CINNAMON ROLLS
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CINNAMON ROLLS
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Dough 16 Rolls
Egg (room temperature) 1
+ enough Water (801=/27_C) to equal 1cup
Lemon Juice 1 tsp
Oil 3 tbsp
Salt 1 tsp
Sugar _4cup
Bread Flour 3_ cups
Active Dry Yeast 1½ tsp
Filling:
Butter, softened ½ cup
Sugar ¼ cup
Cinnamon 2 tbsp
Walnuts, finely chopped ¼ cup
Raisins (optional) ¼ cup
Glaze:
Powdered Sugar ½ cup
Water or Milk 3 tbsp
Vanilla _ tsp
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Method
1. Remove bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread pan.
Place the dough ingredients into the bread pan in the order listed.
2. Place the bread pan into the breadmaker; close the lid.
3. Select Dough Program. (Timer cannot be used with the Dough Program.) Press START.
4. When the beeper sounds 8 times, press STOP. Remove the dough from the bread pan.
5. Punch down; roll into a 12 x 16-inch rectangle. Spread with _4cup butter. Combine remaining filling
ingredients and sprinkle over butter. Roll up tightly, jelly-roll style, starting at the 12-inch side. Cut
into one inch pieces.
6. Place in 2 greased 9-inch square pans about ½-inch apart. Let stand in warm, draft-free place for
one hour, or until doubled in size.
7. Bake in preheated 3501 = oven for 25 to 30 minutes or until golden brown.
8. Mix together Glaze ingredients until smooth and drizzle over top of warm rolls.
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