Cinnamon Rolls - Oster deluxe bread and dough maker Manual

Cinnamon Rolls

Dough:
1
2 tablespoons margarine or butter,
softened
3 l/3 cups Gold Medal Better for
1 teaspoon salt
3 tearpoon.s regular active dry yeast
OR
3 teaspoons bread machine yeast or
quick-acting active dry yeast
Filling:
l/3 cup sugar
2 teaspoons ground cinnamon
2 tablespoons margarine or butter.
softened
Glaze (below)
DIRECTIONS:
1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle.
2. Grease 9x9x2-inch square pan. Mix l/3 cup sugar and the cinnamon. Flatten dough with
hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Spread with 2
tablespoons margarine; sprinkle with sugar-cinnamon mixture. Roll up tightly,
beginning at g-inch side. Pinch edge of dough into roll to seal. Cut roll into l-inch
slices. Place in pan. Cover; let rise in warm place 1 to 1 l/4 hours or until double.
3. Heat oven to 375". Bake 25 to 30 minutes or until golden brown. Remove from pan;
drizzle Glaze over warm rolls. 9 rolls.
Glaze: Mix 1 cup powdered sugar, 112 teaspoon vanilla and 1 to 2 tablespoons milk until
smooth and thin enough to drizzle.
42