Soft, eggless and buttery homemade cinnamon rolls from scratch - perfect to serve with coffee or as a yummy dessert recipe.
- 2 cups + additional 1/4 cup all purpose flour (maida) - see note 1
- 1/2 cup room temperature milk or lukewarm (microwaved for 10-15 seconds)
- 1/4 cup room temperature water
- 2 tsp sugar (divided: 1 tsp + 1 tsp)
- 1 tsp active dry yeast
- 2 tbsp brown sugar
- 1 1/2 tbsp cinnamon powder
- 4 1/2 tbsp soft room temperature unsalted butter (divided: 1 tbsp + 1/2 tbsp + 1/2 tbsp + 1 1/2 tbsp + 1 tbsp)
- In a small bowl (katori) add water and microwave for 10 seconds and add sugar and active dry yeast. Mix quickly for just 1-2 seconds with a small spoon and let this bowl sit in a warm place (back to the microwave that is switched OFF) for 12-15 minutes and let the yeast get activated.
- In the meanwhile, in a large bowl, add 1 1/2 cup of flour, 1 tbsp of soft butter, remaining castor sugar and warm milk.
- Add the activated yeast mixture to the flour mix. Mix with the help of a wooden spoon until a pasty mixture is formed.
- Add the remaining flour gradually until everything comes together. (See Note 1)
- Knead the dough very well for at least 6-8 minutes. Add 1/2 tbsp of butter if there is difficulty and knead further until a soft dough is formed.
- Brush a little bit of butter (1/2 tbsp) on the bottom of a clean mixing bowl and transfer the soft dough in it. Apply some melted butter (1/2 tbsp) on top of the dough.
- Cover with cling wrap and keep it in a warm place for 1 hour until the dough has doubled (we let the dough rise in switched off microwave)
- After 1 hour the dough would have risen.
- Punch the dough down to knock out the air.
- Spread the dough as a large square of 10 X 10 inches.
- In a small bowl, mix brown sugar, 1 1/2 tbsp melted butter and cinnamon powder and spread this mix al over the dough.
- Roll from the bottom towards up into a thin tube - watch the tutorial here.
- Divide the dough into 6 equal parts. - watch video here.
- Place them in a square dish brushed with some butter (1/2 tbsp).
- Cover the dish with a clean kitchen (tea) towel and transfer to a warm dark place (preferably microwave) and let rise for another 1 1/2 hour.
- Brush the puffed up / risen cinnamon rolls carefully with melted butter (1/2 tbsp) and transfer to pre-heated oven and bake at 170 degrees for 27-30 minutes until the top is brown and crusty.
- Immediately after taking them out, brush with remaining 1 tbsp of butter (generously) so that the bread gets soft.
- In a small bowl, mix icing sugar and milk. Drizzle the icing over the rolls.
- Wait for at least 10 minutes before separating the rolls/ serving them.
Note 1: You would need somewhere between 2 to 2 1/4 cup of flour for this recipe. Start with 1 1/2 cups and keep adding more flour gradually (2 tbsp at a time) until a soft dough is formed. We used a total of 2 cups of flour for this recipe.