Easy peasy cinnamon rolls, this is a no-knead dough hardly takes any effort. The only thing it requires is time and lots of it for proofing.
I prefer kneading the dough in the evening around 6 pm that gives me enough time to keep it out for two hrs and the rest of the magic is done during the fermentation process.
This dough needs a minimum 8 Hrs of Proofing time and max 3 days in the refrigerator.
Perfect for those days when you need freshly baked cinnamon rolls for morning breakfast.
The second proofing takes 1 -2 hr depending on the outside temperature.
During the virtual session, the participants came up with different results let me mention these in my posts as that leaves room for improvement.
One used half and Half dough ratio that is half whole wheat flour (atta) & Half all-purpose flour the result was the dough was denser as it generally happens while using all-purpose but still the results were good.
For the filling instead of using brown sugar, someone used a healthier version by using jaggery powder instead of brown sugar the result was surprisingly good although you still end up getting the earthy flavour of jaggery.
Using entirely all-purpose flour. This results in a much softer dough and fermenting it overnight further softens it.
It’s necessary to add extra flour after first fermentation If you are using AP flour.
The end result is super soft cinnamon rolls.
All of these are different experiments which we tried during the lockdown with limited equipment or making the best use of whatever was available at home.
The detailed recipe and video is below