...or, Hop Crossed Buns. Whichever you prefer.
You can watch the video or simply follow the recipe below.
How to make cinnamon rolls with cricket powder: Cricket Cinnamon Rolls Rolls: 1 packet of yeast ¼ cup warm water 1 cup milk ¼ cup sugar ½ tbsp salt 2 tbsp lard (I used bacon grease) 3 cups flour ½ cup cricket powder ¼ cup warm water 1 cup brown sugar 2 tbsp (more or less based on your love for cinnamon) Dissolve yeast in warm water. Water should be ~110 degrees Fahrenheit. Slowly warm milk on the stove top. Melt lard/oil/grease in the microwave or separately on the stove top. Mix warm milk, sugar, and salt in a bowl until dissolved. Add yeast and stir. Add hot lard and stir. Divide flour into 2 ½ cups and ½ cups. Set ½ cup aside. Mix together 2 ½ cups of flour with cricket powder until well blended. Add dry mixture into wet ingredients and stir. Add reserved flour if dough is too sticky. Turn dough onto floured surface and knead for 10-15 minutes, or until dough is smooth and elastic. Rise in warm spot (I like the oven) for 40 minutes. Punch down, and rise for another 40 minutes. Dough should be doubled in size or more. Roll into a flattened square, about ¼ inch thick. Mix together brown sugar and cinnamon. Sprinkle on dough. Roll into a log and slice into 1” rolls. Place on parchment paper lined pan 1-2” apart (IMPORTANT: they need room to rise). Allow to rise for another 40 minutes or until doubled in size. Pre-heat oven to 375 degrees Fahrenheit. Bake for 15-20 minutes or until lightly golden brown. Cover with icing and enjoy! Icing: 2 ounces cream cheese, softened 7 tbsp butter, softened 1/2 tsp vanilla extract 2 tbsp milk 1 ½ cups confectioners’ sugar ¼ tsp salt Cream together cream cheese, butter, vanilla, milk, and salt. Add sugar gradually until smooth.