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    We returned 3 recipes for...

    "bread machine"x

    "desserts" x

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    This is a take on Bread Machine Cinnamon-Pecan Buns: Bread Machine Cinnamon-Pecan Buns, which I changed a little. The dough is so wonderful and rises incredibly, and the...

    Bread Machine Cinnamon-Walnut-Raisin Buns

    Recipe #444733

    0 More Info
    Bread Machine Cinnamon-Walnut-Raisin Buns
    By Katzen on December 24, 2010

    Recipe #444733

    "This is a take on Bread Machine Cinnamon-Pecan Buns: Bread Machine Cinnamon-Pecan Buns, which I changed a little. The dough is so wonderful and rises incredibly, and the sauce - oh, the sauce! They're just packed with walnuts and raisins, too - a real treat! I've also added an optional drizzle, for those that must have icing on their cinnamon buns!"
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    Ingredients: cinnamon, eggs, golden raisins...

    Rating: 73.40%;

    3 Reviews

    Prep Time:2 hrs 30 mins

    Total Time: 3 hrs 5 mins

    Recipe #428230

    I like this recipe because it calls for at least 5 eggs, making it a definite egg bread. I used a bread machine to mix the dough. After the dough finished...

    1 More Info
    Brioche Cinnamon Rolls (Bread Machine)
    By agiolam on June 2, 2010

    Recipe #428230

    "I like this recipe because it calls for at least 5 eggs, making it a definite egg bread. I used a bread machine to mix the dough. After the dough finished in the machine I took it out and prepared it to be made into rolls. I do make two batches of the caramel glaze. One to go on the bottom of the rolls and the other to cover the top. Extra gooey..."
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    Ingredients: cinnamon, corn syrup, eggs...

    Rating: 0.00%;

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    Prep Time:3 hrs

    Total Time: 3 hrs 10 mins

    This recipe uses a biga it's a pre-fermented dough that the French call a pate fermentee. It's started with a bit of yeast, and allowed to work...

    Apple Almond Sticky Buns

    Recipe #215466

    2 More Info
    Apple Almond Sticky Buns
    By Rita~ on March 8, 2007

    Recipe #215466

    "This recipe uses a biga it's a pre-fermented dough that the French call a pate fermentee. It's started with a bit of yeast, and allowed to work for several hours. The advantage of making a biga is that because it ferments for a long time, which adds flavor and character to the bread.
    These are best eaten when fresh, although a few minutes..."
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    Ingredients: ground cardamom, almond liqueur...

    Rating: 100.00%;

    1 Reviews

    Prep Time:40 mins

    Total Time: 1 hrs 20 mins

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