Cinnamon rolls recipe (with healthier flour options)

Cooking notes

Ooey gooey, soft and sticky, these cinnamon rolls are bursting with flavour, and an indulgent treat any time of the day.
I’ve used a recipe by Archana’s Kitchen, which replaces some all-purpose flour with healthier options, such as whole wheat flour and ground oats.
Preparation time: 3h 15m (includes rising time for dough)
Makes 6-8 servings.
Ingredients: For the cinnamon roll filling
½ cup (113 gm) salted butter, softened, plus a little more for the pan
¾ cup (150 gm) brown sugar (or demerara sugar), plus a little more for the pan
2 tablespoons cinnamon powder

Ingredients (for the dough, filling, and glaze)

Ingredients: For the cinnamon roll dough

1 cup milk, warm
3 teaspoons active dry yeast
4 tablespoons caster sugar
½ cup (113 gm) salted butter, softened
1 teaspoon salt
1 egg
1.5 cups ground oats (oats flour)
1.5 cups whole wheat flour (atta)
1 cup all-purpose flour (maida)
Ingredients: For the cinnamon roll glaze
4 tablespoons (56 gm) salted butter, melted
2 cups icing sugar
½ teaspoon vanilla extract
¼ cup of milk (use sparingly as needed)

Method

Gather the ingredients. Remember to let the butter soften!
Let’s prepare the dough first. Into a large bowl, add the cup of warm milk, the softened butter, the egg, salt, caster sugar, yeast, and the flours.
Using the dough hook of a stand mixer (or manually), knead the dough until all the ingredients are well combined to form a soft smooth dough. Place the dough in a greased bowl, cover with cling wrap or a shower cap, and allow it to rise until doubled (about 2 hours).
When doubled in size, punch down the dough to release the air. Roll it out on a floured surface into a 15-by-9 inch rectangle. Let it rest.
Combine the ingredients for the filling – butter, sugar, and cinnamon powder. Spread over the rolled-out dough evenly.
Beginning at the 15-inch (longer) side, start rolling up the dough into a log. Cut the rolled log into 10 to 15 slices. Notice the beautiful pinwheel pattern the dough has formed!
Place the cinnamon roll slices close together in a greased baking pan. Cover and let them rise for another 30 minutes. In the meantime, preheat the oven to 180°C.
After the rolls have risen (or expanded) for 30 minutes of rising, place the pan in the preheated oven and bake for about 30 minutes or until browned from the edges.
Once baked, remove from the oven and allow the pan to rest while we make the glaze.
To prepare the glaze, mix butter, powdered sugar, and vanilla in a large mixing bowl. Add milk 1 tablespoon at a time until the glaze reaches a thick pouring consistency. Drizzle over the slightly cooled rolls.
Serve the homemade cinnamon rolls with the syrupy glaze warm or allow them to cool and set further. You can store the rolls in the refrigerator and warm them up before serving them with a piping hot cup of chai. Enjoy!