59
CINNAMON ROLL DOUGH
18 Rolls 24 Rolls
Egg, room temperature plus 1 1
enough Water 80°F/27°C to equal 1 cup 1
1
/2 cups
Oil
1
/4 cup
1
/3 cup
Sugar
1
/3 cup
1
/2 cup
Salt 1 tsp 1
1
/2 tsp
Bread Flour 3
1
/2 cups 4
1
/2 cups
RED STAR
®
Active Dry Yeast 1
1
/2 tsp 2 tsp
or
RED STAR
®
QUICK•RISE
™
Yeast 1 tsp 1
1
/4 tsp
or
Bread Machine Yeast 1 tsp 1
1
/4 tsp
Program: DOUGH
Add at the beep:
Walnuts, chopped (optional)
1
/2 cup
2
/3 cup
Raisins (optional)
1
/2 cup
2
/3 cup
FILLING
Butter, softened
1
/3 cup
1
/2 cup
Sugar
1
/3 cup
1
/2 cup
Cinnamon 2 TBL 3 TBL
GLAZE
Powdered Sugar
1
/2 cup
2
/3 cup
Milk, liquid 3 TBL
1
/4 cup
Vanilla
1
/4 tsp
1
/2 tsp
METHOD...
1. Place on a lightly floured surface, roll dough in a 12 x 18 inch rectangle for 18 rolls, (12 x 24 inch
rectangle for 24 rolls) and spread with butter. Combine remaining filling ingredients and
sprinkle over butter. Roll up tightly, jelly-roll style, starting with the longest side and cut into
one inch slices.
2. Place in greased baking pans and let stand in a warm place for 1 hour or until double in size.
3. Bake at 350°F/177°C for 25-30 minutes or until done.
4. Mix glaze ingredients until smooth and drizzle over top.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 61
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