CINNAMON ROLLS
Prepare one recipe for holiday braid bread (see page 37). Do not add
raisins. Use hand-shaping technique given on this page.
1 lb Loaf 1-1/2 lb Loaf 2 lb Loaf
Brown Sugar Filling
dark brown sugar 1/4 cup 1/3 cup 1/2 cup
cinnamon 1-1/2 tsp 2-1/2 tsp 3 tsp
softened butter 1-1/2 Tbs 2.1/2 Tbs 3 Tbs
Combine all ingredients to form a smooth paste. Set aside.
Icing
softened butter 2 Tbs 3 Tbs 4 Tbs
all-purpose flour 1-1/2 tsp 2 tsp 3 tsp
confectioner’s sugar 1/4 cup 1/3 cup 1/2 cup
vanilla extract 1/2 tsp 1 tsp 1 tsp
Blend all ingredients until smooth. Set aside.
HAND-SHAPING
Place prepared dough on a lightly floured surface. Cover with a clean
kitchen cloth and let dough rest for 5 minutes. With a lightly floured
rolling P roll dough into a 1/4-inch thick rectangle. Square off edges.
Spread evenly with brown sugar-cinnamon filing. Roll up lengthwise,
jelly-roll fashion. Pinch the edges together. Slice into 1-inch thick
rounds. Place on a lightly greased baking sheet. Cover it with a clean
cloth and let rise until doubled in size. Bake in preheated 350°F oven
for 15 to 20 minutes, until golden brown: Remove and cool on a rack.
When cooled to room temperature, drizzle with icing.
HINT: Due to varying flour conditions, the dough may appear too dry
after kneading the first couple of minutes. If this is the case, press
STOP/RE SET. Press START and add additional water, a tablespoon at
a time, until the dough appears elastic. Do not exceed the following
recommendations:
2 Cup Flour Capacity: No more than 2 Tbs additional water.
3 Cup Flour Capacity: No more than 3 Tbs additional water.
4 Cup Flour Capacity: No more than 3 Tbs additional water.
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