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Bread Maker Cinnamon Pecan Rolls

Sweet cinnamon and pecan rolls that use dough from a bread maker
Preparation time
1 hour
Standing time
30 mins
Cooking time
30 mins
Total time
2 hours
 

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.

Ingredients

Serves: 10

Dough

  • 600g strong white bread flour
  • 2 tbs olive oil
  • 2 tsp salt
  • 340ml water
  • 1 tsp dried yeast (I used Allinson Easy Bake Yeast)

Filling

  • 100g room temperature salted butter
  • 200g soft brown sugar
  • 2 tbs ground cinnamon
  • 75g pecans (finely chopped)

Topping

  • 50g icing sugar
  • 1 tsp water

You will need

  • 23cm round cake tin

Method

  1. 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.
  2. Select the pizza dough setting (45 minutes) then start the bread maker.
  3. For the filling, combine the butter, sugar, cinnamon and pecans and mix well.
  4. When the dough is ready, tip it out onto a floured work surface and lightly dust the top of the dough with flour.
  5. Using a rolling pin, roll the dough out until it’s approximately a 36cm x 30cm rectangle and around 2cm thick.
  6. 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.
  7. 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.
  8. Place the pieces cut side up into a buttered 23cm round cake tin - one piece in the middle and six surrounding it.
  9. 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).
  10. While the rolls are proving, preheat your oven to 200°C (180°C fan).
  11. When the rolls are ready, bake in the oven for 30-35 minutes until they have risen and are golden brown on top.
  12. Allow to stand in the tin for a few minutes before turning out onto a wire rack to cool.
  13. Once cooled, mix the icing sugar with water, drizzle over the rolls and pull apart to eat.