Jaggery Cinnamon roll

Name: Jaggery Cinnamon roll
Yield: 4-5 servings
Cuisine: Indian
Ingredients: For the dough; 280g / 2 cups approx Whole wheat; 1 cup approx Warm milk and water; 2 tablespoon Milk powder; 3/4 teaspoon Instant Yeast; 1 tablespoon Sugar; 1 teaspoon Salt; 2 tablespoon Olive oil; Filling; 1/2 cup Powdered jagerry; 2 tablespoon Soft butter; 2 teaspoon Cinnamon

Priyanjali Joardar @cook_8274704

#Jaggery
I love the beautiful buttery smell of the freshly baked cinnamon rolls. Here I’ve used whole wheat along with jagerry to make it healthy. It does create the same magic and it is as delicious!

Priyanjali Joardar @cook_8274704

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Ingredients

4-5 servings

For the dough
280g / 2 cups approxWhole wheat
1 cup approxWarm milk and water
2 tablespoonMilk powder
3/4 teaspoonInstant Yeast
1 tablespoonSugar
1 teaspoonSalt
2 tablespoonOlive oil
Filling
1/2 cupPowdered jagerry
2 tablespoonSoft butter
2 teaspoonCinnamon

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Steps

1

Take 1/2 cup of warm milk and water, add sugar and yeast to it.
2

In a deep bowl add the flour, milk powder, salt and 1 tablespoon of oil.
3

To this add the yeast solution and mix to form a soft dough by adding rest of the milk and water solution.
4

Transfer the dough to a floured surface and start kneading by stretching and pulling.
5

Add rest of the oil while kneading.
6

Knead for about 12-15 minutes till the dough bounces back.
7

Keep the dough in a well oiled deep bowl and cling wrap it.
8

Keep it aside for the first proofing.
9

Once it doubles in size take the dough on the counter, punch out all the air.
10

Roll it into rectangle on a floured surface, apply soft butter.
11

Mix jagerry and cinnamon powder, sprinkle over the buttered dough.
12

Roll up the dough and seam the edges to seal.
13

Cut them into 8-10 rolls or as per your desired sizes you can cut the rolls.
14

Place the rolls close together in a baking tray coated with butter and sugar.
15

Cling wrap it and allow it to proof.
16

After it has doubled, give a milk wash and bake in a pre heated oven at 180 degrees for 20 minutes.
17

Rub generous amounts of butter once it’s out of the oven to make the crust soft and shiny. Serve warm