Cinnamon Roll Dough - Beyond WBYBM2 Owner's Manual

Breadmaker Owner's Manual

Cinnamon Roll Dough

Select Dough cycle.
EGG ROOM TEMPERATURE PLUS
ENOUGH WATER 80º F/27º C TO EQUAL
OIL
SUGAR
SALT
BREAD FLOUR
ACTIVE DRY YEAST
FILLING:
BUTTER, MELTED
SUGAR
CINNAMON
WALNUTS, FINELY CHOPPED
RAISINS
POWDERED SUGAR
MILK, LIQUID
VANILLA EXTRACT
Method
Place on a lightly floured surface, roll dough into a
1.
12-inch x 6-inch rectangle and spread with butter. Com-
bine remaining filling ingredients and sprinkle over butter.
Roll up tightly, jelly-roll style, starting with the longest side
and cutting into 1-inch slices.
GLAZE
120
16 rolls
1
1 CUP
3 TBL
CUP
/
1
3
1 TSP
3- ½ CUPS
1- ½ TSP
CUP
/
1
3
¼ CUP
2 TBL
¼ CUP
¼ CUP
½ CUP
3 TBL
½ TSP