Cinnamon Sugar Breadsticks Recipe – Easy Indian-Style Baking

Last Updated on 2 months by Neha Deshmukh

Cinnamon Sugar Breadsticks Recipe – Easy Indian-Style Baking

Hey everyone! If you’re anything like me, you always love a good, comforting snack with your evening chai. And these cinnamon sugar breadsticks? They’re seriously addictive. I first made these when I was craving something sweet but didn’t want to bake a whole cake. They’re quick, easy, and honestly, disappear in minutes at my place! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t your average breadsticks. They’re soft, slightly sweet, and wonderfully fragrant with cinnamon. Plus, they’re super versatile – perfect for a quick breakfast, an afternoon treat, or even a festive snack. They’re also surprisingly easy to make, even if you’re not a seasoned baker. Trust me, if I can do it, so can you!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious breadsticks:

• 1.5 cup All purpose flour (Maida) – about 180g
• 1 teaspoon Instant Yeast – about 3g
• 0.25 cup Milk – about 60ml
• 0.25 cup Water – about 60ml
• 0.125 cup Oil or melted butter – about 30ml (you can use either!)
• 0.75 teaspoon Salt – about 3g
• 2 teaspoons Sugar – about 8g
• 0.5 cup Icing sugar – about 60g
• 0.125 teaspoon Cinnamon – about 0.6g
• 1.5 tablespoons Milk – about 22ml (for glaze)
• 0.25 teaspoon Vanilla extract – about 1.2ml

Ingredient Notes

Let’s talk ingredients for a sec. We’re using maida flour here, which is all-purpose flour. It gives these breadsticks that lovely soft texture. You can find it easily in any Indian grocery store.

Now, about the fat – you can use either oil or melted butter. I grew up using oil in most of our baking at home, it’s just what my mom always did! But butter definitely adds a richer flavor. Feel free to experiment and see which you prefer. And don’t skimp on the cinnamon – it’s what makes these breadsticks so special!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a nice big bowl, mix together the maida, yeast, and salt. Give it a good whisk to combine everything.
2. In a separate bowl, warm up the milk and water slightly (lukewarm is key – not hot!). Add the sugar and give it a stir until it dissolves. Then, pour in the oil or melted butter.
3. Now, pour the wet ingredients into the dry ingredients and mix it all together. It will be a bit shaggy at first, but that’s okay.
4. Turn the dough out onto a lightly floured surface and knead for about 5 minutes. You want a smooth, elastic dough. It might be a little sticky, but resist the urge to add too much flour!
5. Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size. This is where patience comes in!
6. Once the dough has risen, gently punch it down to release the air. Roll it out into a thick round, about ¼ inch thick.
7. Carefully transfer the dough to a pizza pan or baking sheet. Using a sharp knife or pizza cutter, score the dough into thin strips.
8. Preheat your oven to 190°C (375°F). Brush the breadstick dough with a little milk – this will give them a nice golden color.
9. Bake for 14-16 minutes, or until they’re pale golden brown.
10. While the breadsticks are baking, whisk together the icing sugar, cinnamon, and vanilla extract with the 1.5 tablespoons of milk to make the glaze.
11. Once the breadsticks are out of the oven and still warm, drizzle generously with the cinnamon sugar glaze. Serve immediately and enjoy!

Expert Tips

• Don’t over-knead the dough! 5 minutes is usually enough.
• A warm place for rising is crucial. I usually turn on my oven to the lowest setting for a minute, then turn it off and place the bowl inside.
• Scoring the dough before baking helps them bake evenly and makes it easier to break them apart.

Variations

• Vegan Adaptation: Swap the milk for plant-based milk (almond, soy, or oat work great) and use oil instead of butter.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. You might need to add a little extra liquid to get the right consistency.
• Spice Level Adjustment: My friend Priya loves adding a pinch of cardamom or nutmeg to the dough for a warmer, more complex flavor.
• Festival Adaptation: These are amazing for Diwali or Christmas! They’re a sweet treat everyone will love.

Serving Suggestions

These breadsticks are fantastic on their own with a cup of chai. But you can also serve them with a dollop of cream cheese or a sprinkle of chopped nuts. My kids love dipping them in chocolate sauce!

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. They might lose a little of their softness, but they’ll still be delicious.

FAQs

What type of flour is best for these breadsticks?

Maida (all-purpose flour) gives the best texture, but you can experiment with other flours.

Can I make the dough ahead of time?

Absolutely! You can make the dough and let it rise in the fridge overnight. Just bring it to room temperature before rolling it out.

Can I freeze the baked breadsticks?

Yes, you can! Let them cool completely, then freeze them in an airtight container for up to 2 months.

What is the best way to score the dough for even strips?

Use a sharp knife or pizza cutter and apply even pressure. Don’t cut all the way through – just score the surface.

Can I use whole wheat flour instead of all-purpose flour?

You can, but the breadsticks will be denser and a little less soft. I’d recommend using a blend of whole wheat and all-purpose flour for the best results.