Cinnamon Roll

Ingredients

• 220 gMaida (main)
• 50 gSugar
• 2.5 tbspMilk powder
• a pinchSalt
• 1.5 + 1/2 tspEno
• 2 tbspButter
• 4 tbspYoghurt (curd)
• as neededLukewarm water
• 30 gMaida (cooked paste)
• 100 mlMilk (cooked paste)
• 3 tbspSoftened butter (filling)
• 1 tspCinnamon powder
• 1/3 cupBrown sugar
• 1/2 cupIcing sugar (glaze, optional)
• 2 tspMilk (glaze)

Method

1. 1

   Make a cooked-flour paste: cook 30 g maida + 100 ml milk to a smooth paste. Cool covered.

2. 2

   Sieve maida. Add salt, sugar, milk powder, 1.5 tsp eno and curd. Mix.

3. 3

   Add the cooked-flour paste. Knead with lukewarm water 5–7 minutes.

4. 4

   Add butter, knead. Sprinkle remaining 1/2 tsp eno with a little milk, knead once more.

5. 5

   Roll the dough into a rectangle (10x14 inches).

6. 6

   Brush with softened butter. Sprinkle cinnamon and brown sugar evenly.

7. 7

   Roll up tightly from the long edge. Cut into 1.5-inch slices.

8. 8

   Place cut-side-up in a greased baking tin with a little space between.

9. 9

   Bake at 180°C for 22–25 minutes until golden.

10. 10

    Optional glaze: mix icing sugar with milk to a thick drizzle. Drizzle over warm rolls.