Easy Cinnamon Rolls
Easy Cinnamon Rolls! is a easy Vietnamese recipe that serves 4. 120 calories per serving. Recipe by Cooking With Lynja on YouTube.
Prep: 10 min | Cook: 5 min | Total: 1 hr 30 min
Cost: $13.66 total, $3.42 per serving
Ingredients
- 2 sticks Cinnamon Sticks (whole, broken in half)
- 4 cups Water (cold, filtered)
- 2 bags Black Tea Bags (strong Assam or Ceylon)
- 0.5 cup Vinamilk Sweetened Condensed Milk (full‑fat, Vietnamese brand for authentic flavor)
- 1 tablespoon Snapdragon Petals (edible, washed, bright pink or orange)
- 2 tablespoons Granulated Sugar (optional, adjust sweetness)
Instructions
Boil Cinnamon Water
Combine water and broken cinnamon sticks in a saucepan and bring to a gentle boil over medium heat.
Time: PT5M
Temperature: medium heat
Steep Tea
Remove the saucepan from heat, add the tea bags, and let steep for 5 minutes.
Time: PT5M
Add Sweetened Milk and Sugar
Discard the tea bags, stir in Vinamilk sweetened condensed milk and optional sugar until fully dissolved.
Time: PT2M
Temperature: warm
Cool and Refrigerate
Transfer the mixture to a glass pitcher, let it come to room temperature, then cover and refrigerate for at least 1 hour.
Time: PT1H
Serve with Snapdragon Garnish
Pour the chilled tea into serving glasses, sprinkle edible snapdragon petals on top, and enjoy.
Time: PT1M
Temperature: cold
Nutrition Facts
- Calories
- 120
- Protein
- 2g
- Carbohydrates
- 20g
- Fat
- 4g
- Fiber
- 0g
Dietary info: Vegetarian
Allergens: Dairy
Ingredient Substitutions
- Instead of Cinnamon Sticks: Ground Cinnamon (use 1 tsp)
- Instead of Black Tea Bags: Loose leaf black tea (1 tsp)
- Instead of Vinamilk Sweetened Condensed Milk: Regular sweetened condensed milk
- Instead of Snapdragon Petals: Edible rose petals, hibiscus petals
- Instead of Granulated Sugar: Honey, agave syrup
Equipment Needed
- Saucepan
- Tea Infuser or Fine Mesh Sieve
- Measuring Cup
- Wooden Spoon
- Glass Pitcher
- Serving Glasses
Critical Steps — Do Not Skip
- Boil Cinnamon Water
- Steep Tea
- Cool and Refrigerate
Chef Tips from the Video
- Break the cinnamon sticks to expose more surface area for flavor extraction
- Fresh snapdragon petals add a subtle peppery note and vibrant color
Troubleshooting
Tea tastes overly bitter.
Reduce steeping time to 3 minutes or use fewer tea bags.
Milk curdles after adding to hot tea.
Allow the tea to cool to warm (below 50°C) before stirring in the condensed milk.
Storage
Refrigerator: Store in a sealed pitcher for up to 3 days.
Freezer: Not recommended; texture may separate.
Room temperature: Can sit at room temperature for up to 2 hours after serving.
Make-Ahead Tips
- Prepare the cinnamon‑tea base a day ahead and keep refrigerated
- Garnish with snapdragon petals just before serving to retain color
Frequently Asked Questions
What is the cultural significance and history of milk tea in Vietnamese cuisine?
Milk tea in Vietnam, often called "trà sữa," blends Chinese tea traditions with French colonial influence of condensed milk, creating a sweet, creamy beverage enjoyed in street stalls and homes alike.
How is snapdragon traditionally used in Vietnamese culinary presentations?
Snapdragon petals are occasionally used as edible garnish in Vietnamese desserts and drinks for their bright color and mild peppery flavor, adding visual appeal without overpowering the dish.
What occasions or celebrations is cinnamon‑flavored milk tea traditionally associated with in Vietnam?
Cinnamon‑infused drinks are popular during the cooler months and are often served at family gatherings, festivals, and tea house gatherings to provide warmth and comfort.
What regional variations of milk tea exist within Vietnamese cuisine?
Northern Vietnam favors stronger black tea with less milk, while Southern regions use sweeter condensed milk and may add pandan or coconut flavor; this recipe leans toward the Southern sweet style.
What other Vietnamese dishes pair well with cinnamon snap dragon milk tea?
It pairs beautifully with light Vietnamese pastries such as bánh bò (steamed rice cake), fresh fruit salads, or savory bánh mì for a balanced sweet‑savory experience.
What makes cinnamon snap dragon milk tea special in Vietnamese beverage tradition?
The combination of warm cinnamon spice, creamy Vinamilk, and delicate snapdragon petals creates a layered flavor profile that is both comforting and visually striking, setting it apart from standard milk teas.
How has Vietnamese milk tea evolved over time with modern ingredients like Vinamilk?
Modern Vietnamese milk tea incorporates locally produced condensed milks like Vinamilk, offering richer texture and consistent sweetness compared to older imported brands, while still honoring the classic tea‑milk balance.
What are the most common mistakes to avoid when making cinnamon snap dragon milk tea?
Common errors include over‑steeping the tea (causing bitterness), adding condensed milk to boiling liquid (which can curdle), and using too many snapdragon petals, which may make the drink taste peppery.
How do I know when the cinnamon‑infused tea is ready to be mixed with milk?
The tea is ready when it has a fragrant cinnamon aroma and has cooled to a warm temperature (below 50°C); at this point the condensed milk will blend smoothly without curdling.
What does the YouTube channel Cooking With Lynja specialize in?
The YouTube channel Cooking With Lynja specializes in approachable Asian home‑cooking tutorials, focusing on Vietnamese and broader Southeast Asian dishes with clear step‑by‑step guidance.
How does the YouTube channel Cooking With Lynja's approach to Vietnamese cooking differ from other cooking channels?
Cooking With Lynja emphasizes authentic ingredient sourcing, simple household tools, and cultural storytelling, offering viewers both the technique and the cultural context behind each Vietnamese recipe.
Last updated: August 28, 2026
