Toastmaster TBR15 Use And Care Manual page 50

Cinnamon Roll Dough
Egg, room temperature plus
enough Water 80°F/27°C to equal
Oil
Sugar
Salt
Bread Flour
RED STAR ® Active Dry Yeast
or
RED STAR ® QUICK•RISE
or
Bread Machine Yeast
Program: DOUGH
Add at the beep:
Walnuts, chopped (optional)
Raisins (optional)
Filling
Butter, softened
Sugar
Cinnamon
Glaze
Powdered Sugar
Milk, liquid
Vanilla
Method
1. Place on a lightly floured surface, roll dough in a 12 x 18 inch rectangle for 18 rolls, (12 x 24 inch
rectangle for 24 rolls) and spread with butter. Combine remaining filling ingredients and sprinkle
over butter. Roll up tightly, jelly-roll style, starting with the longest side and cut into one inch
slices.
2. Place in greased baking pans and let stand in a warm place for 1 hour or until double in size.
3. Bake at 350°F/177°C for 25-30 minutes or until done.
4. Mix glaze ingredients until smooth and drizzle over top.
™ Yeast
18 Rolls
1
1 cup
1 ⁄ cup
4
1 ⁄ cup
3
1 tsp
3 1 ⁄ cups
2
1 1 ⁄ tsp
2
1 tsp
1 tsp
1 ⁄ cup
2
1 ⁄ cup
2
1 ⁄ cup
3
1 ⁄ cup
3
2 TBL
1 ⁄ cup
2
3 TBL
1 ⁄ tsp
4
24 Rolls
1
1 1 ⁄ cups
2
1 ⁄ cup
3
1 ⁄ cup
2
1 1 ⁄ tsp
2
4 1 ⁄ cups
2
2 tsp
1 1 ⁄ tsp
4
1 1 ⁄ tsp
4
2 ⁄ cup
3
2 ⁄ cup
3
1 ⁄ cup
2
1 ⁄ cup
2
3 TBL
2 ⁄ cup
3
1 ⁄ cup
4
1 ⁄ tsp
2
49.