Breadmaker Cinnamon Buns Food

CINNAMON BUNS

Steps:

• Combine the water and milk in a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast over the surface over the liquid. Sprinkle a pinch of the sugar over the top and set aside without stirring, until foamy, about 5 minutes.
• Whisk the butter, egg yolk and vanilla into the yeast mixture.
• Whisk the flour, the sugar, salt and nutmeg in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick and slightly sticky dough. Turn dough onto a floured work surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush the inside of a large bowl with butter. Put dough in the buttered bowl, turning to coat lightly with butter. Cover bowl with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 hour 15 minutes.
• Turn dough out of the bowl and knead briefly to release excess air; reform into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it on the dough. Cover the entire bowl tightly with plastic and proof in the refrigerator for 4 hours or overnight.
• To fill and form the rolls: Butter a 9-by-13-inch baking pan. Whisk the sugar and cinnamon together in a small bowl. Turn prepared dough onto a floured work surface and press, then roll into 10-by-18-inch rectangle, with a long edge facing you. Spread the softened butter evenly over the surface of the dough, leaving about an inch border on the side opposite you. Evenly scatter the cinnamon-sugar over the butter. Starting from the long side facing you, roll the dough up into a tight cylinder. Lightly brush the clean edge of the dough with water. Press the open long edge to the dough to seal the cylinder.
• Slip a long taut piece of string or dental floss under the roll, about 1 1/2 inches from the end. Lift and cross the string ends over the roll, then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space between them. Cover the rolls loosely with plastic wrap. Set aside in a warm place to rise until rolls double in size, about 1 hour 10 minutes.
• Position the rack in the center of the oven and preheat to 350 degrees F.
• Bake buns until golden brown and the tops of the buns spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
• To make the glaze: Sift the confectioners' sugar into a medium bowl. Whisk in the condensed milk, butter, and lemon juice to make a smooth, slightly loose icing. Add the vanilla and cinnamon. Drizzle the icing over warm buns. Serve.

SUPER FANTASTIC CINNAMON ROLLS (BREAD MACHINE RECIPE)

Steps:

• Place all ingredients in bread machine in order recommended by manufacturer. Select DOUGH cycle press Start.
• In separate bowl combine cinnamon and sugar.
• After dough has finished, turn it out onto lightly floured surface and roll into a 16x24 rectangle. Spread dough with butter and sprinkle evenly with cinnamon and sugar mixture. Roll up dough and cut into 12 rolls. Place rolls in lightly greased 9x13 pan. Cover and let rise until almost doubled (about 30 min). Preheat oven to 400 degrees F.
• Bake rolls for 14-16 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners sugar, vanilla extract and salt. Spread frosting on warm rolls.

BREAD MACHINE CINNAMON BUNS

Steps:

• Put yeast in bread machine first on bottom, then flour, sugar and salt.
• Then melt butter in microwave. Add beaten egg, milk and water.
• Pour onto dry ingredients in bread machine on the dough setting.
• When dough is done, put it onto a lightly floured surface.
• Knead in enough flour to make it easy to handle.
• If it is too elastic, cover and leave 10 minutes.
• Use floured rolling pin to roll out dough on floured surface.
• Roll out into rectangular shape to approx 1/4-inch thick.
• Use filling and spread over entire surface of dough with spoon.
• Roll up dough.
• Cut into circle with a sharp knife about 1-inch thick; place these in a greased 9x13-inch pan.
• Cover with a tea towel and leave in a warm place for approx 30 minutes, until double in size.
• Bake in a 350° oven for about 25 minutes, light brown on top.
• When done, make glaze and swirl over buns.

EASY CINNAMON BUNS (BREAD MACHINE)

Steps:

• Put in breadmaker in order given.
• Select dough cycle.
• When cycle is finished put dough on a lightly floured surface.
• Roll into a rectangle 1/4 inch thick.
• Spread on 1/2 c soft butter.
• Sprinkle on a mix of 1 c brown sugar and 2 t cinnamon.
• Roll tight and cut into 12.
• Place in a greased 9x13 pan cut side down.
• Bake 350' 15-20 minutes.
• Remove from oven, let stand 10 minutes and frost with cream cheese icing.
• I do this right in the pan so that it is easy to take it with me.

BREAD MACHINE CINNAMON ROLLS

Steps:

• Place all of the cinnamon roll dough ingredients in your bread machine in the order recommended by your machine's manufacturer.
• Set the machine to run the dough cycle.
• When the cycle is finished, remove the dough and knead it enough to punch down.
• Roll out the dough to a 17 X 10-inch rectangle.
• Place butter, brown sugar, and cinnamon in a small bowl. Mix well.
• Heat the filling in the microwave for 10 seconds to make it spreadable.
• Spread the filling over the rolled-out dough with a rubber spatula. Get as close to the edges as possible.
• Sprinkle nuts and/or raisins over the dough, if using.
• Starting with the widest end, roll the dough into a tight log. Pinch the edge to seal.
• Cut the log into 1-inch slices.
• Place the slices cut-side down in a lightly greased baking dish with sides.
• Put the dish in a warm draft-free place and allow the dough to rise until double.
• Bake at 350 for 15 to 20 minutes, until golden brown.
• Place softened butter and cream cheese in a bowl. Mix together with a mixer.
• Add lemon juice, vanilla, and blend well.
• Slowly add in the powdered sugar, beating with a mixer, until all powdered sugar is incorporated.
• Spread the frosting on the cinnamon rolls when they have cooled slightly.

BREAD MACHINE BUNS

Steps:

• Make sure to add all of the ingredients in order to your bread machine pan.
• Measure 1 cup of milk and add the egg. Warm both in the microwave until luke-warm (about 30 seconds). Add to your bread machine pan.
• Next add the 2 tablespoons of butter - cutting it into pieces.
• Then add all of the dry ingredients in order: 3 cups flour, ¼ cup sugar, 1 tsp salt and 1 ½ teaspoons of active dry yeast (room temperature).
• Set the bread machine on the dough/pizza dough setting and press start. (This cycle is about 1 hour and 40 minutes.)
• Once the bread machine is done, let the dough rise to the top of the bread machine pan.
• Prepare a baking sheet by greasing it with shortening.
• Now on to the fun part - forming the buns. Grease your hands with shortening. Take a little more than a golf ball size piece of dough, pinching it off the rest of the dough. Then work the edges and push up in the middle at the same time to make a bump. The center should be smooth. Gather the outer edges in one hand. Squeeze the dough at the bottom with your opposite hand, pinching off the very end.
• Put it on the pan and flatten it with your hand.
• Place about 5 or 6 to a pan, depending on the size of the pan.
• For the remaining dough, prepare sheets of aluminum foil with shortening. Form the rest of the buns.
• Let the buns rise until they have almost doubled in size.
• Bake one pan at a time at 350 degrees for about 12 minutes (time may vary depending on your oven). The buns should be golden brown on the top and bottom.
• Once you remove it from the oven, rub butter on the top of each bun. Enjoy!

BREAD MACHINE CINNAMON ROLLS

Steps:

• Gather the ingredients.
• Add the ingredients to your bread machine in the order recommended by the manufacturer (for example, wet ingredients, dry ingredients, yeast). Program the appliance for the dough cycle.
• When the cycle is done, place the dough onto a floured surface. Knead the dough for about 1 minute, then let it rest for 15 minutes.
• Roll the dough out into a rectangle, about 15 by 10 inches.
• Brush the melted butter over the dough, leaving a 1-inch border.
• Mix the chopped nuts, sugar, cinnamon, and nutmeg in a bowl. Sprinkle the mixture evenly over the dough.
• Starting on the long side, roll the dough up tightly. Press the edges to seal forming a 15-inch long, evenly shaped roll.
• With a knife or 8-inch piece of unwaxed dental floss, cut the entire roll into 1-inch pieces.
• Grease a 13 x 9-inch baking pan .
• Position a rack in the center of the oven and heat to 375 F. Place the rolls cut-side down in the pan. Cover and let rise in a warm, draft-free place until they double in size, 30 to 45 minutes.
• Bake the rolls until golden, about 20 to 25 minutes.
• Gather the ingredients.
• Combine 1 cup confectioners' sugar, 1 to 2 tablespoons milk, and the vanilla in a bowl. Stir the mixture until smooth. If too thin or too thick, add more confectioners' sugar or milk, respectively, until the desired consistency is reached.
• Cool the rolls in the pan for 10 to 15 minutes. Drizzle with the icing, and serve warm from the pan.

GOOEY CINNAMON BUNS WITH THICK CREAM CHEESE ICING

Steps:

• For the dough: Place the yeast and 1 cup lukewarm water in the bowl of a stand mixer and whisk to combine. Fit the mixer with the dough hook and add the flour, butter, granulated sugar, salt and egg. Knead on medium-low speed until the dough forms a ball and releases easily from the sides of the bowl, about 4 minutes.
• Butter a large bowl; transfer the dough to the bowl. Cover with a towel and set aside in a warm, draft-free place until the dough has doubled in size, about 1 1/2 hours.
• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• For the filling: In a medium bowl, stir together the pecans, brown sugar, cinnamon, salt and butter. Set aside.
• Punch down the dough, then roll or press it into a 16-by-12-inch rectangle on a lightly floured surface. Spread with the filling, leaving a 1/2-inch border.
• Starting at one of the short ends, roll the dough into a cylinder and then slice into 12 rolls. Arrange the rolls, cut-side up, in four rows in the prepared baking dish. Cover with a clean kitchen towel and leave to rise in a warm, draft-free spot until nearly doubled in volume, about 45 minutes. Uncover and bake until golden on top, about 20 minutes.
• For the thick cream cheese icing: Blend the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Add the milk and mix until smooth. Top the warm cinnamon buns with icing and serve.

VEGAN BREAD MACHINE CINNAMON ROLLS

Steps:

• Prepare dough: Place almond milk, melted vegan margarine, 1/2 cup sugar, salt, vanilla, and flour into a bread machine in the order listed. Start the Dough setting.
• Mix warm water, 1 tablespoon sugar, and yeast in a glass measuring cup.
• Preheat the oven to 300 degrees F (150 degrees C) for 1 minute. Turn the oven off and immediately place the yeast mixture inside to proof for 15 minutes.
• Add proofed yeast mixture to the bread machine and let the cycle finish, about 1 hour 45 more minutes.
• Remove dough and roll into an 12x18-inch rectangle. Mix brown sugar, walnuts, and cinnamon for filling in a bowl; spread evenly over the dough. Starting at the long end of the rectangle, roll dough into a log; slice log into 1-inch wide pieces. Transfer to a greased baking pan with cut-sides up.
• Preheat the oven to 400 degrees F (200 degrees C) for 1 minute. Turn the oven off; immediately place the rolls inside along with an uncovered bowl of boiling water. Allow rolls to proof for 1 hour.
• Remove rolls from the oven. Preheat to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven for 15 minutes.
• Meanwhile, mix powdered sugar, almond milk, and melted vegan margarine for glaze in a bowl.
• Remove rolls from the oven and spread glaze evenly over top.