Sugar Crusted Cinnamon Rolls

Recipe by
Total Time:
15-30 minutes
Serves:6
Rated 4 based on 100 votes
4
Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Rosemary Oatcakes, Best Aloo Wadi, Easy Thekua-Cookie from Bihar

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Ingredients

  • Bread Dough 3/4 cup Milk
  • 1/2 cup margarine/butter
  • 1/2 cup Sugar
  • 1 tsp salt
  • 2 eggs
  • 2 packages dry active yeast
  • 1/2 cup warm water (110-115 degrees)
  • 1/2 tsp Sugar
  • 5 1/4 to 5 3/4 cups flour (use the least possible)
  • 1 pkg instant vanilla pudding or custard powder (yellow Colour)
  • Cinnamon-Sugar Filling 1 cup Sugar
  • 1/2 cup melted margarine/butter
  • 1 tbsp Cinnamon
  • Sugar Topping 4 tbsp melted margarine/butter
  • 3/4 cup Sugar
  • 1 tsp Cinnamon

How to Make Sugar Crusted Cinnamon Rolls

  • Heat the milk, add margarine, sugar and salt.
  • Cool to lukewarm.
  • Sprinkle yeast on warm water. (I usually add 1/2 tsp of sugar to the water. This feeds the yeast and encourages the rising action.)
  • Stir to dissolve the yeast and allow starting working.
  • The yeast water should be allowed to be frothy.
  • Pour milk mixture into mixing bowl; add 1- 1/2 cup flour and beat by machine at low speed for one minute or until smooth. (If you are using a Kitchen Aid mixer, use the regular beater.) Can be hand mixing also.
  • Beat in eggs and yeast; beat until smooth.
  • Allow batter to rest for about 5 minutes.
  • Hand Mixing Directions Beat in as much of the remaining flour as possible; add the pudding or custard powder turn onto a floured board and knead in the remaining flour.
  • Knead by hand. Knead by rolling the dough away from you, folding it towards you, rolling the dough with the flat of your hand and finally making a one quarter turn of the dough.
  • Repeat until dough is smooth, elastic and not sticky.
  • Oiling your hands lightly will help.
  • This will take about 12 to 15 minutes. The more you knead; the less sticky and the better the dough will be; look for little blisters in the surface of the dough.
  • Turn the dough into a well oiled bowl; invert to grease top.
  • Cover and allow to rise in a warm place.
  • When doubled in size, pour on to lightly oiled surface. Allow to rest 5 minutes.
  • Mix Cinnamon-Sugar filling ingredients together; set aside.
  • Divide dough in half. Roll each half into a 16 inch X 8 inch rectangle. Spread with half the Cinnamon-Sugar Filling.
  • Roll up in a jellyroll fashion.
  • Seal if possible. Cut into 16 one inch slices. (Cut by placing a thread under roll, crossing the thread on top and pulling the ends in opposite directions.)
  • Place slices in a well greased large pan. Repeat with remaining dough.
  • Cover, and allow to rise until double.
  • Brush with melted butter, add left over butter to sugar topping and sprinkle over rolls.
  • Bake at 375 degrees for 20-25 minutes.
  • Makes 32 rolls.