The fag end of the monsoons is marked by bright sunny day in the morning, the sudden proliferation of mushroom-like gray clouds followed by a heavy shower. The Sun comes back again and the repetition of the event goes on.
Yesterday, we spotted a waterfall in the forest. A huge waterfall full of verve and vigour that comes into existence after every heavy downpour. Later in the day, it begins to weaken and finally becomes a weak trickle until another heavy downpour feeds it and infuses life into it.
Air is fresh and nippy. We plucked some fresh cucumbers from the backyard. These are tender and we love to eat these with skin.
Our home is smelling heavenly. Cinnamon Raisin Rolls are baking in the oven.
Warm cinnamon rolls taste delicious and make the best breakfast on a lazy Sunday when everyone is at home and there are no deadlines and work goes on at a leisurely pace.
We made cinnamon rolls with a slight change in the original version keeping in mind our health and taste preferences. This is an eggless version. In the dough, we added oil in place of butter, the glaze was kept minimal as we are not too fond of very sweet topping.
Cinnamon Raisin Rolls
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons instant dry yeast
- 1 cup warm milk
- 2 tablespoons sugar/honey
- 3 tablespoons oil/butter
- 1 tablespoon butter (to brush the rolls)
- 3 tablespoons soft butter
- ¼ cup unrefined cane sugar powder or sugar powder
- 1 tablespoon cinnamon
- 1/3 cup golden raisins
- ¼ cup icing sugar
- 2 teaspoon milk
- 2 teaspoons soft butter
- Whisk together flour and salt in a large bowl. Keep aside.
- Add sugar to warm milk. Stir to dissolve. Add yeast. Mix. Cover and keep for 10 minutes to activate.
- Add oil and stir.
- Add ½ cup flour to this mixture, Stir. The dough will be sticky. Add another ½ cup and so on till you use all the flour and dough becomes too thick to stir. Transfer to a lightly floured surface and knead for a minute. The dough should be a little sticky, elastic and smooth.
- Transfer to a greased bowl. Turn around so that the dough is coated with oil all over.
- Cover and keep in a warm place for 1 hour or until double.
- On a lightly floured counter, roll out the dough into a thin rectangle. Brush with butter. Sprinkle sugar and cinnamon. Sprinkle raisins.
- Starting at one end, tightly roll up the dough. Keep the seam side down. With a serrated knife, cut into 2-inch sections.
- Place the rolls on a liberally greased 9 inch round cake pan keeping some distance between the pieces. Cover and keep to rise in warm place for about 30 minutes or until puffy. Brush with butter.
- Bake in a preheated oven at 180 degrees C. Bake for 25 to 30 minutes or until golden.
- Remove from the oven and keep on a rack to cool.
- To prepare the glaze, mix all the ingredients. The glaze should be thick and pourable.
- Drizzle glaze over warm rolls. Serve.
Linking to Bread Bakers.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
This month, the Bread Bakers are baking breads with grapes, and our host is Sneha of Sheha's Recipes.
Do check out the recipes with grapes by other members of the group.
- Buccellato-di-lucca from Gayathri's Cook Spot
- Cinnamon Raisin Bread from Food Lust People Love
- Cinnamon Raisin Rolls from Ambrosia
- Golden Raisin Walnut Bread from Cindy's Recipes and Writings
- Mini Raisins Buns from Sneha's Recipe
- Raisin Sweet Potato Bread from Sizzling Tastebuds
- Roasted Grape and Pear Kuchen from A Day in the Life on the Farm
- Red Wine Rosemary Bread from All That's Left Are The Crumbs
- Sausage and Cambozola Pizza with Arugula and Grapes from Karen's Kitchen Stories
- Sourdough Focaccia with Pickled Grapes and Speck from Baking Sense