Oster Bread & Dough Maker - Manual (Page 39)

Cinnamon Rolls
Dough:
1 cup water
2 tablespoons margarine or butter, softened
1 egg
3 1/3 cups Gold Medal® Better for Bread™ flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons regular active dry yeast
OR
3 teaspoons bread machine yeast or
quick-acting active dry yeast
Filling:
1/3 cup sugar
2 teaspoons ground cinnamon
2 tablespoons margarine or butter, softened
Glaze (below)
DIRECTIONS:
1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number "9" is
displayed indicating the dough cycle. Press START.
2. Grease 9x9x2-inch square pan. Mix 1/3 cup sugar and the cinnamon. Flatten dough with hands or
rolling pin into 18x9-inch rectangle on lightly floured surface. Spread with 2 tablespoons margarine;
sprinkle with sugar-cinnamon mixture. Roll up tightly, beginning at 9-inch side. Pinch edge of dough
into roll to seal. Cut roll into 1-inch slices. Place in pan. Cover; let rise in warm place 1 to 1 1/4 hours
or until double.
3. Heat oven to 375°. Bake 25 to 30 minutes or until golden brown. Remove from pan; drizzle Glaze over
warm rolls. 9 rolls.
Glaze: Mix 1 cup powdered sugar, 1/2 teaspoon vanilla and 1 to 2 tablespoons milk until smooth and thin
enough to drizzle.