream cheese frosting and finish
- While the rolls bake, blend 1 cup softened cream cheese, 1/4 cup powdered sugar, 1 tablespoon dried culinary lavender, and 1 tablespoon milk until smooth. If you prefer a more subtle lavender note, grind the lavender finely or steep it in the milk briefly, then strain before using.
- Let the rolls cool slightly (10–15 minutes) before spreading the frosting generously across the top.
Tip: If you like a thinner glaze, add a little more milk. If you prefer a sharper tang, use less powdered sugar and add a splash of lemon zest.
Kitchen tip on shaping: If you’d like to make smaller dinner-style rolls instead of sweet spirals, divide the dough into more pieces and shape into buns—this method works especially well if you want single-serve treats for a tea party. For guidance on shaping and soft roll technique, check this helpful guide to dinner rolls at soft dinner roll technique.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Room temperature: Store cooled, frosted rolls in an airtight container for up to 2 days. Keep them in a cool, dry place away from direct sunlight.
- Refrigerator: If you plan to keep them longer (up to 4 days), refrigerate in an airtight container. Bring to room temperature or warm gently before serving for the best texture.
Freezing
- Unbaked: Prepare the rolls through step 4 (cut and place in the baking dish), then wrap the dish tightly with plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator, let rise at room temperature for about 45–60 minutes, then bake as directed.
- Baked: Freeze fully cooled, unfrosted rolls in a single layer on a tray until solid, then transfer to a freezer bag or container. Freeze for up to 3 months. Thaw overnight in the fridge, warm in a low oven (300°F / 150°C) for 8–10 minutes, then frost.
Make-ahead option
- Prepare the dough and do the first rise the night before. Punch down, cover, and refrigerate overnight. In the morning, roll, fill, cut, and bake—this gives you a fresh-baked vibe with less morning effort.
Portioning advice
- This recipe yields about 9 medium rolls. For smaller gatherings, halve the recipe; for larger crowds, double and bake in two 9×13 pans. Individual rolls freeze and reheat well, making them perfect for breakfast portioning.
How to Use / Serve This Dish
Serving ideas
- Classic pairing: A cup of hot Earl Grey or plain black tea amplifies the bergamot notes in the rolls. Herbal tea options like chamomile or a light green tea work beautifully, too.
- Brunch board: Serve slices with fresh fruit (berries, figs, or sliced pears), yogurt, and a small jar of honey or preserves for guests to customize.
- Dessert twist: Warm a roll and serve with a scoop of vanilla frozen dessert or chilled custard for a cozy dessert.
Creative variations
- Citrus-lavender: Add a teaspoon of finely grated lemon zest to the frosting for a brighter finish.
- Nutty upgrade: Sprinkle chopped toasted almonds or pistachios over the frosting for crunch—ensure nuts are prepared and labeled if serving guests with allergies.
- Spiced twist: Mix a pinch of ground cardamom or cinnamon into the brown sugar filling for warm spice notes that complement the bergamot.
Seasonal appeal
- Autumn and winter: The fragrant Earl Grey and lavender make these rolls feel seasonal—perfect for holiday brunches or slow weekend mornings.
- Spring: Brighten them with a lemon glaze and fresh edible flowers for a lighter spring version.
FAQ
Q: Can I use active dry yeast instead of instant yeast?
A: Yes. If using active dry yeast, proof it first in warm milk with a teaspoon of sugar for 5–10 minutes until foamy, then add to the dry ingredients. You may need to extend the first rise by 15–20 minutes.
Q: How long do these rolls keep once frosted?
A: Frosted rolls are best within 24–48 hours when stored in an airtight container at room temperature. Refrigerate for up to 4 days, but allow to come to room temperature or gently warm before serving to restore softness.
Q: Can I substitute non-dairy milk or cream cheese?
A: Absolutely. Use a plant-based milk (almond, oat, or soy) warmed to the same temperature for the dough. For frosting, choose a dairy-free cream cheese alternative and adjust powdered sugar to taste.
Q: What if I don’t have loose-leaf Earl Grey?
A: You can use 2–3 tea bags of Earl Grey—cut them open and use the leaves in the filling. For a subtler flavor, steep the tea in the warm milk, then strain and use the infused milk in the dough and frosting (avoid using the wet tea leaves in the filling if they become too soggy).
Conclusion
Making London Fog Rolls at home is a comforting way to celebrate seasonal flavors and slow baking—each roll offers soft, buttery layers and the gentle floral-citrus lift of Earl Grey and lavender. If you enjoy exploring variations from other bakers, you’ll find a lovely take at London Fog Rolls – In Bloom Bakery that captures similar notes with its own twist. For more recipe inspiration and another interpretation, take a look at this version on London Fog Buns – Food52. And if you want ideas for an Earl Grey frosting technique, this guide has helpful steps at London Fog Rolls with Earl Grey Frosting | MyWayGourmet. I hope you’ll try these rolls soon—bake a batch, share with loved ones, and let the warm, fragrant aroma fill your kitchen.
London Fog Rolls
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 teaspoon salt
- 1 packet instant yeast (about 2 1/4 teaspoons)
- ¾ cup milk (warmed) Warmed to about 100–110°F / 38–43°C
- ¼ cup butter (softened)
- 1 large egg
- 1 tablespoon vanilla extract
- 2 tablespoons Earl Grey tea leaves (loose-leaf) Can be ground for even flavor distribution
Filling Ingredients
- ½ cup brown sugar For filling
- 2 tablespoons butter (for filling, softened)
Frosting Ingredients
- 1 cup cream cheese (softened)
- ¼ cup powdered sugar
- 1 tablespoon lavender flowers (dried, culinary grade) Use sparingly to avoid soapy flavor
- 1 tablespoon milk (for frosting)
Instructions
Preparation
- In a large bowl, whisk together flour, sugar, salt, and instant yeast.
- In a small saucepan, heat milk and butter until the mixture is warm to the touch.
- Pour the warm milk-butter mixture into the dry ingredients, then stir in the egg and vanilla extract until the dough forms.
- Knead the dough on a lightly floured surface for about 6-8 minutes by hand or 4-5 minutes with a stand mixer until smooth and elastic.
- Place the kneaded dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
Rolling and Filling
- Roll the dough into a rectangle roughly 12x9 inches.
- Sprinkle the dough with Earl Grey leaves and brown sugar, then dot with softened butter.
- Tightly roll the dough from the long edge into a log and cut into 9 equal pieces.
- Place the rolls in a greased baking dish and allow to rise for another 30 minutes.
Baking
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 20-25 minutes or until golden on top.
Frosting
- Blend cream cheese, powdered sugar, lavender flowers, and milk until smooth.
- Spread the frosting over slightly cooled rolls.
