Breville RM-BBM800XL, Instruction Book

Page: 110 / 132

109
DOUGH - CINNAMON BUNS
BREAD NAME Cinnamon Buns
SETTING Dough-Bread
PADDLE Collapsible
DELAY START
No
INGREDIENTS
Milk, 80°F (27°C) 1 cup
Eggs, 2oz (60g), at room temperature, beaten 2
Unsalted butter, ½" pieces at room temperature ¼ cup
Salt 1 teaspoon
Sugar, granulated
L
cup
Bread fl our 4 cups
Yeast: Active Dry 2¼ teaspoons
FILLING
Butter, softened ½ cup
Brown sugar ½ cup
Cinnamon 1 teaspoon
Walnuts, chopped ½ cup
Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed, except
for the fi lling. Secure the bread pan inside the baking chamber. Select the DOUGH BREAD setting. Press the START | PAUSE button. When the
cycle is complete, remove the bread pan from the bread machine. On a lightly fl oured surface, roll the dough out into a rectangle about 6" (15cm)
wide and 13" (33cm) long . Spread the softened butter all over the dough, leaving a 1" (2.5cm) border. Sprinkle with the brown sugar then top with the
cinnamon and chopped walnuts. From the top short end, fold the dough over
L
of the way down. Then take the longest end and roll the dough “jelly
roll” style, into a tight roll. Seal the seam by pinching it against the folded dough. Cut the dough into 18 rounds using a sharp knife. Use a see-saw
motion rather than pressing the blade down. Arrange the rounds evenly onto two 8" (20cm) round spring form pans lined with parchment paper.
Cover in plastic wrap and allow to rise a fi nal time for approximately 45 minutes.
Preheat the oven to 350°F (175°C) and bake the rolls in the center rack for approximately 30 to 35 minutes. Remove the cinnamon buns and allow
them to cool to room temperature before topping with the cream cheese frosting.
CREAM CHEESE FROSTING
Cream cheese, room temperature 4 oz.
Butter, softened 3 tablespoons
Pure vanilla extract 1 teaspoon
Confectioner’s sugar 1¼ cups
Beat together the cream cheese and butter until light and fl uffy.
Mix in the pure vanilla extract. Add the confectioner’s sugar
and beat until well combined and light and fl uffy, about 3-5
minutes. Refrigerate until ready to use.