About this recipe:The dough for these cinnamon buns is easy to prepare in a bread machine. Note: These are wonderful fresh, but they don't freeze well.
2 tablespoons butter
3/4 teaspoon salt
375g plain flour
2 1/4 teaspoons dried active baking yeast
4 tablespoons caster sugar
3 tablespoons softened butter
3/4 teaspoon ground cinnamon
5 tablespoons caster sugar
5 tablespoons sultanas (optional)
5 tablespoons chopped walnuts (optional)
120g icing sugar
1 1/2 tablespoons melted butter
1/4 teaspoon vanilla
1 1/2 tablespoons milk
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Method Prep:20min › Cook:25min › Ready in:45min
In saucepan, heat 120ml milk, water and 2 tablespoons butter until very warm (butter doesn't need to be completely melted). Place milk mixture, salt, flour, yeast, sugar and eggs in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle. Press Start.
Once Dough cycle is complete, remove the dough from the bread machine and punch down. On a floured surface, roll into a large rectangle. Smear with the softened butter. Combine the cinnamon and 5 tablespoons sugar. Sprinkle over the rectangle. Generously sprinkle the sultanas and/or chopped nuts over the top.
Roll the dough up into a log starting at the long side. Cut into 12 slices. Place the rolls cut side down into a 20x30cm greased baking tin. Cover, and let rise in a warm place until almost doubled, about 30 minutes.
Bake in a preheated 190 C / Gas mark 5 oven for 20 to 25 minutes or until golden.
Combine the icing sugar, 1 1/2 tablespoons melted butter, vanilla and 1 1/2 tablespoons milk. The icing should be thick. Spread over baked buns and enjoy.
Altered ingredient amounts.
I did 1/2 of the recipe. It fit in my bread machine perfectly and made one dozen, large and yummy buns. Using the bread machine makes this recipe so easy. I refrigerated the buns overnight and baked in the morning for a quick and easy breakfast that the entire family loved. - 14 Jul 2008
I made this to recipe save for the addition of sultanas and walnuts and added 5 tbsp of mixed dried fruit instead - they turned out fabulous, light and tasty and I will certainly be making these again! - 21 Mar 2012