Authentic Cinnamon Roll Recipe – Maida & Raisin Sweet Bread

Last Updated on 6 months ago by Neha Deshmukh

Authentic Cinnamon Roll Recipe – Maida & Raisin Sweet Bread

Hey everyone! There’s just something about the smell of cinnamon rolls baking that instantly makes a house feel like a home, don’t you think? I remember the first time I tried making these – it was a bit of a messy affair, but the end result? Absolutely worth it. Today, I’m sharing my go-to recipe for soft, fluffy cinnamon rolls made with maida (all-purpose flour) and plump, juicy raisins. It’s a little bit of comfort, a little bit of sweetness, and a whole lot of love baked into every swirl.

Why You’ll Love This Recipe

These aren’t just any cinnamon rolls. This recipe blends the classic comfort of a cinnamon roll with a touch of Indian baking flair. The maida gives it a wonderfully soft texture, and the raisins add a delightful chewiness. Plus, the hint of milk powder makes them extra rich and tender. Trust me, one bite and you’ll be hooked! This recipe makes one lovely loaf, perfect for sharing (or not!).

Servings: 1 loaf
Cooking Time: 45 minutes
Preparation Time: 120 minutes
Difficulty: Medium

Ingredients

Here’s what you’ll need to create these delicious cinnamon rolls:

• 5 grams yeast
• 1 teaspoon sugar (for activating yeast)
• 150 grams water (about ¾ cup)
• 50 grams unsalted butter (about ¼ cup)
• 300 grams maida (all-purpose flour, about 2 ½ cups)
• 40 grams dry milk powder (about ¼ cup)
• 30 grams sugar (about 2 tablespoons)
• 1 egg
• 5 grams salt (about 1 teaspoon)
• 100 grams raisins (about ¾ cup)
• 50 grams powdered sugar (about ½ cup)
• 1.5 tablespoons cinnamon powder
• 0.25 teaspoon salt (for filling)
• 1 egg (for egg wash)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Maida (All-Purpose Flour) – A staple in Indian baking, maida creates a beautifully soft and tender crumb. It’s lower in protein than whole wheat flour, which is exactly what we want for these rolls.

Dry Milk Powder – Don’t skip this! It adds a subtle richness and helps keep the rolls incredibly soft, even the next day.

Raisins – I prefer golden raisins for a slightly milder flavor, but regular dark raisins work beautifully too. Give them a little soak in warm water for 10 minutes if you like them extra plump.

Cinnamon Powder – Freshly ground cinnamon is always best, but pre-ground works just fine. This is where the magic happens, so don’t be shy!

Unsalted Butter – Using unsalted butter allows you to control the salt level in the dough. Make sure it’s softened, but not melted, for easy incorporation.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s wake up the yeast. In a small bowl, mix 5g yeast with 1 tsp sugar and 50g warm water. Give it a gentle stir and let it sit for about 5 minutes, until it gets nice and foamy. That foam means the yeast is alive and ready to go!
2. Now, in a large bowl (or the bowl of your stand mixer), combine the foamy yeast mixture with the remaining 100g water, flour, milk powder, sugar, and egg. Mix it all together until it forms a shaggy dough. Let it rest for about 20 minutes – this allows the flour to hydrate.
3. Add the salt and knead the dough. If you’re using a stand mixer, knead with the dough hook for 5-6 minutes until the dough becomes smooth and elastic. If you’re kneading by hand, it’ll take a bit longer – about 8-10 minutes.
4. Time for the butter! Add the softened butter gradually, a tablespoon at a time, and continue kneading for another 3-5 minutes until the butter is fully incorporated and the dough is smooth and elastic again.
5. Gently mix in the raisins until they’re evenly distributed throughout the dough.
6. Now for the first rise! Lightly grease a large bowl, place the dough inside, turning to coat. Cover with plastic wrap and let it rise in a warm place for 45-60 minutes, or until doubled in size.
7. Once doubled, gently punch down the dough to release the air. Give it a second proof for another 45-60 minutes. This develops even more flavor and texture.
8. Roll the dough out into a 7×18″ rectangle. In a small bowl, mix together the powdered sugar, cinnamon powder, and a pinch of salt. Sprinkle this cinnamon-sugar mixture evenly over the dough.
9. Starting from the long edge, roll the dough up tightly into a log.
10. Carefully slice the log lengthwise, then braid the two strands together. Place the braided loaf into a greased loaf pan for its final rise. Cover and let rise for another 30-45 minutes.
11. Preheat your oven to 180°C (350°F). Brush the top of the loaf with the egg wash for a beautiful golden shine. Bake for 45 minutes, tenting with foil after the first 20 minutes to prevent over-browning.
12. Let the cinnamon roll loaf cool completely in the pan before slicing and serving.

Expert Tips

• Warmth is key: Yeast loves warmth! Make sure your water isn’t too hot (it will kill the yeast) or too cold (it won’t activate). Lukewarm is perfect.
• Don’t over-knead: Over-kneading can result in tough rolls. Stop when the dough is smooth and elastic.
• Patience is a virtue: Don’t rush the rising times. Allowing the dough to rise properly is crucial for a light and fluffy texture.

Variations

Want to switch things up? Here are a few ideas:

Vegan Cinnamon Rolls – Substitute the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and use plant-based butter and milk powder. My friend, Priya, swears by this version!

Gluten-Free Cinnamon Rolls – Use a good quality gluten-free flour blend designed for baking. You might need to adjust the liquid slightly.

Spice Level – Feel free to adjust the amount of cinnamon powder to your liking. A little extra for the cinnamon lovers!

Festival Adaptations – These are wonderful for Christmas, but also make a lovely addition to a Diwali spread. A sprinkle of cardamom in the filling adds a festive touch.

Serving Suggestions

These cinnamon rolls are delicious on their own, but even better with a dollop of cream cheese frosting or a drizzle of vanilla glaze. A warm cup of chai is the perfect accompaniment!

Storage Instructions

Store leftover cinnamon rolls in an airtight container at room temperature for up to 3 days.

FAQs

What type of flour is best for these cinnamon rolls?

Maida (all-purpose flour) is ideal for a soft texture. You can experiment with bread flour for a chewier roll, but maida is traditional.

Can I make the dough ahead of time?

Yes! You can make the dough up to the first rise and store it in the refrigerator for up to 24 hours. Just punch it down and let it come to room temperature before continuing with the recipe.

How do I prevent the cinnamon rolls from drying out?

Don’t overbake them! Tent with foil if they start to brown too quickly. Also, storing them in an airtight container is key.

What’s the best way to store leftover cinnamon rolls?

In an airtight container at room temperature for up to 3 days. You can also freeze them (see below).

Can I freeze these cinnamon rolls, both baked and unbaked?

Yes! Baked rolls can be frozen for up to 2 months. Wrap them tightly in plastic wrap and then in foil. Unbaked rolls can also be frozen after the second rise. Thaw overnight in the refrigerator before baking.