How to make home made cinnamon buns (using a bread maker)

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Home made cinnamon buns – so yummy!!

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.

Ingredients

  • 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

Filling

  • 1/2c soft brown sugar
  • 2 tsp ground cinnamon
  • 2T softened rice bran spread (or butter, or margarine)
  • Optional: sultanas or crushed walnuts.

Glaze

  • 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.

Directions

  1. Dry ingredients first: put yeast in the bottom of the bread machine; then flour, sugar and salt.
  2. 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.
  3. When dough is done, put it onto a lightly floured surface. Knead in enough flour to make it easy to handle.
  4. Use floured rolling pin to roll out dough into a rectangular shape.
  5. 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.
  6. Roll up the dough into a thick snake.
  7. Cut the dough (like making large sausage rolls) and place them in a lined baking tray.
  8. 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!
  9. 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!
  10. When done, make glaze and swirl over buns.

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