West Bend Automatic User Manual

CINNAMON ROLLS
No one can resist these taste-tempting rolls, especially when warm from the oven. Can be made the night
before, refrigerated and then baked in the morning if desired. Just let rolls sit at room temperature at least
30 minutes before baking. Makes 12 large rolls.
INGREDIENTS
6 ounces (% cup) MILK
1 EGG, large
3 cups BREAD FLOUR
3 tablespoons SUGAR
Vj teaspoon SALT
4 tablespoons, cut into 8 pieces BUTTER or MARGARINE
2 teaspoons ACTIVE DRY YEAST
-Or- -Or-
11/2 teaspoons FAST RISE YEAST
FILLING:
1/3 cup BUTTER or MARGARINE,
melted
1/2 cup SUGAR
2 teaspoons GROUND CINNAMON
1/2 teaspoon GROUND NUTMEG
1/2 cup CHOPPED NUTS
BREAD SELECT SETFING TO USE: Dough
1. Add milk and egg to bread pan.
2. Add bread flour, 3 tablespoons sugar and salt to pan. Tap pan to settle dry ingredients, then level dry
ingredients, pushing some of the flour mixture into the corners. Place pieces of butter around edges of
pan on top of dry ingredients.
3. Make a slight well in center of dry ingredients and add the yeast.
4. Place bread pan into oven chamber, twist to lock pan in place and close cover. Program Bread Select
for DOUGH. Press START/STOP button to turn bread maker on. Press LOCK button to 'lock' program
into control. When dough is done, audible alert will sound and bread maker will turn off automatically.
Remove pan from bread maker, then remove dough, placing onto floured surface. Knead dough about
1 minute, then let rest for 15 minutes.
5. Roll dough out into a rectangle, about 15 x lO-inches. Spread 1/3 cup melted butter over dough to within 1
inch of edges. Then sprinkle 1/2 cup sugar, the cinnamon, nutmeg and chopped nuts evenly over dough.
See Diagram 1. Roll dough up tightly on long side. Press edges to seal and form into a 12-inch long, evenly
shaped roll. See Diagram 2. With a knife or 8-inch long piece of thread or dental floss, cut roll into 1-inch
pieces. See Diagram 3. (If using thread or dental floss, slide under roll and criss cross ends to cut neatly
through dough.) Place rolls into a greased 13 x 9-inch baking pan. See Diagram 4. Cover and let rise in
warm, draft-free place until doubled, about 30 to 45 minutes.
6. Bake in preheated 375°F oven for 20 to 25 minutes or until golden brown. Cool in pan on rack for 10
to 15 minutes, then drizzle with powdered sugar icing made by combining 1 cup powdered sugar with 1
to 2 tablespoons milk and '/2 teaspoon vanilla. Blend until smooth. If too thin or thick, add more powdered
sugar or milk, respectively, until desired consistency is reached. Cut apart and remove from pan.
Notes:
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West Bend Automatic Specifications

General

Model	Automatic
Number of Programs	12
Power	600 Watts
Non-stick Pan	Yes
Viewing Window	Yes
Capacity	2 lbs
Loaf Size	1.5, 2 lbs
Delay Timer	Yes
Keep Warm Function	Yes
Settings	Basic, French, Whole Wheat, Sweet, Dough, Gluten Free, Rapid Bake, Cake, Jam, Bake