So I’m really happy with how my home-made Linseed Bread is turning out each time and it occurred to me that maybe I should take the plunge and try to make something sweet. We can’t buy anything from bakeries because of my daughter’s soy allergy so I need to make everything myself.
I went looking for a Cinnamon Bun recipe that would allow the bread-maker to hopefully do some of the heavy lifting when it came to kneading. I found a recipe that looked promising and checked that it had been well reviewed (since the ingredient order seemed a little counter-intuitive). I decided to give it a shot and tweaked it a bit since there’s only two of us and I didn’t want a massive batch. They were really delicious and really easy to tweak as well in terms of filling and glaze.
- 1 1/2 tsp baker’s yeast
- 2c flour
- 1 1/2T sugar
- 1/2 tsp salt
- 3T rice bran oil (or 1/4c melted butter)
- 1 egg
- 1/2c milk (or almond milk)
- 2T water
- 1/2c soft brown sugar
- 2 tsp ground cinnamon
- 2T softened rice bran spread (or butter, or margarine)
- Optional: sultanas or crushed walnuts.
- 1/4c icing sugar
- 1/2c brown sugar
- Couple drops vanilla essence
- 2 tsps milk
There are lots of different options for glazes! This is a simple one but you could also do a cream cheese frosting, or a pink raspberry icing, or a maple glaze. The glaze will add a lot of flavour and sweetness so for a party you could easily make a big batch of these and then vary them by using a couple of glazes.
Allergies: soy free, dairy free*, peanut free, tree nut free.
- Dry ingredients first: put yeast in the bottom of the bread machine; then flour, sugar and salt.
- Mix neutral oil/melted butter, beaten egg, milk and water. Pour onto dry ingredients in the bread machine and then turn on the dough setting.
- When dough is done, put it onto a lightly floured surface. Knead in enough flour to make it easy to handle.
- Use floured rolling pin to roll out dough into a rectangular shape.
- Make up the filling and spread over entire surface of dough with a spoon or pastry brush (this is a good opportunity to let little hands help!). You can sprinkle on optional extras like sultanas or crushed walnuts if desired.
- Roll up the dough into a thick snake.
- Cut the dough (like making large sausage rolls) and place them in a lined baking tray.
- Cover with a tea towel and leave in a warm place until double in size. Depending on your weather this could take anywhere from 25 mins to 2 hours!
- Bake in a 180°C oven for about 25 minutes until light brown on top.
- My oven was already heated to 220’C from baking bread and these went in straight afterwards and cooked in 15 mins so do keep an eye on them!
- When done, make glaze and swirl over buns.