Cinnamon Rolls were on my baking list for a long time but don’t know why they never made it to the oven. In my opinion, Cinnamon Rolls are one of the perfect treats to enjoy with coffee. These cinnamon-spiked baked treats fit in the breakfast and brunch menu so well that it is hard to miss them out while planning a festive menu. These are soft, fluffy, buttery and full of cinnamon, orange, and the hint of chocolate. I have substituted 1 cup of all-purpose flour with whole wheat flour just to experiment how the texture of the cinnamon rolls turns out and it was simply gorgeous. But if you are not willing to experiment much with your cinnamon rolls than you can use 2 ¾ cups of all-purpose flour.
Ingredients
For the rolls
- ▢ 1 ¾ Cup all-purpose flour
- ▢ 1 Cup whole wheat flour
- ▢ 3 tablespoon granulated sugar
- ▢ 1 teaspoon salt
- ▢ 2 ¼ teaspoon active dry yeast
- ▢ ½ Cup lukewarm water
- ▢ ¼ Cup milk at room temperature
- ▢ 2 ½ tablespoon 40g unsalted butter, melted and cooled
- ▢ 1 teaspoon powdered orange peel or orange zest
- ▢ 1 large egg
For the filling
- ▢ 3 tablespoon 45g unsalted butter, melted and cooled
- ▢ 1 ½ tablespoon ground cinnamon
- ▢ ¼ Cup light brown sugar
- ▢ ¼ Cup semisweet dark chocolate grated or powdered
- ▢ 1 teaspoon powdered orange peel or orange zest
For the glaze
- ▢ 2 tablespoon powdered confectioners’ sugar
- ▢ 1 teaspoon vanilla extract
- ▢ ¼ Cup light cream
Instructions
- To make the dough, set aside ½ cup of all purpose flour. In a large bowl, sift the remaining flour.
- In lukewarm water add sugar along with yeast mix nicely and set aside until yeast turns frothy.
- Beat the milk, egg and butter together for 1 minute until combined well.
- Make well in the center of the flour mixture and add activated yeast to the dough. Stir the butter mixture into the flour mixture.
- Now using the reserved flour form a soft dough. I only needed ⅓ cup, but you may need the full ½ cup. Dough will be ready it is not sticky and has an elastic consistency.
- On a lightly floured surface, knead the dough for about 3 – 4 minutes. Place in a lightly greased deep bowl, cover with a cling film and let it rest in warm and draught free place for about 1 hour or until the dough is double in volume.
- Once the dough is double in volume transfer it to lightly floured surface and knock out the air.
- Roll out the dough in a 14×8 inch rectangle with a thickness of ¼ inch.
- Brush the rectangle top with melted butter and sprinkle evenly chocolate, sugar, powdered orange peel and cinnamon over the rectangle.
- Roll up the dough tightly like a swiss roll. With a sharp knife cut into 12 even pieces and place in a lightly greased 9-inch round pan. Leave some gap between each roll for rolls to expand later.
- Loosely cover the rolls with cling foil and allow to rise in a warm, draft-free place for 60-90 minutes.
- After the rolls have doubled in size, preheat the oven to 375 degree F. Bake for 30 – 35 minutes until lightly browned. I covered the rolls with aluminium foil after 15 minutes to avoid heavy browning.
- To make the glaze, mix the powdered sugar, vanilla and cream together until smooth and drizzle over rolls. Right before serving, top your cinnamon rolls with glaze.
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Orange and Chocolate Cinnamon Rolls
Ingredients
For the rolls
- 1 ¾ Cup all-purpose flour
- 1 Cup whole wheat flour
- 3 tablespoon granulated sugar
- 1 teaspoon salt
- 2 ¼ teaspoon active dry yeast
- ½ Cup lukewarm water
- ¼ Cup milk at room temperature
- 2 ½ tablespoon 40g unsalted butter, melted and cooled
- 1 teaspoon powdered orange peel or orange zest
- 1 large egg
For the filling
- 3 tablespoon 45g unsalted butter, melted and cooled
- 1 ½ tablespoon ground cinnamon
- ¼ Cup light brown sugar
- ¼ Cup semisweet dark chocolate grated or powdered
- 1 teaspoon powdered orange peel or orange zest
For the glaze
- 2 tablespoon powdered confectioners’ sugar
- 1 teaspoon vanilla extract
- ¼ Cup light cream
Instructions
- To make the dough, set aside ½ cup of all purpose flour. In a large bowl, sift the remaining flour.
- In lukewarm water add sugar along with yeast mix nicely and set aside until yeast turns frothy.
- Beat the milk, egg and butter together for 1 minute until combined well.
- Make well in the center of the flour mixture and add activated yeast to the dough. Stir the butter mixture into the flour mixture.
- Now using the reserved flour form a soft dough. I only needed ⅓ cup, but you may need the full ½ cup. Dough will be ready it is not sticky and has an elastic consistency.
- On a lightly floured surface, knead the dough for about 3 – 4 minutes. Place in a lightly greased deep bowl, cover with a cling film and let it rest in warm and draught free place for about 1 hour or until the dough is double in volume.
- Once the dough is double in volume transfer it to lightly floured surface and knock out the air.
- Roll out the dough in a 14×8 inch rectangle with a thickness of ¼ inch.
- Brush the rectangle top with melted butter and sprinkle evenly chocolate, sugar, powdered orange peel and cinnamon over the rectangle.
- Roll up the dough tightly like a swiss roll. With a sharp knife cut into 12 even pieces and place in a lightly greased 9-inch round pan. Leave some gap between each roll for rolls to expand later.
- Loosely cover the rolls with cling foil and allow to rise in a warm, draft-free place for 60-90 minutes.
- After the rolls have doubled in size, preheat the oven to 375 degree F. Bake for 30 – 35 minutes until lightly browned. I covered the rolls with aluminium foil after 15 minutes to avoid heavy browning.
- To make the glaze, mix the powdered sugar, vanilla and cream together until smooth and drizzle over rolls. Right before serving, top your cinnamon rolls with glaze.
The fresh methi paratha is one of the most popular Indian breakfasts. Follow my tips to make the softest methi paratha at home. Be sure to watch the video!
What is Methi Paratha?
Methi Paratha is a popular Indian flatbread made with whole wheat flour, spices, salt, ghee, and fresh fenugreek leaves. Methi is the Hindi name for fenugreek.
In India, fresh fenugreek aka methi leaves is available only during the winter season (October – February) . Hence, making this paratha a winter season favourite Indian breakfast .
The sharp taste and aroma, the slight bitterness, is what makes a food lover fall in love with methi paratha. The fresh fenugreek leaves are commonly used in many other Indian dishes as well.
Reasons To LOVE Methi Paratha
- wholesome and fulfilling
- meal prep-friendly recipe
- great way to eat fresh fenugreek leaves
- perfect for lunchboxes and packed meals
Difference between Methi Thepla and Paratha
The dough is the key differentiating factor between a thepla and paratha. The chopped fenugreek leaves, spices, and other ingredients are added to the whole wheat flour to make methi thepla. Also, the thepla is ¼ thickness of a paratha. It is very similar to chapati.
But in my methi paratha recipe, the dough is prepared exactly like a thepla. The only difference is the thickness.
Ingredients Required
Flour: I use whole wheat flour combined with a tablespoon or so of gram flour (besan).
Fenugreek: Fresh methi leaves are the key ingredient. In the off-season, you can use dried fenugreek leaves (kasuri methi). Use leftover methi to make restaurant-style mushroom methi matar malai sabzi .
Curd : It helps to soften the dough. You can use plain yogurt or vegan curd.
Ghee : I add it to the dough plus use it to cook paratha.
Seasoning: Ginger Paste, Salt, Carom Seeds, Red Chili Powder, Turmeric Powder, Cumin Powder
How To Make
Methi Paratha is one of the easiest Indian breakfast recipes.
Clean fresh fenugreek leaves. Discard the stem and collect the leaves.
Nicely, wash the green fenugreek leaves 2 – 3 times in water to get rid of dirt. Let them sit in a colander to drain excess water.
Finely chop the methi leaves.
Combine chopped fenugreek leaves, flour, spices, and seasoning. Make paratha dough. This is a meal prep-friendly dough that remains fresh in the fridge for 2 – 3 days.
Next, all you have to do is roll out and cook methi paratha.
Watch Methi Paratha Video
Serving Suggestion
I love methi paratha with masala curd, Indian pickle preferably mix vegetable pickle, chundo , or aam ka achaar , homemade white butter , and a hot cup of tea on the side.
You can serve it with boondi raita , masala potato fry , aloo ki sabzi , or any other side dish you choose.
It is a wholesome, fulfilling, vegetarian dish for school and office lunch boxes , or to carry around while traveling. A methi paratha remains fresh and soft after cooking for at least 24 hours.
More Paratha Recipes
- Dal Paratha
- Egg Paratha
- Green Peas (Matar) Paratha
- Spring Onion Paneer Paratha
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 2 Cup whole wheat flour (gehun ka atta)
- ▢ 1 Cup fresh fenugreek leaves, chopped (methi)
- ▢ 1 tablespoon gram flour (besan)
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon red chili powder
- ▢ 1 teaspoon cumin powder (jeera powder)
- ▢ 1 teaspoon carom seeds (ajwain/omam)
- ▢ 1 teaspoon salt or to taste
- ▢ ¼ Cup plain curd or yogurt
- ▢ 1 tablespoon ghee
- ▢ 1 teaspoon ginger paste
- ▢ ⅓ Cup water
- ▢ ¼ Cup refined oil or ghee to cook paratha
Instructions
- Clean the fresh fenugreek leaves by separating the stem and the leaves. Discard the stem and collect leaves in a bowl.
- Wash fenugreek leaves in water 2 – 3 times to get rid of dirt and mud. Transfer them to a colander to drain all the water.
- Finely chop the fresh fenugreek leaves. Transfer to a bowl and keep aside.
- To prepare the dough, combine flour, spices, curd, ghee, fenugreek leaves in a deep bowl. Rub them together and mix nicely. The mixture should look like bread crumbs.
- Use ¼ cup of water at a time to form a smooth, pliable, soft chapati like dough. Knead the dough for 5 minutes.
- Fresh fenugreek leaves also have some amount of moisture. So add water cautiously while binding the dough else it would turn sticky, and messy.
- Cover the dough with a clean kitchen towel. Keep it aside for resting for 10 minutes. You can prepare the dough one day in advance and store it in the refrigerator.
- To prepare the methi paratha, heat a tawa/cast iron griddle over medium flame.
- Divide the dough into 6 equal portions. Shape each portion of dough into a ball.
- Dust the kitchen counter with flour. Place one ball of dough. Roll it out into a 100 mm. (4") diameter circle using a rolling pin.
- Place the paratha on the hot griddle, cook from both the sides.
- Smear a teaspoon of ghee on one side, flip the paratha and apply a teaspoon of ghee on the other side as well.
- Cook, flipping alternatively, till the paratha turn crisp from both the sides.
- Similarly, prepare the remaining parathas.
- Serve Methi Paratha warm with curd and pickle.
Recipe Notes:
- Do not add too much water or the entire ⅓ cup water at a time while making the dough else it will become sticky and difficult to handle.
- Curd and ghee make paratha dough soft and moist. However, it is optional to add them. For a vegan paratha, you can skip adding curd and ghee.
- You can make this paratha with dried fenugreek leaves (kasuri methi) as well. Use ½ cup dried fenugreek leaves instead of 1 cup.
Nutrition
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