Healthy Cinnamon Rolls | Suji Based & Eggless Recipe

Babita Singh

Fluffy, Super soft and yummy eggless suji cinnamon roll recipe / Easy homemade Cinnabon step by step preparation with pictures.

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Prep Time 30

Cook Time 30

Resting time 1 30

Total Time 1

Course Breakfast, Snack

Cuisine American, International

Servings 9 Cinnamon rolls

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

1. 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.

2. After making a sticky dough give a rest of at least 15 minutes as suji tends to absorb water and swell.

3. Place the dough for proofing in a nice warm place.

4. Use good quality cinnamon for better taste and aroma.

Keyword cinnabon, cinnamon buns, easy cinnamon roll, Eggless cinnamon roll, eggless cinnamon rolls, homemade bakery recipes, low sugar cinnamon roll, suji cinnamon roll, tea time snacks