A couple of days ago I woke up dreaming of cinnamon rolls and I remembered that
I had many requests for cinnamon roll recipe. After a successful test run in the divine taste kitchen, I’m super thrilled to be sharing this recipe with you today.
This is a recipe that anyone can make. I have noticed that a lot of people have yeast phobia, but let me tell you that all you have to do is stir in the yeast into a bowl of warm liquid and activate it. And then knead your dough well for a beautifully baked dish to delight you and your loved ones. And ofcourse follow the recipe to the tee.
I’m sure you would agree with me that there is something magical about homemade bread. I find it therapeutic too.
When I was researching to come up with the perfect cinnamon roll recipe, I was filled with all the enthusiasm envisaging the end product that made me happy.
And the end result did not disappoint. Marvelous cinnamon rolls came out of my oven, making my heart sing with joy.
The next time around I might skip the glaze and experiment with the filling. But something tells me that this simple cinnamon roll will always rule.
This is one of those recipes that looks complicated but is a breeze to make and a delight to share. My family loved the rolls. Especially Hari who is getting more and more demanding by the day with his food choices.
Make your festive season special with these rolls. This is also one of those recipes that can be easily doubled and is great for sharing with friends and family. Homemade treats shared with love are precious and unique in today’s times filled with consumerism. I believe that fortunate are the hands that make and receive such treats!
And I want you, my dear reader to create that fortune in your lives and spread the joy and love that comes with the making, sharing and eating of homemade food.
Easy Homemade Cinnamon Rolls | Eggless Cinnamon Rolls Recipe
For the dough:
1 cup + 1 tbsp milk
1 tbsp raw or regular sugar
2 ¼ tsp instant yeast
420 gm (3 cups) plain flour
¼ tsp salt
3 tbsp butter, melted
For the filling:
¼ cup brown sugar
¼ cup raw or regular sugar
1 tbsp cinnamon powder
¼ cup butter
For the glaze:
2 tbsp butter (soft)
1 cup icing or confectioner’s sugar
½ tsp vanilla extract
1 to 2 tbsp hot water
In a small saucepan add the sugar into the milk and heat until the sugar melts. After the temperature is lukewarm sprinkle the yeast over the milk and allow to rest for about 10 minutes or until the yeast starts to froth and bubble on top of the bowl.
In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) put in the flour and salt and mix well. Add in the melted butter and the milk mixture and mix until the dough comes together.
If kneading the dough by hand, transfer the dough onto a clean platform and knead for about 8 minutes using the heel of your palm to stretch and massage the dough. This is good exercise for your palms as well. If using a stand mixer, knead for about 4 to 5 minutes with the dough hook.
After the dough is kneaded, place the dough in a large bowl keeping in mind that it will double in size, smear the dough with a flavourless oil or melted butter and allow it to rest for an hour or two until the dough doubles in size.
After the dough is double in size, punch the dough with your fist and knock out all the air trapped inside the dough.
Transfer the dough onto a clean counter top, sprinkle with flour and spread the dough with your hands or with the help of a rolling pin into a rectangle roughly about 9” by 13” in size.
In a bowl, mix in both the sugars and the cinnamon powder together until well combined.
Spread the butter over the rectangle, leaving ¼” space on the sides. Sprinkle the cinnamon sugar all over and spread evenly.
Carefully roll the dough from one end to the other making a nice roll. Towards the end, seal the edges with a little water and pinch the dough together until well sealed.
With the help of a knife make a light mark in the centre of the roll. Then mark again in the centre and go on dividing equally until you get 16 rolls. Cut the rolls with the help of a knife or with the help of a floss or strong thread. I prefer using the thread as it doesnt press the rolls.
Place the rolls in a 9” by 13” tray or pan and allow to rest for about 30 minutes until the dough rises again.
Brush the top of the rolls with melted butter and bake in a pre heated oven at 180C for 25 to 30 minutes or until golden brown on top.
After the rolls are out of the oven transfer them onto a cooling rack.
In a bowl put in the soft butter and mix in the sugar and vanilla extract. Mix in a tbsp of hot water and add a little more until you get a thick pouring consistency.
Spoon the glaze over warm or cool rolls.
- Reduce the sugar in the filling as per your liking.
- The glaze is optional. Skip the glaze if you dont want your rolls to be overtly sweet.