Bread Machine Cinnamon Buns With Walnuts Raisins Recipes

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.

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine mashed potatoes, sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For topping, in a small saucepan, melt butter. Stir in brown sugar, honey and cinnamon. Divide mixture among 3 greased 9-in. round baking pans, spreading evenly. Sprinkle with walnuts., For filling, in a small bowl, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll 1 portion into an 18x12-in. rectangle. Brush with 1 tablespoon melted butter to within 1/2 in. of edges; sprinkle with 1/4 cup sugar mixture., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough, butter and sugar mixture. Place 8 slices in each pan, cut side down. Cover with kitchen towels; let rise until doubled, about 30 minutes. Preheat oven to 350°., Bake 30-35 minutes or until golden brown. Immediately invert onto serving plates. Serve warm.

Steps:

• Place milk, eggs, 1/4 cup butter, bread flour, sugar, salt, and yeast into a bread machine in the order recommended by the manufacturer, select the dough setting, and start the machine. When dough cycle is complete, transfer dough to a floured work surface and punch down. Let dough rest for 10 minutes.
• Mix walnuts, brown sugar, and cinnamon in a bowl.
• Divide dough in half and roll each half into a rectangle about 9x14 inches. Spread 1 tablespoon softened butter over the top of each dough rectangle and evenly sprinkle dough with half the walnut mixture. Roll dough rectangles, starting from the short ends, and pinch seams closed.
• Grease 2 9x5-inch loaf pans. Fit the rolled loaves into the loaf pans with seam sides down. Cover and let rise until nearly doubled in size, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake loaves in the preheated oven until lightly golden brown and bread sounds hollow when tapped, about 30 minutes. If loaves brown too quickly, lightly cover with aluminum foil for the last 10 minutes of baking. Let bread cool for 10 minutes before removing to finish cooling on wire racks. Sprinkle tops of each loaf with 1 teaspoon confectioners' sugar.

Steps:

• 1. Drop in first 7 ingredients for dough IN ORDER AS THEY APPEAR in bread machine. Do not stir. Close breadmaker and start it going. (Mine took 1hr 59 minutes from start to finish, includes raise time.) Meanwhile, in one bowl, stir together filling EXCEPT nuts. In another bowl, stir together icing ingredients. Flour your surface and rolling pin well. When dough is done roll it out to a large rectangle. The dough is like elastic so you will just need to roll it out until you get a rectangle of about 15x8. Apply all the filling evenly over the dough. Add chopped nuts. Roll Jelly roll style until you have a nice roll. (I thought I had made them too loose but they were just fine.)Cut into 15 slices (about 1 inch). Place on two greased cookie sheets. Bake each cookie sheet individually. Bake for 15 minutes at 325 degrees PREHEATED OVEN. While still on sheet, immediately spread icing on the rolls, including the sides. Makes 15 rolls about 5 inches in diameter. DELICIOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
• 2. Note: I am going to add raisins the next time. NOTE: These can be refrigerated on a cookie sheet or pan to use next day AND can even be frozen in a pan for another time.
• 3. Note: You can let these rise for an hour before you bake. Not necessary though but I like them that way. Also, adding 1 8oz. cream cheese to the icing will make a cream cheese icing. Not as sweet. Then add a tablespoon of milk to make a runnier consistancy, if you want. I like to put 2 teaspoons of orange extract in the cream cheese icing for a nice orange zing in the cinnamon and sugar flavors.

Steps:

• 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.

Steps:

• Measure first 8 ingredients into bread machine (refer to your bread machine instructions for the proper order). Select the dough cycle.
• Meanwhile, prepare syrup: Boil together butter, water and brown sugar for 1 minute.
• Immediately, pour syrup into a 9 X 13 pan; tilt pan to cover bottom evenly.
• Arrange walnuts, flat side up on syrup; scatter raisins on top.
• When bread machine cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.
• Roll dough into a 12 X 18 inch rectangle. Brush with melted butter.
• Sprinkle evenly with the mixture of brown sugar and ground cinnamon. Sprinkle chopped walnuts and golden raisins on top. Starting at large side, roll up jelly-roll fashion. Pinch edge to seal. Cut roll into 12 equal pieces. To avoid too much filling from escaping, I first cut the roll in half, then each half in half, and then each quarter in thirds. Place rolls flat over syrup.
• Cover and let rise 30 minutes or until double in volume.
• Remove cover and bake at 375 for 30-35 minutes, until golden brown.
• Loosen edges and carefully invert onto serving tray.
• To make icing: Mix icing sugar and cinnamon together; add maple syrup and 1 tbsp milk, mix. If needed, add more milk. Icing should be stiff - but not too stiff - and not too runny either. I like to leave the icing on the side to allow folks to decide to use it or not.
• Enjoy!