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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
7 ounces (¾ cup + 2 Tbsp.) MILK, 95°/35°C
1 EGG, large
3 cups ALL PURPOSE or BREAD FLOUR
3 tablespoons SUGAR
½ teaspoon SALT
4 tablespoons BUTTER or MARGARINE
2 teaspoons ACTIVE DRY YEAST
---or--- ---or---
1½ teaspoons BREAD MACHINE/FAST RISE YEAST
FILLING:
⅓ cup BUTTER or MARGARINE
melted
⅓ cup SUGAR
2 teaspoons GROUND CINNAMON
½ teaspoon GROUND NUTMEG, optional
½ cup CHOPPED NUTS
BREAD SELECT SETTING TO USE: Dough
1.Add warm milk and egg to pan.
2.Add flour, 3 tablespoons sugar and salt to pan. Tap pan to
settle dry ingredients, then level ingredients, pushing some of
the mixture into corners. Place butter into corners of pan.
3.Make a well in center of dry ingredients; add yeast. Lock pan
into bread maker.
4.Program for DOUGH. Start bread maker. When done, remove
pan from bread maker. Place dough on floured surface. Knead
dough about 1 minute, then let rest 15 minutes.
5.Roll dough into a rectangle, about 15 x 10-inches. Spread ⅓
cup butter over dough to within 1 inch of edges. Then sprinkle ⅓ 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 double in size, 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 ½ 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.