Get your breadmaker out and bake these sweet treats this weekend.
I got this recipe many years ago while staying with dear friends in Lafayette, Indiana, USA and it’s the only one I’ve ever needed.
I use my breadmaker to make the dough which makes this process sooo much easier.
I also adjust the recipe to make Chocolate Swirls, Chelsea Buns and Hot Cross Buns.
1 cup milk
¼ cup butter, melted
⅓ cup soft brown sugar
1 large egg, beaten
1 teaspoon salt
3 ¾ cups strong white bread flour
1 teaspoon cinnamon
2 teaspoons fast action yeast
For the filling:
¼ cup soft butter
½ cup soft brown sugar
1 tablespoon cinnamon
¼ cup soft brown sugar
What to do:
Mix the filling ingredients together in a bowl and set aside.
Put everything else in the breadmaker and select the dough setting.
Once the dough cycle has finished, roll out the dough into a large rectangle approx. ¾ inch thick.
Spread the filling mixture all over the rectangle.
Roll up lengthways into a sausage shape.
Cut into 16 pieces and place in rows in a baking tin lined with parchment.
Cover loosely with cling film and leave to rise in a warm place for 30 minutes.
If using, brush with beaten egg and sprinkle with sugar.
Bake at 190C for 15 – 18 minutes.
Cool and enjoy.
Take the cinnamon out of the dough mixture and add ¼ cup cocoa powder instead.
For the filling, sprinkle the rectangle with 1 cup plain chocolate chips.
Roll up and continue as in Cinnamon Rolls recipe.
Take the cinnamon out of the dough mixture.
For the filling, sprinkle the rectangle with 1 cup raisins and roll up.
Before baking, brush with beaten egg and ¼ cup granulated white sugar.
Hot Cross Buns:
Add ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, 1 cup raisins and ½ cup candied peel to the dough mixture.
Shape into 16 balls, let them rise, then slash a cross into the top of each one and brush with beaten egg before baking.