Bread

Panasonic Bread Maker Cinnamon Pecan Rolls recipe

Name: Panasonic Bread Maker Cinnamon Pecan Rolls
Prep time: 1 h
Cook time: 30 min
Total time: 2 h
Yield: 10
Ingredients: 600g strong white bread flour; 2 tbsp 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 tbsp ground cinnamon; 75g pecans (finely chopped); 50g icing sugar; 1 tsp water; 23cm round cake tin

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The dough for these sweet, buttery cinnamon and pecan rolls is made in a Panasonic ZB2512 bread maker. These rolls always get fantastic feedback.

Prep1h
Stand30m
Cook30m
Total2h

bread-maker cake vegan-adaptable

Bread maker cinnamon rolls baked in a baking dish

Sweet cinnamon and pecan rolls that use dough from a bread maker

Update

I've experimented with making smaller rolls and baking them in a Le Creuset baking dish (see the first photo). No baking paper needed, just make sure to generously butter the sides of the dish before adding the rolls. Bake for 25-30 minutes.

When I bought my bread maker this wasn’t a recipe I had in mind but I’m happy I discovered it. Rachel Allen teamed up with Panasonic to create a recipe where the bread maker does all the hard work, resulting in a delicious cluster of cinnamon rolls.

The finished bread is pretty huge (see photo two) but it keeps for a few days and the rolls can be pulled apart and frozen. Or just halve the recipe.

I’m looking forward to trying a savoury version with pesto, sun-dried tomatoes and mozzarella (update: I made it) or sourdough cheddar and Marmite (I made this too).

Notes

The 23cm tin that I cook this in is a springform tin (i.e. not watertight) so I wrap the outside in tin foil and put a baking tray on the bottom shelf of the oven to catch any drips.

Watch a five minute video of Rachel Allen making the cinnamon rolls from start to finish.

Replace the butter with vegan spread (I use Pure) to make these rolls vegan.

Recipe

Panasonic Bread Maker Cinnamon Pecan Rolls

Prep1h
Stand30m
Cook30m
Total2h

Serves: 10

Ingredients

Dough

600g strong white bread flour
2 tbsp 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 tbsp ground cinnamon
75g pecans (finely chopped)

Topping

50g icing sugar
1 tsp water

You will need

23cm round cake tin

Method

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: 600g strong white bread flour, 2 tablespoons of olive oil, 2 teaspoons of salt and 340ml of water. Add 1 teaspoon of dried yeast to the yeast dispenser.
Select the pizza dough setting (menu 28 on my ZB2512, which takes 45 minutes) then start the bread maker.
For the filling, combine 100g of butter, 200g of soft brown sugar and 2 tablespoons of cinnamon. 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 1.5cm 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. Scatter over 75g of chopped pecans.
With the widest side of the rectangle facing you, roll the dough up as if it’s a swiss roll and cut into 7 evenly sized pieces (or more if you want smaller rolls).
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 prove in a warm environment until the rolls have roughly doubled in size (anywhere between 30-60 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 50g of icing sugar with 1 teaspoon of water, drizzle over the rolls and pull apart to eat.