- 600g strong white bread flour
- 2 tbs olive oil
- 2 tsp salt
- 340ml water
- 1 tsp dried yeast (I used Allinson Easy Bake Yeast)
- 100g room temperature salted butter
- 200g soft brown sugar
- 2 tbs ground cinnamon
- 75g pecans (finely chopped)
- 50g icing sugar
- 1 tsp water
When I bought my bread maker this wasn’t a recipe that I had in mind but I’m very happy I discovered it. Rachel Allen teamed up with Panasonic to create a recipe where the bread maker does all the hard work, making a soft dough that turns into a delicious cluster of cinnamon rolls.
The finished recipe is pretty huge but it keeps for a few days and the rolls can easily be pulled apart and frozen.
I’m looking forward to trying a savoury version of this in the future with pesto, sun-dried tomatoes and mozzarella (update: I made it!) or sourdough cheddar and Marmite.
Note: The 23cm tin that I cook this in is a springform tin so I wrap the outside in tin foil and put a baking tray on the bottom shelf of the oven as the butter has been known to melt and leak through the tin while baking.
Watch a five minute video of Rachel Allen making the cinnamon rolls from start to finish.
- Make the dough according to the instructions for your bread maker. For a Panasonic ZB2512 bread maker put the normal mixing blade into the bread pan and add the dough ingredients in the following order: flour, olive oil, salt and water. Add the yeast to the yeast dispenser.
- Select the pizza dough setting (45 minutes) then start the bread maker.
- For the filling, combine the butter, sugar, cinnamon and pecans and mix well.
- When the dough is ready, tip it out onto a floured work surface and lightly dust the top of the dough with flour.
- Using a rolling pin, roll the dough out until it’s approximately a 36cm x 30cm rectangle and around 2cm thick.
- Spread the cinnamon butter over the rectangle leaving a 2cm frame around the edges. The butter is quite grainy so spread it as best you can.
- With the widest side of the rectangle facing you, roll the dough up as if it’s a swiss roll and cut into seven evenly sized pieces.
- Place the pieces cut side up into a buttered 23cm round cake tin - one piece in the middle and six surrounding it.
- Cover with oiled cling film and allow to prove in a warm environment until the rolls have roughly doubled in size (around 30-40 minutes).
- While the rolls are proving, preheat your oven to 200°C (180°C fan).
- When the rolls are ready, bake in the oven for 30-35 minutes until they have risen and are golden brown on top.
- Allow to stand in the tin for a few minutes before turning out onto a wire rack to cool.
- Once cooled, mix the icing sugar with water, drizzle over the rolls and pull apart to eat.