Breadmakers Recipes

Sinful Cinnamon-Raisin Rolls

Who doesn’t love cinnamon rolls for breakfast? You can easily prepare the dough in your breadmaker, and bake them fresh in the oven for a heavenly breakfast.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Home Bakery Supreme?
Breadmaker
BB-CEC20
Home Bakery Mini
Breadmaker
BB-HAC10
Home Bakery Virtuoso?
Breadmaker
BB-PAC20

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Home Bakery Supreme?
Breadmaker
BB-CEC20

Home Bakery Mini
Breadmaker
BB-HAC10

Home Bakery Virtuoso?
Breadmaker
BB-PAC20

Ingredients (For BB-CEC20, makes 24 rolls):

Dough:
  • See Butter Roll recipe from instruction manual
Filling:
  • 3/4 cup thinly sliced butter
  • 3/4 cup brown sugar
  • 3 tsp. cinnamon
  • 1 cup raisins
Egg Glaze: 
  • 1 large egg, beaten
  • 4 tsp. water
Ingredients (For BB-HAC10, makes 10 rolls):

Dough:
  • See Butter Roll recipe from instruction manual
Filling:
  • 2 Tbsp. granulated sugar
  • 1 tsp. cinnamon
  • 1/4 cup raisins
Egg Glaze: 
  • 1 large egg, beaten
  • 4 tsp. water
Ingredients (For BB-PAC20, makes 24 rolls):

Dough:
  • See Butter Roll recipe from instruction manual
Filling:
  • 3/4 cup thinly sliced butter
  • 3/4 cup brown sugar
  • 3 tsp. cinnamon
  • 1 cup raisins
Egg Glaze: 
  • 1 large egg, beaten
  • 4 tsp. water
1

Prepare the dough using the ingredients and steps listed in the instruction manual.
2

When the DOUGH course completes, press CANCEL for BB-PAC20/BB-CEC20 models and START/RESET for BB-HAC10 model. Remove and place dough on a lightly floured board. For BB-PAC20/BB-CEC20 models, divide dough into three, and roll each dough into 8 x 9” sheets. For BB-HAC10 model, divide dough into two, and roll each into rectangular sheets.
3

Spread the filling. For BB-PAC20/BB-CEC20 models, spread surface of each sheet with 1/4 cup butter, 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/3 cup raisins. For BB-HAC10 model, spread 3/4 surface of each sheet with half portion of ingredients listed for “Filling.”
4

Roll each dough jelly-roll style, then pinch seam to seal. For BB-PAC20/BB-CEC20 models, with seam side down, cut into 8 one-inch pieces. For BB-HAC10 model, with seam side down, cut into 5 pieces. 
5
Line baking sheet with greased parchment paper. Place each dough 2 inches apart. Cover with a damp cloth and allow to rise in a warm place (about 86-95°F) for 40 minutes to 1 hour for BB-PAC20/BB-CEC20 models or 30-40 minutes for BB-HAC10 model, or until size doubles.
6

Brush each dough with egg glaze. For BB-PAC20/BB-CEC20 models bake in an oven preheated to 375°F for 10 to 15 minutes. For BB-HAC10 model bake in an oven preheated to 350°F for 20 minutes.
7

Serve while warm.
8

Enjoy!

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