This recipe has been in my drafts for nearly 8 months. Last April I missed taking part in the mega BM and this was one of the recipes I prepared even before deciding not to take part. So I had it in the drafts and was waiting for a reason to post. This month’s Bread Bakers theme is international breads and what a perfect theme for this cinnamon rolls! So I decided to post these cute rolls this month. This month’s host Wendy of A Day In The Life On A Farm selected the theme International breads. And I can’t wait to see all the breads the members are going to post this month.
The original recipe also had marzipan in the layering, but I skipped it. And I also made it eggless by substituting curd instead of eggs. The rolls turned out so soft with a perfect texture. And the cinnamon filling was amazing. I halved the recipe and made just six rolls. You can easily double the ingredients to make a dozen. The difference is in the shape. Usually cinnamon rolls are sliced and arranged cut side down and baked, but here the rolls are places as it is on the tray and an indent is made in the centre to create a beautiful effect. I know I haven’t done a great job with the shaping, but still the final rolls look beautiful for sure. My daughter enjoyed them warm and loved it to the core.
Recipe Source: Ignant
Maida / All Purpose Flour – 250 gm / 2 cups
Sugar – 2 tbs
Milk – 1/2 cup / 100 ml
Instant Yeast – 1 1/2 tsp
Butter – 2 tbs
Curd / Yogurt – 2 tbs
Salt – a pinch
For The Filling:
Butter – 4 tbs
Sugar – 1 tbs
Cinnamon – 1/2 tbs
In a bowl mix together flour, salt, sugar, yeast.
Melt together butter and milk and let it come to room temperature.
Add it to the flour mix along with curd and mix the flour to form a soft dough.
Take it to counter and knead it for 10 minutes until elastic and smooth.
Place in a oiled bowl and cover with cling wrap.
Set aside until double in volume. It took 45 minutes in my place.
Now take the dough back to the counter, punch out air and roll it into a rectangle.
Mix sugar and cinnamon.
Apply butter on the rolled out rectangle and spread the sugar on it evenly.
Now roll the rectangle into a tight log.
Slice it into 6 equal portions.
Using a chopstick or the handle of a spoon or a fork make an indent in the centre of each roll.
Cover and set aside for 20 minutes.
By the time, preheat oven to 200°C.
Brush the rolls with milk and bake for 15 – 25 minutes until the top is golden.
Remove from oven and serve them warm.