Eggless Cinnamon Buns

These cinnamon buns are also called as breakfast buns. That can also be served for desserts. They can be made ahead of time and good for kids snacks and lunch boxes. The process is divided into 3 main parts: Making the dough, Making the filling and lastly baking. Then comes the last part with is optional ie the glaze. You can skip this part if you do not want the buns to be sweeter side. You can use powdered sugar on top instead.

For the dough:

• 3 cups/ 420 gm all purpose flour
• 1 cup + 1 tbsp milk (lukewarm)
• 1 tbsp regular sugar
• 2 ¼ tsp active dry yeast 
• ¼ tsp salt
• 3 tbsp butter, melted

For the filling:

• ¼ cup brown sugar
• ¼ cup raw or regular sugar
• 1 tbsp cinnamon powder
• ¼ cup butter(room temperature)

For the glaze:

• 2 tbsp butter (room temperature)
• 1 cup icing or confectioner’s sugar
• ½ tsp vanilla extract
• 1 to 2 tbsp hot water

Making the dough:

In a bowl, add milk, sugar and stir it until the sugar is dissolved. Add yeast and stir again and allow the mixture to bubble up for 10 mins.

I used my stand mixer to knead the dough. Add in the flour and salt in the stand mixer bowl and mix well. Add in the melted butter and the milk and yeast mixture and mix until the dough comes together. It takes about 5-6 to knead the dough in the stand mixer. It will take about 10 mins to knead the dough with hand.

After the dough is kneaded, place the dough in a large bowl. Drizzled the dough with a flavourless oil and allow it to rest for 1.5 hours to 2 hours, until the dough doubles in size. You can rest the dough in the instant pot using the yogurt setting. You can also keep the dough for rising in the oven with the lights on. (Do not turn on the oven yet!)

Once the dough doubled in size, pinch the air out of it and place it on your work area. Now roll our a rectangle shape of 9” *13” using a rolling pin. Use dry flour to prevent sticking.

 

The filling:

In a bowl, mix in both the sugars and the cinnamon powder together until well combined.

 

Spread the room temperature butter over the rectangle, leaving ¼” space on the sides. Sprinkle the cinnamon sugar all over and spread evenly.

 

Carefully roll the dough from one longer end to the other making a roll. Seal the edges but spring water to the edges and pinching it together with the roll. Cut off the ends on both sides of the roll. Divide the roll into 12-14 equal sized rolls using a knife or a floss. 

 

Preheat the oven at 350F / 180C. Place the rolls in the 9*13 inches in a baking pan lined with a oven safe parchment paper. Cover the rolls with a foil or a cloth and let them sit for another 30 mins for the second rise.

 

Brush the rolls with melted butter and bake them for 25-30 mins or until it’s golden brown on top. Transfer them on a cooling rack.

Making the Glaze:

Add butter, sugar, vanilla extract and hot water together and mix them until you get a thick syrup. It should be in a pouring consistency. You can use a little bit extra hot water to bring that consistency to it. Using a spoon, drizzle the glaze oven the rolls. I like my rolls without the glaze. It is totally optional. Enjoy warm or cool.