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.
Makes: 10 cinnamon rolls
230ml warm milk
2 tablespoons butter
2 tablespoons caster sugar
1/2 teaspoon salt
455g bread flour
1 1/2 teaspoons dried active yeast
70g brown sugar
2 tablespoons milk
110g chopped walnuts
55g butter, melted
70g brown sugar
2 teaspoons ground cinnamon
60g chopped walnuts
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:20min › Ready in:50min
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.
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.
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.
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.
Cover with a damp cloth and let rise in a warm place until double in size, about 1 1/2 to 2 hours.
Preheat oven to 180 C / Gas 4.
Bake in preheated oven for 15 to 20 minutes, until brown. Remove from oven and immediately turn upside down onto a platter.