The dough for these cinnamon scrolls is made in a bread machine before it is shaped into buns and baked in the oven.
Something else. These are fantastic! It's a fairly quick and easy recipe as far as cinnamon buns go, and you definitely DON'T NEED A BREAD MACHINE to make them. Just use an 7 gram pack of dry active yeast and knead the dough with your hands and a rolling pin. Then heat the oven to 90 degrees C and then TURN IT OFF. COVER the dough with a moist towel over the bowl, and put in the oven for around 1 hour (the dough will almost double in size) then roll out and fill. Use dental floss to cut buns into 12 pieces (1 and 3/4 inch thick). Also, some reviews mentioned that there was too much brown sugar and cinnamon, but i would recommend sticking with what the recipe calls for...double the amount of icing though!! Also, you can use butter or margarine in the recipe, both are equally as good (i use both when i make them). When you bake them, line your tin with greaseproof paper that has been greased with butter or margarine, and remove them immediately after baking, or they will stick. Bake at 175 for 20 minutes and they will turn out perfect. This recipe rocks : ) - 29 Sep 2008
These are fantastic cinnamon buns but I have yet to see people suggest the key part to these! As soon as you take them out of the oven you need to flip the tin over which allows all of the yummy cinnamon drippings to recoat the buns. I have heard a lot of you state that the filling has simply run out of the rolls. This alleviates that and makes them to die for. Good luck! - 29 Sep 2008
These are really good. I experimented with my batch and found that after shaping the buns and placing them in the greased tin, they could rest, covered, in the fridge overnight. In the morning, simply place them into the preheated oven to bake--a very fast breakfast. The unbaked rolls also freeze well. The night before, simply put the frozen rolls in their tin into the fridge. In the morning, they're ready for the oven. Easy and great to have on a cold morning. I was a little concerned that they didn't look doubled before I baked them this way, but they rose perfectly in the oven. Sure beats having to get up 3 hours before breakfast! - 29 Sep 2008