Breville Test Kitchen

Cinnamon Rolls

A little flour, a lot of love and quick whizz in the Breville Food Processor and you’ve got pillowy-soft rolls, delivered by the cinnamon fairy herself. Once brought together the dough just sits to the side and does its thing, while you make the filling and glaze. They’re impressive, satisfying and easy.

the Paradice™ 9

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2 hrs 30 mins total time

25 mins active time

Easy

Makes 8

Ingredients

Measurements:

For the dough

2 cups (10½ oz) all-purpose flour
1 tsp kosher salt
2 tbsp granulated sugar
2 tsp instant dried yeast
½ cup (4 fl oz) milk
1 large egg
2 oz cold unsalted butter
cut into ½-inch pieces

For the filling

¾ cup (5¼ oz) light brown sugar
2 tsp ground cinnamon
¼ tsp kosher salt
4 oz unsalted butter
melted

For the glaze

½ cup (2½ oz) powdered sugar
¼ tsp kosher salt
4 oz cream cheese
at room temperature, chopped
½ oz unsalted butter
at room temperature
2 tbsp milk
1 tsp vanilla extract

Instructions

1To start the dough, assemble the processor with the grey spindle and blue dough blade in the bowl. Add the flour, salt, sugar and yeast. With the processor on, add the milk and egg through the feed chute and process for 1 minute, or until elastic. Add the butter and process for a further minute, or until combined. Transfer the dough to a large bowl and cover with plastic wrap.
Tip: For best results, don’t overprocess the dough.
2Insert the wire rack into position 7. Place the dough in the oven. Set the oven to Proof, Convection, 100°F, for 50 minutes and press Start to proof.
3Once the dough has proofed, start the filling. Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the brown sugar, cinnamon and salt and process until well combined. With the processor on, add the melted butter through the feed chute and process until combined.
4Turn the dough onto a lightly floured countertop and shape into a ball. Roll into a 16-inch x 12-inch rectangle. Spread the filling over the dough, leaving a 1-inch border. Starting from a long edge, tightly roll the dough to form a log. Cut into 8 equal pieces and place in a greased 9-inch round cake pan. Cover with plastic wrap.
5Place the rolls in the oven. Set the oven to Proof, Convection, 100°F, for 50 minutes and press Start to proof.
6Remove the rolls from the oven. To preheat the oven, move the wire rack to position 6. Select Bake, Convection, 350°F, for 20 minutes and press Start.
7Once preheated, uncover the rolls and place in the oven. Bake for 20 minutes, or until golden brown and cooked through.
8Allow the rolls to stand in the pan for 15 minutes. Meanwhile, continue to the next step.
9To make the glaze, carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the powdered sugar and salt and process until there are no lumps. Add the cream cheese and butter and process to combine. With the processor on, add the milk and vanilla through the feed chute and process until smooth, scraping down the side occasionally.
10Drizzle the warm rolls with some of the glaze. Pull apart and serve with the remaining glaze.