Cinnamon Raisin Rolls !! Eggless !! | How to make Cinnamon Raisin Rolls !! Eggless !!

By Swapna Sunil  |  14th Jun 2016  |  
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  • Cinnamon Raisin Rolls !! Eggless !!, How to make Cinnamon Raisin Rolls !! Eggless !!
Cinnamon Raisin Rolls !! Eggless !!by Swapna Sunil
  • Prep Time


    1 /4Hours
  • Cook Time


  • Serves





About Cinnamon Raisin Rolls !! Eggless !! Recipe

Yummy In My Tummy...These rolls are perfect for breakfast..brunch or even a snack on the go... Burst of cinnamon n sweetness from raisins & brown sugar...Ahhh addictive...!! All i need is a cup of coffee... God Save Me !!! :grinning: Recipe Source : The Bread Bakers Apprentice by Peter Reinhart

Cinnamon Raisin Rolls !! Eggless !!

Ingredients to make Cinnamon Raisin Rolls !! Eggless !!

  • For The Dough : all purpose flour/ Maida : 3 1/2 cups
  • Granulated sugar : 90gm
  • salt : 1 tsp
  • butter : 5 1/2 tbsp
  • Curd/ Yogurt : 1/4 cup mixed with a pinch of baking soda
  • Instant yeast : 2 tsp
  • Milk : 1 1/4cup
  • For The Filling: Granulated sugar : 1/4 cup
  • Light brown sugar : 1/4 cup
  • cinnamon : 1 1/2 tbsp
  • 3 tbsp : raisins chopped roughly
  • For The Glaze : Icing sugar : 1 cup
  • Vanilla essence : 1 tsp
  • Milk : 3 to 4 tbsp
  • Additional 2 tbsp milk for brushing the rolls

How to make Cinnamon Raisin Rolls !! Eggless !!

  1. In a deep bowl add all the ingredients mentioned in the dough list n mix well with a wooden spoon until combined..
  2. Now dust the countertop or any flat surface with 2 tsp of flour n start kneading the dough for a minimum for 10 mins until the dough becomes soft, elastic and shimmery.
  3. Grease the bowl with oil and place the dough in it . Cover this n allow it to rise until doubled say for an hour .
  4. Now dust the countertop again with a spoonful of flour n roll the dough after punching out the air , into a rectangle sheet measuring 12" × 14 "
  5. Mix the sugars and cinnamon in a bowl ...Now spread this mixture evenly over the rolled sheet . Sprinkle the chopped raisins too.
  6. Now start rolling this into a log folding as tightly as possible.
  7. Trim off the edges and slice the log into 12 equal portions. Lay them on a greased and dusted 9"×13" pan leaving atleast an inch of gap between each roll.
  8. Now cover the pan with cling film or lint free cloth for an hour until doubled in size . Once doubled milk wash the rolls.
  9. Preheat the oven to 180°c and place the pan n bake for 20 to 25 mins until golden.
  10. Once baked, cool them in the pan for 10 mins, later seperate n serve them with a cup of tea/coffee..

My Tip:

Use the best yeast available as the raising totally depends on it ..if the yeast is not good enough the rolls turn up dense like biscuits.. If you are using any other yeast rather than instant yeast ..proof the yeast first before adding to the flour..

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