Thursday, June 14, 2012

Eggless Cinnamon Rolls


The smell of cinnamon while baking is the best of all the aromas I have ever experienced and loved. :) Most of you would agree to me!

The spice is so delicious when added to both savory and sweet dishes. Its such a versatile spice which I fell is not very well used here in India.

I have fond memories of eating cinnamon rolls from mcrennett. They make a large roll which can be sliced into veges and served. Their rolls had the cashew flavor and I wanted to have it in mine too :) Dad used to get us the cinnamon roll and veg puffs for snacking and I have just loved it so much that the moment I recollect it, I'm able to bring back the taste in my tonge :) yummy :)



All purpose flour (Maida) - 1/2 kg (2 1/2 Cups)
Sugar - 50 gms
Salt - 1 tsp
Yeast - 15 gms
Butter - 2 tblsp

Cinnamon powder - 2 tblsp
Cashews - 10
Sugar - 1/2 cup
Butter - 2 tsp



Clean your work surface ( Kitchen slab is good enough).

Sieve the all purpose flour on the work surface and make a well in the center.

Tip in the yeast, sugar and salt in the center. Add 1/2 cup of lukewarm water on top of the yeast and rub with your fingers until the yeast, salt and sugar dissolve in the water. Now gently push in the all purpose flour and kneed well. Add more of lukewarm water and kneed until everything comes together into a sticky dough.

Now pour the melted butter on the dough and kneed well incorporating air into the dough. This is simply done by stretching the dough to a feet long and folding it into half, incorporating air in the center. Keep doing this by rotating the dough in both the directions. You need to kneed the dough for 15 mins in this method for best results.

Grease a large bowl with butter and place the dough in it. Wrap with cling film and keep it in a warm place for one hour or until it doubles in quantity.


Once it doubles, knock the air out and roll it into a 1/4 inch large rectangle with the longer side facing you.

Apply butter lightly on top of the rolled dough and sprinkle sugar, coarsely ground cashew powder and cinnamon powder evenly over it and roll it into a long spiral bread.

Slice them into 2 inch pieces and place them in a greased baking pan. Once again allow it to raise for 1/2 an hour.

Meanwhile preheat the oven to 180°C.

Bake the rolls for 20 - 25 mins. Until it is well puffed up and light brown on top.

Enjoy the delicious cinnamon rolls :)


Written by: Nithya
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Tina said...

Picture perfect..

Priya Suresh said...

Simply love these rolls.

Angie's Recipes said...

They look so soft!

USA Trip said...

amazing photos.... lovely

Kaveri Venkatesh said...

Beautiful clicks...Looks so soft

Spice up the Curry said...

so beautiful. cinnamon rolls are looking so delicious

Sangeetha Nambi said...

Perfect roll with perfect clicks...

Rachana said...

Tempting cinnamon rolls!

Recipe world said...

Wow, tempting rolls! Loved the eggless version :)


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M D said...

That looks spectacular!

Shobha said...

Those look awesome..I must make them because i love cinnamon flavour..

hotpotcooking said...

Love the cinnamon flavor, looks soft.

Archana said...

Perfect love the rolls.
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Square Meals said...

Nicely done, lovely photographs too :-)


Unknown said...

Very much tempting.. amazing pictures..

Unknown said...

would love to try this one..

Poornima Nair said...

The rolls look awesome, lovely clicks!

Dolly Sharma said...

Wow..Beautiful and delicious Cinnamon Rolls. Awesome Clicks !!!

ChennaiPattinam_Mullai said...

Kindly make the change ...its wedges and not veges !

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