Cinnamon Rolls
Dough:
1
cup
water
2 tablespoons margarine or butter,
softened
1
egg
3
l/3
cups Gold Medal Better for
BreadTM
flour
l/4
cup
sugar
1 teaspoon salt
3 tearpoon.s regular active dry yeast
OR
3 teaspoons bread machine yeast or
quick-acting active dry yeast
Filling:
l/3
cup sugar
2 teaspoons ground cinnamon
2 tablespoons margarine or butter.
softened
Glaze (below)
DIRECTIONS:
1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle.
2. Grease 9x9x2-inch square pan. Mix
l/3
cup sugar and the cinnamon. Flatten dough with
hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Spread with 2
tablespoons margarine; sprinkle with sugar-cinnamon mixture. Roll up tightly,
beginning at
g-inch side. Pinch edge of dough into roll to seal. Cut roll into l-inch
slices. Place in pan. Cover; let rise in warm place 1 to 1
l/4
hours or until double.
3. Heat oven to 375”. Bake 25 to 30 minutes or until golden brown. Remove from pan;
drizzle Glaze over warm rolls. 9 rolls.
Glaze: Mix 1 cup powdered sugar, 112 teaspoon vanilla and 1 to 2 tablespoons milk until
smooth and thin enough to drizzle.
42
To Next Page
Loading...
Need help?
General
