Category: Bread

Cinnamon Rolls

Cinnamon Rolls have been doing the rounds in the blogosphere and there was no way I could not get enticed by  its beauty. I checked so many recipes and finally decided to go with Aipi’s. The recipe was short with simple instructions and at first glance, it appeared very much do-able.  It was so easy to make but the proofing time while working with yeast left me impatient as always. I was bubbling with enthusiasm to dig into these sinful rolls. When they were baking, the aroma of cinnamon and bread wafted all around our home and it felt so so heavenly. The rolls were outright delicious and I’m planning to make a savoury version soon…

Here’s the recipe:

For the dough:

  • AP Flour / Maida – 3 1/4 cups
  • Rapid Rise Yeast – 3 tbsp  (I used Glorispan Active Dried Yeast)
  • Butter – 4 tbsp (melted)
  • Sugar – 4 tbsp
  • Salt – 3/4 tsp
  • Milk – 1 1/4 cup (warm)

For the cinnamon layer:

  • Sugar – 6 tbsp  mixed with 1 tbsp ground cinnamon powder (I ground sugar and cinnamon together in the mixie)
  • Butter – 2 tbsp melted

For the glaze:

  • Powdered sugar – 1 cup
  • Vanilla extract – 1 tsp
  • Butter – 1 tsp at room temperature
  • Milk – 3-4 tbsp


  1. In a large mixing bowl, add milk, sugar and yeast. Let it stand for 2-3 minutes. (I kept it for 10 minutes till the solutions turned frothy)
  2. Add in melted butter and salt. Grease your palm with olive oil.
  3. Add in flour slowly mixing all the while and then knead into a soft dough for about 5 minutes.
  4. Apply oil on top of the dough, cover with a wet kitchen towel. Keep the bowl aside in a warm place for 30-45 minutes or till the dough rises to double up in volume.
  5. Gently deflate and knead for a minute.
  6. Roll the dough into a 10″ X 12″ rectangle using a rolling pin. Brush melted butter all over. Now sprinkle the cinnamon sugar uniformly all over.
  7. Roll it into a log and cut into pieces 1″ apart. Place the slices flat on a greased baking tray atleast 1/2 ” apart.
  8. Cover it and let it rise for another 45 minutes.
  9. Preheat the oven to 350F. Bake for 20-22 minutes until golden brown.
  10. Whisk together milk, sugar, butter and vanilla till it attains think but pouring consistency.
  11. Let the rolls cool for about 10-15 minutes, pour the glaze all over.
  12. This can be served warm or kept in air tight container. Warm before serving.

Home Baked Pav Buns

Having bitten by the baking bug big time, I have been successfully making cakes, muffins, cookies and brownies at home. I tried my hand at baking bread too and each time only my hope and expectation doubled up, but the yeast decided to bring them down twofolds. I tried each brand of yeast I could lay hands on in the supermarkets around, but it was as though each of the yeasts were competing with each other in attempts to disappoint me. That’s when I saw Suma posting different varieties of bread at her space. When I personally asked her which brand of yeast she uses, she told me its Gloripan and also told me the source to procure it from.  
Now this shop called ‘General Additivies’ is a small space and you wouldn’t know from its external appearance that it is a treasury any baker would love to loot! I had been there before but I was then a newbee in baking. This shop is located in Sheshadripuram which is more than an hour’s drive from my place. I kept mum as I did not want to face ridicule from hubby at the proposal of driving all the way there just to get a packet of yeast… As the thought occupied my mind, I even dreamt of having been there and asking for Gloripan yeast! They were unable to find it in the shop much to my distress. I then told them that it is the brand of yeast that Suma Rowjee buys from here. They immediatelylocated the packet and handed over to me… I was a happy girl (in my dream).
After a couple of months we visited GA as we had been to a place nearby and first thing I bought was this! First thing I wanted to try was from Suma’s blog, I picked the masala buns which came out well and I came out victorious finally!!! Phew. I have misplaced the pics of those buns somewhere and hence unable to post them first. I chose to bake Pav Buns as my second stint with yeast from Suman’s space. I had my first home baked Pav, straight out of the oven with a blob of butter and it tasted heavenly.


AP flour / Maida – 3 cups

Dry yeast – 2 ¼ tsp

Sugar – 2 tbsp
Warm milk – 1 cup + ¼ tsp
Butter – 2 tbsp
Salt – ¾ tsp
Warm water – ¼ cup


1. Mix sugar and yeast in luke warm water and let it sit for 5-7 minutes, until it begins to bubble.
2. In another bowl, mix together the salt and all-purpose flour.
3. In a small pan, combine milk and butter, and microwave the same for 45 seconds or until milk is lukewarm.
4. Remove 2 tablespoon of milk mixture and keep it aside.
5. Add the yeast mixture to milk and mix everything together.
6. Pour into bowl of dry ingredients, using a mixer with dough hook, or by hand, knead dough until smooth but not sticky..
7. Coat a big bowl with the tablespoon of oil, drop in the dough, and coat with oil all over. Seal the bowl with plastic wrap, and let it rise in a warm place until doubled, about an hour.
8. Punch air out of dough. Divide the dough into 10-11 equal sized round balls.
9. Place on baking sheet almost touching, about 1/4 inch apart.
10. Cover with a kitchen towel, and let rise in a warm place for 1 hour.
11. Meanwhile, heat oven to 425 degrees. When rolls have risen, brush them with reserved butter and milk liquid.
12. Bake rolls until golden brown, about 15 minutes.

13. Transfer to a cooling rack and cool to serve.