Soft and tasty cinnamon rolls

    Soft and tasty cinnamon rolls

    (111)
    6saves
    50min


    1 person made this

    About this recipe: Cinnamon rolls are easier to make than you might think! Use your bread machine to make the dough then simply roll it out, roll it up and pop it in a baking dish with a sweet sauce. Ideal for a special breakfast or brunch.

    Ingredients
    Makes: 10 cinnamon rolls

    • 230ml warm milk
    • 1 egg
    • 2 tablespoons butter
    • 2 tablespoons caster sugar
    • 1/2 teaspoon salt
    • 455g bread flour
    • 1 1/2 teaspoons dried active yeast
    • 75g butter
    • 70g brown sugar
    • 2 tablespoons milk
    • 110g chopped walnuts
    • 55g butter, melted
    • 70g brown sugar
    • 2 teaspoons ground cinnamon
    • 60g chopped walnuts
    • 80g raisins

    Method
    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Place milk, egg, butter, sugar, salt, flour and yeast in bread machine tin. Make sure you add yeast last. Set bread machine on Dough cycle and begin.
    2. In a medium sauce pan, melt 75g butter over medium-low heat. Stir in 70g brown sugar, 2 tablespoons milk and 110g walnuts. Stir constantly until well blended. Pour this sauce in a 22x33cm (9x13 in) pan; set aside.
    3. After the cycle is complete, put the dough on a lightly floured board, and roll the dough into a rectangle about 25x38cm (10x15 in). Brush the dough with the 55g melted butter and sprinkle with 70g brown sugar, cinnamon, 60g walnuts and 80g raisins.
    4. Roll the dough up tightly like a Swiss roll, starting with the long side. Press the edges to seal. With a knife, cut the roll into one 2.5cm (1 in) pieces. Place the pieces in the prepared pan on top of the caramel sauce.
    5. Cover with a damp cloth and let rise in a warm place until double in size, about 1 1/2 to 2 hours.
    6. Preheat oven to 180 C / Gas 4.
    7. Bake in preheated oven for 15 to 20 minutes, until brown. Remove from oven and immediately turn upside down onto a platter.
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    Reviews & ratings
    Average global rating:
    (111)

    Reviews in English (111)

    by
    128

    excellent! I don't own a bread machine, so I made the dough in my trusty kitchen-aid mixer. It didn't take as long to rise as the recipe called for. I did a normal 1-hour first rising, punched it down and let it rise for another half hour, then shaped it and let it rise in the pan for only about 1/2 hour. Will make this one again.  -  19 Nov 2005  (Review from Allrecipes US | Canada)

    by
    66

    I am actually writing this review hoping to get some tips from others. This recipe had a great dough texture (I like my sticky buns to be realy yeasty and soft not like bread) and the flavor was very good, but I ran into the problem I always do when I make cinnamon pecan sticky bun type stuff. Too Dry! not enough of the sticky stuff. So should I just triple the sauce recipe or something to make it more gooey? Other than that nice recipe, easy but time consuming. Thanks. Update Dec. 5 2006: This is a great dough recipe but I use the caramel recipe on "Cinnamon Rolls I" posted on this site. I double the caramel recipe and use pecans rather than walnuts. Great!  -  13 Mar 2006  (Review from Allrecipes US | Canada)

    by
    35

    My rolls turned out very dry and heavy instead of gooey and light. I took the advice from below and used the caramel sauce (doubled) from Cinnamon Rolls I and it was good. I also used the cream cheese frosting from Cinnamon Rolls II and it was awesome! Double the cinnamon and brown sugar that goes between the rolls too because there wasn't enough. I'll make these again to try to get them softer but was disappointed.  -  28 Jul 2007  (Review from Allrecipes US | Canada)

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