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58.
DOUGHS (continued)
Cinnamon Rolls
24 rolls
Dough
egg, room temp. + 1
enough water 80˚F/27˚C to = p cup + 1 TBL
oil 1 TBL
sugar 1 TBL
salt 2 tsp
bread flour 24 cups
Red Star
®
active dry yeast 12 tsp
Filling
dark brown sugar 1 TBL
butter, softened 3 TBL
cinnamon 22 tsp
Icing
butter, softened 3 TBL
powdered sugar 3 cup
vanilla 1 tsp
water 2 TBL
Place dough ingredients only in Bread Pan.
Use Dough mode and 2 Dough menu
1. When cycle is complete, divide dough in half. On
lightly floured surface, roll half into a 12 x 9-inch
rectangle. Combine filling ingredients and sprinkle
half evenly over dough.
2. Starting with the longer side, roll up tightly, pinch
edge to seal cut into 12 slices. Place on greased
cookie sheet or cake pan. Repeat with remaining
half of dough.
3. Cover, let rise until indentation remains after touch-
ing the side of the roll. Bake in preheated oven at
350˚F/177˚C for 20 to 25 minutes.
4. Remove from cookie sheet. Combine icing ingredi-
ents, adding only enough water to smooth. Drizzle
over warm rolls.
Method