EGGLESS CINNAMON ROLL

EGGLESS CINNAMON ROLL

BY SHWETA GALINDE

NOTE – I have used instant dry yeast which is used directly .If using active dry yeast , then activate it before using.

INGREDIENTS TO MAKE THE BREAD DOUGH:

• Warm Milk / water  ¾ Cup
• Unsalted Butter ¼ Cup at room temperature
• Sugar 2 tbsp
• Instant Dry Yeast 1Tsp
• Bread flour /All-purpose flour [ maida ] / wheat flour – 3 cups [ sieve the flour and use ]
• Salt ½  Tsp
• Milk Powder 1 Tbsp

INGREDIENTS TO MAKE CINNAMON SPREAD:

• Brown sugar –  ½ Cup
• Cinnamon Powder – 2 tsp
• Unsalted Butter – 3 Tbsp

METHOD TO PREPARE THE SUGAR CINNAMON SPREAD

In a small bowl take brown sugar +  cinnamon powder + butter and mix well and keep it aside.

METHOD TO PREPARE DOUGH

In a big bowl pour milk, add sugar, butter, and instant yeast , mix well .

Now add  flour +  salt + milk powder

Knead everything by hand. After mixing all the ingredients, transfer the dough to a clean work surface and knead with well with hand . Knead it into a soft dough .

Note – The dough should form into a ball and be slightly sticky.

rub some oil all over the dough and transfer t to a bog bowl .

keep the dough in it and cover it well.

keep it aside for proofing for 2 or 2 1/2  hrs till the dough rises to double its volume .

Once the dough doubled in size, punch down and take out the dough and knead for one minute.

ROLLING AND SHAPING THE DOUGH

Sprinkle some flour on the floor and transfer the dough.

Roll out the dough into a rectangle. 

Spread softened butter cinnamon mixture over the rolled dough and press it.

Now, tightly roll the dough up, and place seam side down making sure to seal the edges of the dough.

Cut off about an inch off the ends of the dough and then cut into 1- inch sections with a knife. 

Place cinnamon rolls in a lined 9×9 inch baking pan .

Cover with a towel and let it rise again for 30 – 45 minutes or double in size.

BAKING

Preheat oven to 350 degrees F OR 180 * C

Remove the towel and bake cinnamon rolls for 20 – 25 minutes in a preheated oven or until just slightly golden brown on the edges. 

Allow them to cool .

NOTES

1. If the dough is too sticky , add extra flour.

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