‘Tis the season to be jolly Fa la la la la, la la la la 🎶
Keeping the christmas spirit in mind, I had to make myself some warm and heart-filling eggless cinnamon rolls. My mother gobbled three pieces in one go, so I think this recipe is tested, tried and delicious since it has my mother’s seal of approval.
It’s fairly an easy recipe that might seem complicated or time consuming, but don’t get overwhelmed with the instructions below, I have tried to be as detailed as possible for ease of preparation.
Prep Time: 2 to 4 hours (double proofing). Bake Time: 25-30 mins. Total Time: 4 to 5 hours
The time needed to prepare this might seem overwhelming but most of the time goes into proofing and you can use the wait time in between to do other chores or make the filling and the glaze!
For the dough (cinnamon rolls)
- ½ cup milk
- 1 tsp active dry yeast
- 1 & ½ tsp sugar
- 3-4 tbsps olive oil
- Salt as needed
- 1½ cups all-purpose flour or Maida
For the Filling
- ½ cup brown sugar
- 1 tablespoon cinnamon powder
- 3 tablespoon softened butter
For the Glaze
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon milk
- In a small bowl, add the warm milk (shouldn’t be hot but just enough that you can comfortably keep you pinkie/finger in for 3-4 seconds). Add the yeast and sugar, stir it well for 10 seconds, then cover with a lid and set aside for 5 to 10 mins till frothy i.e. the yeast has activated.
- In a large bowl add the salt, olive oil, flour and the yeast mixture and mix it well. Be sure to put the salt and yeast mixture on different parts, as the salt will affect the activated yeast.
- Knead the dough well for 4-5 minutes or until its mixed and formed into a smooth dough like ball. You will know it’s ready to be proofed when you slightly touch the dough and it comes back
- Place the dough in a well-oiled bowl, coat the dough well with oil. Very important to cover the bowl with clingwrap and cover with a damp cloth in a warm/room temperature setting for 1 to 2 hours. Patience is key here!
- Use this time to prepare the filling and then the glaze
- Once the dough has doubled you know it is time for the next step i.e. roll the dough on a surface dusted with flour, using a rolling pin (belan) into a rectangle shape, making sure its rolled evenly throughout especially the corners
- Spread the filling on the freshly rolled dough, I purposely made th efilling slightly less sweet as the glaze will balance the sweetness on the cinnamon rolls.
- Roll the rectangle dough slowly starting from one corner all the way to the end ensuring its fully rolled.
- Using a sharp knife cut the dough into equally sized pieces and place it in a well-greased pan. I used baking paper in the pan and have also tried with just oil + flour dusted in the pan and then placed the cinnamon rolls into it. Ensure to leave a small gap between the rolls, as we will be proofing the dough again for an hour or so to rise.
- Cover the pan with a clingwrap and a damp cloth in a warm/room temperature setting for 1 hour until they are beautifully risen and or doubled.
On the stove in a make-do oven:
- Preheat the make do oven and place it in low flame for 30-35 mins. Put in a toothpick or knife to see if it’s baked. Once it starts turning into a beautiful golden brown colour, keep an eye out as there is a chance for the sides to be overbaked and not so much in the middle.
In an oven:
- Preheat the oven and bake it at 180 degrees for 25-30 minutes.
- Depending on the oven settings, you may have to keep it for 5-10 mins+ than the above specified time.
Allow the bread rolls to cool down slightly and then pour the glaze when still warm, enjoy the delicious and super easy eggless cinnamon rolls as is or with some vanilla ice cream, coffee or hot chocolate! They are perfect for dessert, bite-sized snacks and pair perfectly well with your afternoon tea/coffee.
You can also use Nutella or any filling you enjoy with bread instead of the cinnamon filling!