About this recipe: The dough for these cinnamon buns is made in a bread machine before it is shaped into buns and baked in the oven. If you don't have a bread machine, follow the notes at the bottom of this recipe.
If you don't have a bread machine, you can do the folowing instead: Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, butter, salt and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. Follow the recipe from step 3 onwards.
Something else. These are fantastic! It's a fairly quick and easy recipe as far as cinnamon buns go, and you definitely DON'T NEED A BREAD MACHINE to make them. Just use an 7 gram pack of dry active yeast and knead the dough with your hands and a rolling pin. Then heat the oven to 90 degrees C and then TURN IT OFF. COVER the dough with a moist towel over the bowl, and put in the oven for around 1 hour (the dough will almost double in size) then roll out and fill. Use dental floss to cut buns into 12 pieces (1 and 3/4 inch thick). Also, some reviews mentioned that there was too much brown sugar and cinnamon, but i would recommend sticking with what the recipe calls for...double the amount of icing though!! Also, you can use butter or margarine in the recipe, both are equally as good (i use both when i make them). When you bake them, line your tin with greaseproof paper that has been greased with butter or margarine, and remove them immediately after baking, or they will stick. Bake at 175 for 20 minutes and they will turn out perfect. This recipe rocks : ) - 15 Sep 2008
First time I have made anything like this and wasn't sure I had done the dough right as it was full of bubbles as I was rolling it, then I struggled to roll it tight enough as it was very soft and lost sugar out of the middles as I transferred them to the tin. The result, absolutely lovely so don't worry if this happens to yours. Will definitely be making these again-they disappeared very quickly. I did struggle to spread the butter over the dough even though I had softened and creamed it with a wooden spoon first and the sugar didn't really stick to it that well so next time I might mix the butter with the sugar in a bowl before I put it on the dough and I will roll out the dough on clingfilm so I can roll it tighter. Super recipe-give it a go. - 17 Sep 2011