Breadman TR520B Instruction Manual page 62

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™ Yeast
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 .
18 Rolls
1
1 cup
¼ cup
1/ cup
3
1 tsp .
3½ cups
1½ tsp .
1 tsp .
1 tsp .
½ cup
½ cup
1/ cup
3
1/ cup
3
2 Tbsp .
½ cup
3 Tbsp .
¼ tsp .
59
24 Rolls
1
1½ cups
1/ cup
3
½ cup
1½ tsp .
4½ cups
2 tsp .
1¼ tsp .
1¼ tsp .
²/ cup
3
²/ cup
3
½ cup
½ cup
3 Tbsp .
²/ cup
3
¼ cup
½ tsp .