Cinnamon Rolls Recipe | Eggless Recipe | How to Make Cinnamon Rolls | Beat Batter Bake With Upasana

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk reduces calories and is dairy-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and dairy-free.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed.

brown sugar

🥗Healthier: maple syrup

💰Cheaper: white sugar + molasses

Maple syrup adds a unique flavor.

Make a small well in 250 g of all-purpose flour in a large bowl.

Add 1 + 1/4 teaspoons of instant dry yeast and 30 g of caster sugar to the well.

Mix with a little bit of lukewarm milk until you see small bubbles, indicating the yeast is active.

Add a total of 60 mL of milk to the mixture.

Bring the mixture together into a soft dough, adding 80 to 100 mL of lukewarm water as needed.

Add 50 g of salted butter to the dough (or unsalted with 1/4 teaspoon of salt).

Incorporate 1/4 teaspoon of vanilla extract into the dough.

If the dough is too sticky, add 2 tablespoons of flour and knead until smooth.

Knead the dough for around 7 to 8 minutes until completely smooth.

Transfer the dough into a well-greased bowl and cover with a damp kitchen towel.

Let the dough prove for 1 hour until it has doubled in size.

In the meantime, make the filling by mixing 150 g of brown sugar with 1 tablespoon of cinnamon powder and 25 g of cold butter until it resembles wet sand.

After 1 hour, lightly flour a surface and knead the dough for around 30 seconds.

Roll the dough out into a rectangle measuring 10 inches by 12 inches.

Spread the filling on the dough, leaving a 1-inch space at one end.

Apply some milk on the edge before rolling the dough.

Sprinkle some flour on the sugar filling before rolling.

Start rolling from one end, making sure not to roll too tightly.

Divide the log into 10 to 11 portions.

Line an 8x8 inch square tin with parchment paper, ensuring it comes up the sides.

Place the cinnamon rolls in the tin with 1 inch of space between them.

Cover with a damp kitchen towel and let rise for another 1 hour until doubled in size.

Brush the rolls with milk before baking.

Preheat the oven to 200°C and bake for around 15 to 20 minutes, checking after 15 minutes.

Once baked, brush the cinnamon rolls with melted butter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens