The Breadman's World Famous, All-Natural, No-Butter Cinnamon Rolls - Breadman TR560 Instruction Manual

The Breadman's World Famous, All-Natural, No-Butter Cinnamon Rolls
Makes 12 rolls
Dough
3/4 plus 2 Tbl. (7 ounces) warm water
1-1/2 Tbl. canola oil
1-1/2 Tbl. honey
1/4 tsp. liquid lecithin
2 cups (9-1/2 ounces) whole wheat flour
3 Tbl. powdered whey
2 tsp. gluten flour
2 tsp. powdered egg substitute
3/4 tsp. fine sea salt
1-1/2 tsp. active dry yeast
Glaze
1/4 cup almond butter
1/4 cup canola oil
1/2 cup honey
1/2 cup powderedwhey
For sprinkling on
glaze
2 tsp. cinnamon
1/3 cup raisins or chopped nuts (optional)
Put all the dough ingredients into the bread pan in the order listed. Select '_)ough" setting on your
machine. Press Start. When the machine beeps, remove the dough. Turn off the machine.
Place dough on a lightlyfloured counter or cutting board. Flatten it out slightlyand roll it into a
10-by12-inchrectangle.Stir glazeingredients together until smooth. Warmgently in asaucepan for a
couple minutes iftoo stiff.Spread half the glazeover the rectangleof dough, leavinga narrow border
all around. Sprinkle cinnamon and, ffdesired, raisins or chopped nuts over the glaze.Beginningat
one long side,roll dough into a cylinderand pinch the seam to seal. Cut rolleddough into twelve
1-inchslices.
Using canola oil, lightly oil a 10-inch round cake pan. Spread remaining glaze mixture over bottom of
prepared pan. Set rolls in pan on top of glaze and cover with plastic or damp cloth. Let rolls rise in a
warm place until doubled in volume, about 1 hour.
Preheat oven
to
350 °F. Set pan on a baking sheet and bake on the center rack of the oven for 15 to 20
minutes. (Glaze that bubbles over the pan in the oven will spill onto baking sheet.) Invert pan onto a
serving platter and let the glaze drip down sides of the rolls. Scrape any remaining glaze from pan onto
rolls. Serve warm.
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