Eggless Cinnamon Rolls

bhavnaskitchen's picture

Sep. 14, 2011

Ingredients

Plain flour 2 Cup (32 tbs) (1 Cup Wheat Flour + 1 Cup Plain Flour Can Be Used As Well)
Milk 1 Cup (16 tbs) , heated approximately 1 minute in microwave
Warm water 1/2 Cup (8 tbs) (If Needed)
Pure vanilla extract 1 Teaspoon
Softened butter 2 Tablespoon , softened (Room Temperature)
Salt 1/4 Teaspoon
Granulated sugar 1/3 Cup (5.33 tbs) (Plus 1 Tablespoon More If Needed)
Active dry yeast 2 Teaspoon
Butter 1/2 Cup (8 tbs) , melted or softened (I Sometimes, Skip This Step But Still Rolls Come Out Great.)
Firmly packed brown sugar 1/2 Cup (8 tbs)
Cinnamon powder 1 Tablespoon
Chopped nuts 3/4 Cup (12 tbs)
Butter 1/4 Cup (4 tbs) (Room Temperature)
Confectioner's sugar 1 Cup (16 tbs)
Vanilla essence 1/2 Teaspoon

Directions

Making of Cinnamon Filling

In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional). Keep aside.

Making of Butter Frosting

In a medium bowl, combine butter and sugar until creamy. Add vanilla extract, mix well. Add milk or water to make it loose so that it can be poured on rolls easily. Keep aside until ready to use. You can warm it up little bit later on if it gets hard.

Making of Dough

Take the yeast in a glass and mix it in the milk adding a tbspoon of sugar to it and keep it aside for 10min.

Take the flour, 1/3 cup sugar and salt in a bowl.

Add the risen yeast and vanilla essence to the flour mixture and knead it gently till you get a smooth and very soft dough. Now add the softened butter and knead gently for 3 more min. Now keep it aside for rising for 30min to 1 hr, by covering with a kitchen towel or plastic.

Once the dough has risen to double its quantity,knead it lightly again to take out the air. The dough would be little sticky at this stage, so keep extra flour handy as you may need to add some while kneading.

Now dust the rolling pin and the rolling surface with flour and roll out the dough till quarter inch thickness.

Butter a 9 x 13 x 2-inch baking pan; set aside.

After dough has risen, roll and stretch the dough into approximately a 15 x 24-inch rectangle.

Brush the 1/2 cup softened butter (listed above in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal.

With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

Now, there are TWO OPTIONS:

Refrigerating or Freezing Unbaked Cinnamon Rolls:

At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.

If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. NOTE: If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking.

Bake Immediately After Making:

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.

Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.

Baked in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown.

Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Best served warm, but room temperature is also great!

Yields 15 cinnamon rolls.

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 761Calories from Fat 343

 % Daily Value*

Total Fat 38 g58.5%

Saturated Fat 19 g95%

Trans Fat 0 g

Cholesterol

Sodium 170 mg7.08%

Total Carbohydrates 98 g32.7%

Dietary Fiber 4 g16%

Sugars 51 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet