Eggless Cinnamon Rolls Recipe | Easy Sweet Cinnamon Rolls
Sweet and aromatic eggless cinnamon rolls.These pillow soft rolls are super easy to make and make a wonderful tea time snack.
I have been wanting to try these eggless cinnamon rolls for a long time. So when I invited Bishakha and Ashish over for tea, these spongy – sweet and spicy rolls seemed perfect.
I am not an expert with breads but this one I would definitely say is a keeper. Not just because the end result is awesome but also because it is so damn easy to make.
The recipe is perfect for making 6-8 small cinnamon rolls. Try these spongy cinnamon rolls soon .
Prep Time 15 minutes
Cook Time 20-25 minutes
Passive Time 2 hours
Servings 8 rolls
For the basic dough
1 and 1/2 cups all purpose flour
1 tsp salt
1/2 cup warm milk
1 and 1/2 tbsps butter
1 and 1/2 tbsps sugar
1 and 1/2 tsps Instant dry yeast
For the cinnamon filling
1 and 1/2 tbsps Melted butter
2 tbsps Cane sugar/ brown sugar
2 tsps Cinnamon powder
Butter for greasing
Milk for brushing
Extra flour for dusting work surface
- Sift the flour and salt together.
- In a large mixing bowl, add the butter and sugar to the warm milk. Whisk well to combine the ingredients.
- Add the instant yeast to the above and mix.
- After 2-3 minutes, mix in the sifted flour until just combined.
- Cover the bowl with a lid and set aside for 5 minutes.
- Gently knead the 'soft' dough for 2-3 minutes.
- Transfer into a clean, greased bowl and cover with a damp cloth.
- Set aside for the first proofing/ until the dough doubles in size.
- Punch down the dough gently and transfer it to a clean flat surface dusted with some flour.
- Roll out the dough into a 5 by 10 inch rectangle.
- Brush the top of the rolled out dough with a generous amount of melted butter.
- Mix the cane sugar and cinnamon powder together.
- Sprinkle it evenly over the butter coated dough. You can use the back of a spoon to smoothen and even it out.
- Roll into a tight cylinder and slightly pinch together the edges to seal.
- Use a sharp knife to cut the cylinder into equal sized rolls. [around 6-8 rolls]
- Line a 7 inch round baking tin with parchment.
- Arrange the cinnamon rolls [with the concentric cinnamon rings showing above] slightly apart from each other.
- Cover with a damp cloth and allow to double in size [ second proofing]
- Preheat the oven at 180 C for 10 minutes.
- Brush the top of the rolls with milk before placing into the preheated oven.
- Bake at 180 C for 20-25 minutes or until the top gets nice and golden.
- Remove from the oven . Serve fresh and warm.
- The dough must be soft and moist but not sticky. If needed you may add 1-2 tsps of milk .
- I prepped the dough the previous evening and refrigerated the dough after the first proofing. You can do this too - Simply wrap the deflated dough after 1st proofing in a cling film and place it inside a slightly larger airtight container.
- Cinnamon rolls taste best when served warm and fresh. But incase you are making them in advance, store them in an airtight container once completely cooled. Place them in a preheated oven for 10 minutes [pre heated and switched off] and serve them warm.
- I like placing the dough to be proofed in a warm dark place, like my oven. You can do this too. [Don't switch on the oven though]
- You can increase/ decrease the amount of filling to suit your taste. I wouldn't reduce the butter though. Because it makes these rolls so soft and yum.
- The milk must be just warm not 'hot' especially before you add the yeast.
- You may use salted butter and skip salt added to the flour in the recipe.
I hope to see some yummy cinnamon rolls coming up from your end soon.
Posted originally on JUNE 1, 2017