- Preeti Shridhar
Eggless Cinnamon Rolls
Who doesn't love soft pillowy melt in your mouth Cinnamon rolls. Today I made these on my son's demand, who is home after a long time. He is a real foodie and my big time critique. One bite and he said mama you have passed the test 😊.
I have used raw unrefined sugar. You can replace it with Castor sugar or fine granulated sugar. Since I try to use as less butter as possible, I have not used butter in the filling but if you want you can use 50 gms of very soft butter. Mix it with sugar and Cinnamon powder. Spread this paste on the rolled out dough.
For the dough
Apf 3 1/2 cups + 1/4 cup
Salt 1/4 tsp
Butter 80 gms
Sugar 70 gms
Yeast 11/2 tsp
Milk 1 cup
Yogurt 1/4 cup
Orange zest 1 tbsp
For the filling
Sugar 1/2 cup
Cinnamon pd. 1 1/2 tbsp
Mix 3 1/2 cups flour, sugar, orange zest and yeast in a large bowl.
Warm milk and add butter and salt to it. Mix till butter melts.
Now touch the milk and if it's tepid then mix in yogurt .
Add this to the flour mixture.
Use a wooden spoon to mix everything.
Transfer the dough to counter top and knead for 10 - 15 minutes.
The dough will be very sticky initially.
Add a tbsp of flour at a time. I added a total of 1/4 cup flour.
Don't be tempted to add lot of flour.
Once it's kneaded well, the dough will be soft and smooth.
Do the window pane test to check if it's kneaded well.
Transfer the dough to an oiled flat bottom container. Turn over the dough so that it's oiled all over.
Flatten the dough so that it covers the entire bottom of the container.
Now mark it with a marker. This will help you to know when the dough has doubled in size.
Cover the container and keep it in a warm place.
Once the dough has doubled in size, place it on a lightly floured counter. Knead it very gently for a minute.
Roll it into a 12 "by 15" rectangle.
Spread the filling.
Start rolling it from the wider side away from you.
Make a tight roll.
Using a bench scraper or a sharp knike cut into 12-15 equal pieces.
Place them on a greased and floured baking tray, which has a height of 3".
Keep a distance of 1/2 " between the buns.
Brush them with melted butter.
Cover with a cling film.
Preheat the oven to 180 degrees celsius.
Once these rolls double in size, bake for 25 - 30 minutes. Until golden in color.
Mine were done in 25 minutes.
Remove them on a wire rack.
Serve them warm.
Note: you can serve these as they are or make a simple glaze of 1 cup powdered sugar and couple of tbsp of milk.
Pour this over warm rolls.