Pioneer Woman's Cinnamon Rolls Recipe;No-Knead & Eggless!

Many a times,I've come across some recipes which I felt I could never try on my own,but it never stopped me from checking out the recipe every now and then,just to ensure myself of the same;)PW's Cinnamon rolls is one of them.I mean,how could one handle so much of bread dough,how can someone bake so many of these,it always left me wondering.Going through the recipe every single time,I kept saying to myself that maybe one day I will try it!

When I came across the scaled down version of the recipe I thought my prayers were finally answered.I don't necessarily have to make a big batch.The quartered recipe works out just fine.In fact,now that I've tried it I really cannot wait to try the several different variations of sweet rolls recipe she has on her blog.

Making the dough is a breeze actually.No kneading required,just mix everything in a pan and let the yeast work its magic.The first time I tried,I made the dough the previous night and let it rise in the fridge for about 8 hours.It is easier to work with when it was chilled.When I made this batch however,I kept the dough in the fridge for an hour or so.So either way works.

Both the times,I filled the rolls with more than just cinnamon and sugar.I'd read that usually raisins are added into the filling,going by that idea,I added some black currants and chocolate chunks[not much though!]into the rolls and even if I say so myself,the combo was just awesome.I love dried fruits in my breads,remember Cranberry-Orange Pull-apart bread?

Pioneer Woman's Cinnamon Rolls Recipe;No Knead & Eggless

Recipe source - The Pioneer Woman;Scaled down recipe by Happy Home Baking

Ingredients

Milk - 1 cup/250 ml

Sugar - 1/4 cup/50gms

Oil - 1/4 cup/62.5 ml

Instant Yeast - 1 tsp{or 1 1/2 tsp active dry yeast}

Flour - 2 cups[250 gms] + 1/4 cup[30 gms]

Baking powder - 1/4 tsp

Baking soda - scant 1/4 tsp

Salt - 3/4 tsp

For the filling

Melted Butter - 1/4 cup/50 gms

Sugar/Brown sugar - 1/4 cup/50 gms

Cinnamon powder - 1 tbsp

Black currants - 3-4 tbsp

Chocolate chunks - 3-4 tbsp

For the glaze

Icing sugar - 1/2 cup

Milk - 3 tbsp

Vanilla - 1/4 tsp

Method

In a saucepan mix together milk,sugar and oil.Bring to boil and then switch off the flame.Let cool down to luke warm.It will take anywhere between 45 minutes to an hour.If it has turned cold,heat for a few seconds and then let it get lukewarm.If the milk is very hot, or at room temperature  yeast might not start reacting.So ensure the milk is lukewarm.

Add yeast and 2 cups of flour and mix well with a wooden spoon until everything is mixed well. It will be a sticky dough. Cover with a towel or cling wrap and place it in a moderately warm place and let it rest to double in size for about an hour or an hour and a half.

Once the dough has doubled in volume,add the 1/4 cup of flour,baking powder,baking soda,salt and mix well until the flour has been incorporated.

You can now refrigerate the dough until it firms up a bit, for an hour or so. Or you can also refrigerate overnight.

Dust the work surface freely with flour. Dust the top and bottom of dough with flour.

Roll out the dough into a rectangular shape. Then roll out as thin as possible. Dust the dough and work surface with flour when necessary.

Brush the rolled out dough with melted butter. Sprinkle the cinnamon and sugar mixture evenly over the surface.Add the black currants and chopped chocolate.
Start from the opposite end of the dough, roll the dough neatly in a line towards you. Roll as tightly as possible. Dust fingers with flour if the dough feels sticky. Pinch the seams to seal.

Cut into 16 even slices and arrange on baking pan lined with parchment paper (or greased with butter). Place the rolls close together so that they are almost touching.
Cover and leave to rise for 30mins  or until the rolls double in size. (Note: the rolls can be left to chill in the fridge over night and bake them the next morning. If rolls have doubled in size, bake them right away. Otherwise leave to sit on counter until double in size before baking.) During the last 10 minutes of this proving, pre-heat oven to 175 degree C. Then bake in oven for about 25 minutes until the top is golden brown. Remove from oven and cool on wire rack.

Mix all of the ingredients mentioned on the glaze and pour it over the cinnamon rolls while they are still in the pan. Give the glaze some time to set.

*This recipe makes 16 rolls,so if you have a big square/rectangular tin,you can use that.Or else use two pans.This batch I made,I baked in 2 foil pans(6 in the big one and 4 in the small)and the rest I baked in my cupcake tray.

 

Yeastspotted

Notes

• Making the dough is the easiest step in the recipe.I made the dough in my non-stick kadai(which had a lid)so all the heating,mixing and proving the dough was done in a single pan.
• The dough is slightly sticky,so it is easier to work with when it is chilled.If you are short of time,refrigerate at least for 45 minutes to an hour or be ready for a stickier mass to handle :)
• Before you take out the dough from the fridge,prepare the pans,keep the filling ready and clean out your work surface for rolling the dough.
• As the rolls are getting baked,you can prepare the glaze.

 

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