📋Best Homemade Cinnamon Rolls In the Bread Machine

📋Best Homemade Cinnamon Rolls In the Bread Machine

Soft and buttery inside, crunchy and gooey outside, our special Christmas Cinnamon Buns morning treat. Prepared the night before and baked in the morning

Course Breakfast, Desserts

Cuisine American, British

Keyword breakfast buns, cinnamon buns, cinnamon rolls

Prep Time 30

Cook Time 30

2 30

Total Time 3 30

Servings buns

Calories 498kcal

Author Laura Tobin

Equipment

Ingredients

For the dough

½ cup fresh water
½ cup milk
2 fresh eggs
¼ cup melted butter
¼ cup caster sugar
4 cup flour
1 teaspoon salt
1 package yeast 2 tsp

Cinnamon Mix:

1 cup chopped pecans
½ cup brown sugar
1 teaspoon cinnamon

For the caramel:

½ cup brown sugar
¾ cup butter
2 tablespoon chopped pecans

For brushing

¼ cup melted butter

US Customary - Metric

Instructions

Make the dough:

Load the ingredients into the machine, liquid first. Set the program for fresh dough (number 10 in the Kenwood). The dough will be ready in 1.5 hours.
½ cup fresh water, ½ cup milk, 2 fresh eggs, ¼ cup melted butter, ¼ cup caster sugar, 4 cup flour, 1 teaspoon salt, 1 package yeast
While the dough is getting ready in the bread machine prepare the ingredients for the filling

Prepare the ingredients for the filling

Melt the 55 gr of butter for brushing
¼ cup melted butter
Grate the walnuts
1 cup chopped pecans
Make the cinnamon mix with walnuts, cinnamon and brown sugar
1 teaspoon cinnamon, ½ cup brown sugar

Prepare the caramel:

Prepare the caramel by melting the brown sugar and the butter.
½ cup brown sugar, ¾ cup butter
When the sugar and the butter form a foamy caramel take it out of the stove, pour it on the baking tin and sprinkle with the chopped pecans.
2 tablespoon chopped pecans

Assemble the buns

Roll the dough over a well-floured parchment paper and brush it with 55 grams of melted butter.
Cover it with the cinnamon mix made with walnuts, brown sugar and cinnamon
Roll it and butter the outside with a pastry brush.
Cut the dough into slices and put them around the baking tin. Space them out as they need room to raise.
Let it rest for 1 hour, or overnight

Bake and turn

Bake in 355 F - 180 C oven for 30 minutes.
As soon as they are ready take them out of the oven and turn them upside down on the serving dish.
This will allow the caramel and the butter to penetrate inside the buns making them nicely soft and gooey.
Best to serve them warm, but they are good also at room temperature

Video

Notes

Tips for Preparing the Dough:

Start by melting the butter and allowing it to cool slightly; it should be warm but not hot to avoid cooking the eggs. To expedite cooling, mix in cold water and milk.
When using a bread machine, add ingredients in the specified order, beginning with liquids, to ensure optimal mixing and dough consistency.
Without a bread machine, the dough can still be prepared by following the "Brioche & Bread Rolls’ Dough without a Bread Machine" guide for alternative methods.

Tips for Crafting the Caramel:

This caramel recipe is user-friendly, as the butter helps prevent sugar recrystallization, making it more forgiving than traditional sugar-water caramel.
Prepare the caramel directly in the baking tin for convenience, or make it in a separate pan and then pour it into the tin, depending on your preference.

Tips for Shaping the Buns:

Utilize parchment paper for rolling out the dough; it simplifies the rolling process and makes cleanup a breeze, catching any filling that escapes.
The choice of tin size influences the number and size of your cinnamon buns—opt for a larger tin for fewer, bigger buns or a smaller tin for more, petite buns.
For larger tins, roll the dough into a longer, thinner shape to fit.

Tips for Baking the Buns:

Preparing the buns the evening before and baking them the next morning is feasible, but avoid letting them proof for more than 10 hours to maintain the best texture.
Immediately after baking, invert the buns onto a serving dish to ensure the caramel remains soft and doesn't stick to the tin.

Nutrition