Maskal Teff Cinnamon Rolls

Place teff flour, all-purpose flour, salt, and baking powder in a large bowl and stir to combine. Set aside.

In a large mixing bowl, combine the yeast and honey. Add the warm water and let sit for about five minutes. The yeast should rise to the surface and create a fluffy film.

Add the oil and butter to the yeast mixture. Break up the butter by adding in spoonfuls. Gradually add the flour mixture until a dough forms. Adding more flour if necessary, knead until the dough springs back immediately when pressed with a finger and doesn’t tear right away when you pull it gently.

Grease a large bowl with an oil of your choosing and place the dough in it, turning it over once. Cover with plastic wrap and let sit in a warm place for about an hour and a half—maybe two, until doubled.

Meanwhile, measure out the brown sugar, cinnamon, and salt for the filling and combine.

Once the dough has doubled, punch it down, cover it again, and chill it for at least 2 hours or up to 6.

Roll out the dough to an 11×13” rectangle and spread the soft butter evenly. Then drizzle the brown sugar mixture over and spread evenly. Roll the rectangle into a log and cut into 1½” pieces. Place into a greased baking dish of your choice. Preheat the oven to 350°. Let the rolls sit at room temperature for about 30 more minutes. Then bake for 20-30 minutes, until the tops are golden brown.

While the rolls cool, whisk the butter and cream cheese together. Slowly add the salt, vanilla, and powdered sugar.

Once the rolls have mostly cooled, frost generously and serve.