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breadmaker cinnamon buns

(1 rating)
Recipe by
Laurie Lenartowicz
Livingston, TN

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.

(1 rating)
prep time 1 Hr 45 Min
cook time 15 Min

Ingredients For breadmaker cinnamon buns

  • 1 c
    warm milk
  • 2 lg
    eggs slightly beaten
  • 3/4 c
    softened butter or margarine
  • 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)
  • 1 c
    brown sugar, firmly packed
  • 2 tsp
    ground cinnamon
  • 3 Tbsp
    melted butter
  • 1 1/4 c
    powdered sugar
  • 1/2 tsp
    vanilla extract
  • 2 Tbsp
    half and half or milk
  • 1/8 tsp

How To Make breadmaker cinnamon buns

  • 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.

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