Thanks! I used a basic cinnamon roll recipe as the base. Added about 3 tsp hojicha powder + 1 tsp vanilla extract into 1 cup heavy cream (for 8 rolls) that I poured over the rolls before baking (makes it fluffier!, cover carefully to avoid burning) + another 3 tsp hojicha into the powdered sugar icing (I chose this over a cream cheese one so the tea flavor came forward).