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CINNAMON ROLLS
16 rolls
egg room temperature plus 1
enough water 80°F/27°C to equal 1 cup
lemon juice 1 tsp
oil 3 TBL
sugar 1/3 cup
salt 1 tsp
bread flour 3 1/2 cups
active dry yeast 1 1/2 tsp
Filling:
butter, softened 1/3 cup
sugar 1/4 cup
cinnamon 2 TBL
walnuts, finely chopped (optional) 1/4 cup
raisins (optional) 1/4 cup
Glaze:
powdered sugar 1/2 cup
milk 3 TBL
vanilla 1/2 tsp
program 6
Method
1. Place on a lightly floured surface, roll dough into a 12 x 16 inch rectangle and spread with
bu t t e r. Combine remaining filling ingredients and sprinkle over butter. Roll up tightly, jelly-roll
s t y l e , starting with the longest side and cut into one inch slices.
2 . Place in a greased baking pan about 1/2 inch apart and let stand in a wa rm place for 30 minu t e s
or until double in size.
3 . B a ke at 350°F/177°C 25-30 minutes or until done.
4 . Mix glaze ingredients until smooth and drizzle over top.
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