Ingredients
Equipment
Method
- Add warm water, sugar, and yeast into the pan of your bread machine and stir. Let it sit for 5 to 10 minutes until frothy and bubbly. If nothing happens, discard and start again with fresh yeast as it’s the key to your dough rising properly.
- Once your yeast is active, add the egg and cold cubed butter. Then pour in the flour, but don’t mix.Make a small well in the top of the flour and add your salt, covering it lightly with flour so it doesn’t hit the yeast too early.
- Insert the pan back into your bread machine, select the Dough setting, and press start. That’s it! The machine handles all the kneading and rising.
- Once the cycle finishes, remove the dough from the pan. Roll it out, fill it, or shape it depending on what you’re making. Then cover it and let it rise again for about 30 minutes before baking.Bake according to the recipe you're following.
Video
Notes
Of course you should follow whatever recipe you're doing, but as a general rule I usually do bake at 350°F for 18 to 20 minutes, or a little longer if you’re using a glass dish (I go up to 22 minutes for a 9 x 13 glass pan of cinnamon rolls).
And this recipe makes 1 very large batch of cinnamon roll dough - Easily enough for 14 huge Cinnabon or bakery-style fluffy cinnamon rolls. Try halving the recipe if you don't need to make as many as I do or if your bread machine can't hold as much dough!
Grab the cinnamon roll recipe HERE!
Storage
This dough keeps in the fridge for up to 2 days after the dough cycle finishes. Just cover it well and let it come to room temperature before shaping. To freeze, wrap tightly in plastic wrap and a freezer bag. Thaw overnight in the fridge, then let rise for 30 minutes before baking.What to make with this dough?!
Of course there's the humble yet tasty cinnamon roll but HERE's all the other recipes you can make with just this one simple dough!Nutrition information is automatically calculated, so should only be used as an approximation.