Hope you all are having a nice Easter holidays wherever you are. In U.K the weather has been playing some nasty tricks spoiling our 4 day break,anyway I cant blame too much about it as we were so lucky last week when our family visited us.My brother in law and family who were in U.S stopped over here on their way to India and we lots of fun and had a blessed weather through out...
Coming to todays recipe, generally cinnamon rolls calls for egg but this is an eggless version ,Inspite of being eggless it tasted great.
Plain flour - 1 cup
Butter - 7 tbs
Sugar - 1/4 cup + 1 tsp
Milk- 1/4 cup
Yeast -1/2 tsp
Cinnamon - 1/2 tbs
Salt - pinch
1.Melt 3bs of butter and dissolve half of the sugar to it.
2.Warm the milk and dissolve yeast.Add a teaspoon of sugar and allow it to stand for 5-10 minutes.
3.Measure the flour into a bowl and add melted butter ,milk-yeast solution,salt and knead the dough until you get a soft dough.
4.Cover the dough with a towel and allow it to rise for 30 -45 minutes.
5.Meanwhile take 4 tbs of softened butter and beat it with remaining sugar and cinnamon powder.
6.Take the dough and roll it to a rectangle shape.Spread the butter-sugar-cinnamon evenly on top and sprinkle some raisins and almond flakes generously over the butter layer.
7.Roll it tightly into a log and cut it with a sharp knife into 1 inch rolls.
8.Place the rolls in a greased baking tray and refrigerate for 12 hours.
9.Take the rolls out of the refrigerator and keep at room temperature for 10-20 minutes and then bake it in a preheated oven at 180 degree cebtigrade for 20- 25 minutes or until rolls are gollden brown.