Cinnamon Rolls - West Bend L4972T Manual

7 ounces (¾ cup + 2 Tbsp.)
1
3 cups
3 tablespoons
½ teaspoon
4 tablespoons
2 teaspoons
- or -
1½ teaspoons
FILLING:
⅓ cup
⅓ cup
2 teaspoons
½ teaspoon
½ cup
Can be made the night before, refrigerated and then baked in the morning if desired. Just let rolls sit at room temperature at least 60
minutes before baking. Makes 12 large rolls.
BREAD SELECT SETTING TO USE: Dough
1. Add warm milk and egg to pan.
2. Add bread flour, 3 tablespoons sugar and salt to pan. Tap pan to settle dry
ingredients, then level ingredients, pushing some of the mixture into the 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, turn off and remove
bread from pan. Place dough onto 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 softened 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 pieces of thread or dental floss, cut toll
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.

CINNAMON ROLLS

INGREDIENTS
WATER, 80° ° ° ° F
EGG, large
BREAD FLOUR
SUGAR
SALT
BUTTER or MARGARINE
ACTIVE DRY YEAST
-or-
BREAD MACHINE/FAST RISE YEAST
BUTTER or MARGARINE (softened)
SUGAR
GROUND CINNAMON
GROUND NUTMEG, optional
CHOPPED NUTS
6. Bake in preheated 375º 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.
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