Brown Sugar Cinnamon Rolls Made in a Bread Maker
I have been wanting to eat cinnamon rolls for the first time in a while, so I made some.
When you are rolling out the dough, you can roll it out as much as you want, but I'm lazy so I don't do it as much and it turns out fine.
The ends aren't so pretty after cutting the dough up, so what I do is I twist the ends when rolling it so I can enjoy the ends too.
(Step 6 shows the top part.) Recipe by milk*cocoa
Brown Sugar Cinnamon Rolls Made in a Bread Maker
I have been wanting to eat cinnamon rolls for the first time in a while, so I made some.
When you are rolling out the dough, you can roll it out as much as you want, but I'm lazy so I don't do it as much and it turns out fine.
The ends aren't so pretty after cutting the dough up, so what I do is I twist the ends when rolling it so I can enjoy the ends too.
(Step 6 shows the top part.) Recipe by milk*cocoa
Cooking Instructions
- 1
Put all the ingredients with the exception of those marked with a ☆ in a bread maker. Set the bread maker to the "Dough" setting and let it take care of it till the first rising.
- 2
Transfer the dough to a clean working surface and lightly deflate it. Once that's done, cut the dough into two pieces and roll them into balls. Cover them with a tightly wrung out kitchen towel. Let it rest for 20 minutes.
- 3
Roll out the dough. Brush on the melted margaine, coat the rolled out dough, then sprinkle the cinnamon and brown sugar. Leave the part of the dough that will be the end of the roll clear.
- 4
Starting from edge closest to you, roll up the dough, making sure to roll it tightly. Seal the end tightly. (Make two rolls.) Slice the rolled dough into 3cm thick pieces with a knife. The version in the main photo is cut diagonally into trapezoid shaped rolls.
- 5
For the trapozoid shaped rolls, press a floured chopstick firmly into the middle down to the bottom. This makes Kamome Diner-style rolls. (Kamome Diner is a movie.)
- 6
Arrange the rolls on a kitchen parchment paper lined baking tray as shown, with plenty of space in between. Cover them with a dampened, wrung out towel and let them rise again (2nd rising) for 30-40 minutes.
- 7
Preheat the oven at 375℉ (190℃). Brush the tops of the rolls with milk, and optionally scatter on some sliced almonds.
- 8
Lower the temperature to 180℃, bake for another 15 minutes, and they're done!
- 9
Plump Kamome Diner Style cinnamon rolls.
- 10
You can add icing to double the sweetness. Combine 1 tablespoon of powdered icing sugar and a little less than 1/2 teaspoon (2ml) of water.
- 11
Here I combined sweet potato paste, condensed milk and cinnamon, and rolled that mixture into the dough.
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