Cinnamon rolls are widely eaten as a sweet snack across Europe and America. They can be made with eggs or without. I have been craving Cinnamon Rolls for a while and I finally managed to make the eggless version. They turned out so soft and not overly sweet compared to the ones you get in bakeries outside. Cinnamon and brown sugar is a god-gifted combination. This was over in a matter of hours and I just wanted more. Hope you enjoy this recipe.
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Total cook time: 2.5 hours
Servings: 10 buns
For Bread Roll:
- 180 gms plain flour + more for dusting
- 1½ tsp dry yeast (3 gms)
- 120 ml warm whole milk (ensure that the milk is warm but not hot when you dip your finger in)
- 18 gms unsalted melted butter
- 2 tsp (10 gms sugar)
- Pinch of salt
- 1 tsp oil to coat
For Cinnamon Sugar filling:
- 12 gms unsalted melted butter
- 75 gms dark brown sugar (or you can use light brown sugar)
- 1 tbsp cinnamon powder
- Optional: Sugar glaze to top the rolls that is made using 2 tsp sugar and 2-3 tbsp warm water until the sugar dissolves. You can do it on a stove as well to thicken the mixture.
- In a bowl, mix the warm milk, sugar, salt and melted butter until the sugar dissolves.
- Sprinkle the dry yeast and leave for 10 minutes.
3. Add the flour and knead for 1-2 minutes to form a soft dough. You do not need to add any water.
4. Add 1 tsp of oil and coat evenly.
5. Leave the dough covered with a damp muslin cloth in a warm place to rise for 1 hour or until it doubles in size. I usually leave it in a turned off oven.
6. After the dough has risen, transfer it to a flat surface and dust some flour.
7. Punch the air out and knead the dough for about 1 minute.
8. Using a rolling pin, roll the dough into 30cm (12”) by 22cm (9”) rectangle. The key is to flatten the dough in a rectangular shape and then roll it.
9. Keep shaping the edges to keep the rectangle shape intact as you roll it thinner and ensure it does not stick to the base.
10. In a bowl, mix the brown sugar, melted butter and cinnamon to form a paste.
11. Spread the cinnamon sugar mixture on the rolled dough.
12. Roll the dough tightly from the longer side.
13. Divide into 10 equal portions.
14. Place the cut rolls into a greased baking tray.
15. Leave it to prove for 30 minutes in a warm place covering it in a damp muslin cloth.
16. Pre-heat the oven at 200 degree celsius.
17. Bake for 20-25 minutes until the top turns light brown.
18. Brush with butter as soon as it is out of the oven to keep it moist.
19. Optional – Once the rolls have cooled down, you can pour the sugar glaze.
Hope you enjoy this!