Recipe: Bread Maker Cinnamon Rolls {Seriously Delicious & Easy To Make Ahead}

I just had to come back and update this post and tell you the ongoing cinnamon scroll saga. After I made these for my Sisters birthday, everyone was begging for more! So I made and distributed another batch. So 48 cinnamon rolls were made and eaten in less than a week! My niece has not stopped talking about them and it has been a month! She won’t eat them from anywhere else and has offered to pay me to make them! I briefly distracted her with homemade Orange Hot Cross Buns but she is still on the trail of cinnamon buns. So guess who will be baking for the family this Easter???

For the Dough:

• 1 cup milk, warmed to blood temp
• 125g butter, melted
• 100g brown sugar
• 1 tsp ground cardamom
• 1 tsp allspice
• 1 tsp salt
• 1 egg, room temperature & beaten
• 250g plain flour
• 250g bread flour
• 14g or 4 tsp instant yeast

For the cinnamon filling:

• 3/4 cup brown sugar, packed
• 2 tblsp cinnamon
• 200g butter, softened

For the glaze icing:

• 1 cup icing sugar
• 1 tblsp boiling water

1. Add the the ingredients for the dough to the bowl of the bread maker. You’ll want to do it in the order recommended by the manufacturer, this order is what mine recommends. The only tricky bit is making sure that the milk and butter are warm but not so hot that the egg will scramble!
2. Set the bread maker to the dough setting and wait for the dough to make itself! While you wait, make the filling. With a fork or electric beaters, mix the butter, sugar and cinnamon together and set aside.
3. Tip the dough onto a lightly floured surface. Gently punch down the dough and knead lightly. Divide the dough into 2 even pieces.
4. Roll each pieces into a large rectangle and spread each rectangle with half the  filling mix.
5. Roll the rectangles into logs and cut each log into 12 slices with a sharp knife (easiest way is to divide into half, then half again and each of those into 3 pieces).
6. Place close together on a lined or greased baking tray or in 9” x 13” casserole. Preheat the oven to 180C to preheat.
7. Cover the buns with cling wrap and allow to rise in a warm place for 20 minutes (on top of the stove works as the oven should lightly warm but do check it’s not hot). Or if making for the next morning, cover with cling wrap and refrigerate until ready to bake.
8. Bake for around 15 – 20 mins or well browned. Mix up the icing and drizzle over the warm buns.

Makes 24 scrolls