Soft, Moist, and Gooey Cinnamon Buns
I tried long and hard to find the ultimate cinnamon bun recipe for bread machines...this is it. They are so soft and yummy!
I tried long and hard to find the ultimate cinnamon bun recipe for bread machines...this is it. They are so soft and yummy!
- 1 tablespoon white sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup butter softened
- 1 cup milk
- 1 cup packed brown sugar
- 1 egg, beaten
- 2 teaspoons ground cinnamon
- 1 teaspoon milk
- icing
- 4 cups bread flour
- 4 tablespoons melted butter
- 4 tablespoons water
- 1/2 (3.5 ounce) package instant vanilla pudding mix
- 2 1/4 teaspoons bread machine yeast
- 1/4 cup chopped walnuts (optional)
- 1/4 cup raisins (optional)
- 1 1/2 cups confectioners' sugar
- 4 tablespoons butter softened
- Carbohydrate 52.5403864136138 g
- Cholesterol 44.3807291588593 mg
- Fat 16.0986537952843 g
- Fiber 1.3177316565666 g
- Protein 5.51774355446193 g
- Saturated Fat 8.99010320448723 g
- Serving Size 1 1 Bun (97g)
- Sodium 106.19377170867 mg
- Sugar 51.2226547570472 g
- Trans Fat 1.28828401278316 g
- Calories 372 calories
Step-by-step
- In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle.
- When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle.
- Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Sprinkle with chopped walnuts and raisins, if desired. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1/2 inch to 1 inch slices, and place in a greased 9x13 inch pan. Place in a draft-free space, and allow to rise until doubled.
- Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes. To make frosting, mix the milk, confectioners sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.
The Danger of Rushing the Rise
Most bakers dump ingredients into the machine and expect perfection without monitoring the internal dough temperature. Yeast requires a stable environment between 78 and 82 degrees Fahrenheit to produce adequate carbon dioxide gas before baking. When the dough cycle finishes, kneading the mass by hand for precisely three to five minutes redistributes trapped gas pockets and develops the gluten matrix necessary to hold heavy fillings. Skipping this manual kneading step yields dense, compact rolls that fail to expand properly in the oven.Rolling and Slicing Mechanics
Spreading softened butter evenly across a chilled rectangle of dough is nearly impossible without tearing the delicate gluten strands. Warm the butter until it reaches a spreadable consistency before combining it with brown sugar and cinnamon. Cutting the rolled log into uniform slices requires a sharp serrated knife or unflavored dental floss to avoid compressing the spirals. Arranging the pieces inside a greased 9x13 inch pan with adequate breathing room prevents uneven baking during the 15 to 20 minute oven phase at 350 degrees Fahrenheit.Adjusting Fats and Additives
Modifying the dairy components alters the final crumb structure significantly. Replacing standard milk with lower-fat alternatives reduces the tenderizing effect of milk fats, resulting in a drier pastry. Incorporating optional walnuts and raisins demands careful attention to moisture content, as dried fruit absorbs liquid from the surrounding dough during the secondary rise. Applying the confectioners sugar and butter frosting while the pans are still warm ensures the glaze melts into the crevices without dissolving entirely.
