Cinnamon Roll Dough - Toastmaster Breadmaker's Hearth 1143S Use And Care Manual

Cinnamon Roll Dough

egg room temperature plus
enough water
80°F/27°C to equal
o i l
s u g a r
s a l t
bread flour
a c t i ve dry ye a s t
P ro g r a m
F i l l i n g :
bu t t e r, melted
s u g a r
c i n n a m o n
wa l nu t s, finely chopped
( o p t i o n a l )
raisins (optional)
G l a ze :
p owdered sugar
m i l k
va n i l l a
M e t h o d
1 . On a lightly floured surfa c e, roll dough
into a 12 x 16 inch rectangle and spread
with bu t t e r. Combine remaining filling
i n gredients and sprinkle over bu t t e r. R o l l
up tightly, jelly-roll style, starting with the
longest side and cut into one inch slices.
2 . Place in greased baking pan about 1/2
inch apart and let stand in a wa rm place
for 30 minutes 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
d rizzle over top.
16 ro l l s
1
1 cup
3 T B L
1/3 cup
1 tsp
3 1/2 cups
1 1/2 tsp
1 0 1 0
1/3 cup
1/4 cup
2 T B L
1/4 cup
1/4 cup
1/2 cup
3 T B L
1/2 tsp
- 40 -
Sticky Breakfast Roll Dough
egg room temperature plus
enough wa t e r
80°F/27°C to equal
o i l
s u g a r
s a l t
bread flour
a c t i ve dry ye a s t
P ro g r a m
F i l l i n g :
bu t t e r, softened
s u g a r
c i n n a m o n
wa l nuts or pecans, chopped
To p p i n g :
bu t t e r, melted
b r own sugar
M e t h o d
1 . On a lightly floured surface roll into a
12 x 16 inch rectangle and spread with
bu t t e r. Combine remaining filling ingr e d i-
ents and sprinkle over dough. Roll up
t i g h t l y, jelly-roll style, starting with the
longest side and cut into one inch slices.
2 . Combine topping mixture and spread into
a 13 x 9 inch baking dish. Place slices on
mixture and let rise in a wa rm place fo r
30 minutes or until double in size.
3 . B a ke at 350°F/177°C 35 minutes or until
d o n e. I nve rt onto a heat-proof tray.
12 ro l l s
1
1 1/4 cups
3 1/2 tsp
1/3 cup
1 tsp
3 1/2 cups
1 1/2 tsp
1 0
1/2 cup
1/3 cup
1 T B L
1/2 cup
3/4 cup
3/4 cup