Sticky Cinnamon Rolls - Breville BBM800 Instruction Book

dOUGH - STICKy CINNAMON ROLLS
BREAd NAME
SETTING
PAddLE
INGREdIENTS
Water
Salt
Sugar
Bread flour
Eggs (60g)
Butter, softened & chopped
Tandaco yeast
FILLING
Butter melted
Brown sugar
Pecans, finely chopped
Ground cinnamon
Handshaping procedure
1. Roll dough into a 40cm × 40cm square. Brush dough with half of the melted butter. Sprinkle with
combined sugar, pecans and cinnamon.
2. Drizzle remaining butter over sugar mixture. Roll up width-wise and cut into 2cm thick slices.
3. Place 5cm apart, on a lightly greased baking tray. Cover loosely with lightly greased plastic wrap
and stand in a warm area for 20 minutes or until doubled in size. Remove plastic wrap.
4. Bake in preheated oven at 180°C for 25-30 minutes or until golden brown. Brush with
GELATINE GLAZE (recipe on page 136) whilst still hot, then drizzle with VANILLA GLAZE (recipe on page 136).

Sticky Cinnamon Rolls

dough-Bread
Collapsible
285ml
1 teaspoon
2½ teaspoons
600g/ 4 cups
2
60g/ 3 tablespoons
3 teaspoons
3 tablespoons
4 tablespoons
70g/ ½ cup
1½ tablespoons
105