Cinnamon Rolls - Toastmaster 1188 Use And Care Manual

egg room temperature plus
enough water 80°F/27°C to equal
lemon juice
oil
sugar
salt
bread flour
active dry yeast
Filling:
butter, softened
sugar
cinnamon
walnuts, finely chopped (optional)
raisins (optional)
Glaze:
powdered sugar
milk
vanilla
program
Method
1. Place on a lightly floured surface, roll dough into a 12 x 16 inch rectangle and spread with
bu t t e r. Combine remaining filling ingredients and sprinkle over butter. Roll up tightly, jelly-roll
s t y l e, starting with the longest side and cut into one inch slices.
2 . Place in a greased baking pan about 1/2 inch apart and let stand in a wa rm place for 30 minu t e s
or until double in size.
3 . B a ke at 350°F/177°C 25-30 minutes or until done.
4 . Mix glaze ingredients until smooth and drizzle over top.

CINNAMON ROLLS

16 rolls
1
1 cup
1 tsp
3 TBL
1/3 cup
1 tsp
3 1/2 cups
1 1/2 tsp
1/3 cup
1/4 cup
2 TBL
1/4 cup
1/4 cup
1/2 cup
3 TBL
1/2 tsp
6
- 51 -