Can you refuse these fluffy, soft and gooey Cinnamon Rolls by Sangita Agrawal that are perfect for the festive season?
You can top it with a cream cheese frosting or customise it to suit your taste with extra cinnamon, less sugar and more frosting. Cheers!
Photograph: Kind courtesy Sangita Agrawal
Eggless Cinnamon Rolls
Servings: 12
Ingredients
- ½ + ½ cup warm milk
- 2 tsp yeast
- 1 tsp vinegar
- ½ tsp brown sugar
- 3 cups maida or all-purpose flour + extra for dusting
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon powder
- ½ cup brown sugar
- ½ cup thick yoghurt
- 1 tsp vanilla essence
- ¼ cup melted butter
- Butter for greasing the bowl and the baking tray
For the cinnamon filling
- 2 tbsp softened butter
- 150 gm cream cheese
- 1 tbsp cinnamon powder
- 1 tsp lemon juice
- 1 tsp vanilla essence
- 1 cup brown sugar
Method
- In a small bowl add the ½ cup warm milk, vinegar. Stir, cover and set aside.
- In another bowl add the remaining ½ cup milk, yeast, the ½ tsp brown sugar and stir.
Cover and set aside for 10 minutes to become frothy.
- Combine the yoghurt, vanilla essence, the remaining brown sugar, melted butter, the yeast mixture, the vinegar-milk mixture in yet another bowl and stir well.
- In a larger bowl add the flour, salt, baking powder, baking soda, cinnamon to the yoghurt-vinegar-milk mixture (you just mixed together in the previous step) and mix to form a smooth dough.
- Let it rest.
- On a smooth, flat surface knead the dough until smooth.
- Place the dough inside a greased bowl.
Cover with a warm, damp towel and place it aside for an hour to rise.
The dough will double in size.
For the filling
- Combine the softened butter, brown sugar, cinnamon powder, cream cheese, lemon juice, vanilla essence in a bowl.
Mix well.
Set aside.
For the assembly
- Sprinkle a large work surface with flour.
Gently press the dough and roll it out on the surface to form a rectangle of around 24 x 12 inches and ¼-inch thick.
Spread the filling evenly on the dough using a spatula.
Roll the dough into a log by rolling from the longest side.
Roll it tightly but not too tight.
Pinch the ends tightly shut and cut it into 12 equal sized rolls.
Each roll should be 2-inch thick.
- Line a 9 x 13-inch baking tray with parchment paper and lightly grease it.
Place the rolls on the baking tray.
Space them evenly, keeping enough gap between each.
Cover and let it rise until nearly doubled for about 30 minutes.
- Preheat the oven to 350°F and bake the rolls at 160° until golden brown for about 18-20 minutes.
Check the centre of the rolls to ensure if they are baked through.
If the top starts to brown before the centre is baked, cover the rolls with a foil to prevent further browning.
Serve warm or with cream cheese frosting (please check the note below).&
Note: For the cream cheese frosting, whisk together 225 gm cream cheese, ½ cup butter, 3 cups powdered or icing sugar, 1 tsp vanilla essence.
Do not chill the frosting.
Keep it at room temperature until the rolls are baked.
Once the rolls have been taken out from the oven, spread the cream cheese frosting on them while still warm.
Sangita Agrawal lives in Mumbai and publishes the food blog Bliss of Cooking.
