The dark and drearies have returned to Nova Scotia so baking was no longer out of the question. Even though the humidity is still high, I braved to bake my favourite treat in the whole world for two different birthday celebrations. I altered the original recipe which you can find here to turn it into a breadmaker recipe which helps so much! With this weather, low impact baking is the way to go. If you do not have a breadmaker you can make this by hand (I have done so many times), just follow the original recipe.
Put the ingredients in this order into your breadmaker: 1/2 cup of just above room temperature water, 1 cup of just above room temperature milk, 2 eggs, 1/3 cup of vegetable oil (I use canola), 1/3 cup of sugar, 1 tsp salt, 5-6 cups of flour (you have to use your judgment on this one depending on how dry it is) and 3 tsp of yeast. Put on dough cycle. I make this in a large breadmaker, if yours is much smaller then divide the recipe in half. Remember, because of humidity issues, make sure the dough looks nice and moist as it is being kneaded. If it looks too dry, add some more water. If it is clearly too wet, add some flour.
Because this recipe takes a lot of time, I often make the dough a day ahead and put in the fridge. There must still be a heck of a lot of heat and humidity in the air because I came home from the movies and found this:
I punched it down and it rose only a little overnight which is fine. If I had left it at room temperature I am sure I would have come to a giant dough blob taking over my kitchen!
Roll dough out on a large rolling surface until it is 18 x 10 inches. Cream 1/2 cup of room temperature butter with 1 cup of brown sugar, 1/2 cup of regular granulated sugar and 2 tbsp of cinnamon. Smear over the surface of the dough leaving a bit of a border. Roll up lengthwise.
Slice buns into 1″ slices and place in two greased cake pans:
Cover and let rise for at least 30 minutes. Bake at 325F for 25 minutes. This is a cooler oven than the original recipe. I prefer my buns not to be super dark when they come out of the oven:
Just barely golden, perfect! Covered a surface with parchment paper and then add the cooling racks. After the buns cool for 10 minutes flip out of the cake pans (nudge them with a spatula if you need to) and then flip back to their right side. I do not like a ton of icing so I get 3/4 cup of icing sugar and add a tbsp or so of warm milk and a little bit of vanilla until I get a thin ribbon of icing. Drizzle the icing across the buns with a spoon or a whisk.
These were a big hit at my father-in-law’s 91st birthday party. People really liked them because they were not too sweet. I find the cinnamon buns covered in thick icing to be inferior, as though they will not taste good unless you completely coat them in sugar. This can make them hard and dry. No thanks! I would rather these soft and fabulous cinnamon buns than rolls that are drowning in sugar!
These are my favourite baked treat in the whole world. Yes, they require time and a little love but the breadmaker does all the heavy lifting.
I promise you, they are worth it!
Brenda De Sousa says
I HAVE to get myself a bread machine. These look absolutely to die for. I used to have one and had it for years and years and when it finally died I never replaced it and I honestly don’t know why as I loved it. I think that’s my job for this coming weekend – buy a new bread machine! Thanks for this recipe, it’s a “must make.”
I don’t eat sugar because I’m pre-diabetic. I have to tell you that I get almost as much out of looking at this as eating them. They are so yummy-looking, I can’t believe it. I found it interesting how you made them stick together by baking them like that, too. I take comfort that I’ll gain less weight (although I’m betting I’ll gain some!) just by looking. I never knew how cinnamon buns were made and now I do. xoO
YUM!! Cinnamon rolls are one of my favs!! THis looks so delicious!!
Heidi S says
These look so delicious. It sounds like you have perfected the recipe.
these are the perfect way to start any morning! (and maybe for lunch and dinner too!) they look amazing and delicious! 🙂
I agree, I need a bread machine too. These look so good. YUM.
Those look Wonderful! I can’t wait to try them.
Mardi @eatlivetravelwrite says
LOL at the gigantic dough growing in your fridge! The end result is lovely – well done. I love Cinnamon buns but fear that I will eat the lot if I made them!
They look so warm, inviting, comforting and super delicious. Love that the dough almost took over your whole fridge, too funny! This looks like a fantastic recipe, lots of yummy buns, it would be perfect for us, I know they wouldn’t last very long here.
So pretty! I’ve never made cinnamon rolls. There is a place near where I grew up that has “famous” cinnamon rolls. They have just a touch of almond flavor in the icing – really nice addition! I LOVE that you used the bread maker for your dough. That gives me “hope” that I can do something like this! I would not try if I couldn’t use the bread maker, I’m sure!
hmm…We’ve made rolls but instead of cinnamon we use a peanut butter mixture inside, they don’t usually have a glaze though…I’m wondering if this might work with the peanut butter instead as they take such a long time doing it by hand. I think I’ll give it a shot