Bread Machine Cinnamon Buns With Walnuts & Raisins
- Reviews 3
Ready In: 3 hrs 5 mins
Serves: 12
Yields: 12 Buns
Ingredients
- 1 1⁄4 cups water
- 1⁄4 cup sugar
- 3 tablespoons skim milk powder
- 1 1⁄4 teaspoons salt
- 1 egg, beaten
- 4 1⁄4 cups flour
- 2 tablespoons butter
- 1 1⁄4 teaspoons instant yeast
Brown Sugar-Nut Syrup
- 1⁄4 cup butter
- 2⁄3 cup brown sugar, packed
- 3 tablespoons water
- 3⁄4 cup walnut halves
- 3⁄4 cup golden raisin
Filling
- 3 tablespoons melted butter
- 2⁄3 cup brown sugar, packed
- 1 tablespoon cinnamon
- 3⁄4 cup chopped walnuts
- 3⁄4 cup golden raisin
Optional Icing Drizzle
- 2 cups icing sugar
- 1⁄2 teaspoon cinnamon
- 2 tablespoons maple syrup
- 1 -2 tablespoon milk
Directions
- 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!
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