Breadmaker Cinnamon Rolls

I've been off work this week. Unfortunately, like always happens, this week stretching out in front of me, blank for crafting and general slobbing, became manically busy. 

I did, however, have time to perfect these bad boys!!



I adore these gooey Cinnamon rolls, nothing is as good as a warm batch from the oven for breakfast at the weekend. And they are so easy using the breadmaker!

I find using measuring spoons as much as I can the easiest thing with the breadmaker, I recommend getting yourself a set of measuring cups it makes it so much quicker to put together.

Pop the following into your breadmaker in the order listed, then pop on your dough cycle. 


1/4 cup plus 2tbsp of milk
1/4 cup plus 2 tbsp of water
50g of butter

1 egg
generous pinch of salt
1/3 cup sugar
3 cups bread flour
3 tsp breadmaker suitable yeast


While your bread is doing its thing, get a generous lump of butter out to soften, and make up your cinnamon sugar. I've started doing mine in large amounts and its basically 2 parts each brown and white sugar, with 1 part cinnamon. You use five tablespoons for each batch so that would be 2 of each sugar and one cinnamon.

Once the dough is done leave to rest on a floured surface for 10 minutes or so, roll out to a rectangle about 30x50cm. Brush the softened butter all over the dough, then sprinkle on your cinnamon sugar mix, covering the whole side. Roll up the long edge loosely until you have a swiss roll sort of thing.

Cut into pieces about 4cm/3 fingers wide. The easiest way to do this without squashing the roll is to mark off where to cut, then using a bit of thread like a cheesewire - slide the thread underneath, then bring the ends up and criss-cross them at the top of each mark. Pull the strings in opposite directions and the roll will be cut. 


Put in a greased roasting pan or cake tin. They need to have room around them but not too much - they will expand into the space given. Cover with film and leave in the fridge overnight. 

before and after resting overnight.
Take out about 20 minutes before you want to cook them, then pop in the middle of the over at 180c/Gas Mark 4 for 25 to 30 minutes. 



Perfect as they are, you can make up a simple vanilla icing if you like. Mix icing sugar with a few drops of vanilla extract and just enough warm water to make a smooth paste. Drizzle over the warm dough.

Eat warm, or cold, or even two days old. Just try not to eat them all at once!! 


No comments