Fluffy, super soft and yummy eggless suji cinnamon roll recipe / Easy homemade cinnamon rolls step by step preparation with pictures. These rolls are perfect for a breakfast or evening time snack. They are also a good travelling time food .
Whenever, I bake these delicious eggless suji cinnamon roll, my kitchen filled with the aroma of cinnamon. Favourite to everyone this homemade cinnabon is fairly easy to prepare if you follow the directions perfectly.
Cinnamon rolls are usually packed with lots of fat and sugar and have high calories. But the recipe, I am sharing with you is almost 1/3 in the content of fat, sugar and calories than the traditional ones we bought from the market. So, it is much healthier than the traditional recipes. also it is made with suji that is a good source of mineral and nutrients not like all-purpose flour that is deficient in nutritive value.
Try my other eggless baking recipes Whole Wheat Veggie Pizza Made With Yeast From Scratch, Japanese milk bread (with whole wheat flour), Britania style tutti-frutti cake with wheat flour (No oven), Christmas Fruit Cake | How To Make Plum Cake, How to Make Breakfast Oats Cookies
Ingredients used in the making of Eggless Suji Cinnamon Roll Recipe
Instant yeast – I have used Angel brand instant yeast. instant yeast is easily available in the market. Yeast eats sugar and use oxygen to multiply and leaves carbon dioxide in the form of air bubbles. That helps in the rising of buns and make them soft and fluffy. Instant yeast does not need to be proofed before adding to the flour mixture. But I prefer to do proofing to make sure it is active.
Sugar – required to activate the yeast and providing sweetness to the cinnamon roll. It can be easily replaced with Jaggery without significant change in taste and texture.
Suji – Fine suji is the main ingredient in this recipe. if you do not have fine suji just grind the regular suji in a grinder and use that one. The texture with suji came out very soft and spongy.
Milk powder – Provides softness and increase the sweetness of cinnamon roll. you can also use milk instead of milk powder and reduces the quantity of water.
Butter – It gives a nice buttery flavour and soft texture to these suji cinnamon rolls. I recommend using unsalted butter. refined oil can be used but taste and texture will be slightly different.
Salt – To control yeast activity in bread making and also enhance flavour.
Homemade curd – Curd is used to helping in rising as it is an eggless recipe. mostly egg is used for this purpose.
Brown sugar – Used for filling, gives the signature colour and a robust molasses sweet flavour to cinnamon rolls. You can use either dark or light colour brown sugar.
Cinnamon powder – the star ingredient of the recipe. use good quality cinnamon powder to get the nice aromatic flavour of cinnamon in buns.
FAQs
Can we refrigerate cinnamon rolls?
Cinnamon rolls stay good for 2 days at room temperature and 4-5 days in the refrigerator. they should be packed well in an airtight container or plastic before putting in the refrigerator. When you want to eat the, remove them from the refrigerator. Microwave them for 20-30 seconds and they becomes the same as delicious as fresh ones.
What happens if you leave the cinnamon dough to rise too long?
yeast eat starch and form carbon dioxide in the form of bubbles that helps in raising the dough but if the dough rises too much means it has a lot of air bubbles that result in a dry, crumbly and little sour taste cinnamon rolls.
So, we have to keep an eye on the proofing time because it depends on the weather conditions. In summer dough rises too fast while in winter it takes a little more time.
Why my cinnamon become heavy and dry?
when you add more dry flour during kneading it makes the dough dry, also over kneading result in heavy and dry cinnamon rolls.
Health benefits of main ingredients used in making of eggless suji cinnamon roll
Cinnamon – it has anti-viral, anti-fungal and anti-bacterial properties. Also contains antioxidants and anti-inflammatory properties. Cinnamon helps in reducing blood pressure, sugar levels and improve digestion.
Suji -rich in iron, gives us instant energy, good for heart health and weight loss. It is easily digestible and improves digestion related problems. Suji is also good for new mothers as it stimulates milk production. It also supports healthy nervous system function.
Step by step preparation of eggless suji cinnamon roll
1. In a small bowl, add yeast, lukewarm water and 1/2 tsp powdered sugar. Mix well till no lumps of yeast left. Leave aside for 10 minutes till the mixture become frothy.
2. In another large mixing bowl, add fine suji (if you have regular coarse suji grind it in the grinder and make a powder of it), powdered sugar, salt, milk powder and mix well. Now add yeast mixture, curd and little water, mix. Add more water to form a sticky and soft dough. Cover it and put it aside for 15-20 minutes.
3. Now sprinkle little dry whole wheat flour on the kitchen counter and take the dough out on it. Start kneading dough.
4. After kneading for 2-3 minutes add room temperature butter and vanilla essence, mix. Now, knead the dough for further 10-12 minutes till it becomes less sticky and smooth.
5. To check if the dough is ready push the dough with your finger if it springs back fast means it is ready for the first proofing. Grease the bowl with little oil put the dough. Cover it with a kitchen towel and place the bowl in a warm place for at least 40-50 minutes or till the dough become double in size.
6. Once it becomes double in size, punch down the dough and knead it for few seconds and put it aside.
7. Now, in a bowl add butter, brown sugar, cinnamon powder and mix. Take the dough on a flat surface and roll it into a rectangle then spread the cinnamon mixture evenly leaving 1 inch from the sides.
8. Roll gently to form a cylinder shape. Cut into nine equal pieces. Grease a square baking tin and lined it with a parchment paper. Arrange these buns in the baking tin leaving little space between them. Cover it and let it rise for 30-40 minutes.
9. meanwhile preheat the oven to 200 degrees Celsius for about 10-15 minutes with both rods on.
10. After 30 minutes, apply some milk over the cinnamon buns and place them inside the preheated oven. Bake them for about 20-25.
11. Once baked apply some butter over the rolls and de-mould them immediately and let them cool completely on the cooling rack.
12. Once they cool down, store them in a bread box or any airtight container.
Serving suggestion
Suji cinnamon roll is best served at breakfast with a cup of milk or juice or as a snack in the evening.
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Tips and tricks
- Mix yeast and water well if there is any lumps of yeast remains just warm the water for few seconds and put it aside for 10 minutes. If the mixture becomes frothy go to the next step otherwise discard this mixture and start again.
- After making a sticky dough give a rest of at least 15 minutes as suji tends to absorb water and swell.
- Place the dough for proofing in a nice warm place.
- Use good quality cinnamon for better taste and aroma.
Recipe card for Eggless Suji Cinnamon Roll Recipe / Easy Homemade Cinnamon roll
Eggless Suji Cinnamon Roll Recipe / Easy Homemade Cinnamon roll
Ingredients
For proofing yeast
- 1 tsp instant yeast
- 60 ml luke warm water
- ½ tsp powdered sugar
For dough
- 300 gm fine suji
- 1.5 tbsp powdered sugar
- 2 tbsp milk powder
- 2 tbsp butter
- ¼ tsp salt
- 2 tbsp curd
- 1 tsp vanilla essence
- 80-100 ml warm water (or required)
For filling
- 1 tbsp butter
- 60 gm brown sugar
- 1 tbsp cinnamon powder
- 1 tsp brown sugar for top
Others
- ½ tsp oil (to grease bowl)
- 1 tbsp milk (for milk wash)
- 2 tsp butter ( for greasing tin & applying after they are baked)
Instructions
- In a small bowl, add yeast, lukewarm water and 1/2 tsp powdered sugar. Mix well till no lumps of yeast left. Leave aside for 10 minutes till the mixture become frothy.
- In another large mixing bowl, add fine suji (if you have regular coarse suji grind it in the grinder and make a powder of it), powdered sugar, salt, milk powder and mix well. Now add yeast mixture, curd and little water, mix. Add more water to form a sticky and soft dough. Cover it and put it aside for 15-20 minutes.
- Now sprinkle little dry whole wheat flour on the kitchen counter and take the dough out on it. Start kneading dough.
- After kneading for 2-3 minutes, add room temperature butter and vanilla essence, mix. Now, knead the dough for further 10-12 minutes till it becomes less sticky and smooth.
- To check if the dough is ready push the dough with your finger if it springs back fast means it is ready for the first proofing. Grease the bowl with little oil put the dough. Cover it with a kitchen towel and place the bowl in a warm place for at least 40-50 minutes or till the dough become double in size.
- Once it becomes double in size, punch down the dough and knead it for few seconds and put it aside.
- Now, in a bowl add butter, brown sugar, cinnamon powder and mix. Take the dough on a flat surface and roll it into a rectangle then spread the cinnamon mixture evenly leaving 1 inch from the sides.
- Roll gently to form a cylinder shape. Cut into nine equal pieces. Grease a square baking tin and lined it with a parchment paper. Arrange these buns in the baking tin leaving little space between them. Cover it and let it rise for 30-40 minutes.
- Meanwhile preheat the oven to 200 degrees Celsius for about 10-15 minutes with both rods on.
- After 30 minutes, apply some milk over the cinnamon buns and place them inside the preheated oven. Bake them for about 20-25.
- Once baked apply some butter over the rolls and de-mould them immediately and let them cool completely on the cooling rack.
- Once they cool down, store them in a bread box or any airtight container.
Video
Notes
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