Bread Machine Cinnamon Buns With Walnuts & Raisins

The scent of warm cinnamon rolls baking is, without a doubt, my ultimate comfort smell. It instantly transports me back to cozy Sunday mornings at my grandmother’s house. She’d always have a batch rising on the counter, a symphony of sweet, yeasty aroma mingling with the scent of her lavender soap. These buns, glistening with a nutty, caramel-like sauce and studded with walnuts and raisins, are my attempt to recreate that pure, unadulterated joy, made a little easier with the help of a bread machine.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 30-35 minutes
• Total Time: 3 hours 5 minutes (includes rising time)
• Servings: 12
• Yield: 12 buns
• Dietary Type: Vegetarian

Ingredients

• For the Dough:
  • 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 raisins
• Filling:
  • 3 tablespoons melted butter
  • 2/3 cup brown sugar, packed
  • 1 tablespoon cinnamon
  • 3/4 cup chopped walnuts
  • 3/4 cup golden raisins
• Optional Icing Drizzle:
  • 2 cups icing sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 1-2 tablespoons milk

Equipment Needed

• Bread Machine
• 9×13 inch Baking Pan
• Mixing Bowls
• Measuring Cups and Spoons
• Rolling Pin
• Pastry Brush
• Sharp Knife or Pizza Cutter

Instructions

1. Begin by adding the dough ingredients to your bread machine pan in the order recommended by the manufacturer. Generally, it’s best to add the wet ingredients first, followed by the dry ingredients, and finally the yeast on top, away from the liquids. Specifically, add the water, sugar, skim milk powder, salt, egg, flour, and butter, followed by the instant yeast.
2. Select the dough cycle on your bread machine and press start. This cycle will mix and knead the dough, and then allow it to rise.
3. While the dough is in the bread machine, prepare the brown sugar-nut syrup. In a saucepan, combine the 1/4 cup butter, 2/3 cup packed brown sugar, and 3 tablespoons water. Bring the mixture to a boil over medium heat and continue boiling for exactly 1 minute, stirring constantly to prevent scorching.
4. Immediately pour the hot syrup into a 9×13 inch baking pan. Tilt the pan to ensure the bottom is evenly coated with the syrup.
5. Arrange the walnut halves in the syrup, placing them flat side up for optimal presentation. Then, scatter the golden raisins evenly over the syrup and walnuts.
6. Once the bread machine cycle is complete (typically around 1 1/2 to 2 hours), carefully remove the dough from the machine. Place it on a lightly floured surface to prevent sticking. If the dough seems too sticky, knead in a small amount of additional flour until it becomes easier to handle.
7. Using a rolling pin, roll the dough into a rectangle approximately 12×18 inches in size. Try to maintain an even thickness throughout the rectangle.
8. Brush the entire surface of the dough with the 3 tablespoons of melted butter.
9. In a separate bowl, combine the 2/3 cup packed brown sugar and 1 tablespoon cinnamon for the filling. Mix well and sprinkle this mixture evenly over the buttered dough.
10. Sprinkle the 3/4 cup chopped walnuts and 3/4 cup golden raisins evenly over the brown sugar and cinnamon mixture.
11. Starting at one of the long sides (18-inch side), carefully roll the dough up tightly in a jelly-roll fashion. Pinch the edge of the dough to seal the seam. This will prevent the filling from escaping during baking.
12. Using a sharp knife or a pizza cutter, cut the roll into 12 equal pieces. To minimize filling spillage, first cut the roll in half, then cut each half in half again, and then cut each quarter into thirds.
13. Place the cut rolls flat (cut side up) over the prepared syrup, walnut, and raisin mixture in the baking pan.
14. Cover the pan with a clean kitchen towel or plastic wrap and let the rolls rise in a warm place for approximately 30 minutes, or until they have doubled in volume.
15. Preheat your oven to 375°F (190°C).
16. Remove the cover from the pan and bake the cinnamon buns in the preheated oven for 30-35 minutes, or until they are golden brown. Monitor them closely during the last few minutes of baking to prevent over-browning. If they appear to be browning too quickly, you can tent the pan loosely with aluminum foil.
17. Once the cinnamon buns are baked, remove the pan from the oven and let it cool for a few minutes. Then, loosen the edges of the buns with a knife or spatula and carefully invert the pan onto a serving tray or platter.
18. While the buns are cooling slightly, prepare the optional icing drizzle. In a bowl, whisk together the 2 cups icing sugar, 1/2 teaspoon cinnamon, and 2 tablespoons maple syrup. Add 1 tablespoon of milk and mix until smooth. If the icing is too thick, add a little more milk, 1 teaspoon at a time, until it reaches your desired consistency. The icing should be stiff enough to hold its shape but still pourable.
19. Drizzle the icing over the warm cinnamon buns, or serve it on the side for people to add themselves. Enjoy!

Expert Tips & Tricks

• Warm liquids are key: When adding water to the bread machine, make sure it’s lukewarm to activate the yeast properly.
• Don’t over-knead: If kneading by hand, be careful not to over-knead the dough, which can result in tough buns.
• Room Temperature Butter: Using room-temperature butter for both the dough and the filling will make it easier to incorporate and create a richer flavor.
• Syrup Consistency: Make sure to boil the syrup for the full minute. This ensures the sugar dissolves properly and creates a beautiful, glossy caramel-like coating.
• Toasting the Walnuts: For an even deeper nutty flavor, lightly toast the walnut halves before arranging them in the syrup.
• Even Slicing: Using unflavored dental floss to cut the cinnamon roll pinwheels will produce a clean cut!

Serving & Storage Suggestions

Serve the cinnamon buns warm, ideally shortly after baking, to enjoy their soft texture and gooey filling. The optional icing drizzle adds a touch of sweetness and visual appeal. They are delicious on their own or paired with a cup of coffee or tea.

To store leftover cinnamon buns, place them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze the buns for up to 2 months. To reheat, wrap a bun in a damp paper towel and microwave for 20-30 seconds, or bake in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	597 kcal	N/A
Total Fat	19 g	29%
Saturated Fat	7 g	33%
Cholesterol	39 mg	12%
Sodium	343 mg	14%
Total Carbohydrate	102 g	33%
Dietary Fiber	3 g	13%
Sugars	61 g	N/A
Protein	9 g	17%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Pecans instead of Walnuts: Substitute the walnuts with pecans for a different nutty flavor.
• Dried Cranberries instead of Raisins: Use dried cranberries for a slightly tart and festive twist.
• Gluten-Free Option: Use a gluten-free flour blend designed for bread making. You may need to adjust the liquid slightly.
• Dairy-Free: Use a plant-based butter substitute for both the dough and the filling. Replace the skim milk powder with a dairy-free alternative.
• Spice it Up: Add a pinch of ground cardamom or nutmeg to the filling for extra warmth.

FAQs (Frequently Asked Questions)

Q: Can I make the dough the day before and refrigerate it?
A: Yes, you can refrigerate the dough after the bread machine cycle is complete. Just punch it down to release the air and store it in an airtight container in the refrigerator for up to 24 hours. Let it come to room temperature for about 30 minutes before rolling and filling.

Q: My cinnamon buns are browning too quickly. What should I do?
A: If your cinnamon buns are browning too quickly, tent the pan loosely with aluminum foil during the last 10-15 minutes of baking.

Q: Can I freeze the unbaked cinnamon rolls?
A: Yes! Assemble the rolls in the pan, cover tightly with plastic wrap and then foil, and freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight and let rise before baking as directed.

Q: My dough didn’t rise properly. What could be the reason?
A: Several factors can affect dough rising. Make sure your yeast is fresh, the water isn’t too hot or too cold, and the room temperature is warm enough.

Q: Can I use a stand mixer instead of a bread machine?
A: Absolutely! Use the dough hook attachment and mix on low speed for about 8-10 minutes until the dough is smooth and elastic. Then, let it rise in a warm place until doubled in size before proceeding with the recipe.

Final Thoughts

These Bread Machine Cinnamon Buns with Walnuts & Raisins are a delightful treat that’s sure to impress. The convenience of the bread machine makes the process much simpler without sacrificing any of the delicious homemade flavor. Don’t be intimidated – give this recipe a try, and I’m confident you’ll be rewarded with a warm, gooey, and utterly irresistible batch of cinnamon buns. Share your creations and any variations you try – I’d love to hear about them! Perhaps pair them with a strong cup of black coffee or a creamy latte for the ultimate indulgence. Happy baking!