Well, this is officially the very first time I’ve ever made cinnamon buns. They’ve always been a little intimidating to someone like myself, the type of someone who can’t seem to roll dough successfully.
Enter the breadmaker. No idea what I’d ever do without this thing. It’s brilliant for all sorts of baking that require kneading dough of any sort. You can add in liquidy things like jam, solids like nuts, and everything in between. It can even be programmed to hang onto those added goodies until exactly the right time, and then add them in when necessary. Luckily, my Breadman Ultimate breadmaker comes with a handy booklet of recipes, one of which is for cinnamon buns.
As I was saying, the breadmaker is a lifesaver. Just add all ingredients from liquid to solid, with yeast being last, set to appropriate setting, and go. For a recipe like this the machine did all steps up through final knead and rise, allowing me to roll the dough out, add filling, and prep for the oven. One small adjustment I made was to use Sucanat in place of sugar. It’s similar to white or brown sugar in that it’s still processed, but different in that it retains it’s molasses content and the associated vitamins and minerals. This gives it a slightly stronger flavor, but it’s still able to be substituted in recipes with not much difference beyond making the item taste a little more rich.
Breadmaker Cinnamon Bun Dough – makes twelve rolls, adapted from the Breadman Ultimate recipe for Cinnamon Bun Dough
1 Egg + enough water to fill 1 cup total
1 Cup Oil
3 T Sugar
1/3 Cup Sugar
1.5 t Salt
3.5 t Bread Flour
2 t Active Dry Yeast
1/3 Cup Butter, melted
1/4 Cup Sugar
2 T Cinnamon
1/2 Cup Powdered Sugar
3 T Milk, or water
1/2 t Vanilla Extract
Place ingredients in breadmaker, liquid first, then dry ingredients, and lastly yeast on top. Set dough cycle settings. Once cycle is finished, place dough on lightly floured surface, roll to twelve by six inch rectangle, spread with filling mixture, and roll up jelly-roll style, starting with the longest side. Cut into one inch slices, place in greased baking dish, and bake for approximately twenty minutes at 350 degrees. Allow to cool before drizzling with glaze.