Laurie Lenartowicz Recipe

Breadmaker Cinnamon Buns

By Laurie Lenartowicz llenartowicz


Recipe Rating:
 1 Rating
Prep Time:
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Laurie's Story

I have a bread maker and use it frequently to make all kinds of dough. It really saves time and gives your dough a professional consistency.

Ingredients

1 c
warm milk
2 large
eggs slightly beaten
3/4 c
softened butter or margarine
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4 1/2 c
all purpose flour
1/3 c
granulated white sugar
3/4 tsp
table salt
1/8 tsp
ground cinnamon
2 1/2 tsp
breadmaker yeast
3/4 c
raisins (optional)
CINNAMON FILLING
1 c
brown sugar, firmly packed
2 tsp
ground cinnamon
3 Tbsp
melted butter
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ICING
1 1/4 c
powdered sugar
1/2 tsp
vanilla extract
2 Tbsp
half and half or milk
1/8 tsp
salt

Directions Step-By-Step

1
Place the first 8 ingredients into the breadmaker pan in order given.
Select dough cycle and start. It takes about an hour and a half. If adding raisins, wait for beep in dough cycle to add ingredients. Check with your breadmaker manual.
2
Melt 3 TBSP butter and set aside. Mix together the brown sugar and 2 tsp. cinnamon in a small bowl.
3
When the dough is finished, cover it with a damp clean towel and let it rest for 10 minutes. Turn the dough out onto a floured pastry mat. Sprinkle enough flour on dough and rolling pin to prevent sticking. Roll out dough into 16 x 20 inch rectangle.
4
With a pastry brush, cover the rolled dough with the melted butter to within 1 inch of edges. Sprinkle the brown sugar/cinnamon mixture evenly over the butter.
5
Start rolling up the dough "jelly roll fashion" starting with the edge of the 20" section. Roll as tightly as you can using floured hands. Seal the long edge with a little water on your finger.
6
Cut the dough into 12 equal pieces gently. They should resemble pinwheels. Place them into a lightly greased 9 x 13 baking pan with space in between for rising.
7
Cover the buns with a damp towel and let them rise for 30 minutes in a warm, draft free place.
When the buns have doubled in size, place them in a 400 degree preheated oven and bake for 15-20 minutes until they are lightly browned. Make sure all dough is cooked through evenly. The dough should bounce back when lightly touched with a wooden spoon.
8
Remove baking pan to a cooling rack and mix together the icing ingredients. Drizzle the icing on the buns while they are still slightly warm. Serve warm or cool. Store in a tightly covered container at room temperature. Use them within 2 days for freshness.

About this Recipe

Course/Dish: Sweet Breads