Welbilt ABM4100T Instruction Manual And Recipe Booklet page 39

CINNAMON ROLLS
Prepare one recipe for holiday braid bread (see page 37). Do not add
raisins. Use hand-shaping technique given on this page.
Brown Sugar Filling
dark brown sugar
cinnamon
softened butter
Combine all ingredients to form a smooth paste. Set aside.
Icing
softened butter
all-purpose flour
confectioner's sugar
vanilla extract
Blend all ingredients until smooth. Set aside.
HAND-SHAPING
Place prepared dough on a lightly floured surface. Cover with a clean
kitchen cloth and let dough rest for 5 minutes. With a lightly floured
rolling P roll dough into a 1/4-inch thick rectangle. Square off edges.
Spread evenly with brown sugar-cinnamon filing. Roll up lengthwise,
jelly-roll fashion. Pinch the edges together. Slice into 1-inch thick
rounds. Place on a lightly greased baking sheet. Cover it with a clean
cloth and let rise until doubled in size. Bake in preheated 350°F oven
for 15 to 20 minutes, until golden brown: Remove and cool on a rack.
When cooled to room temperature, drizzle with icing.
HINT: Due to varying flour conditions, the dough may appear too dry
after kneading the first couple of minutes. If this is the case, press
STOP/RE SET. Press START and add additional water, a tablespoon at
a time, until the dough appears elastic. Do not exceed the following
recommendations:
2 Cup Flour Capacity: No more than 2 Tbs additional water.
3 Cup Flour Capacity: No more than 3 Tbs additional water.
4 Cup Flour Capacity: No more than 3 Tbs additional water.
—41—
1 lb Loaf
1/4 cup
1-1/2 tsp
1-1/2 Tbs
2 Tbs
1-1/2 tsp
1/4 cup
1/2 tsp
1-1/2 lb Loaf
1/3 cup
2-1/2 tsp
2.1/2 Tbs
3 Tbs
2 tsp
1/3 cup
1 tsp
2 lb Loaf
1/2 cup
3 tsp
3 Tbs
4 Tbs
3 tsp
1/2 cup
1 tsp